Okay, so here’s the deal: I’ve always been a sucker for cinnamon sugar anything. But Snickerdoodles? They’re my weak spot. That chewy, tangy, cinnamon-crackly goodness is hard to beat. But making them eggless?

That’s a whole different beast. I’ve gone through batches that were dry like sand, others that turned into little cakes instead of cookies. It was disappointing, to say the least.

Then I found this version.

These Eggless Snickerdoodle Cookies absolutely nail it. They’re soft in the middle, have that perfect cinnamon-sugar crust on the outside, and the cream of tartar still gives that classic tang we all secretly crave. Best part? No eggs, no fuss. You won’t find weird flax eggs or complicated substitutions here—just simple yogurt, pantry staples, and a bit of kitchen love.

You’ll get every little detail here—from exact prep steps to storage, make-ahead tricks, FAQs, and even tips to make them party-proof. Let’s get baking!

Recipe Snapshot

Category	Details
Yield	24 cookies
Serving Size	1 cookie
Prep Time	15 minutes
Bake Time	10 minutes
Total Time	25 minutes
Calories per Serving	~130
Primary Cooking Method	Baking
Occasion	Holidays, Snack Time
Diet Type	Vegetarian

Calories are approximate and may vary depending on exact ingredients used.

Eggless Snickerdoodle Cookies

Recipe by Angela JonesCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

Prep time

minutes

Cooking time

minutes

Calories

130

kcal

Let’s dive into these snickerdoodles, because they are legit magic. No eggs? Not even a trace. But still—these cookies come out soft in the center, thick and pillowy, with just the right chewy edge to make you go back for a second… then a third. The cream of tartar gives that signature tang that snickerdoodle fans lose their minds over.

And no weird substitutes here—just good ol’ yogurt and butter doing their job like champs. These are the kind of cookies that disappear from the cooling rack before you even finish baking the next batch.

Ingredients

For the Cookie Dough
1 cup (226g) unsalted butter, softened
1 1/2 cups (300g) granulated sugar
1/4 cup (60g) plain yogurt (room temperature)
2 tsp vanilla extract
2 3/4 cups (345g) all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
For the Cinnamon Sugar Coating
1/4 cup (50g) granulated sugar
1 1/2 tsp ground cinnamon

Directions

Make the Dough Base
Cream Butter and Sugar
In a large bowl, beat the softened butter and sugar using an electric mixer until the mixture becomes pale and fluffy. This takes about 2–3 minutes on medium speed. Fluffy butter equals better cookies.
Add Yogurt and Vanilla
Pour in the plain yogurt and vanilla extract. Mix until fully combined. The yogurt acts as the egg replacer here and keeps the cookies moist.
Combine and Mix Dry Ingredients
Whisk Dry Ingredients
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. The cream of tartar is what gives snickerdoodles their iconic tang.
Combine Wet and Dry
Slowly add the dry ingredients to the wet mixture in batches. Beat until just combined—don’t overmix or you’ll end up with tough cookies. Use a spatula to scrape down the sides if needed.
Chill the Dough
Chill Time
Cover the bowl with plastic wrap and chill the dough in the fridge for at least 30 minutes. This step helps firm up the dough and keeps the cookies from spreading too much while baking.
Prep for Baking
Preheat Oven and Prep Baking Sheet
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Make Cinnamon Sugar
In a small bowl, mix together the cinnamon and sugar for coating.
Shape and Roll Cookies
Scoop out heaping tablespoons of dough and roll into smooth balls. Roll each dough ball generously in the cinnamon-sugar mix.
Bake and Cool
Bake the Cookies
Place the coated cookie balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake for around 10 minutes, or until the edges are just set and the centers look slightly underbaked.
Cool and Serve
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely. The cookies will firm up as they cool, so resist the urge to move them too soon!

Extra Tips

Chill the dough overnight for super thick cookies—this helps the butter firm up and prevents spreading.
Don’t skip the cream of tartar! It gives snickerdoodles their signature tang and chewy bite.
Use softened butter, not melted. Melted butter = flat, sad cookies.
Rotate your baking sheet halfway through for even baking.
Want crispier edges? Bake an extra minute—but keep a close eye. Cinnamon sugar can go from golden to burnt in seconds!

Equipment List

Large mixing bowl
Electric hand mixer or stand mixer
Measuring cups and spoons
Rubber spatula
Whisk
Small bowl (for cinnamon sugar)
Baking sheet
Parchment paper or silicone baking mat
Wire cooling rack

Make-Ahead Tips

These cookies are a dream to prep ahead. You can make the dough up to 48 hours in advance—just mix everything, cover it tightly, and chill it in the fridge. Want to freeze it? Totally works. Scoop the dough into balls, roll them in cinnamon sugar, place on a tray, and freeze until solid. Then toss those frozen balls into a zip-top bag and keep them for up to 2 months. When you’re ready to bake, pop them straight into the oven (no thawing!), and just add an extra minute or two to the bake time. Easy peasy cinnamon squeezy.

Storage Instructions & Serving Suggestions

These eggless snickerdoodles stay fresh for about 3 days if you keep them in an airtight container at room temperature. Want to make them last longer? Pop them in the freezer for up to a month. Just make sure they’re fully cooled before freezing so they don’t stick together.

When it comes to serving, warm is the way to go. A few seconds in the microwave and bam—like they just came out of the oven. Perfect with a cold glass of milk, a steamy cup of coffee, or even paired with a scoop of vegan vanilla ice cream.

If you’re bringing these to a gathering, they travel like champs. Just wait till they’re totally cool before stacking them into a container. That way, they won’t get soggy from steam or stick together in a sad cinnamon clump.

Recipe FAQs and Tips

Can I use a different oil?
Any neutral-flavored oil will work. Coconut oil could be interesting, but it might change the texture slightly.
What if I don’t have cream of tartar?
You can skip it, but it helps give snickerdoodles their tangy flavor. If you leave it out, add an extra 1/2 teaspoon of baking powder.
Can I make the dough ahead of time?
Absolutely! You can keep the dough in the fridge for up to 2 days before baking.
Is there a gluten-free version?
You could try using a gluten-free all-purpose flour blend, but I haven’t tested it myself.
Other tips:
Make sure your applesauce isn’t too chunky—smooth applesauce works best. Don’t overbake; the cookies firm up as they cool. And yes, you can double the recipe if you’re baking for a crowd!

Nutritional Information

These values are approximate and based on a single serving (1 cookie):

Calories: 130
Total Fat: 6g
Saturated Fat: 3.5g
Carbohydrates: 18g
Sugar: 10g
Protein: 1g
Fiber: <1g
Sodium: 85mg

Final Thoughts

So there you have it—eggless snickerdoodle cookies that taste anything but “eggless.” They’re chewy, buttery, tangy, and so easy to make that you’ll find yourself whipping up a batch on a random Tuesday just because.

Whether you’re baking for someone with an egg allergy or just out of eggs (been there), this recipe has your back. Seriously, once you try these, you’ll wonder why eggs were ever invited to the cookie party in the first place.