Eggless Snickerdoodle Cookies (With Video)
These eggless snickerdoodle cookies are soft, chewy, and absolutely delicious. Made with staple kitchen ingredients, they’re incredibly easy to whip up. The dough is rolled in cinnamon sugar and baked to perfection. Serve them at your next gathering or enjoy them fresh out of the oven.
Quick Look: Eggless Sugar Cookies
⏱️ Prep Time: Prep Time: 15 minutes
❄️ Chill Time: 1 hour
🔥 Bake Time: 11 minutes
⏳ Total Time: 1 hour 26 minutes
🍽️ Yield: 31 cookies
🛠️ Equipment Needed: Hand mixer, baking sheet, mixing bowl, cooling rack
⭐ Top Tip: The chill time in the refrigerator allows for taller and chewier cookies!
Snickerdoodles are a classic for a reason – the buttery, tender cookie paired with a crisp cinnamon-sugar coating is truly irresistible. This dough comes together quickly, and I even keep a batch in the freezer for easy baking later.
These egg-free snickerdoodles are perfect for parties or simply as a sweet treat for your family. In my house, they’re a safe option for our egg allergies and simple enough for my kids to help make. No complicated steps or strange ingredients, just classic cookie goodness, with milk as the main substitute for eggs.
Ingredients
How to make egg free snickerdoodle cookies
Follow these step-by-step instructions with photos! Also, don’t miss the video at the bottom of the post for all my visual learners out there.
Step 1: To begin, in a medium sized bowl combine: flour, baking powder, and salt. Whisk together and set aside. In a large bowl, combine softened butter and sugar. Cream together with a handheld mixer until light and fluffy. Into the same large bowl, add vanilla, milk, and cream of tartar. Whisk together until combined.
Step 2: Pour in about half of the dry ingredients. Mix together. Pour in second half and mix until the ingredients are incorporated. Try not to overmix as this will create dense cookies.
Step 3: Chill for 1 hour. Form into tablespoon sized balls. Roll in sugar and cinnamon mixture.
Step 4: Place on baking sheet. Bake for 10-11 minutes.
Step 5: Allow to cool on a baking sheet for a few minutes then move to a cooling rack.
Why you will love this recipe
Taste and texture: Amazing flavor, chewy, and soft.
Quick: The batter comes together in no time, and they bake so quickly.
Egg-free: No one will ever guess they are prepared without eggs!
FAQ
I do recommend chilling them for at least an hour. It allows the cookie to spread less and be chewier.
Two things – don’t overmix your batter once the flour mixture is added in. Mix until just combined. Also, you may have overbaked the cookies. Remember they continue to bake a bit when removed from the oven.
Yes! Cover tightly and chill for up to 2–3 days. Just let it sit at room temperature for about 10–15 minutes before rolling into balls if the dough feels too firm.
More eggless cookies
You will also love these tasty egg-free cookies:
How to store
Countertop: Store in an airtight container on the countertop for up to 3 days. These cookies really do stay soft for a long time, but after about 3 days they become stale.
Freezing once baked: Once baked, allow the cookies to completely cool. Place parchment paper in between layers to prevent sticking and freeze in an airtight container. To thaw the cookies, lay on the countertop in the freezer container. After a few hours pull from the container.
Freezing the dough: The easiest method is to roll the dough into balls and place them on a baking sheet lined with parchment. Do not roll in the cinnamon sugar mixture. Freeze until solid, then transfer to a freezer-safe bag or container. When you’re ready to bake, place the frozen dough balls directly on a baking sheet and wait about 10-15 minutes to soften. Then roll in the cinnamon sugar mixture and bake!
Tips for Success
Don’t skimp when mixing the sugar and butter! Make sure there are no clumps left, and it is light and fluffy. This usually takes a full minute with a handheld mixer.
The chill time in the refrigerator allows for taller and chewier cookies.
If you try this recipe, please leave a ⭐️⭐️⭐️⭐️⭐️star rating and let me know in the comments below how it turned out! – Lexi
Eggless Snickerdoodle Cookies
Equipment
Ingredients
For the Snickerdoodles
- 3 cups (390 g) all-purpose flour
- 1 cup (227 g) unsalted butter (2 sticks) softened
- 1 ½ cups (315 g) white granulated sugar
- 7 tablespoons (85 g) whole milk
- 1 teaspoon (4 g) baking powder
- 1 teaspoon (4 g) cream of tartar
- ¼ teaspoon (1 g) salt
- 1 teaspoon (4 g) vanilla
To Roll the Dough in
- ¼ cup (50 g) white granulated sugar
- 2 teaspoon (4 g) cinnamon
Instructions
- In a medium sized bowl combine flour, baking powder, and salt. Whisk together and set aside.3 cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon salt
- In a large bowl, combine softened butter and sugar. Using a handheld mixer (or stand mixer with a paddle attachment) cream together. This will usually take 1 minute, and you want the butter and sugar to be light and fluffy.1 cup unsalted butter (2 sticks), 1 ½ cups white granulated sugar
- Into the same large bowl, add vanilla, milk, and cream of tartar. Whisk together until combined.7 tablespoons whole milk, 1 teaspoon vanilla, 1 teaspoon cream of tartar
- Pour in about half of the dry ingredients. Mix together. Pour in second half of dry ingredients and mix until the ingredients are incorporated. Try not to overmix as this will create dense cookies.
- Cover and chill in refrigerator for an hour. This will help the cookies hold their shape and produce the taller, chewier texture.
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- In a small bowl, mix cinnamon and sugar to roll dough balls in.¼ cup white granulated sugar, 2 teaspoon cinnamon
- With a small cookie scoop or 1 tablespoon, scoop out dough. Then roll into a ball. Roll in cinnamon sugar mixture and place them on the baking sheet.
- Bake 10-11 minutes. You are looking for the edges of the cookies to be formed and the center of the cookie to not be doughy. Try to not overbake! The cookies will continue to set when cooling.
- Allow to cool for 3-4 minutes on the baking sheet then transfer to a cooling rack.
These are the perfect texture and taste!
Love this recipe and we make them so frequently!