Egg Free Snickerdoodle Cookies
Classic snickerdoodle cookies made egg free, with the perfect balance of crisp and fluffy textures!
Like most, I’m pretty baffled by the weather lately. Though, I’m not complaining at all. It’s just weird for it to be regularly in the 50s in New England this time of year. I’ve been checking my weather app daily to see what it’s going to be like for Christmas. It’s now saying 60 degrees. Seriously?! Clearly zero chance of a white Christmas here. I’m not sure if this means we’re being pranked by Mother Nature and things are going to turn ugly fast for January through March or if Farmer’s almanac was wrong and it’s going to be a super mild winter. Only time will tell… but so far, the weather has been peculiar.
Totally unrelated but what do you do when you have a craving for something specific? Do you immediately go out and get it or make it, or plan it for that day or week? Or do you eventually move on and forget about it? I’ve been craving nachos for probably a solid week and still haven’t had any. Of course, I haven’t had any of the proper ingredients in the house for the ones I really want to make. And, it doesn’t help when I keep seeing nachos popping up all over… Snapchat, Instagram etc. My weekend mission just might be to make nachos…if I remember to buy all of the proper ingredients.
Continuing with some egg free baking and testing, I turned one of my favorite seasonal cookies into an egg-free version! This means they’re perfect for anyone with an egg allergy or if you just happen to be out of eggs and don’t want to run to the store!
One of my favorite things about cookies, including these cookies, is that you can very easily make them soft or crispy depending on how long you bake them. Want softer cookies? Bake them for less time. Want them crispier? Keep them in longer. Everyone can have enjoy a perfect cookie, just how they like it!
These egg free snickerdoodle cookies have the perfect balance of crisp and fluffy textures. A crowd pleasing cookie and an absolute must make!
Don’t let the holiday season pass by without making a batch!
Yield: roughly 2 dozen
Prep Time: 5 minutes, plus
Cook Time: 10-15 minutes
Egg Free Snickerdoodle Cookies
Classic snickerdoodle cookies made egg free, with the perfect balance of crisp and fluffy texture!
- 1/2C unsalted butter, softened
- 1C 2Tb granulated sugar, divided
- 3Tb milk
- 1/2 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 tsp cream of tartar
- 1 1/2 tsp cinnamon, divided
- 1 1/2C all purpose flour
- Cream together butter and 1 cup granulated sugar until light and fluffy. Add milk and vanilla, mixing until well combined. Scrape bowl as needed. Mix in salt, baking powder, 1/2 teaspoon of cinnamon and cream of tartar. Add flour in 1/2 cup batches until fully incporated. Transfer dough to a clean bowl or storage container. Chill thoroughly, 2-4 hours or overnight. Alternately, dough can be placed in the freezer for 30-45 minutes or until firm but scoopable. Dough should be firm before continuing.
- Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
- In a small bowl, combine remaining 2 tablespoons sugar with 1/2 teaspoon cinnamon.
- Use a small cookie scoop to scoop dough. Roll into a smooth ball and coat well with cinnamon-sugar mixture. Transfer to prepared baking sheet, spacing cookies 2-inches apart. Return any remaining dough to the refrigerator to chill between batches.
- Bake for 10-15 minutes, removing when desired crispness is reached. Immediately remove to a wire rack to cool completely.
- Repeat with remaining dough.
- Store in an airtight container for up to one week.
*Adjust bake time for desired crispness.
Baked by Rachel original
Items used in this recipe:
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