Substitution for Cream of Tartar in Cookies

When a cookie recipe calls for cream of tartar and you are out, baking powder is the easiest practical substitute because it supplies both an acid and a leavener. These cinnamon-sugar cookies are made without cream of tartar; they bake up tender with lightly crisp edges, though they have a milder tang than classic snickerdoodles.

Ingredients

2 1/2 cups (300 g) all-purpose flour, spooned into the measuring cup and leveled
3 teaspoons (12 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, divided: 1 1/4 cups (250 g) for the dough and 1/4 cup (50 g) for rolling
2 large eggs (about 100 g without shells), at room temperature
1 teaspoon (5 ml) vanilla extract
2 teaspoons (4 g) ground cinnamon

Instructions

Set a rack in the center of the oven and heat it to 350°F (175°C). Line two baking sheets with parchment paper. Let the oven fully preheat before baking; a cool oven can make the cookies spread before their leavener has a chance to lift them.
In a medium bowl, whisk together the flour, baking powder, and salt until the baking powder is evenly distributed. Breaking up small lumps now helps prevent bitter, overly puffy spots in the finished cookies. Set the bowl aside while you mix the butter and sugar.
In a large bowl, beat the softened butter with 1 1/4 cups (250 g) of the sugar for about 2 minutes, until creamy and a little lighter in color. A hand mixer on medium speed works well; with a sturdy spoon, allow a few extra minutes and scrape the bowl often. Do not melt the butter, since liquid butter can make the cookies spread too much.
Beat in the eggs one at a time, mixing until each is incorporated, then mix in the vanilla. Scrape the bottom and sides of the bowl so there are no buttery streaks. The mixture may look slightly curdled after the eggs go in; that is fine and should smooth out when the dry ingredients are added.
Add the flour mixture in two additions, mixing on low just until no dry flour remains. Stop as soon as the dough comes together rather than beating it smooth. Cover the bowl and refrigerate the dough for 30 minutes. This short chill firms the butter, makes portioning easier, and helps control spreading.
While the dough chills, stir the remaining 1/4 cup (50 g) sugar and the cinnamon together in a small bowl. Scoop the dough into 24 portions of about 1 1/2 tablespoons each, roughly 30 g per portion. Roll each portion between your palms into a ball, then turn it in the cinnamon sugar until coated. If the dough is sticky, chill it for another 10 minutes rather than adding extra flour.
Arrange 12 dough balls on each prepared sheet, leaving about 2 inches (5 cm) between them. Bake one sheet at a time for 11–12 minutes, until the edges look set and the centers are puffed and no longer glossy. The centers will settle as the cookies cool. Because the dough contains eggs, check a cookie in the center of the batch with a food thermometer; USDA FSIS lists 160°F (71°C) as the safe minimum for egg dishes.
Leave the cookies on the baking sheet for 5 minutes, then move them to a rack to cool for another 5 minutes before serving. Let the baking sheet cool before loading the second batch, or use a second room-temperature sheet. Putting fresh dough on a hot pan can cause the butter to melt early and the cookies to spread unevenly.

Tips

Use baking powder for the paired leaveners. Cream of tartar is acidic, while baking soda is alkaline. In a recipe that uses both, simply removing the cream of tartar and keeping the soda can leave a soapy taste and change how the cookies rise. A common starting conversion is 1 1/2 teaspoons baking powder in place of 1 teaspoon cream of tartar plus 1/2 teaspoon baking soda. For this recipe, use the stated 3 teaspoons of baking powder and do not add baking soda.
Check the label and freshness. Baking powder is the main rising agent here, so an old, damp tin may produce flat cookies. If you are unsure, stir 1/2 teaspoon into a small cup of hot water; it should bubble actively. Measure it with a level spoon, since too much can leave a faint metallic or bitter taste.
Keep the dough cool, not hard. Thirty minutes in the refrigerator is enough to make it easier to roll. If you chill it longer and it becomes very firm, leave it at room temperature for 10–15 minutes before scooping. Avoid adding flour to sticky dough unless absolutely necessary: extra flour makes the cookies dry and cakey.
Adjust only if your starting recipe differs. Lemon juice or white vinegar can replace cream of tartar as an acid, but both add liquid and can affect flavor and spread. They are not a direct swap for baking powder. For a cookie recipe that already includes baking soda, use the baking-powder conversion above or choose a recipe developed without cream of tartar rather than guessing at several changes at once.

Serving Suggestions

Serve these cookies warm after their brief cooling, when the centers are soft and the cinnamon coating is fragrant. They are especially good with coffee, black tea, hot chocolate, or a glass of cold milk. For a simple dessert, place one or two cookies beside vanilla ice cream, or crumble a cookie over a bowl of sliced pears or apples.

For a cookie plate, pair them with a less-spiced option such as shortbread or chocolate chip cookies so the cinnamon flavor has contrast. If you are packing them for a gathering, let them cool completely first; warm cookies can steam inside a container and soften the sugar coating. Their mild flavor makes them easy to serve alongside fruit, but they are also sweet enough to enjoy on their own.

Variations

More traditional tang: Baking powder will not reproduce cream of tartar’s distinctive sharp note exactly. If you have cream of tartar after all, a classic-style formula can use it with baking soda according to the original recipe. Avoid adding extra acid to this dough without adjusting the other ingredients, because a little too much liquid can make the cookies spread.

Change the spice: Replace up to half of the cinnamon in the coating with ground cardamom or ginger for a different aroma. Keep some cinnamon for the familiar warm flavor, and mix the spices thoroughly with the sugar so each dough ball gets an even coating.

Add citrus: For a subtle citrus version, add 1 teaspoon (about 2 g) finely grated lemon or orange zest to the butter and sugar. Zest only the colored outer peel, not the bitter white pith. The zest adds fragrance without introducing enough liquid to alter the dough.

Make smaller cookies: Portion the dough into 1-tablespoon balls and begin checking them after 9 minutes. Smaller cookies bake faster, so keep the thermometer and visual checks in mind rather than relying on the larger-cookie timing. The yield will be higher, and the finished cookies will have a greater proportion of crisp edge to soft center.

Storage and Reheating

Once completely cool, store baked cookies in an airtight container at room temperature for up to 4 days. A piece of parchment between layers helps protect the cinnamon-sugar coating. The cookies gradually lose their crisp edges as they sit, but remain pleasant to eat; keep them away from direct sun, a warm oven, or humid places.

For longer storage, freeze the cooled cookies in a freezer-safe container for up to 2 months, separating layers with parchment. Thaw them at room temperature for about 30 minutes. To refresh a cookie, warm it in a 300°F (150°C) oven for 3–4 minutes, then cool briefly before eating. Refrigeration is not necessary for these plain cookies and can make them stale sooner. If they have been left out, refrigerate within 2 hours when the room is warmer than 90°F (32°C); otherwise, the airtight room-temperature storage above is suitable.

You can also freeze the shaped, unbaked dough balls for up to 2 months. Freeze them in a single layer first, then transfer to a sealed container. Bake from frozen on a lined sheet, adding about 2–3 minutes and checking for set edges and the required safe internal temperature. The cinnamon coating may look a little less even after freezing, but the cookies still bake well.

Frequently Asked Questions

What is the best substitution for cream of tartar in cookies?
For cookies that call for both cream of tartar and baking soda, baking powder is usually the simplest substitute because it contains an acid and a base in balanced proportions. A common conversion is 1 1/2 teaspoons baking powder for each 1 teaspoon cream of tartar plus 1/2 teaspoon baking soda. The best amount can depend on the recipe, so avoid applying that ratio to cream of tartar alone without checking what else is in the ingredient list.

Can I use baking soda instead of cream of tartar?
Not as a direct replacement. Baking soda is alkaline and cream of tartar is acidic, so swapping one for the other changes the dough’s chemistry and may leave a strong, unpleasant taste. If the recipe includes both ingredients, use baking powder as a paired replacement or choose a cookie recipe written for baking powder.

Can lemon juice or vinegar replace cream of tartar?
They can provide acidity in some recipes, but they are less convenient in cookies because they add liquid and may change the dough’s texture. They also do not supply the leavening by themselves. Baking powder is a more reliable option for this style of cookie; use lemon juice or vinegar only when the original recipe gives a conversion or you are prepared for a small texture and flavor change.

Will cookies taste different without cream of tartar?
Yes, a little. Cream of tartar gives classic snickerdoodles a recognizable tang and contributes to their texture. Baking powder produces a balanced rise and a mild flavor, so these cookies are tender and cinnamon-scented but less tangy. The sugar-cinnamon coating keeps them recognizably snickerdoodle-style.

Why did my cookies turn out flat?
Common causes include butter that was melted or too warm, dough that skipped chilling, an oven that was not fully preheated, or baking powder that has lost strength. Measuring flour by scooping directly from the bag can also leave too little in the dough; spoon it into the cup and level it, or weigh it. Bake on a cool sheet and leave space between portions.

Can I make the dough ahead?
Yes. Cover it and refrigerate for up to 24 hours, then let it sit at room temperature for 10–15 minutes if it is too firm to scoop. The cinnamon sugar is easiest to apply just before baking, so roll the portions then. For longer make-ahead storage, freeze the shaped dough balls and bake them from frozen with a few extra minutes in the oven.

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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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