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. These are perfect for sharing with friends and family.
These Eggless Snickerdoodle cookies are ooohhh soooo GOOD!
Cookies, cookies, cookies. They are everywhere.
Seriously, I have enough cookies to feed a small army. Plus, I have cookie dough in our fridge and freezer.
So here we go…
One more cookie recipe!
I am not going to apologize because these are worth sharing and ’tis the season, isn’t it?
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!
These Eggless Snickerdoodle cookies are super easy to make and freeze well. Both in baked and unbaked-dough form.
How To Make Snickerdoodle Cookies without eggs?
- Preheat the oven to 375°F. Line with parchment two baking sheets.
- Mix flour salt, and baking powder in a bowl. Set aside
- Prepare the fake eggs mixing all the ingredients in a small bowl. Set aside.
- Beat together the butter and sugar until smooth. Add the fake eggs mixture, beat until smooth. Beat in the vanilla.
- Add flour mixture, mixing until totally incorporated.
- Make the coating: Mix together the sugar and cinnamon in a small bowl or plate.
- Shape dough into 1-in. balls. Roll/toss the cookies in the cinnamon-sugar until they’re completely coated. Place dough balls 2 in. apart on the prepared baking sheets.
- Bake the cookies for 8 – 10 minutes. Remove them from the oven, and cool them on the pan for 2 minutes and then transfer to a rack to cool completely.
LOOKING FOR MORE COOKIE RECIPES?
- Eggless Sugar Cookies
- The Best Eggless Chocolate Chip Cookies
- Eggless Chocolate Crinkle Cookies
- Eggless Gingerbread Cookies
- Venezuelan Polvorosas Cookies
- Eggless Shortbread Cookies
Put these Eggless Snickerdoodle 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.
Make sure you bake these cookies this holiday season, they are guaranteed to make everyone happy!
Happy Cooking!!!
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. These are perfect for sharing with friends and family.
- 2 2/3 cups all-purpose flour
- 1 teaspoon kosher salt
- 2 teaspoons baking powder
- 1 cup 2 stick unsalted butter, at room temperature
- 1 ½ cups granulated sugar
- Fake eggs
- 2 teaspoons pure vanilla extract
- 4 tablespoons water
- 2 teaspoons baking powder
- 2 teaspoons neutral taste oil vegetable or canola
- 1/4 cup granulated sugar
- 2 teaspoons cinnamon
-
Mix flour salt, and baking powder in a bowl. Set aside
-
Prepare the fake eggs mixing all the ingredients in a small bowl. Set aside.
-
Beat together the butter and sugar until smooth. Add the fake eggs mixture, beat until smooth. Beat in the vanilla.
-
Add flour mixture, mixing until totally incorporated. Refrigerate the dough for 15 minutes.
-
Make the coating: Mix together the sugar and cinnamon in a small bowl or plate.
-
Preheat the oven to 375°F. Line with parchment two baking sheets.
-
Shape dough into 1-in. balls. Roll/toss the cookies in the cinnamon-sugar until they're completely coated. Place the dough balls 2-in apart on the prepared baking sheets.
-
Bake the cookies for 8 – 10 minutes. Remove them from the oven, and cool them in the pan for 2 minutes and then transfer to a rack to cool completely.
LOOKING FOR MORE EGGLESS COOKIE RECIPES?
- Eggless Dark Chocolate Cookies
- Eggless Sugar Cookies
- The Best Eggless Chocolate Chip Cookies
- Eggless Chocolate Crinkle Cookies
- Eggless Gingerbread Cookies
- Venezuelan Polvorosas Cookies
- 3-Ingredient Eggless Peanut Butter Halloween Cookies
- Easy Palmiers Recipe (Elephant Ear Cookies or Palmeritas) (Video)
- Easy Eggless Vanilla Cookies
- Eggless Dulce de Leche Shortbread Sandwich Cookies
★ Did you make this recipe? Don't forget to give it a star rating below!
Please note that nutritional information is a rough estimate and it can vary depending on the products used.
-
- Baking Sheet
-
- Measuring Cups
-
- Measuring Spoons
-
- Scoop
Love what you see? Subscribe to Mommy’s Home Cooking so you’ll never miss a recipe! Follow along on Instagram, Pinterest, Google+, Twitter, and Facebook for more fun!
When you make this recipe, be sure to snap a photo and hashtag it #MommysHomeCooking. I’d love to see what you cook!
* This post contains affiliate links, thank you for the support in keeping Mommy’s Home Cooking up and running!
YUM! I love snickerdoodles and this version looks and sounds divine and so tasty!
Hello Natalie!! These are one of our favorite cookies. Hope you give them a try. Thanks for stopping by ?
I made them exactly as described and they were delicious! I’m an egg eater but made them for a friend who’s not and you literally can’t tell the difference.
Hello Sahroutie! I’m so happy you enjoyed this recipe. Thank you for taking the time to come back and let me know!🙂
These look amazing! Are you able to share what egg-replacer you use?
We are new to eggless baking due to a food allergy in the home.
Thanks!
Hello Ashley! Thanks so much for stopping by. I don’t use just one egg-replacer, depending on the recipe I can substitute eggs with a combination of leveaners, buttermilk, yogurt, flax eggs, fake eggs, etc… To see what I use, please visit the particular recipe that you are interested in and check out the recipe card for step by step instructions. You can find all my eggless recipes here https://mommyshomecooking.com/category/recipes/eggless/
Do we double the fake egg recipe listed above as it calls for 2 fake eggs or is this the recipe for 2 fake eggs? Thank you!
Hello Katie! The fake egg amounts make 2 fake eggs. You don’t need to double it. Thanks for your interest in my recipe. Please come back and let me know how you like it. 🙂
I was skeptical but these turned out very good. I made the dough balls more like 2 in wide, and they made a good 4-5 in. wide cookie. They are a good thickness and very chewy. It’s funny. I only made this recipe because we were out of eggs, but this one was better than the recipe with eggs I was going to make!
Hello Alexander! I’m SO GLAD you enjoyed it. These cookies are really good. Thank you for taking the time to come back and let me know!🙂
I made these and the taste was great but not sure what happened but they spread out on the pan a lot and they were very thin. Any ideas what I might have done wrong?
Hello Kim! Thanks for trying this recipe. Some tips: Next time make sure to measure the ingredients properly. Refrigerate the dough (step 4) and do not overbake. Hope they turn out better the next time.
Delicious!! I was out of eggs and looking for a cookie to make. These were crispy around the edge and chewy in the center. I made them gluten free and you would never know! My girls had fun rolling the balls in the cinnamon sugar 😊 I thought for sure they weren’t quite done when I took them out but they were perfect after sitting on the pan a couple minutes! I will definitely make again. Thanks for the great recipe.
Hello Tamara! Thank you so much for trying my recipe. I’m SO GLAD you and your family enjoyed it!!
Litterally sitting here eating the results of your recipe above! So good! I had started another recipe and then realized I didn’t have eggs and found and yours. So glad I did! Consequently, my makings had 1/4 cup of lard, 3/4 cup butter and the sugar I held down to 1 1/4 cups (used your amount to plus a little extra cinnamon for the topping).
Superb!
My father in law can’t have eggs and wheat, so next I’ll be trying them with a gluten free blend and xanthan gum to see how a GF eggless blend goes. Thanks for the recipe! Looking forward to some experiments!
Hello Emily! I’m so happy you enjoyed this recipe. Thank you for taking the time to come back and let me know!🙂