Name: Eggless Snickerdoodle Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: ½ cup unsalted butter, softened; ¾ cup granulated sugar; ¼ cup milk; 1 tsp vanilla extract; 1 ½ cups all-purpose flour; ½ tsp baking soda; ½ tsp cream of tartar; ¼ tsp salt; 2 tbsp granulated sugar; 1 tsp ground cinnamon

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These soft, Eggless Snickerdoodle Cookies are perfectly chewy and made without eggs! I love how they come out tender yet with that classic snickerdoodle texture, and the cinnamon-sugar coating adds just the right amount of sweetness and spice.

Ingredients

½ cup unsalted butter, softened

¾ cup granulated sugar

¼ cup milk

1 tsp vanilla extrac

1 ½ cups all-purpose flour

½ tsp baking soda

½ tsp cream of tartar

¼ tsp salt

Cinnamon-Sugar Coating:

2 tbsp granulated sugar

1 tsp ground cinnamon

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, cream together the softened butter and sugar until light and fluffy.

Add the milk and vanilla extract, mixing well to combine.

In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

In a small bowl, mix together the sugar and cinnamon for the coating.

Scoop the dough into 1-inch balls, roll each ball in the cinnamon-sugar mixture, and place them evenly spaced on the prepared baking sheet.

Bake for 9 to 11 minutes, until the edges are set but the centers still look soft.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes about 18 to 20 cookies. The total time, including preparation and baking, is around 25 minutes. It’s a great recipe for a quick bake when I want fresh cookies without spending much time.

Variations

I like to try a few variations to keep things interesting. Sometimes I add a pinch of nutmeg to the cinnamon-sugar mixture for a deeper spice flavor. Another variation I enjoy is swapping the all-purpose flour with whole wheat pastry flour for a slightly nuttier taste and added fiber. For an even softer cookie, I occasionally add a tablespoon of sour cream or yogurt to the dough.

Storage/reheating

I store these cookies in an airtight container at room temperature, and they stay fresh for up to 4 days. To revive their softness after a day or two, I microwave a cookie for about 10 seconds—it’s like they’re freshly baked again. If I want to keep them longer, I freeze the baked cookies in a sealed bag for up to 2 months. When ready to enjoy, I thaw them at room temperature or warm them slightly in the microwave.

FAQs

Can I substitute milk with a non-dairy alternative?

Yes, I often use almond milk or oat milk in this recipe, and it works just as well without changing the texture.

Why is cream of tartar used in snickerdoodles?

Cream of tartar helps create the signature tangy flavor and chewy texture typical of snickerdoodles by reacting with baking soda.

Can I make these cookies gluten-free?

You can try a gluten-free flour blend, but results may vary. I recommend using a 1:1 gluten-free baking flour for the best texture.

What if I don’t have cream of tartar?

If you don’t have cream of tartar, you can substitute it with lemon juice or white vinegar (about twice the amount), but the flavor and texture might be slightly different.

How do I prevent cookies from spreading too much?

Make sure your butter is softened but not melted, and chill the dough for 15–20 minutes before baking to help maintain shape.

Conclusion

I always find myself coming back to this eggless snickerdoodle cookie recipe because it’s so easy to make and reliably delicious. The balance of soft, chewy cookie with that cinnamon-sugar crunch is perfect for any occasion. Whether it’s a quick afternoon treat or a cozy dessert, these cookies never disappoint.

Recipe:

Eggless Snickerdoodle Cookies

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Author: Cheryl
Total Time: 25 minutes
Yield: 18 to 20 cookies
Diet: Vegetarian

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Description

Soft, chewy, eggless snickerdoodle cookies coated in cinnamon sugar, perfect for a tender yet classic texture with nostalgic flavor.

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Add the milk and vanilla extract, mixing well to combine.
In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
In a small bowl, mix together the sugar and cinnamon for the coating.
Scoop the dough into 1-inch balls, roll each ball in the cinnamon-sugar mixture, and place them evenly spaced on the prepared baking sheet.
Bake for 9 to 11 minutes, until the edges are set but the centers still look soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.