DAIRY-FREE: To make this recipe dairy-free, substitute the butter for coconut oil or a vegan butter like Earth Butter or Miyokos.
Make sure the butter (or coconut oil) has been softened, but is not melted. This will allow it to mix correctly with the sugar.
Cream of tarter is used to provide the tangy flavor and chewy texture that snickerdoodles are known for. Though I highly recommend using it in this recipe, if you are unable to find any, you should be able to substitute 1½ teaspoons of baking powder.
RECIPE FROM:
Mile High Mitts | Snickerdoodle Cookies