What To Know
- If the dough is too dry, add a tablespoon of milk at a time until it reaches the desired consistency.
- If the dough is too wet, add a tablespoon of flour at a time until it becomes manageable.
- Store the unbaked cookie dough in an airtight container in the refrigerator for up to 3 days.
Indulge in the irresistible flavors of snickerdoodle cookies without the use of eggs! This eggless snickerdoodle cookie dough recipe offers a delectable and allergen-free way to enjoy the classic holiday treat.
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 2 1/4 cups all-purpose flour
Step-by-Step Instructions:
1. Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
2. Add Cinnamon: Stir in the ground cinnamon to enhance the signature snickerdoodle flavor.
3. Combine Dry Ingredients: In a separate bowl, whisk together the baking soda, cream of tartar, and salt.
4. Gradually Add Dry Ingredients: Gradually add the dry ingredients to the butter mixture, mixing until just combined. Avoid overmixing.
5. Add Flour: Slowly add the all-purpose flour, mixing until a soft and pliable dough forms.
6. Chill Dough (Optional): For a firmer dough, refrigerate the dough for at least 30 minutes before baking.
7. Preheat Oven: Preheat oven to 375°F (190°C).
8. Form Cookies: Roll the dough into 1-inch balls and place them on a parchment paper-lined baking sheet.
9. Bake: Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
10. Roll in Cinnamon Sugar: While still warm, roll the cookies in a mixture of 1/4 cup granulated sugar and 1 teaspoon ground cinnamon.
Tips for Success:
- For a chewier cookie, chill the dough for longer before baking.
- If the dough is too dry, add a tablespoon of milk at a time until it reaches the desired consistency.
- If the dough is too wet, add a tablespoon of flour at a time until it becomes manageable.
Variations:
- Chocolate Chip Snickerdoodles: Add 1/2 cup of semi-sweet chocolate chips to the dough before rolling.
- Pumpkin Snickerdoodles: Add 1/2 cup of pumpkin puree to the dough for a festive fall treat.
- Salted Caramel Snickerdoodles: Drizzle salted caramel sauce over the baked cookies for an indulgent twist.
Nutritional Information:
Per cookie (without variations):
- Calories: 120
- Fat: 6g
- Carbohydrates: 18g
- Protein: 1g
Storage:
- Store the unbaked cookie dough in an airtight container in the refrigerator for up to 3 days.
- Store the baked cookies in an airtight container at room temperature for up to 3 days.
Ending with a Sweet Note
Whether you’re allergic to eggs or simply looking for an alternative, this eggless snickerdoodle cookie dough recipe is a must-try. Its delightful cinnamon-sugar flavor and soft texture will surely satisfy your cravings. So, gather your ingredients and embark on a sweet and allergen-free baking adventure!
Frequently Asked Questions:
Q: Can I use margarine instead of butter?
A: Yes, you can use margarine as a 1:1 substitute for butter.
Q: Can I freeze the eggless snickerdoodle cookie dough?
A: Yes, you can freeze the unbaked cookie dough for up to 2 months. Thaw the dough overnight in the refrigerator before baking.
Q: Why do my snickerdoodles turn out flat?
A: Overmixing the dough can cause the cookies to spread and flatten. Ensure to mix the dough only until it just comes together.
