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by Rachelon Dec 16, 2015 (updated Mar 25, 2024) 34 comments
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!
5 from 1 rating
Egg Free Snickerdoodle Cookies
Prep Time: 2 hours hrs 5 minutes mins
Cook Time: 10 minutes mins
Total Time: 2 hours hrs 15 minutes mins
Yield: 24
Classic snickerdoodle cookies made egg free, with the perfect balance of crisp and fluffy texture!
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Ingredients
- 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
Equipment
Instructions
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 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 10-15minutes, 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.
Notes
Adjust bake time for desired crispness.
An original recipe from Baked by Rachel
Nutrition
Calories: 64kcal, Carbohydrates: 6g, Protein: 1g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 10mg, Sodium: 43mg, Potassium: 28mg, Fiber: 0.3g, Sugar: 0.1g, Vitamin A: 122IU, Vitamin C: 0.005mg, Calcium: 16mg, Iron: 0.4mg
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!
Course: Dessert
Cuisine: American
Keywords: Cookie
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Christmas Cookies Dessert Egg Free Egg Free Baking Nut Free Peanut Free Vegetarianbaking cinnamon cookie holiday
by Rachel on Dec 16, 2015 (updated Mar 25, 2024)
34 comments Leave a comment »
5 from 1 vote (1 rating without comment)
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34 comments on “Egg Free Snickerdoodle Cookies”
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Gina @ Running to the Kitchen — Reply
Haha, sorry to have fueled the nacho craving yesterday. If only you lived closer. I ended up bringing them to a friend at the gym for his dinner, lol! Can’t believe how perfectly fluffy and soft these look without the egg, nice job!
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Rachel —
Ahhh I forgot all about my nacho craving and now it’s back. Good thing tomorrow is grocery day. ;)
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Shashi at RunninSrilankan — Reply
These are egg free??? Wow – they are gorgeous!
I usually give into a craving by indulging it – even if that means running to the store to get what I need, for me that helps quell a binge fest later! Hope you get to make your nachos this weekend! :)-
Rachel —
Here’s to hoping! And thank you!! :)
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Danae @ Recipe Runner — Reply
Can you send some of your 50 degree weather to Colorado please? We just got 11 inches of snow yesterday and it’s not going to be warming up at all until this weekend and by warm I mean 40 degrees. I think I need to bake a batch of these puffy soft snickerdoodles to make myself feel better! ;-)
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Rachel —
I’ve been half jealous (because who doesn’t want a white Christmas?) and half in shock over how much snow you guys have been getting so early! I’m not complaining about the warmth but it’s definitely weird!
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Lisa @ Healthy Nibbles & Bits — Reply
Wow, the weather is colder where I am!! These snickerdoodles look lovely, Rachel! Great that they’re egg free!
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Rachel —
Thanks so much Lisa!!
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Nikki — Reply
I followed the recipe as so, but when I took them out of the oven, they were unusually brown, unlike a snicker doodle should look like. They didn’t even taste like snicker doodles, they tasted like ginger snaps.
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Rachel —
These would neither be brown nor taste like a gingersnap if the recipe is followed as written. To obtain the flavors of gingersnaps, molasses, brown sugar and ginger need to be used. None of those are part of this recipe.
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nivea rivera — Reply
oh my goodness every time i try to bake i fail even with following the recipe i have succeed Thank youuuuu! they are delish
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Rachel —
So glad you enjoyed them, Nivea! :)
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Kathleen — Reply
I followed this recipe to a “T” however my “dough” is not dough. It has a flour consistency and runs through my hands almost like sand. I even put it in the freezer for 45 mins and it didn’t change it at all. Any ideas for what went wrong? Is it really 1 1/2 cups of flour?
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Rachel —
It sounds as though your measurements may have been off. When measured and mixed correctly, the batter will be soft and moist, not dry.
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Brittany — Reply
We have an egg allergy in our house. Can’t wait to try your version of egg free snickerdoodles.
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Rachel —
Enjoy! :)
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Jessica — Reply
Has anyone made these as a bar? I will be needing to triple the recipe and trying to save some time.
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Rachel —
I have a recipe for snickerdoodle blondie bars, but they are not egg free. You can find that recipe HERE.
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Kathleen — Reply
I made these cookies today. I did not have time to refrigerate the dough and they still came out fantastic! Thanks for the recipe. I wish I had this when my son was allergic to eggs. Luckily he has outgrown that allergy.
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Rachel —
So glad you enjoyed the cookies! And fantastic that your son out grew his allergy!
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Kirsten — Reply
These are very good! I made them yesterday. Even as an extremely picky eater I enjoyed these so much. Thank you for the recipe.
Do you know the calorie count for the serving size? (I assume the serving size is one cookie)
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Rachel —
So glad you enjoyed them, Kristen! I don’t offer that info, but you can easily input it into a free online calculator.
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Nicole — Reply
These are amazing! Fantastic hit at both home and at work. Living in Australia, we had never had experienced these cookies before, but are now a family favourite – one of our children has multiple severe allergies so we are dairy, egg and nut free and substituting the butter with dairy free margarine fit the bill perfectly. I made a double batch initially and had to make more as my daughter took them to school to share with her friends :)
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Rachel —
So glad everyone has enjoyed them, Nicole! Thanks for sharing! :)
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Virginia Borja — Reply
Hi Rachel Thank you for the recipe. I did something wrong but don’t know 😮 what! I followed measurements but I did melt butter in microwave. Maybe that? Added flour to mixture and beat everything real good. Left dough in fridge overnight. My cookies looked good in oven but as they cooled they got flat. And tasted like they didn’t have enough flour.please help I want to try again. Thank you 😊
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Rachel —
Follow the recipe as written and you should have better results. I didn’t have any issue with it and I know many others who have successfully made it as well. Good luck!!
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Sarah — Reply
Hi! Ingredients call fo 1 1/2 tsp cinnamon, divided. I see 1/2 tsp goes in dough and 1/2 tsp with sugar on dough balls. Where does the other 1/2 tsp cinnamon go?
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Rachel —
Thanks for catching that! You should use 1/2 teaspoon in the dough and the remaining 1 teaspoon in the cinnamon-sugar coating.
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sarah — Reply
goood!!
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Rachel —
So glad you enjoyed them!
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Renee Burda — Reply
I was wondering if these cookies freeze well?
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Rachel —
Your best bet would be to freeze the dough, portioned out and ready to go. But you can definitely try to freeze them.
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Sinduja — Reply
I am SHOCKED by how good these turned out! I just made a batch for my office Christmas party and I’ve had to stop myself from eating too many before the party starts. 🤩
Thank you so much, simple egg free recipes that produce such fantastic results are hard to find!-
Rachel —
So glad you enjoyed them!
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