Description
Soft, chewy, and coated in cinnamon sugar, these Eggless Snickerdoodle Cookies are a classic American treat made without eggs but full of buttery flavor and warm spice. Perfect for any occasion and easy to make at home.
Ingredients
1 ½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
¾ teaspoon baking soda
½ cup white granulated sugar
½ cup (1 stick) unsalted butter, melted
3 tablespoons milk
1 teaspoon Simply Organic Pure Madagascar Vanilla Extract (alcohol-free)
For Coating:
2 tablespoons white granulated sugar
1 teaspoon ground cinnamon
Instructions
1. In a bowl, whisk together flour, baking powder, baking soda, and salt.
2. In a separate bowl, combine melted butter, sugar, milk, and vanilla extract until smooth.
3. Add the dry ingredients to the wet mixture and stir until a soft dough forms.
4. Chill the dough in the refrigerator for 30 minutes or 15 minutes in the freezer.
5. Preheat the oven to 330°F (165°C) for at least 10 minutes.
6. Line a baking sheet with parchment paper.
7. Mix sugar and cinnamon for coating and set aside.
8. Roll 1½ tablespoon-sized dough balls, coat them in the cinnamon-sugar mixture, and place them on the baking sheet a few inches apart.
9. Flatten slightly with your fingers.
10. Bake for 10–12 minutes, or until the edges turn light golden and the centers look set.
11. Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
For extra softness, slightly underbake and store in an airtight container once cooled.
Keep cookies fresh for up to 5 days at room temperature.
Freeze dough balls for later baking; add 1 extra minute to baking time if baking from frozen.
For richer flavor, use high-quality cinnamon and pure vanilla extract.
Place a small slice of bread in the container to help maintain softness over several days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American