Bakery-Style Snickerdoodle Pudding Mix Cookies (No Cream of Tartar)

ByAllyssa

Unlike traditional snickerdoodles, these soft and chewy snickerdoodle pudding mix cookies don’t use cream of tartar. Instead, they have a richer flavor and softer texture, similar to what you’d find in a bakery case. These cookies have lightly crisp edges, soft centers, and a warm cinnamon-sugar coating in every bite.

Looking for snickerdoodle cookies without cream of tartar? This bakery-style version delivers classic cinnamon-sugar flavor with a softer, more indulgent texture than traditional recipes. Instead of a sugar-cookie crumb, they bake up chewy and rich, making them an easy, pantry-friendly alternative that still feels special.

Why These Snickerdoodles Cookies Without Cream of Tartar Work

This recipe relies on brown sugar and instant pudding mix to create moisture and structure, eliminating the need for cream of tartar. Chilling the dough helps control spread, while baking slightly underdone keeps the centers soft and chewy.

Baker’s Tips for Soft & Chewy Snickerdoodles

  • Roll dough balls generously, not lightly. A thick cinnamon-sugar coating helps create the classic crackled surface as the cookies bake.
  • Don’t skip chilling the dough. Chilling helps control spread and creates a thicker, softer cookie—especially important when baking snickerdoodles without cream of tartar.
  • Pull them while the centers look underdone. Snickerdoodles continue to set as they cool. Removing them early keeps the centers soft and chewy instead of dry.
  • Cool completely before storing. Warm cookies trap steam, which can soften the cinnamon-sugar coating.
  • Avoid over-mixing after adding flour. Over-mixing can make snickerdoodles tough instead of tender.

Bakery-Style Pudding Mix Snickerdoodle Cookies (No Cream of Tartar)

These soft and chewy snickerdoodle cookies are made with instant pudding mix for extra moisture and a tender, bakery-style texture—no cream of tartar needed.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 24 Cookies
Course: Dessert
Ingredients Method

Ingredients
  

  • ¼ cup granulated sugar
  • ¾ cup brown sugar
  • 1 box instant vanilla pudding mix 3.4 oz
  • 1 cup butter unsalted
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 ½ cups AP flour
  • cinnamon-sugar (for rolling): ½ cup sugar & 3-4 TBSP cinnamon (1 part cinnamon to 4 parts sugar by volume)

Method
 

  1. Preheat the oven to 375°F and line baking sheets with parchment paper.
  2. In a large bowl, cream together (1 cup) butter, (¼ cup) sugar, (¾ cup) brown sugar and (3 oz) pudding mix on medium speed for approx. 2 mins until the mixture appears light and fluffy.
  3. Beat in (1 tsp) vanilla and (2) large eggs until fully incorporated.
  4. Add the dry ingredients to the mixture. (1 tsp) baking soda, (1 tsp) salt, and (2 ½ cups) all-purpose flour. Mix until combined. Do not overmix.
  5. Scoop dough into 3-tablespoon balls and roll each in the cinnamon-sugar mixture until well coated, then refrigerate for 30 minutes to prevent spreading and create a thicker cookie.
  6. Bake for 10-12 minutes, until edges begin to lightly brown and centers look slightly underbaked.
  7. Allow to cool on the baking sheet for 5 minutes before transferring to a rack.

Snickerdoodle Cookie FAQs

Can I make snickerdoodle cookies without cream of tartar?

Yes. This recipe skips cream of tartar entirely. Instead of a tangy, cake-like texture, these snickerdoodles bake up softer and richer with a more tender, chewy center.

Are these traditional snickerdoodles?

These are a bakery-style take on the classic snickerdoodle. They keep the signature cinnamon-sugar coating and flavor but have a different texture than traditional sugar-cookie-based versions.

Why is instant pudding mix used in this recipe?

Instant pudding mix helps create a softer, more tender cookie by adding moisture and structure. It doesn’t make the cookies taste like pudding — it simply enhances the chewy texture and rich flavor typical of bakery-style cookies.

Do I need to chill the dough before baking?

For best results, yes, because it prevents the dough from spreading too much, even with room temperature butter. If short on time, you can bake dough right away, just expect them to be thinner and spread more due to warmer butter temperature. The taste will remain the same.

Can I add cream of tartar if I want the tangy flavor?

This recipe was developed without cream of tartar, so adding it would require additional adjustments to the leavening and acidity. For best results, follow the recipe as written.

Variations

Storage & Freezing

  • Store baked cookies in an airtight container at room temperature for 3 days.
  • Dough can be refrigerated for up to 3 days.
  • Dough balls or baked cookies can be frozen for up to 3 months.

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