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Egg Free Snickerdoodle Cookies

Classic snickerdoodle cookies made egg free, with the perfect balance of crisp and fluffy texture!
Prep Time2 hrs 5 mins
Cook Time10 mins
Total Time2 hrs 15 mins
Course: Dessert
Cuisine: American
Keyword: Cookie
Servings: 2 dozen


  • 1/2 C unsalted butter softened
  • 1 C 2Tb granulated sugar divided
  • 3 Tb 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 1/2 C 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.
An original recipe from Baked by Rachel