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Eggless Snickerdoodle Cookies

Eggless snickerdoodle cookies with cinnamon on parchment paper.

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5 from 5 reviews

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.

Ingredients

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Cookie Dough

  • 1/2 cup salted butter, softened
  • 1 cup granulated white sugar
  • 1/4 cup water, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour, spooned and leveled
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt

Cinnamon Sugar

  • 2 tablespoons granulated white sugar
  • 2 teaspoons ground cinnamon

Instructions

  1. Cream together softened butter and sugar for a few minutes until light and fluffy, scraping down the sides.
  2. 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.)
  3. To a mixing bowl, add dry ingredients including flour, cream of tartar, baking soda, baking powder, and salt.
  4. 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.)
  5. Preheat your oven to 350°F.
  6. Use a small to medium-sized cookie scoop or a spoon to portion out the dough into 1” to 1.5" balls.
  7. 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.
  8. 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.)
  9. 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.