Substitute Baking Powder for Cream of Tartar in Cookies

You can substitute baking powder for cream of tartar in some cookie recipes, but the best results come from adjusting the leavening rather than swapping ingredient for ingredient. These cinnamon-sugar snickerdoodles use baking powder instead of the classic cream-of-tartar-and-baking-soda combination, so they bake up soft and lightly tangy without needing cream of tartar.

Ingredients

2 3/4 cups (345 g) all-purpose flour
2 teaspoons (8 g) baking powder
1/2 teaspoon (3 g) fine salt
1 cup (227 g) unsalted butter, softened but still cool
1 1/2 cups (300 g) granulated sugar
2 large eggs (about 100 g without shells), at room temperature
1 teaspoon (5 ml) vanilla extract
2 tablespoons (25 g) granulated sugar, for coating
1 1/2 teaspoons (4 g) ground cinnamon, for coating

Instructions

Heat the oven to 375°F (190°C). Line two baking sheets with parchment paper. The oven can preheat while you mix the dough, so it does not add a separate wait to the recipe.
Whisk the flour, baking powder, and salt together in a medium bowl until the baking powder is evenly distributed. Breaking up any small baking-powder lumps now helps prevent bitter or unevenly risen spots in the finished cookies.
In a large bowl, beat the softened butter and 1 1/2 cups (300 g) sugar until creamy and a little lighter in color, about 2 minutes with a hand mixer or 3 minutes by hand. Scrape the bowl so there are no thick streaks of butter at the bottom.
Beat in the eggs one at a time, mixing until each is incorporated. Add the vanilla. The mixture may look slightly curdled after the eggs go in; that is fine. Add the flour mixture in two additions and mix on low just until no dry flour remains. Avoid prolonged mixing, which can make the cookies firm.
Stir the remaining 2 tablespoons (25 g) sugar and cinnamon together in a small bowl. Scoop the dough into 24 portions, about 1 1/2 tablespoons (30 g) each, and roll each into a ball. Roll each ball in the cinnamon sugar until coated. Arrange 12 balls on each prepared sheet, leaving about 2 inches (5 cm) between them.
Bake one sheet at a time for 10 to 11 minutes, until the edges look set and the centers are puffed and still soft. The cookies may not look fully done in the middle; they will settle as they cool. For food safety, USDA FSIS lists 160°F (71°C) as the safe minimum temperature for egg dishes; if you check a thick cookie with a suitable food thermometer, its center should reach that temperature.
Leave each sheet on a heat-safe surface for 5 minutes, then move the cookies to a wire rack. Bake the second sheet while the first cools. Serve warm or let them cool completely. The two batches take about 22 minutes to bake, followed by 5 minutes of cooling for the last sheet.

Tips

Use the right kind of substitution. Cream of tartar is acidic, while baking powder contains both an acid and a base. In many cookie recipes that call for both cream of tartar and baking soda, replace that pair with baking powder rather than adding baking powder on top of the original baking soda. This recipe uses 2 teaspoons (8 g) baking powder for its flour quantity and contains no separate cream of tartar or baking soda.
Do not expect a perfect one-for-one swap. A common starting point when replacing cream of tartar alone is about 1 1/2 teaspoons (6 g) baking powder for each 1 teaspoon (3 g) cream of tartar, but the right adjustment depends on the rest of the recipe. Baking powder also contributes leavening, so using it without reducing other raising agents can make cookies spread or rise too much.
Check that your baking powder is active. Stir 1/2 teaspoon (2 g) into a little hot water. It should bubble promptly. If it barely reacts, replace it; old or damp baking powder can leave cookies dense. Keep the container tightly closed in a cool, dry cupboard.
Measure flour gently. Spoon flour into a dry measuring cup and level it, or use the gram weight. Scooping directly from the bag packs in extra flour and can make these cookies dry. If your dough is unusually sticky, chill it for 20 to 30 minutes, though that extra chilling time will increase the total time.

Serving Suggestions

These cookies are especially good while their centers are still warm and soft. Serve them plain with coffee, tea, or a glass of milk, or arrange them on a dessert plate with sliced fruit. Their cinnamon coating also pairs well with vanilla ice cream; crumble a cookie over a scoop just before serving so it keeps a little crunch.

For a casual dessert, sandwich a small scoop of ice cream between two completely cooled cookies and serve immediately. If you are setting out a cookie platter, let the cookies cool fully first so the cinnamon sugar stays dry rather than turning damp from trapped steam. A few cookies can also be packed as an easy lunch-box treat once completely cool.

Variations

Make a simpler cinnamon cookie. If you do not have cinnamon, roll the dough balls in the 2 tablespoons (25 g) sugar alone. The cookies will be sweeter on the outside but will still bake properly. You can also use 1 teaspoon (2 g) ground ginger or a mixture of cinnamon and ginger for a warmer spice flavor.

Add citrus zest. Mix 1 teaspoon (2 g) finely grated orange or lemon zest into the butter and sugar. Citrus adds fragrance, but it does not replace the acid or leavening function of cream of tartar, so keep the baking powder quantity unchanged.

Use salted butter carefully. If salted butter is what you have, use it and reduce the added salt to a scant 1/4 teaspoon (about 1 g). Salt levels vary between brands, so this adjustment keeps the cookies from tasting too salty without changing their texture.

Adapt another cookie recipe thoughtfully. If a recipe calls for 2 teaspoons (6 g) cream of tartar and 1 teaspoon (5 g) baking soda, a practical starting point is to replace both with about 2 1/2 teaspoons (10 g) baking powder. Results can vary because baking powders differ and the original recipe may rely on tartar for its distinctive flavor. For a recipe that uses cream of tartar for a purpose other than leavening, such as stabilizing whipped egg whites, this cookie-style substitution is not suitable.

Storage and Reheating

Once the cookies have cooled, store them in an airtight container. Refrigerate them within 2 hours of baking and keep them refrigerated for 3 to 4 days. They may become firmer in the refrigerator; leave a portion at room temperature briefly before serving, or warm a cookie for about 8 to 10 seconds in a microwave. For a crisper edge, heat cookies on a baking sheet in a 300°F (150°C) oven for 3 to 5 minutes, then let them cool briefly before eating.

For longer storage, freeze fully cooled cookies in a sealed freezer-safe container for up to 2 months for best quality. Separate layers with parchment so the cinnamon coating does not rub off. Thaw them in the refrigerator or at room temperature, and reheat as above if you want them warm. You can also freeze uncoated dough balls for about 2 months; thaw them in the refrigerator, roll them in cinnamon sugar, and bake as directed. Add a minute or two to the bake if the dough is still cold.

Frequently Asked Questions

Can I substitute baking powder for cream of tartar in any recipe?
Not reliably. It can work when cream of tartar is part of a leavening combination, especially alongside baking soda, but baking powder is not a universal replacement for the acidity or stabilizing effect of cream of tartar. The recipe matters: a meringue, candy, or syrup may depend on cream of tartar for a function that baking powder cannot provide.

What is the usual baking-powder ratio for cream of tartar?
For cream of tartar alone, about 1 1/2 teaspoons (6 g) baking powder per 1 teaspoon (3 g) cream of tartar is a commonly used starting point. However, that amount also brings extra leavening into the recipe. If baking soda is already included, adjust the pair together rather than simply adding baking powder and leaving every other quantity unchanged.

Will these cookies taste exactly like traditional snickerdoodles?
No. Cream of tartar gives traditional snickerdoodles a recognizable mild tang, and baking powder does not reproduce that flavor exactly. These cookies have a soft, sweet center and cinnamon-sugar coating, but their flavor is a little less tangy. They are a useful option when cream of tartar is unavailable.

Can I use baking soda instead of baking powder?
Not as a direct swap in this recipe. Baking soda needs enough acid in the dough to react, and this formula does not contain cream of tartar or another strong acidic ingredient. Using the same quantity of baking soda could leave a soapy taste and change the rise. Use baking powder here, or choose a recipe designed for baking soda.

Can I make the dough ahead?
Yes. Cover the dough and refrigerate it for up to 24 hours. Chilled dough is firmer and may spread less, so let it sit at room temperature just long enough to scoop and roll it if needed. The extra refrigerator time is not included in the recipe timing above. You can also freeze portions as described in Storage and Reheating.

Why did my cookies turn out flat or dry?
Flat cookies can result from butter that is too warm, baking powder that has lost its lift, or flour measurements that are too low. Dry cookies often come from packing too much flour into the measuring cup or baking until the centers look completely firm. Weighing the flour, checking the baking powder, and taking the cookies out when the edges are set helps keep the texture tender.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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