These Eggless Snickerdoodle Cookies are perfectly soft and chewy, with a slight crunch around the edges. They are fully coated with the heavenly goodness of cinnamon sugar!
Holidays or no holidays, you will love to bake these easy Eggless Snickerdoodle Cookies. They are buttery, soft, chewy, slightly crispy around the edges and delicious with cinnamon sugar.
About Eggless Snickerdoodle Cookies
Eggless snickerdoodle cookies are rich, buttery, light, and with the heavenly taste of cinnamon sugar. And not to forget the slight and perfect tang from the cream of tartar!
These snickerdoodles are one of the simplest things in our life. But they are the most satisfying, addictive, and irresistible. These cookies are slightly crispy on the edges, and as your teeth sink through them, you will find soft and chewy goodness.
The best part is that we do not need to chill the dough, and we can bake the cookies right after making it. We can also freeze the dough and bake a fresh batch of cookies whenever we crave them.
I have adapted this eggless Snickerdoodle cookie recipe from my Eggless Sugar Cookies recipe. The significant difference between sugar cookies and snickerdoodles is that the Snickerdoodle Cookies recipe uses a cream of tartar and a coating of cinnamon sugar.
Texture: Eggless Snickerdoodle Cookies are slightly crispy on the edges but very soft and chewy inside.
Flavor: These Cookies are buttery and sweet, with a perfect tang from the cream of tartar. These cookies are high in cinnamon sugar flavors, and that's what makes them delicious and tempting.
Ease of Making: The best part is that there is no need to chill the dough. So eggless snickerdoodles are quick to make. The dough comes together super quickly, and all we need is some simple pantry ingredients.
Ingredients and Notes
- All-Purpose Flour: I have used unbleached all-purpose flour. It is essential to measure the flour correctly. For the best result, use the kitchen scale if you have one. For the cup method, fluff your flour with a spoon and then spoon it into a measuring cup. Then, level it off with a knife. Too much flour will make the cookies cakey and crumbly.
- Cream of Tartar: Cream of tartar adds a unique tangy flavor to these cookies and differentiates them from sugar cookies. However, if you do not have cream of tartar, you can use the same quantity of baking powder.
- Baking Soda: I have used baking soda for this recipe with cream of tartar. Baking soda helps the cookies to spread nicely. Do not use baking powder instead of baking soda.
- Salt: It provides a pleasant contrast to the sweetness of the cookies.
- Ground Cinnamon: Adding ground cinnamon to the cookie dough makes the cookies more flavorful and delicious.
- Butter: Use unsalted butter, and it should be at room temperature.
- Oil: I added 2 tablespoon of oil to the cookie dough. Oil helps make the cookies soft and tender. You can use any neutral-flavored oil.
- Granulated Sugar: It provides sweetness to the cookies and adds structure.
- Vanilla: It adds a sweet flavor to these Eggless Sugar Cookies.
- Cinnamon Sugar for the Coating: Absolutely essential! It provides the goodness of cinnamon sugar to the cookies.
How To Make Eggless Snickerdoodle Cookies
Making The Cookie Dough
- Preheat the oven to 375°F (190°C).
- Line the baking sheet with a silicone mat or parchment paper.
- In a medium bowl, whisk flour, cream of tartar, baking soda, ground cinnamon, and salt together. Set aside.
- In a stand mixer fitted with a paddle attachment or with a handheld electric mixer, cream the butter, sugar, and oil at medium to high speed.
- Beat the mixture until it is light, pale, and fluffy. Scrape down the sides of the bowl.
- Add vanilla and mix until well combined.
- Turn the mixer to low and add the flour mixture.
- Beat on low speed until just combined, do not overmix.
- Using a spatula, scrape the sides and bottom of the bowl and fold in any remaining flour.
Baking The Cookies
- In a bowl, mix sugar and ground cinnamon for the rolling.
- Use a small ice cream scoop or tablespoon to portion out the dough.
- Roll cookie dough into balls, about 1½ tablespoon each.
- Roll the cookie dough balls into cinnamon sugar and place them 3 inches apart on the prepared baking sheet.
- Bake the cookies in the preheated oven for 10 minutes.
- The cookies will be soft and puffy.
- Allow them to cool on the baking sheet for 5-6 minutes.
- Then transfer on a wire rack to cool completely.
Why Add Cream of Tartar?
Cream of Tartar provides a softer and chewier texture to the cookies. It also adds a unique tangy flavor, which sets the Snickerdoodles apart from sugar cookies. However, you can use baking powder instead of cream of tartar.
Make-Ahead Suggestions
You can make the dough and let it chill in the refrigerator for up to 3 days. Then, bring the dough to room temperature before rolling and baking the cookies.
For a more extended period, freeze the dough for up to 2 months. Or roll the dough into cookie balls and then freeze the dough balls. Before baking, bring them to room temperature and roll them into cinnamon sugar.
You can also freeze the cookies in a freezer-safe container or bag for up to 2 months.
Baking Tips For Eggless Snickerdoodle Cookies
Cream of Tartar: I highly recommend using the cream of tartar for snickerdoodles. But if you really do not want to use it or do not have it, you can use baking powder instead. So use ¾ teaspoon baking powder and ½ teaspoon baking soda.
Measurement: For the perfect cookies, make sure to measure the flour correctly. Use the kitchen scale for the best result. If using the cup method, fluff your flour with the spoon and then spoon it into a measuring cup. Then, level it off with the knife.
Dough: Do not overmix the dough. Once everything is just combined and comes together, stop mixing. Overmixing the dough will result in stiff and crumbly cookies.
More Eggless Cookies
Eggless Snickerdoodle Cookies
Ingredients
For The Cookies
- 1½ cup (180g) all-purpose flour
- ¾ teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup (114g) unsalted butter at room temperature
- 2 tablespoon oil
- ⅔ cup (134g) granulated sugar
- 1 teaspoon pure vanilla
For The Cinnamon Sugar
- 3 tablespoon sugar
- 1½ teaspoon ground cinnamon
Instructions
Making The Dough
- Preheat the oven to 375°F (190°).
- Line the baking sheet with a silicone mat or parchment paper.
- In a medium bowl, whisk flour, cream of tartar, baking soda, ground cinnamon, and salt together. Set aside.
- In a stand mixer fitted with a paddle attachment or with a handheld electric mixer, cream the butter, sugar, and oil at medium to high speed.
- Beat the mixture until it is light, pale, and fluffy. Scrape down the sides of the bowl.
- Add vanilla and mix until well combined.
- Turn the mixer to low and add the flour mixture. Beat on low speed until just combined, do not overmix.
- Using a spatula, scrape the sides and bottom of the bowl and fold in any remaining flour.
Baking The Cookies
- In a bowl, mix sugar and ground cinnamon for the rolling.
- Use a small ice cream scoop or tablespoon to portion out the dough. Roll cookie dough into balls, about 1½ tablespoon each.
- Roll the cookie dough balls into cinnamon sugar and place them 3-inches apart on the prepared baking sheet.
- Bake the cookies in the preheated oven for 10 minutes. The cookies will be soft and puffy. Allow them to cool on the baking sheet for 5-6 minutes. Then transfer on a wire rack to cool completely.
Make-Ahead
- You can make the dough and let it chill in the refrigerator for up to 3 days. Then, bring the dough to room temperature before rolling and baking the cookies.
- For a more extended period, freeze the dough for up to 2 months. Or roll the dough into cookie balls, and then freeze the dough balls. Before baking, bring them to room temperature, and roll them into cinnamon sugar.
- You can also freeze the cookies in a freezer-safe container or bag for up to 2 months.
Cream of Tartar
- I highly recommend using the cream of tartar for snickerdoodles. But if you really do not want to use it or do not have it, you can use baking powder instead. So use ¾ teaspoon baking powder and ½ teaspoon baking soda.
Notes
- For the perfect cookies, make sure to measure the flour correctly. Use the kitchen scale for the best result. If using the cup method, fluff your flour with the spoon and then spoon it into a measuring cup. Then level it off with the knife.
- Do not overmix the dough. Once everything is just combined and comes together, stop mixing. Overmixing the dough will result in stiff and crumbly cookies.
- These cookies spread well, so make sure to keep enough space between cookie balls on the baking sheet.
Anonymous says
All cookies were disappeared in 5 minutes. My maunchkines ate all. I used backing powder and baking soda instead of cream of tartar. Didn’t notice any difference.
Jigna says
Thank you for your feedback, and I am glad that the kids liked the cookies!
Arlene says
I was so excited to try this recipe because my granddaughter is allergic to eggs and I needed things she could have for christmas treats. I made them much smaller for perfect baby cookies. They turned out wonderful!
Jigna says
It’s nice, I am glad to hear! Thank you for your feedback.
Kathy L says
I’m wondering if I could make these onto a bar cookie instead of individual cookies?
Jigna says
Hi Kathy, I still need to make Snickerdoodle bars, but I am sure you can not use this cookie recipe. Instead, I suggest making cookies only with this recipe rather than experimenting to make something else.
Emily says
Hi, I will be making these cookies but I’m not sure what oil to use. I can’t use canola or vegetable oil so could you please give me some recommendations for oil? I can use ghee but I’m not sure if it would be okay to use ghee for these cookies.
Jigna says
Hi Sarah! Can you use avocado oil, olive oil, or sunflower oil? If you prefer not to use the oil, you can skip it. Instead of oil, add an extra two tablespoons of butter. Hope this helps, and I’d love to hear how your cookies turn out!
Jigna says
Hi Emily! Can you use avocado oil, olive oil, or sunflower oil? If you prefer not to use the oil, you can skip it. Instead of oil, add an extra two tablespoons of butter. Hope this helps, and I’d love to hear how your cookies turn out!
Sarah says
Hi, I will be making these cookies but I’m not sure what oil to use. I can’t use canola or vegetable oil so could you please give me some recommendations for oil? I can use ghee but I’m not sure if it would be okay to use ghee for these cookies.