These eggless snickerdoodle cookies capture the classic snickerdoodle flavor and texture—without eggs. The dough uses cream of tartar for that signature tang and is rolled in cinnamon sugar before baking for a warm, nostalgic finish.
You’ll love how soft and chewy these egg-free snickerdoodles turn out.
Snickerdoodles are a beloved classic, and this eggless version means everyone—including those who avoid eggs—can enjoy them. It’s also a handy recipe when you’ve run out of eggs but still want fresh-baked cookies.
This article includes tips and techniques to help you bake perfect eggless snickerdoodle cookies every time.
Featured 5-star reviews:
Here are a couple of top reviews from readers who tried the recipe:
- “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 the popular no-egg chocolate chip cookie recipe for another egg-free classic.
- For chocolate lovers, an eggless double chocolate chip cookie offers extra cocoa-rich flavor.
- If you want a decorated option, eggless frosted sugar cookies are a fun choice.
Want more cinnamon-forward treats?
Chocolate chip cinnamon cookies are a great option if you enjoy a cinnamon twist (note: that specific recipe may include eggs).
Why You’ll Love This Recipe
- Egg-free: This snickerdoodle recipe is made without eggs, ideal if you avoid eggs or are out of them.
- Cinnamon-sugar coating: Rolling the dough in cinnamon sugar before baking adds classic flavor and a pleasant, slightly crisp exterior.
- Soft and chewy: These cookies bake up with a tender center and chewy bite.
- Tangy snickerdoodle flavor: Cream of tartar gives the dough the traditional snickerdoodle tang.
- Easy to make vegan or dairy-free: Swap in a vegan stick butter to make the recipe fully vegan and dairy-free.
Ingredients
- Salted butter
- Granulated white sugar
- Water
- Vanilla extract
- All-purpose flour
- Cream of tartar
- Baking soda
- Baking powder
- Kosher salt
- Cinnamon
Refer to the recipe card for exact measurements and additional details.
Substitutions
If you need adjustments, here are a few options to fit dietary needs or pantry limitations:
- To make vegan/dairy-free: Use a solid vegan stick butter in place of salted butter.
- No cream of tartar: A small splash of lemon juice or white vinegar may provide some tang, though this substitution is not tested in this recipe.
Variations
Customize the base recipe with these simple variations:
- Swap pumpkin spice for the cinnamon in the coating for a seasonal twist.
- Add ½ to 1 teaspoon ground cinnamon to the dough for extra cinnamon flavor.
- After baking, drizzle with cream cheese frosting for a cinnamon-roll–inspired treat.
If you experiment with other substitutions or variations, share how they turned out in the comments.
How To Make Egg-Free Snickerdoodles
Step 1: Cream softened butter and sugar until light and fluffy. Add room-temperature water and vanilla and beat to combine.
Step 2: Add the dry ingredients to the wet mixture and beat until just combined to form a soft cookie dough.
Step 3: Optionally chill the dough for 20–30 minutes for a chewier result. Portion dough into 1″–1.5″ balls using a scoop or spoon.
Step 4: Combine cinnamon and sugar in a small bowl, then roll each dough ball in the mixture.
Step 5: Place the cinnamon-dusted dough balls on a parchment-lined baking sheet.
Step 6: Bake according to the recipe card instructions—typically about 12 minutes at 350°F—then allow cookies to cool briefly on the sheet before transferring to a rack.
Expert Tips & Tricks
- Chill the dough for a chewier texture and easier handling when rolling in cinnamon sugar.
- Use a small cookie scoop for evenly sized cookies that bake uniformly.
- Avoid adding extra cinnamon sugar on top before baking; excess can darken or burn. Discard any leftover coating after rolling the dough balls.
- Bake one tray at a time on the center rack for the most consistent results.
Frequently Asked Questions
Answers to common questions about this eggless snickerdoodle recipe:
This recipe replaces eggs with room-temperature water plus rising agents to maintain moisture and structure, producing a tender, chewy cookie.
Bake on a parchment-lined baking sheet on the center oven rack. The recipe suggests 350°F for about 12 minutes—watch closely so the bottoms don’t overbrown.
Equipment
Basic tools needed: baking sheet, parchment paper, mixing bowl, measuring cups and spoons, rubber spatula, and a cookie scoop or spoon for portioning.
Storage
Room Temperature
Store cooled cookies in an airtight container for up to one week. They are best within the first couple of days.
Freezing
Freeze cooled cookies in a freezer-safe container for up to two months. Thaw at room temperature before serving. For unbaked dough balls, freeze them spaced apart on a tray, transfer to a bag once solid, and thaw before baking; you may need to slightly reduce oven temperature and add a few extra minutes to the bake time.
Note: Cookies baked from frozen dough can differ slightly in appearance and texture from freshly baked cookies.
More Recipes You’ll Love
Try these other recipes for more eggless or seasonal treats:
Eggless Frosted Sugar Cookies-
Cranberry Cobbler
-
Peach Cobbler
-
Beer Cream Cheese Pretzel Dip
Recipe
Eggless Snickerdoodle Cookies
5 from 7 reviews
These eggless snickerdoodle cookies use water as a simple egg substitute and cream of tartar for the classic tang. Rolled in cinnamon sugar and baked until soft and chewy, they’re a great egg-free option for any cookie lover.
- Author: Marley Braunlich
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: 18–22 cookies
- 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 until light and fluffy, scraping the bowl as needed.
- Gradually add the water and vanilla extract and beat to combine. If the mixture looks slightly curdled, continue beating on medium-high for a few minutes until smooth.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix until just combined.
- Optional: Chill the dough in the freezer for 10 minutes or the refrigerator for 20–30 minutes to improve chewiness and handling.
- Preheat the oven to 350°F.
- Portion the dough into 1″–1.5″ balls using a cookie scoop or spoon.
- Mix the cinnamon and sugar in a small dish and roll each dough ball in the mixture. Place the coated balls a few inches apart on a parchment-lined baking sheet.
- Bake one sheet at a time on the center rack for about 12 minutes, until the cookies have puffed and spread slightly. Avoid overbaking to prevent dark bottoms.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring to a cooling rack.
Notes
- If softening butter in the microwave, heat in short 10-second bursts until just softened—do not melt.
- Measure flour using the spoon-and-level method for accuracy.
- If you don’t have kosher salt, use about ⅛ teaspoon regular iodized salt.
- Fresh cream of tartar yields the best tangy flavor.
- If your oven runs hot, check cookies around 10–12 minutes. Adjust time as needed for your oven.
LET US KNOW WHAT YOU THINK!
Did you try these egg-free snickerdoodles? Leave a review and tag @bakedabundance on Instagram or Facebook.