Oriana’s Thoughts On The Recipe
After more than a decade of egg-free baking, I’ve learned that cookies live or die by texture. Snickerdoodles, especially, need that perfect balance: chewy middles, buttery flavor, and just enough crunch on the outside. That’s what I set out to get right here—and I didn’t stop testing until they did.
These cookies show up a lot in our home all year long. They’re the kind of cookie my kids grab straight off the cooling rack, cinnamon sugar all over their fingers. I love that I can make a double batch, freeze half the dough, and always have something ready when a cookie craving (or last-minute gathering) pops up.
This recipe is one of those small wins that proves baking egg-free doesn’t mean giving anything up. It’s simple, reliable, and feels like the classic we all grew up with—just made so everyone can enjoy it.
Why You’ll Want to Try My Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Flour: Standard all-purpose flour works best here.
- Ground Cinnamon and Nutmeg: For flavor, of course!
- Cream of tartar: This is a critical Snickerdoodle ingredient and provides that signature tang.
- Baking soda: 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.
- Sugars: You will need light brown sugar and granulated sugar for this recipe.
- Milk: I like to use whole milk for baking, but you can use any dairy or non-dairy milk that you prefer.
- Greek yogurt: I prefer Greek yogurt for this recipe because of its thicker consistency, but if it’s not available, you can use regular plain, unsweetened yogurt or sour cream.
- Vanilla Extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
- For the Coating: You’ll need granulated sugar and ground cinnamon.
Food Allergy Swaps
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, you can use non-dairy milk like almond, soy, or oat milk. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. Also you your favorite plain, unsweetened dairy-free yogurt.
- 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.
Step-by-Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Make the Eggless Snickerdoodle Cookie Dough
Mix flour, cinnamon, nutmeg, cream of tartar, baking soda, and salt in a bowl. Next, beat together the butter and sugars until smooth. Add the milk, yogurt, and vanilla. Then, add dry ingredients and mix until totally incorporated.
Step 2 – Mix The Cookie Coating
Mix together the sugar and cinnamon in a small bowl or plate.
Step 3 – Form the Cookie Balls
Shape dough into 1-in. balls (about 1.5 tablespoons – 50 g each). Roll the cookies in the cinnamon-sugar until they’re completely coated – applying some pressure to make sure the coating sticks evenly. Place the dough balls on a baking sheet or large plate. Refrigerate the cookies for at least 30 minutes, or up to 2 days.
Step 4 – Bake
Preheat the oven. Bake the cookies in the preheated oven for 8 – 10 minutes. Remove them from the oven, cool them on the pan for 5 minutes, and then transfer them to a rack to cool completely.
Quick Baking Tips
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.
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.
Storing & Freezing Instructions
Store: Store cookies in an airtight container for up to 5 days at room temperature.
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.
Frequently Asked Questions
This is a critical Snickerdoodle ingredient, providing that signature tang. As a general rule, I don’t recommend substituting cream of tartar.
Yes, you can freeze this cookie dough before rolling it in cinnamon sugar 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.
Chilling the cookie dough really makes a difference in the final result. This time in the fridge gives the dough a chance to firm up a little and allows it to bake much better. If time allows, I highly recommend chilling the cookie dough.
Recipe Card
Eggless Snickerdoodle Cookies
Equipment
Ingredients
- 2 3/4 cups (385 g) all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup (230 g) unsalted butter, melted and lightly cooled (see notes)
- 1 cup (200 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 1/4 cup (60 ml) milk
- 1 tablespoon (15 g) Greek yogurt
- 2 teaspoons (10 ml) pure vanilla extract
For Coating:
- 1/4 cup (50 g) granulated sugar
- 2 teaspoons 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
Make the Egg-Free Cookie Dough:
- Mix flour, cinnamon, nutmeg, cream of tartar, baking soda, and salt in a bowl. Set aside
- Combine the melted and cooled butter and sugars in a stand mixer bowl. Beat until well combined and fluffy, about 2 minutes. Beat in the milk, vanilla extract, and Greek yogurt and mix until combined.
- Add the dry ingredients and mix just until the dough comes together and no dry flour remains. Do not overmix.
Make the Coating:
- In a small bowl or plate, mix the granulated sugar and cinnamon until combined.
Form the dough into balls:
- Shape dough into 1-in. balls (about 1.5 tablespoons – 50 g each). Roll the cookies in the cinnamon-sugar until they're completely coated – applying some pressure to make sure the coating sticks evenly. Place the dough balls in a baking sheet or large plate and chill for at least 30 minutes, or up to 2 days.
Bake:
- Preheat the oven to 350º F (180º C). Line two baking sheets with parchment paper.
- Place the dough balls you wish to bake 2 inches apart on the prepared baking sheets.
- Bake for 8–10 minutes, or until the edges are set but the centers still look soft. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, you can use non-dairy milk like almond, soy, or oat milk. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. Also, your favorite plain, unsweetened, dairy-free yogurt. Note: If you’re making this recipe dairy-free, I recommend chilling the cookie dough for 1–2 hours before baking. Dairy-free substitutes often have a higher water content, which can cause the cookies to spread too much or turn out flat.
- 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.
- 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.
- 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.
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.
More Eggless Cookie Recipes You’ll Love!
- Eggless Sugar Cookies
- The Best Eggless Chocolate Chip Cookies
- Eggless Chocolate Crinkle Cookies
- Eggless Gingerbread Cookies
- Easy Eggless Soft Sugar Cookies
- Browse more eggless cookie recipes….
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.
Originally published in December 2017, this post has been updated with additional helpful information. The recipe was also slightly revised in December 2024 to improve its flavor and texture. In January 2026, the post content was updated to make it clearer and more helpful.
The cookies are delicious! They were soft, not crispy after 9 min of baking and 5 min on the pan (you say 2 min in the instructions and 5 min in another paragraph further below) before I transferred them to the cooling rack.
I made 21 cookies @40g each. I don’t know how you got 32 cookies @50g each!
The dough came out very soft. I chilled it in the fridge for 30 minutes but it doesn’t say to do that in the “readable” numbered instructions which I followed. I did notice a chill time in the header after, so I did do that before baking. You should include it there in case someone misses that.
Hello Renee! I’m really glad you enjoyed the cookies, and I truly appreciate you pointing all of this out so thoughtfully. I’ll check to make sure it’s consistent and clearer. Thanks again for taking the time to share your experience; it really helps me make the recipe better for everyone.
Here to say I’m so thankful I found your recipe for my son! He has egg & nut allergies so these are a godsend. They’re delicious!
If I want to make them crunchy, should I leave them in the oven a little longer?
Hello Theresa! This makes my heart so happy — I’m so glad your son gets to enjoy them safely 💛 For a crunchier cookie, yes, you can bake them a little longer, just until the edges are set and lightly golden. You can also make the dough balls slightly smaller or flatten them a bit more, which helps them crisp up without drying out too much.
what were the measurements for the old recipe for this that had the fake eggs and no greek yoghurt?It was soooo good.
Hi Emily! You can find the original recipe here: Eggless Snickerdoodle Cookies (Old Version)
These came out perfectly! So good!
My daughter loves snickerdoodle cookie, but due to her recent egg allergy, we needed to find a recipe for her favorite cookie. This is a great one, came out just as expected. She loved them. I doubled the batch, and put used a bit of almond extract, gave it a hint of nuttiness. The family loved them. Thanks so much, your recipes are great.
Hi Raevyn! 🌟 I’m so glad to hear that your daughter loved the snickerdoodle cookies! It’s wonderful that you were able to adapt the recipe for her egg allergy and even add that hint of almond extract—what a delicious twist! Doubling the batch was a great idea; it sounds like the whole family enjoyed them. Thank you so much for your kind words; it truly means a lot to me!
These are delicious, however, why do mine stay in balls & not flatten out?
Hello Patricia! I’m glad to hear you think they’re delicious! 😊 If your cookies are staying in balls and not flattening out, it might be due to a few reasons: 1- Too much flour can make cookies dense and cause them to stay in balls. Make sure to measure your flour correctly, ideally by weighing it or using the spoon-and-level method.2- Ensure you’re using the correct amount of baking powder or baking soda, as these help the cookies spread. 3- Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time. I recommended using a oven thermometer to make sure the oven if working properly and the temperature is accurate. I hope these tips help, and happy baking!
These were excellent! Crispy on the outside, soft on the inside. You definitely don’t miss the eggs. Loved these! Will make again! Every recipe I’ve made from this site has been perfect. If I’m baking something for my niece (and even if I’m not) I’m coming here first. Thank you!
Hello Caroline! These are my kid’s favorites. I’m so glad you all loved the cookies. Thank you for sharing your wonderful feedback and review. Happy holidays =)
Can I use vegetable oil instead of butter?
Hello Fate – I do not recommend using oil in this recipe. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hi Oriana
Thank you for this wonderful recipe . I made last week. We just loved it Going to make another batch very soon
Hello Anchal! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Wow. These are seriously SO good!!! I made these with my kiddos (one of which had an egg allergy) and not only did they have fun making these, but they taste AMAZING! You would have no clue that eggs were left out! We are taking these with us to a birthday party and can’t wait to share with everyone! Thank you for another INCREDIBLE eggless recipe!!
Hello Emily! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know. I hope my recipes inspire you to continue baking. Please make sure to reach out of you have any questions or special requests. I am happy to help! 🙂
These came out fantastic. Slight crunch on outside and completely soft in the middle. I reduced the sugar by 1/3 and used whole wheat pastry flour.
Hello Krishna! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
These are so delicious and I had no problem at all making these without eggs! Thank you so much for the recipe!
Hello Krupa! So glad you enjoyed this recipe. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Delicious
Best snickerdoodle I ever had with or without eggs!
Sounds like you nailed it, August! Thanks so much for your feedback and for trying my recipe.
Love the recipe. The batter tasted amazing even without the sugar coating. I also experimented a bit and put Nutella in the middle and they taste AMAZING ! 10 outta 10 gotta try with or without nutella
Hello Mariah! The Nutella tip sounds like GREAT idea. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Hello. Can you add cream of tarter to this recipe .
Hello Margie! I am sorry but I haven’t tested this recipe with cream of tartar. If you do try using this alternative ingredient, please let me know the outcome. Thanks for your interest in my recipe.?
Hey!!
The recipe looks so yummy.
I’m out of unsalted butter and wanted to know if I can try them with salted butter?
Thanks
Hello Sharanya! Yes, you can use salted butter, just omit the extra salt called in the recipe. Thanks for your interest in my recipe. Please come back and let me know how you like it =)