These soft, sugar-dusted cookies get their signature crackled tops and chewy centers from a simple flax gel worked into creamed butter and sugar, so you still get that classic tangy bite from the cream of tartar without any egg in sight. Cinnamon and sugar coat every dough ball before baking, giving each cookie a crisp, sparkly shell that gives way to a soft, tender crumb underneath. The dough comes together quickly with a hand mixer or stand mixer, and portioning it into evenly sized balls means every batch bakes up uniform and golden at the edges. Pull them from the oven while the centers still look a touch underdone — that’s exactly what gives them their signature chew once they cool. This is a genuinely solid pick for an egg free cookie jar, with all the warm cinnamon flavor and soft texture you want from a classic snickerdoodle.
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Stir together the ground flaxseed and water in a small bowl until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
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