These Eggless Snickerdoodle Bars are soft, buttery, and bursting with that classic cinnamon-sugar flavor—just without the eggs. As an allergy mom, I know how important it is to have desserts that feel special yet safe for everyone, and this one delivers big-time. No rolling, no batches, no fancy equipment—just one pan of cozy goodness in 30 minutes. Perfect for busy days when you want something quick, comforting, and crowd-pleasing.
Oriana’s Thoughts On The Recipe
Snickerdoodles have always had a special place at my table—they’re one of those nostalgic cookies that make everyone smile. But when my daughter was diagnosed with an egg allergy, the traditional recipe was no longer an option. That’s why I created these Eggless Snickerdoodle Bars. They have all the flavor and texture of the classic cookie but in an easy, one-pan version that’s completely egg-free.
I tested this recipe over and over until it was perfect because I know how heartbreaking it feels to bake something that doesn’t turn out right, especially when you’re working around allergies. These bars are foolproof, made with everyday pantry ingredients, and guaranteed to bring those cozy, cinnamon-sugar vibes to your kitchen.
Why You’ll Want to Try My Recipe
Eggless Snickerdoodle Bars Ingredients
I LOVE this recipe because it doesn’t call for crazy ingredients. So, these are easy to whip up on a moment’s notice!
Here’s what you’ll need:
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
- Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour. Make sure to measure accurately; a kitchen scale is the best way to measure your ingredients, in my opinion.
- Baking powder & Baking soda: Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Cream of tartar: Cream of tartar adds a unique, tangy flavor to the cookie, which sets it apart from sugar cookies and makes it a classic snickerdoodle, so don’t skip it!
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called for in the recipe.
- Sugars: For this recipe, you will need regular white granulated sugar, caster sugar, and brown sugar. Combining both sugars will help the bars have the perfect texture with a deeper caramelized flavor.
- Sour cream: You can substitute sour cream for plain regular yogurt. I recommend using the full-fat versions.
- Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.
- Vinegar: You can use apple cider vinegar or white vinegar.
- Cinnamon: For extra flavor!
Food Allergy Swaps
This recipe is naturally egg, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Sour Cream: Use your favorite dairy-free sour cream. I use and recommend Tofutti Better than Sour Cream.
- 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.
How To Make Snickerdoodle Bars Without Eggs Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
- Mix Dry Ingredients
In a medium bowl, combine flour, baking powder, baking soda, salt, and cream of tartar. Set aside.
- Combine Wet Ingredients
In a large bowl, combine melted butter and sugars (white and brown); stir well until well combined. Then add in sour cream, vanilla extract, and vinegar; stir until well combined.
- Mix Dry and Wet Ingredients
Stir dry ingredients into the butter mixture and mix until all the ingredients are incorporated.
- Spread into the Pan
Spread batter evenly into the prepared 13×9 pan.
- Prepare the Topping
Mix the sugar and cinnamon in a small bowl. Sprinkle evenly over the batter.
- Bake
Bake for 20 – 25 minutes, or until a toothpick inserted in the center comes out clean. NOTE: For chewy snickerdoodle bars, bake for 15 – 20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan on a wire rack. Cut into 12 or 24 bars.
For Thicker Bars
Prepare the recipe as directed; use a greased 9-inch. square baking pan and bake for 35-40 minutes. Cool completely in the pan on a wire rack. Cut into bars.
For Chewy Bars
Prepare the recipe as directed and bake for 15 – 20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan on a wire rack. Cut into bars.
Storing & Freezing Instructions
Store
These Snickerdoodle Bars can be stored at room temperature in an airtight container for about 3 days, or in the refrigerator for up to a week.
Freeze
Place the bars in a single layer in a large bag or airtight container between sheets of parchment. Freeze for up to 3 months. Thaw overnight in the refrigerator, then allow it to come to room temperature before serving.
These bars can be made three days in advance and kept in an airtight container at room temperature until ready to serve.
Frequently Asked Questions
Yes—cream of tartar gives snickerdoodles their signature tang and chewy texture. If you skip it, the bars will taste more like sugar cookie bars.
They sure do! The cinnamon-sugar topping and cream of tartar make them taste just like the classic cookies, but in an easier bar form.
Yes—use a 1:1 gluten-free flour blend (the kind with xanthan gum works best). The texture may be slightly different, but still delicious.
Yes, technically you can, but keep in mind it may slightly change the texture and flavor. You can safely cut about ¼ cup from the batter without major issues. Don’t skip the cinnamon-sugar topping—it’s what gives snickerdoodles their classic taste.
Try These Egg-Free Bar Recipes Next!
Recipe Card
Eggless Snickerdoodle Bars
Ingredients
- 2 ½ cups (350 g) all-purpose flour
- 1 teaspoon (4 g) baking powder
- ¼ teaspoon (1.5 g) baking soda
- ¼ teaspoon salt
- ½ teaspoon cream of tartar
- 1 cup (230 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- ¾ cup (150 g) packed light brown sugar
- ½ cup (120 g) sour cream
- 1 teaspoon pure vanilla extract
- 1 teaspoon apple cider vinegar
Topping
- 3 tablespoons granulated sugar
- 1 ½ teaspoon ground cinnamon
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
- Preheat oven to 350º F (180º C). Grease and flour (or line with parchment paper) a 13×9 pan. Set aside.
- In a medium bowl, combine flour, baking powder, baking soda, salt, and cream of tartar. Set aside.
- In a large bowl, combine melted butter, sugars (white and brown); stir well until well combined.
- Add in sour cream, vanilla extract, and vinegar; stir until well combined.
- Stir dry ingredients into the butter mixture; mix until all the ingredients are incorporated.
- Spread batter evenly into prepared 13×9 pan.
- Prepare the topping: mix the sugar and cinnamon in a small bowl. Sprinkle evenly over the batter.
- Bake for 20 – 25 minutes, or until a toothpick inserted in the center comes out clean. NOTE: For chewy snickerdoodle bars, bake for 15 – 20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool completely in the pan on a wire rack. Cut into 12 or 24 bars.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Sour Cream: Use your favorite dairy-free sour cream. I use and recommend Tofutti Better than Sour Cream.
- 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.
I appreciate your feedback, and it helps others, too!
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
This recipe was originally published in February 2020. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in December 2022 to make it as helpful as possible!
Hey!
I tried the recipe but my brownies sunk in the middle in the pan after cooling. Why would that be?
Hello Chhavi, It’s impossible to say exactly because there are so many things that can make that happen. You can read more about the most common eggless baked goods mishaps, causes, and solutions here >>> Ask Oriana…Your Eggless Baking Questions Answered! Thanks so much for your feedback and for trying my recipe.
Hola.. can I use plain yogurt instead of sour cream ? If yes what will be the quantity?
Hello Srishti! Yes, you can use plain yogurt; the same amount. Thanks for your interest in my recipe. Please come back and let me know how you like it =)