Holidays or no holidays, you will love to bake these easy Eggless Snickerdoodle Cookies. They are buttery, soft, chewy, slightly crispy around the edges and delicious with cinnamon sugar. Jump to:About Eggless Snickerdoodle CookiesIngredients and NotesHow To Make Eggless Snickerdoodle CookiesWhy Add Cream of Tartar?Make-Ahead SuggestionsBaking Tips For Eggless Snickerdoodle CookiesMore Eggless CookiesRecipe Card

About Eggless Snickerdoodle Cookies

Eggless snickerdoodle cookies are rich, buttery, light, and with the heavenly taste of cinnamon sugar. And not to forget the slight and perfect tang from the cream of tartar! These snickerdoodles are one of the simplest things in our life. But they are the most satisfying, addictive, and irresistible. These cookies are slightly crispy on the edges, and as your teeth sink through them, you will find soft and chewy goodness. The best part is that we do not need to chill the dough, and we can bake the cookies right after making it. We can also freeze the dough and bake a fresh batch of cookies whenever we crave them. I have adapted this eggless Snickerdoodle cookie recipe from my Eggless Sugar Cookies recipe. The significant difference between sugar cookies and snickerdoodles is that the Snickerdoodle Cookies recipe uses a cream of tartar and a coating of cinnamon sugar. Texture: Eggless Snickerdoodle Cookies are slightly crispy on the edges but very soft and chewy inside. Flavor: These Cookies are buttery and sweet, with a perfect tang from the cream of tartar. These cookies are high in cinnamon sugar flavors, and that’s what makes them delicious and tempting. Ease of Making: The best part is that there is no need to chill the dough. So eggless snickerdoodles are quick to make. The dough comes together super quickly, and all we need is some simple pantry ingredients.

How To Make Eggless Snickerdoodle Cookies

Preheat the oven to 375°F (190°C).  Line the baking sheet with a silicone mat or parchment paper. In a medium bowl, whisk flour, cream of tartar, baking soda, ground cinnamon, and salt together. Set aside.

In a stand mixer fitted with a paddle attachment or with a handheld electric mixer, cream the butter, sugar, and oil at medium to high speed. 

Beat the mixture until it is light, pale, and fluffy. Scrape down the sides of the bowl. Add vanilla and mix until well combined.

Turn the mixer to low and add the flour mixture. Beat on low speed until just combined, do not overmix. Using a spatula, scrape the sides and bottom of the bowl and fold in any remaining flour.

Baking The Cookies

In a bowl, mix sugar and ground cinnamon for the rolling. Use a small ice cream scoop or tablespoon to portion out the dough. Roll cookie dough into balls, about 1½ tablespoon each.  Roll the cookie dough balls into cinnamon sugar and place them 3 inches apart on the prepared baking sheet.

Bake the cookies in the preheated oven for 10 minutes. The cookies will be soft and puffy.

Allow them to cool on the baking sheet for 5-6 minutes. Then transfer on a wire rack to cool completely.

Why Add Cream of Tartar?

Cream of Tartar provides a softer and chewier texture to the cookies. It also adds a unique tangy flavor, which sets the Snickerdoodles apart from sugar cookies. However, you can use baking powder instead of cream of tartar.

Make-Ahead Suggestions

You can make the dough and let it chill in the refrigerator for up to 3 days. Then, bring the dough to room temperature before rolling and baking the cookies. For a more extended period, freeze the dough for up to 2 months. Or roll the dough into cookie balls and then freeze the dough balls. Before baking, bring them to room temperature, and roll them into cinnamon sugar. You can also freeze the cookies in a freezer-safe container or bag for up to 2 months. 

More Eggless Cookies

Recipe Card

Measurement: For the perfect cookies, make sure to measure the flour correctly. Use the kitchen scale for the best result. If using the cup method, fluff your flour with the spoon and then spoon it into a measuring cup. Then level it off with the knife. Dough: Do not overmix the dough. Once everything is just combined and comes together, stop mixing. Overmixing the dough will result in stiff and crumbly cookies.