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.
Eggless Snickerdoodle cookies recipe
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!!!
Eggless Snickerdoodle Cookies
Ingredients
- 2 2/3 cups (375 gr) all-purpose flour
- 1 teaspoon kosher salt
- 2 teaspoons baking powder
- 1 cup (2 sticks | 228 gr) unsalted butter, at room temperature
- 1 ½ cups (300 gr) granulated sugar
- Fake eggs
- 2 teaspoons pure vanilla extract
For the fake eggs:
- 4 tablespoons water
- 2 teaspoons baking powder
- 2 teaspoons neutral taste oil vegetable or canola
For Coating:
- 1/4 cup (50 gr) granulated sugar
- 2 teaspoons cinnamon
Instructions
- 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.
Recipe Notes:
- 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
Nutrition
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- Baking Sheet
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- Measuring Cups
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- Measuring Spoons
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- Cookie Scoop
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