Eggless Snickerdoodle Cookies Recipe Highlights
These Eggless Snickerdoodle cookies are chewy, rich, buttery, perfectly soft in the middle with a bit of crunch around the edges, and full of cinnamon-sugar goodness. Just A.M.A.Z.I.N.G.! They’re super easy to make and freeze well—both in baked and unbaked-dough form. Put these Eggless Snickerdoodles out on any holiday cookie tray, wrap them up as a little gift for a cookie-lover in your life, or bring them to a cookie exchange. Everybody will love them! So, let’s get baking!
Step 3 – Form the Cookie Balls
Shape dough into 1-in. balls.
Flour: Standard all-purpose flour works best here. Ground Cinnamon: For flavor, of course! Cream of tartar: This is a critical Snickerdoodle ingredient and provides that signature tang. Baking powder: Make sure it’s not expired or too old. Salt: I prefer kosher or sea salt. Note: If you only have table salt handy, I recommend reducing the amount to half. Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. Note: In this case, skip the salt called in the recipe. Sugar: Regular white granulated sugar or caster sugar. Vanilla Extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract! Water Oil: Vegetable or canola oil. Note: You can use any neutral-tasting oil of your preference.
For the Coating: You’ll need granulated sugar and ground cinnamon.
Step 1 – Preheat the Oven and Prepare The Baking Sheet
Preheat the oven to 375°F. Line with parchment two baking sheets.
Step 2 – Make the Eggless Snickerdoodle Cookie Dough
Mix flour, cinnamon, cream of tartar, baking powder, and salt in a bowl. Next, prepare the fake eggs by mixing all the ingredients in a small bowl. Beat together the butter and sugar until smooth. Add the fake egg mixture and vanilla. Add dry ingredients and mix until totally incorporated. Refrigerate the dough for 30 minutes.
Step 4 – Roll In Cinnamon Sugar Mixture
Mix together the sugar and cinnamon in a small bowl or plate. Roll the cookies in the cinnamon sugar until they’re completely coated. Place dough balls 2 in. apart on the prepared baking sheets.
Step 5 – Bake
Bake the cookies in the preheated oven for 8 – 10 minutes. Remove them from the oven, cool them on the pan for 2 minutes, and then transfer them to a rack to cool completely.
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Measure the ingredients correctly! In my opinion, a kitchen scale is always the best option. Don’t overmix your cookie dough, or you will have a dense cookie. Chill the dough for 30 minutes before baking; this gives the dough a chance to firm up a little and allows it to bake much better. For evenly sized cookies (better for baking), use a small spring-loaded ice cream scoop to spoon out the dough. Bake the cookies until the edges appear set. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just 5 minutes, and then transfer them to a wire rack to cool completely. If you leave the cookies on the baking sheets for too long, they will continue cooking, and they will be hard. Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend. Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Miyoko’s Creamery Organic Vegan Butter Check out my favorite dairy-free substitutes here. Freeze Cookie Dough: You can freeze this cookie dough before rolling for up to 3 months. When ready to use, allow it to thaw overnight in the refrigerator, then bring it to room temperature for about 1 hour. Then, roll and continue with the recipe as directed. Make-Ahead: You can make the cookie dough and chill it in the refrigerator for up to 3 days.
Recipe Card 📖
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. Originally posted in December 2017, the post content was edited to add more helpful information; the recipe remained unchanged in September 2024.
