These eggless snickerdoodle cookies are everything you want in a snickerdoodle, just without the eggs! The cookie dough balls are made with cream of tartar and are rolled in cinnamon sugar before baking.
You're going to love these soft and chewy egg free snickerdoodles.
Snickerdoodles are a classic cookie that everyone enjoys! Now even your egg-free friends can enjoy this delicious dessert. This recipe comes in handy if you don't eat eggs or you simply ran out of eggs and still want to make cookies.
This post will give you all the tips and tricks on how to make perfect eggless snickerdoodle cookies.
Featured 5-star reviews:
Want to know what other people thought of this recipe? Check out these 5-star reviews left by our readers:
- "Wow!! These snickerdoodles were amazing! I made them vegan by using vegan butter and our family loved them. The perfect treat to surprise my parents with." - Rachel
- "These cookies were really delicious. I couldn't even tell they were made without eggs. Would make them again!" - Beau
Looking for more eggless cookie recipes? Try these no egg chocolate chip cookies for another classic cookie recipe made without eggs! This is one of the most popular recipes on Baked Abundance and has dozens of 5-star reviews!
Craving chocolate? Try these double chocolate chip cookies without eggs. They are the chocolate lover's version of my eggless chocolate chip cookies!
Looking for more cinnamon recipes? These chocolate chip cinnamon cookies will be your new favorite! (This recipe is not eggless, but you can use cinnamon chips in one of my other eggless cookie recipes if you'd like.)
Jump to:
Why You'll Love This Recipe
- Made without eggs! Unlike my traditional snickerdoodle cookie recipe, this version is eggless! Whether you don't eat eggs or you just ran out of eggs, you'll love these chewy egg-free snickerdoodles.
- Rolled in cinnamon sugar! The cookie dough balls are dusted with cinnamon sugar before baking. This adds a warming, nostalgic flavor to these eggless cookies.
- Soft and chewy cookies! These cookies are just what you want in a good cookie - delicious flavor and texture!
- Classic tangy taste! This eggless snickerdoodle cookie dough is made with cream of tartar which adds that signature, slightly tangy flavor of a snickerdoodle.
- Easily vegan and dairy-free! Since this recipe is already egg-free, it's only a few steps away from being vegan or dairy-free. Use your favorite vegan and/or dairy-free stick butter to make this recipe fit your dietary needs.
Ingredients
- Salted butter
- Granulated white sugar
- Water
- Vanilla extract
- All-purpose flour
- Cream of tartar
- Baking soda
- Baking powder
- Kosher salt
- Cinnamon
See the recipe card below for a full list of ingredients and measurements.
Substitutions
Need to make a substitution or missing an ingredient? Here are some ways you can alter this recipe to fit your unique dietary needs.
- Vegan or dairy-free? Use high-quality vegan stick butter instead of regular butter.
- Don't have cream of tartar? Try to create a tangy cream of tartar-like taste by adding a splash of lemon juice or white vinegar. (I have not tested this substitution.)
Variations
Here are a few ideas for customizing this recipe and making different flavor variations:
- Use pumpkin spice instead of cinnamon in the cinnamon sugar mixture for a fall twist!
- Add ½ to 1 teaspoon of ground cinnamon into the cookie dough if you'd like your cookies to have extra cinnamon flavor.
- Drizzle your baked eggless snickerdoodles with cream cheese frosting for a cinnamon roll effect.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How To Make Egg Free Snickerdoodles
Step 1: Cream together softened butter and sugar for a few minutes until light and fluffy. Add in the room-temperature water and vanilla extract and beat to combine.
Step 2: Add dry ingredients to the wet ingredients and beat until just combined, you will get a soft and light cookie dough.
Step 3: Optional: Refrigerate dough for 30 minutes for an extra chewy cookie. Use a small to medium-sized cookie scoop or a spoon to portion out the dough into 1” to 1.5" balls.
Step 4: Mix together cinnamon and sugar in a small bowl. Roll dough balls in the cinnamon sugar mixture one at a time.
Step 5: Place cinnamon dusted cookie dough balls on a parchment-lined baking sheet.
Step 6: Bake eggless snickerdoodle cookies according to instructions in the recipe card.
Expert Tips & Tricks
- Chill the cookie dough to create a chewier cookie! Chilling the dough will also make your dough balls easier to handle and roll in the cinnamon sugar mixture.
- Use a small cookie scoop to get uniform cookies that are the same size and shape.
- Don't sprinkle extra cinnamon sugar on top of the cookie dough balls before baking. This will cause the cinnamon to darken and almost burn, which creates an unappealing cookie. Discard any leftover cinnamon sugar after you've rolled and coated all of the cookie dough balls.
- Bake one tray of cookies on the center rack in the oven one at a time to get the most even, consistent bake.
Frequently Asked Questions
Have a question about this recipe? Here are some additional tips and commonly asked questions:
This recipe uses room-temperature water along with rising agents in place of eggs. This creates a moist and fluffy egg-free cookie dough that bakes chewy cookies.
The best way to bake no egg snickerdoodle cookies is on a parchment-lined aluminum baking sheet on the center rack in the oven. This recipe recommends baking snickerdoodles at 350°F for about 12 minutes.
Equipment
You will need a baking sheet, parchment paper, a mixing bowl, measuring cups and spoons, a rubber spatula, and either a cookie scoop or spoon to make this easy cinnamon cookie recipe.
Storage
Room Temperature Instructions
Store cooled cookies in an airtight container for up to a week. Eggless snickerdoodles are best enjoyed in the first couple of days.
Freezing Instructions
Store cooled cookies in a freezer-safe container or storage bag and freeze for up to two months. Once you're ready to enjoy them, let them thaw at room temperature.
For unbaked cookie dough balls, add them to a freezer bag with enough space in between each ball to prevent sticking. Lay the bag flat in the freezer. When you're ready to bake, remove the dough balls and let them thaw at room temperature for an hour or two or overnight in the fridge. If you're short on time, decrease your oven temperature by 25°F and bake for 2 to 3 extra minutes.
Keep in mind that baked cookies made with frozen dough may differ in appearance and texture from those made with fresh dough.
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Recipe
Eggless Snickerdoodle Cookies
These eggless snickerdoodle cookies are everything you want in a snickerdoodle, just without the eggs! This recipe uses water as an easy egg substitute. The snickerdoodle cookie dough balls are made with cream of tartar and are rolled in cinnamon sugar before baking. You're going to love these soft and chewy egg free snickerdoodles.
- Prep Time: 30
- Cook Time: 12
- Total Time: 45
- Yield: 18-22 1x
- Category: Cookies
- Method: Bake
- Cuisine: American
Ingredients
Cookie Dough
- ½ cup salted butter, softened
- 1 cup granulated white sugar
- ¼ cup water, room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour, spooned and leveled
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
Cinnamon Sugar
- 2 tablespoons granulated white sugar
- 2 teaspoons ground cinnamon
Instructions
- Cream together softened butter and sugar for a few minutes until light and fluffy, scraping down the sides.
- Gradually add in the water and vanilla extract and beat to combine. (Adding the water may cause the mixture to appear slightly curdled. Turn your mixer on medium-high and beat for a few more minutes to bring the ingredients back together.)
- To a mixing bowl, add dry ingredients including flour, cream of tartar, baking soda, baking powder, and salt.
- Optional: Chill the cookie dough in the freezer for about 10 minutes or in the refrigerator for 20-30 minutes. (Chilling the dough creates a chewier cookie and makes the dough easier to handle.)
- Preheat your oven to 350°F.
- Use a small to medium-sized cookie scoop or a spoon to portion out the dough into 1” to 1.5" balls.
- Stir together cinnamon and sugar in a small dish. Roll dough balls in the cinnamon sugar mixture and place them a few inches apart on a parchment-lined aluminum or light-colored baking sheet.
- Bake one sheet of cookies at a time on the center rack for about 12 minutes. The snickerdoodle cookies will have spread out and puffed up a bit. (Overbaking snickerdoodles can risk the bottoms burning.)
- After about 12 minutes, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a cooling rack or tray.
Notes
- If softening butter in the microwave, start at 10-second intervals until the butter is just softened. Do not melt.
- Fluff up your flour and use the spoon and level method when measuring for more accurate measurements.
- If you don’t have kosher salt, add a pinch or ⅛ teaspoon of regular iodized salt.
- Make sure you use fresh cream of tartar for the best taste.
- If your oven runs hot, bake for 10-12 minutes. I find about 12 minutes is the perfect time for most ovens.
Keywords: eggless snickerdoodle cookies, eggless snickerdoodles, egg free snickerdoodles, snickerdoodle recipe without eggs, no egg snickerdoodles
LET US KNOW WHAT YOU THINK!
Did you try these egg-free snickerdoodles? Leave a five ⭐️ review below and tag @bakedabundance on Instagram & Facebook!
Jon
Delicious cookies! Made them for my daughter who is allergic to eggs. I grew up eating snickerdoodles and I love that this is a recipe my whole family can enjoy. Thanks!
Beau
These cookies were really delicious. I couldn't even tell they were made without eggs. Would make them again!
Rachel
Wow!! These snickerdoodles were amazing! I made them vegan by using vegan butter and our family loved them. The perfect treat to surprise my parents with.
Gina
It's snickerdoodle season and I have made these twice already!! They are so good! Tried them because I was out of eggs and now these are my go-to recipe. So soft and chewy!