Dairy Free Snickerdoodles

Total time54 min

Prep time20 min

Cook time24 min

These classic snickerdoodles roll into soft, cinnamon-sugar-coated balls that bake up with crackly edges and pillowy, tender centers. The dough comes together quickly with a creamy base beaten until pale and fluffy, then gets its signature tang from cream of tartar folded into the dry mix. That cinnamon sugar coating caramelizes just slightly in the oven, giving every bite a warm, spiced crunch against the soft interior. Cooling them on a wire rack is key here — it lets the centers set up perfectly without drying out. This one's a genuinely solid pick for a dairy free cookie jar, delivering all the nostalgic flavor of the original without missing a beat.

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Ingredients

24 servings

For the flax egg

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) unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 ½ cups granulated sugar
2 tbsp milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
1 tsp vanilla extract

For the cinnamon sugar

3 tbsp granulated sugar
1 ½ tsp ground cinnamon

Instructions

1
Stir together the ground flaxseed and water in a small bowl until combined. Set aside for 10 minutes, until the mixture thickens to a gel-like consistency.
2
Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.

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