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 over a marble surface showing its perfect texture.

Eggless Snickerdoodle Cookies Recipe Highlights

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

Ingredients needed to make Eggless Snickerdoodle Cookies with name tags.

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.

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.

Eggless Snickerdoodle Cookies dough in a stand mixer bowl.

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.

Eggless Snickerdoodle Cookies being rolled in cinnamon sugar.

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.

Egg-free Snickerdoodle Cookies over a wire rack.

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.

egg-free Snickerdoodle Cookies stack

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

Can I substitute the cream of tartar?

This is a critical Snickerdoodle ingredient, providing that signature tang. As a general rule, I don’t recommend substituting cream of tartar. 

Can I freeze Snickerdoodle dough?

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.

Do I really need to refrigerate the cookie dough?

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.

bitten Eggless Snickerdoodle Cookies over a marble surface.

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Recipe Card

Eggless Snickerdoodle Cookies over a marble surface showing its perfect texture.

Eggless Snickerdoodle Cookies

Oriana Romero
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.
4.51 from 77 votes
Prep Time 25 minutes
Cook Time 10 minutes
Chilling Time: 30 minutes
Total Time 1 hour 5 minutes
Servings 32 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:

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.
Oriana’s Notes
 
Butter: If you want to take this recipe to another level, I highly recommend browning the butter. To do so, place the butter in a light-colored skillet. Melt the butter over medium heat, stirring constantly. Once melted, the butter will begin to foam. Keep stirring. After 5–8 minutes, the butter will begin browning—you’ll notice lightly browned specks begin to form at the bottom of the pan, and it will have a nutty aroma. Once browned, immediately remove the pan from heat and pour the butter into a heatproof bowl to stop cooking. If left in the hot pan, the butter will burn. Let the butter cool for 15 – 20 minutes. 
 
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. 
 
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, 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.
 
 
Recipe Tip:
  • 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

Calories: 92kcalCarbohydrates: 8gProtein: 1gFat: 6gSaturated Fat: 3gCholesterol: 15mgSodium: 74mgPotassium: 63mgVitamin A: 175IUCalcium: 25mgIron: 0.5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Course Dessert
Cuisine American
Calories 92
Keyword cookies eggfree Eggless Snickerdoodle

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.

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4.51 from 77 votes (58 ratings without comment)

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65 Comments

  1. 5 stars
    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

    1. 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!

      1. 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

          1. 5 stars
            I totally never knew that about dipping the cup… I thought we were SUPPOSED to pack down the flour!!!

          2. 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!

  2. 5 stars
    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!

  3. 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.

  4. 5 stars
    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 =)

      1. 5 stars
        Great Recipes! Easy to make and turned out great.y husband is allergic to eggs so it’s nice to find a tasty recipe!

  5. 3 stars
    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.

  6. 5 stars
    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!

  7. 5 stars
    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.

  8. 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?

    1. 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.

  9. 5 stars
    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!

  10. 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!

    1. 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. ?

  11. 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!

    1. 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/

  12. 5 stars
    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.