Snickerdoodles are one of those cookies that never go out of style. They are soft, a little chewy, and covered in cinnamon sugar.
This version is completely eggless, so anyone who avoids eggs or simply ran out can still make them at home.
The cream of tartar is what gives these cookies their classic tangy flavor and that lovely crinkled top.
I use a bit of yogurt and milk in place of eggs, and the dough still comes together soft and easy to roll.
If you have been looking for a simple eggless cookie to bake, this one is a great place to start.
Why You’ll Love It
Soft Centers – Yogurt and careful baking create tender, puffed centers with pleasantly chewy edges.
Classic Cinnamon Flavor – Cream of tartar adds the gentle tang that makes snickerdoodles taste so distinctive.
Beautiful Crinkled Tops – Rolling in cinnamon sugar and cooling properly gives each cookie an inviting, crinkled finish.
Eggless Texture – Yogurt keeps these cookies soft and tender while adding satisfying richness to every bite.
Ingredient List
For the Dough
- 1 1/2 cups All Purpose Flour
- 1 tsp Cream Of Tartar
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 cup Softened Butter
- 3/4 cup Granulated Sugar
- 3 tbsp Plain Yogurt
- 1 tbsp Whole Milk
- 1 tsp Vanilla Extract
For the Cinnamon Coating
- 3 tbsp Granulated Sugar
- 1 tbsp Ground Cinnamon
Directions
Step 1
Whisk the flour, cream of tartar, baking soda and salt in a bowl.
Step 2
Beat the butter and sugar for 2 minutes until fluffy, then beat in the yogurt, milk and vanilla.
Step 3
Mix in the dry ingredients until a soft dough forms, then chill the dough for 30 minutes.
Step 4
Preheat the oven to 350 F and line 2 baking sheets with parchment. Stir the coating sugar and cinnamon together in a small bowl.
Step 5
Roll the dough into 1 1/2 tablespoon balls and roll each one in the cinnamon sugar.
Step 6
Bake for 10 to 11 minutes, until the edges are set and the centers look puffed and soft.
Step 7
Cool on the sheet for 5 minutes so they crinkle and set, then transfer to a rack.
Tips
Measure The Flour Carefully
Spoon the flour into your measuring cup and level it with a knife instead of scooping directly from the bag. Too much flour can make this eggless dough dry and keep the cookies from spreading properly.
If the dough feels crumbly after mixing, give it a minute to come together before adding anything extra. The yogurt and milk need a little time to hydrate the flour.
Use Properly Softened Butter
The butter should be soft enough to press easily with a finger, but it should not look melted or greasy. Soft butter creams evenly with the sugar and helps create a light, tender texture.
Beat the butter and sugar for the full 2 minutes until the mixture looks noticeably lighter and fluffy. This step adds air to the dough before the cookies go into the oven.
Mix The Dough Gently
Once you add the dry ingredients, mix only until no streaks of flour remain. Overmixing can make the cookies dense instead of soft and lightly puffy.
The finished dough should be soft and scoopable, not wet or runny. Scrape the bottom and sides of the bowl once to make sure the flour is evenly incorporated.
Try These Next
- Eggless Bakery Chocolate Chip Cookies
- Eggless Cinnamon Bread Pudding
- Eggless Fudgy & Rich Chocolate Brownies
- Eggless Soft & Chewy Sugar Cookies
Questions You Might Have
Can I skip chilling the dough?
It is best to chill the dough for 30 minutes because this helps the cookies keep their shape while baking.
If the dough feels very soft or sticky, chill it a little longer before rolling it into balls.
Eggless Snickerdoodle Cookies
Ingredients
Method
- Whisk the flour, cream of tartar, baking soda and salt in a bowl.
- Beat the butter and sugar for 2 minutes until fluffy, then beat in the yogurt, milk and vanilla.
- Mix in the dry ingredients until a soft dough forms, then chill the dough for 30 minutes.
- Preheat the oven to 350 F and line 2 baking sheets with parchment. Stir the coating sugar and cinnamon together in a small bowl.
- Roll the dough into 1 1/2 tablespoon balls and roll each one in the cinnamon sugar.
- Bake for 10 to 11 minutes, until the edges are set and the centers look puffed and soft.
- Cool on the sheet for 5 minutes so they crinkle and set, then transfer to a rack.