
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 Snickerdoodles 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, 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 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 – Preheat the Oven and Prepare The Baking Sheet
Preheat the oven to 350º F (180º C). Line with parchment two baking sheets.
Step 2 – 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 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 2-in apart on the prepared baking sheets.
Step 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.
Step 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.
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. So, if time allows, I highly recommend chilling this cookie dough.
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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 teaspoons 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 pure vanilla extract
For Coating:
- 1/4 cup (50 g) granulated sugar
- 2 teaspoons ground cinnamon
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Preheat the oven to 350º F (180º C). Line with parchment two baking sheets.
- 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. Mix until well combined and fluffy, about 2 minutes. Beat in the milk, vanilla extract, and Greek yogurt and mix until combined.
- Add flour mixture, mixing until totally incorporated.
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 (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 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.
- 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.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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.
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!?
Great Recipes! Easy to make and turned out great.y husband is allergic to eggs so it’s nice to find a tasty recipe!
Hello Audrey! I am glad that my recipes are helpful to you and your family! Thanks a lot for the review and good feedback.
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. ?
Can we use the “fake eggs” in an eggless cake recipe?
I wouldn’t recommend it. For better results, I recommend following one of my cake recipes exactly.
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 ?