Dairy Free Snickerdoodles
Few cookies hit the way a perfectly baked snickerdoodle does — crisp and crackled on the outside, soft and chewy in the center, with that warm cinnamon-sugar coating that makes it impossible to eat just one. The secret to that classic texture is cream of tartar in the dough, which gives snickerdoodles their signature tang and chew that sets them apart from a basic sugar cookie. The swap that makes this batch work for anyone avoiding dairy is simple: dairy free butter stands in for the traditional kind, creamed with sugar until pale and fluffy just like you would in any classic recipe. A 30-minute chill in the fridge firms up the dough so each ball rolls cleanly and holds its shape beautifully in the oven. Baking until the edges are just set and the centers still look slightly underdone is the move — they finish cooking on the pan and come out with that irresistible soft middle. With 24 cookies in a batch, this is the kind of recipe you bring to a gathering and watch disappear without anyone suspecting a thing.
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Learn more →Ingredients
24 servings
For the dough
- 2 ¾ cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (2 sticks) dairy free butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the cinnamon sugar
- 3 tbsp granulated sugar
- 1 ½ tsp ground cinnamon
Instructions
- 1
Whisk together the flour, cream of tartar, baking soda, and salt in a medium bowl until evenly combined. Set aside.
- 2
Beat the softened dairy free butter and 1 1/2 cups granulated sugar in a stand mixer (or with a hand mixer) on medium speed until pale and fluffy, about 3 minutes.
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