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.
Servings 32 cookies
Calories 92 kcal
2 2/3 cups (375 gr) all-purpose flour 1 teaspoon kosher salt 2 teaspoons baking powder 1 cup (2 sticks | 228 gr) unsalted butter, at room temperature 1 ½ cups (300 gr) granulated sugar Fake eggs 2 teaspoons pure vanilla extract For the fake eggs: 4 tablespoons water 2 teaspoons baking powder 2 teaspoons neutral taste oil vegetable or canola For Coating: 1/4 cup (50 gr) granulated sugar 2 teaspoons cinnamon
Mix flour salt, and baking powder 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. Add the fake eggs mixture, beat until smooth. Beat in the vanilla.
Add flour mixture, mixing until totally incorporated. Refrigerate the dough for 15 minutes. Make the coating: Mix together the sugar and cinnamon in a small bowl or plate.
Preheat the oven to 375°F. Line with parchment two baking sheets.
Shape dough into 1-in. balls. Roll/toss the cookies in the cinnamon-sugar until they're completely coated. Place the dough balls 2-in apart on the prepared baking sheets.
Bake the cookies for 8 – 10 minutes. Remove them from the oven, and cool them in the pan for 2 minutes and then transfer to a rack to cool completely.
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Please note that nutritional information is a rough estimate and it can vary depending on the products used. Calories: 92 kcal | Carbohydrates: 8 g | Protein: 1 g | Fat: 6 g | Saturated Fat: 3 g | Cholesterol: 15 mg | Sodium: 74 mg | Potassium: 63 mg | Vitamin A: 175 IU | Calcium: 25 mg | Iron: 0.5 mg