Dairy-Free Classic Snickerdoodles
Delight in the timeless charm of snickerdoodles without the dairy with this easy and irresistible Dairy-Free Classic Snickerdoodles recipe! These soft, chewy cookies feature a perfect balance of light cinnamon spice and buttery, melt-in-your-mouth texture, all made possible with a dairy-free butter substitute that doesn’t compromise on flavor. A quick dusting of cinnamon-sugar creates their signature crackled coating, while simple pantry staples like cream of tartar and vanilla extract bring out the familiar taste you know and love. Ready in under 25 minutes, these crowd-pleasers are perfect for anyone looking for a dairy-free dessert twist on a beloved classic. Ideal for holiday gatherings, bake sales, or a sweet weekday treat, these cookies are guaranteed to disappear fast!
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Recipe Information
Ingredients
- 2.75 cups All-purpose flour
- 1 teaspoon Baking soda
- 2 teaspoons Cream of tartar
- 0.5 teaspoon Salt
- 1.5 cups Granulated sugar
- 2 large Eggs
- 1.5 teaspoons Vanilla extract
- 0.5 cup Dairy-free butter substitute
- 2 tablespoons Cinnamon
- 0.25 cup Granulated sugar for cinnamon sugar mix
Instructions
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
In a medium-sized bowl, combine the all-purpose flour, baking soda, cream of tartar, and salt. Set aside.
In a large mixing bowl, beat the dairy-free butter substitute and granulated sugar together until the mixture is light and fluffy.
Add the eggs to the butter-sugar mixture one at a time, beating well after each addition, followed by the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
In a small bowl, mix together the cinnamon and the 0.25 cup of granulated sugar for the coating.
Scoop tablespoon-sized amounts of dough and roll them into balls. Then roll each ball in the cinnamon-sugar mixture to coat.
Place the coated dough balls on the prepared baking sheets, leaving about 2 inches between each ball to allow for spreading.
Bake in the preheated oven for about 9-11 minutes, or until the edges are lightly golden and the centers are puffed.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
3601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.1 g | 136% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3354 mg | 146% | |
| Total Carbohydrate | 619.6 g | 225% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 352.2 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 259 mg | 20% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 1564 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
