These eggless snickerdoodle cookies deliver everything you love about a classic snickerdoodle — soft centers, a light tang from cream of tartar, and a crunchy cinnamon-sugar coating — but they’re made without eggs. The dough is mixed using room-temperature water and a little vanilla, then rolled in cinnamon sugar before baking.
They’re soft, chewy, and perfect for anyone avoiding eggs or for when you’ve run out but still crave cookies.
Snickerdoodles are a timeless favorite. This egg-free version keeps the classic flavor profile — the slight tang from cream of tartar, the warm cinnamon topping, and a tender, chewy texture. It’s ideal for egg-free diets, for baking with kids, or for adapting to vegan and dairy-free needs with a few simple swaps.
Below you’ll find clear tips, ingredient notes, and step-by-step instructions to help you make reliable, delicious eggless snickerdoodle cookies every time.
Featured 5-star reviews:
What readers are saying about this 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 no-egg chocolate chip cookies for another classic made without eggs.
- If you want extra chocolate, try a double chocolate chip cookie variation without eggs.
- For decorated treats, eggless frosted sugar cookies are a fun option.
Love cinnamon? A chocolate chip cinnamon cookie is an excellent pairing when you want a little chocolate with your spice.
Why you’ll love this recipe
- Egg-free: Perfect if you avoid eggs or simply need an egg substitute.
- Cinnamon sugar coating: Each cookie is rolled in cinnamon sugar before baking for that signature snickerdoodle finish.
- Soft and chewy: The texture is tender and chewy rather than cakey.
- Classic tang: Cream of tartar provides the traditional snickerdoodle tang without eggs.
- Easy to make vegan: Swap in vegan stick butter to make these dairy-free and vegan-friendly.
Ingredients
- ½ cup salted butter, softened
- 1 cup granulated white sugar
- ¼ cup room-temperature water
- 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 (or ⅛ teaspoon table salt)
- For the coating: 2 tablespoons granulated sugar + 2 teaspoons ground cinnamon
See the recipe card below for prep and bake times, yield, and a printable ingredient list.
Substitutions
If you need to adapt the recipe:
- Vegan or dairy-free: Use a vegan stick butter that behaves like regular butter.
- No cream of tartar: A small splash of lemon juice or white vinegar can add tang, but results may vary and this swap is untested.
Variations
Easy ways to change the flavor:
- Use pumpkin spice in place of cinnamon for a fall twist.
- Add ½ to 1 teaspoon ground cinnamon into the dough for more cinnamon flavor.
- Top cooled cookies with a light cream cheese drizzle for a cinnamon-roll inspired treat.
If you try any substitutions or new flavors, share how they turned out — small changes can affect texture and bake time.
How to make egg-free snickerdoodles
Step 1: Cream the softened butter and sugar until light and fluffy, then add the water and vanilla and beat until smooth. The mixture may look slightly curdled at first; keep beating a bit to bring it together.
Step 2: Stir the dry ingredients (flour, cream of tartar, baking soda, baking powder, and salt) into the wet mixture until just combined; you’ll have a soft, pliable dough.
Step 3: Optionally chill the dough for 20–30 minutes (or 10 minutes in the freezer) to make it easier to handle and to produce chewier cookies. Portion dough into 1–1.5″ balls using a small scoop or spoon.
Step 4: Mix the cinnamon and sugar in a small bowl. Roll each dough ball in the cinnamon sugar until well coated.
Step 5: Place coated dough balls on a parchment-lined baking sheet a few inches apart.
Step 6: Bake at 350°F (175°C) for about 12 minutes, one tray at a time on the center rack. Let the cookies cool for a few minutes on the sheet before transferring to a rack.
Expert tips & tricks
- Chill the dough for a chewier texture and easier rolling.
- Use a small cookie scoop for uniform cookies that bake evenly.
- Avoid adding more cinnamon sugar on top before baking; excess will darken and can taste bitter. Use only what’s needed to coat the dough balls.
- Bake one tray at a time in the center of the oven for the most consistent results.
Frequently asked questions
Common questions and quick answers:
This recipe replaces eggs with room-temperature water plus the leavening agents in the dough. The result is a moist, slightly tender dough that bakes into chewy cookies.
Bake on a parchment-lined baking sheet on the center rack at 350°F (175°C) for about 12 minutes. Watch for light puffing and set edges; avoid overbaking to prevent burnt bottoms.
Equipment
Basic kitchen tools make this easy: 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 a week. They taste best within the first two days.
Freezing
Baked cookies: Freeze in a sealed container for up to two months; thaw at room temperature before serving. Unbaked dough balls: Freeze flat on a tray, then transfer to a freezer bag. Thaw in the fridge overnight or at room temperature for an hour before baking; if baking from mostly-frozen, reduce oven temperature by 25°F and add 2–3 minutes to the bake time.
Note: Cookies baked from frozen dough can differ slightly in appearance and texture compared to freshly-formed dough.
More recipes you’ll love
If you enjoyed these cookies, try other recipes from the same collection:
- Eggless Frosted Sugar Cookies
- Cranberry Cobbler
- Peach Cobbler
- Beer Cream Cheese Pretzel Dip
LET US KNOW WHAT YOU THINK!
If you try these eggless snickerdoodles, leave a review and tag @bakedabundance on social media to share your results.