I’ve received a few messages asking for the old version of my Egg-Free Snickerdoodle Cookies recipe, and I totally get it—sometimes, we just want the comfort of the recipe we’ve made a million times before. I love that so many of you enjoyed that version, and I want to make sure you have it whenever you’re craving those soft, cinnamon-sugar treats.
So, for those of you who prefer the original, I’m sharing it here as a quick reference. It’s the same cozy, egg-free Snickerdoodle you know and love, just as delicious as ever. Feel free to make either version, depending on what you’re in the mood for! Happy baking, and thank you for always reaching out and sharing your thoughts with me. 💕
Eggless Snickerdoodle Cookies (Old Version)
Important
• For best results, I highly recommend using a kitchen scale to measure the ingredients.
Ingredients
- 2 2/3 cups (375 g) all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1 teaspoon cream of tartar
- 1 teaspoon (4 g) baking powder
- 1 teaspoon (4 g) kosher salt
- 1 cup (228 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- Fake eggs (see ingredients below)
- 2 teaspoons (10 ml) pure vanilla extract
For the fake eggs:
- 4 tablespoons (45 ml) water
- 2 teaspoons (8 g) baking powder
- 2 teaspoons (10 ml) neutral-tasting oil (such as vegetable or canola)
For Coating:
- 1/4 cup (50 g) granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 375º F (190º C). Line with parchment two baking sheets.
- Mix flour, cinnamon, cream of tartar, baking powder, and salt in a bowl.
- Prepare the fake eggs by mixing all the ingredients in a small bowl. Set aside.
- Beat together the butter and sugar until smooth, about 3 minutes. Add the fake eggs mixture, beat until smooth. Beat in the vanilla.
- Add flour mixture, mixing until totally incorporated. Cover and refrigerate the dough for 15 minutes.
Make the coating:
- Mix together the sugar and cinnamon in a small bowl or plate.
Form the dough into balls:
- Shape dough into 1-in. balls. Roll the cookies in the cinnamon-sugar until they’re
- completely coated. Place the dough balls 2 inches apart on the prepared baking sheets.
Bake:
- Bake the cookies for 8 – 10 minutes. Remove them from the oven, cool them in the pan for 2 minutes, and then transfer to a rack to cool completely.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
