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.
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.
Notes
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 forming and rolling.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:
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