Eggless Snickerdoodles
Soft, chewy eggless snickerdoodles rolled in cinnamon sugar, with the classic tang from cream of tartar. No eggs or egg substitutes needed!
Ingredients
Snickerdoodle Cookies
- ½ cup unsalted butter softened, (113g)
- ⅔ cup granulated sugar (134g)
- 3 tablespoons milk whole or 2% (45mL)
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour (180g)
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon fine salt
Cinnamon-Sugar Coating
- 3 tablespoons granulated sugar
- 1½ teaspoons ground cinnamon
Instructions
- In a large bowl, beat the softened butter and ⅔ cup sugar with a hand mixer for about 2 minutes, until pale, smooth, and fluffy.
- Add the milk and vanilla and mix until combined. The mixture may look slightly separated; that's okay.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Add the dry ingredients to the butter mixture and mix on low or fold with a spatula just until a soft dough forms. Don't overmix.
- Cover and refrigerate for 20–30 minutes, until the dough is easy to scoop and roll but not rock-hard.
- Meanwhile, preheat the oven to 350°F (180°C) and line baking sheets with parchment paper.
- In a shallow bowl, stir together the 3 tablespoons sugar and the cinnamon.
- Scoop about 2 tablespoons of dough per cookie (a #40 scoop works well) and roll into balls. Roll each ball generously in cinnamon sugar.
- Arrange cookies 2–3 inches apart on the baking sheets. Press each ball down very slightly into a thick disc.
- Bake for 11–12 minutes, until the cookies have puffed and spread, the edges look set, and the centers still look soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
• Weigh your flour if you can. Too much flour keeps the cookies from spreading.
• Don't skip the cream of tartar. It gives snickerdoodles their signature tang.
• If the cookies don't spread, flatten the next batch a little more before baking.
• If they spread too much, chill the dough for 45–60 minutes.
• For crispier cookies, bake a minute or two longer.
• To freeze, freeze the plain dough balls, then roll them in cinnamon sugar right before baking.
• Store cooled cookies in an airtight container at room temperature for up to 4–5 days.
• Don't skip the cream of tartar. It gives snickerdoodles their signature tang.
• If the cookies don't spread, flatten the next batch a little more before baking.
• If they spread too much, chill the dough for 45–60 minutes.
• For crispier cookies, bake a minute or two longer.
• To freeze, freeze the plain dough balls, then roll them in cinnamon sugar right before baking.
• Store cooled cookies in an airtight container at room temperature for up to 4–5 days.
Nutrition
Calories: 121kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Sodium: 69mg | Potassium: 45mg | Fiber: 0.4g | Sugar: 10g