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–+ servings

Eggless Snickerdoodle Cookies

By Jigna
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!
5 from 6 votes
Print Pin
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Cuisine World
Course Dessert, Snack
Diet Eggless, Vegetarian
Servings 16 Cookies

Equipment

  • Kitchen Scale
  • Stand Mixer
  • Baking Sheet

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

  1. 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.
  2. 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.
  3. These cookies spread well, so make sure to keep enough space between cookie balls on the baking sheet.

Nutrition (Approximate Values)

Calories : 150kcalCarbohydrates : 19gProtein : 1gFat : 8gSaturated Fat : 4gPolyunsaturated Fat : 1gMonounsaturated Fat : 3gTrans Fat : 1gCholesterol : 15mgSodium : 72mgPotassium : 15mgFiber : 1gSugar : 11gVitamin A : 179IUVitamin C : 1mgCalcium : 6mgIron : 1mg
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