Go Back
egg-free Snickerdoodle Cookies stack
Print

Eggless Snickerdoodle Cookies

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.
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 32 cookies
Calories 92kcal

Ingredients

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:

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.

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:
 
 
 Did you make this recipe? Don't forget to give it a star rating below!
 
Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition

Calories: 92kcal | Carbohydrates: 8g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 74mg | Potassium: 63mg | Vitamin A: 175IU | Calcium: 25mg | Iron: 0.5mg