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.
Jump to:
Our Latest Videos
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 the dough. Also, we can freeze the dough and bake the fresh batch of cookies whenever we crave cookies.
I have adapted this eggless snickerdoodle cookie recipe from my Eggless Sugar Cookies recipe. The significant differences between sugar cookies and snickerdoodles are using 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, there is no need for chilling 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
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. And for the cup method, fluff your flour with the spoon and then spoon it into a measuring cup. Then level it off with the knife. Too much flour will make the cookies cakey and crumbly.
Cream of Tartar: It adds a unique tangy flavor to these cookies and differentiates them from sugar cookies. However, if you do not have a 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 have added 2 tablespoon of oil to make the cookie dough. Oil helps in making the cookies soft and tender. Use any neutral flavor 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 Snickerdoodles 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. Also, it adds a unique tangy flavor to the cookies, 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.
Helpful Tips
- 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.
So I hope you will like this recipe and if you make it, please leave your comment. You can also easily rate the recipe in the recipe card below.
More Eggless Cookies
You May Like More Eggless Baked Treats
- Date and Walnut Cake / Eggless Date Cake
- Carrot Cake Cupcakes (Eggless)
- Powdered Sugar Donuts (Eggless and Baked)
- Eggless Peanut Butter Blossom Cookies
- Shortbread Cookies (Eggless)
You can follow Vege Home Cooking on Facebook, Instagram, Pinterest, and for videos, Subscribe to our Youtube channel.
Recipe
Eggless Snickerdoodle Cookies
Equipment
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.
Thanks for coming! Let me know what you think.