Eggless Snickerdoodle Cookies
These eggless snickerdoodle cookies are soft, chewy, and absolutely delicious. Made with staple kitchen ingredients, they’re incredibly easy to whip up.
Equipment
1 Hand mixer
1 Large bowl
1 Baking Sheet
1 cooling rack
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.
Video
Notes
When creaming the butter and sugar 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.
Nutrition
Calories: 143kcalCarbohydrates: 21gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 16mgSodium: 57mgPotassium: 37mgFiber: 0.4gSugar: 11gVitamin A: 189IUVitamin C: 0.005mgCalcium: 9mgIron: 1mg
Tried this recipe?Let me know how it was!