Eggless Snickerdoodle Cookies Recipe Highlights
These Eggless Snickerdoodle cookies are ooohhh soooo GOOD!
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.!
They’re super easy to make and freeze well—both in baked and unbaked-dough form.
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. Everybody will love them!
So Let’s get baking!
Ingredients You’ll Need
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, skip the cake flour, bread flour, and wheat flour.
- Ground Cinnamon: For flavor, of course!
- Cream of tartar: This is a critical Snickerdoodle ingredient and provides that signature tang.
- Baking powder: Make sure it’s not expired or too old.
- Salt: I prefer kosher or sea salt. 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. In this case, skip the salt called in the recipe.
- Sugar: Regular white granulated sugar o caster sugar.
- Vanilla Extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
- Water
- Oil: Vegetable or canola oil – Or any light-tasting oil of your preference.
For the Coating: You’ll need granulated sugar and ground cinnamon.
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).
1 – Preheat the Oven and Prepare The Baking Sheet
Preheat the oven to 375°F. Line with parchment two baking sheets.
2 – Make the Eggless Snickerdoodle Cookie Dough
Mix flour, cinnamon, cream of tartar, baking powder, and salt in a bowl. Next, prepare the fake eggs mixing all the ingredients in a small bowl. Beat together the butter and sugar until smooth. Add the fake egg mixture and vanilla. Add dry ingredients and mix until totally incorporated. Refrigerate the dough for 30 minutes.
3 – Form the Cookie Balls
Shape dough into 1-in. balls.
4 – Roll In Cinnamon Sugar Mixture
Mix together the sugar and cinnamon in a small bowl or plate. Roll the cookies in the cinnamon sugar until they’re completely coated. Place dough balls 2 in. apart on the prepared baking sheets.
5 – Bake
Bake the cookies in the preheated oven for 8 – 10 minutes. Remove them from the oven, cool them on the pan for 2 minutes, and then transfer them to a rack to cool completely.
Eggless Cookies Quick Baking Tips
Measure the ingredients properly! A kitchen scale is always the best option, in my opinion.
Don’t overmix your cookie dough or you will end up with a dense cookie.
Chill the dough for 30 minutes before baking, this gives the dough a chance to firm up a little and allows them to bake much better.
For evenly sized cookies (better for baking) use a small spring-loaded ice cream scoop to spoon out the dough.
Bake the cookies until they are JUST golden around the outside. 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 a few minutes, around 2. If you leave the cookies on the baking sheets for too long, they will continue cooking and they will be hard
Adapt This Recipe For Other Food Allergies
This recipe is egg-free but you can certainly adapt it to other food allergies.
GLUTEN-FREE: Substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite brand.
DAIRY-FREE: Use your favorite plant-based, dairy-free, or vegan butter. My favorite dairy-free butter brands for baking are:
Frequently Asked Questions
This is a critical Snickerdoodle ingredient and provides that signature tang. As a general rule, I don’t recommend substituting the 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 to thaw overnight in the refrigerator, then bring 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 them to bake much better. So if time allows I highly recommend chilling this cookie dough.
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 to thaw overnight in the refrigerator, then bring 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. Allow coming to room temperature then continue with step 5.
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….
Bring back your passion for baking, even if you cannot use eggs!
Eggless Snickerdoodle Cookies
Equipment
Ingredients
- 2 2/3 cups (375 g) all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1 teaspoon cream of tartar
- 1 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup (2 sticks | 228 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- Fake eggs (see ingredients below)
- 2 teaspoons pure vanilla extract
For the fake eggs:
- 4 tablespoons (45 ml) water
- 2 teaspoons baking powder
- 2 teaspoons (10 ml) neutral taste 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. Set aside
- Prepare the fake eggs 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-in 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
Eggless Baking Frequently Asked Questions
You’ve asked, I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Originally posted in December 2017, the post content was edited to add more helpful information, no change to the recipe in July 2022.
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 =)
Hi, I absolutely love these cookies! And a lot of your other recipes too! I just have a question. The first time I made theses cookies they turned out perfectly, spread out well and stayed nice and soft in a sealed container. But unfortunately at Christmas and just the other day, I made them and they didn’t really spread out and where rock hard after an hour from cooling off. They tasted the same, and I followed the recipe exactly and made sure I didn’t over bake them. But for some reason I cannot get them right. Just wanted to know if this has happened to you or if you might have suggestions.
Thanks, hope you’re doing well and your family’s safe during this uncertain time.
Stephanie
Hello Stephanie! Oh, that’s a shame. It sounds like you are overbaking the cookies. It’s impossible to say exactly because there are so many things that can make that happen. I’ll tell you the most likely then hopefully you can work out what went wrong and avoid it in the future.
1- Using too much flour can cause the cookies to become dry. Make sure you are measuring the flour properly. The best way to do it is using a kitchen scale but if you don’t have one, a spoon to scoop the flour into the measuring cup and then I use a knife (straight-edged) to level the flour across the measuring cup. Do not dip a measuring cup directly into the flour bin or you can compact it and get up to 25% more flour.
2- Do nor overmix the dough.
3- Insufficient beaten time for butter (it should be creamy and pale).
4- 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 would recommend using an oven thermometer to make sure it’s working properly.
Hope that helps!
Thank-you so much for the advice, I don’t think I beat the butter long enough and I measured the flour by dipping the cup into the flour bag. I really appreciate the baking tips! Looking forward to trying these again! (Along with some of your cake recipes too!)
Stephanie
You are very welcome! =)
I totally never knew that about dipping the cup… I thought we were SUPPOSED to pack down the flour!!!
Hello Autumn! Measuring the ingredients correctly is very important in baking. I am happy that this information was helpful to you. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help!
i love these cookies! i’m in the seventh grade and in my cooking class we baked snicker doodles. since i have an egg allergy , they altered the recipe . i decided to make the cookies at home, i followed your recipe and they taste exactly like the ones i made at school. except, i may have used a little bit too much salt haha!
Hello Kate! So glad you like this recipe. Be sure to shout out if you have any questions!
I have a question concerning your eggless snickerdoodles. The ingredients you listed for the fake eggs is that just for one egg or more? I’m just wondering if I could use those ingredients for a fake egg in other eggless recipes. If I need 3 eggs in a recipe can I triple that so I have three fake eggs? Just wondering how it would work. I have a daughter-in-law who is allergic to eggs so I want to make her cookies she can have at Christmas from me.
Hello Renea! Unfortunately, the fake eggs just work for some cookies recipes. I do not recommend using it for all eggless recipes. However, I have a wide variety of eggless recipes (cakes, cookies, pies, etc) that you can make for your daughter-in-law. https://mommyshomecooking.com/category/recipes/eggless/sweet/ Fell free to reach out if you have any questions. Thanks!
Can we add Raisins in this ?
Hello Maya! Yes, you can definitely do that. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Just discovered your website and you seem such a lovely person that makes gorgeous recipes and pictures 😉
Thanks, Eva! Be sure to shout out if you have any questions =)
I made these tonight…soooo good! I am convinced that they just vanished into thin air! Where did they go? I need to make another batch. Thanks for sharing this recipe =)
Hello Carla! These are one of my family’s fave cookie. I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know!?
I had an intense craving for a snickerdoodle cookie but was sadly out of eggs so I decided to give this recipe a go. The cookies are tasty but unfortunately the taste is not quite what expected in a snickerdoodle cookie. I can only suppose that eggs are essential in producing a genuine snickerdoodle taste but these were nice nonetheless.
Hello Angie! I am sorry this recipe didn’t work for you. Thanks for trying my recipe though.
Thank you once more Oriana, the cookies were delicious! My family loved them. Regards, Brototi
Hello Brototi! These are my kids’ fave. So glad you enjoyed this, thanks so much for trying my recipe!
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!?
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!!
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.
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!?
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. ?
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/
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!?
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 ?