Eggless Snickerdoodles
Few cookies hit the nostalgia button quite like a snickerdoodle — that crinkly, cinnamon-sugar crust giving way to a soft, buttery center is genuinely hard to beat. The secret to making these work without eggs is a simple flax egg: one tablespoon of ground flaxseed stirred into three tablespoons of water and left to gel for ten minutes. It binds the dough beautifully, so you still get that tender, slightly chewy texture that makes snickerdoodles so irresistible. Cream of tartar is the other non-negotiable here — it's what gives these cookies their signature tangy flavor and helps them puff up just right in the oven. The batch makes 24 cookies, which sounds like a lot until you realize they disappear fast. Pull them out when the centers still look a little underdone and puffy; they firm up perfectly as they cool and stay soft for days. Whether you're baking for a crowd or just stocking the cookie jar, this is a recipe worth keeping on rotation.
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Learn more →Ingredients
24 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
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
- 1 ½ cups granulated sugar
- 2 tbsp milk
- 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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