Dairy-Free Classic Snickerdoodles

Soft, chewy, and wonderfully spiced, these Dairy-Free Classic Snickerdoodles are a must-try twist on a timeless favorite! Perfect for those avoiding dairy, this recipe swaps traditional butter with a dairy-free alternative, ensuring the same buttery texture without sacrificing flavor. A heavenly coating of cinnamon-sugar creates a crisp, caramelized crust that contrasts beautifully with the tender interior. With just 15 minutes of prep time and simple pantry-staple ingredients like cream of tartar and a hint of vanilla, these cookies come together effortlessly. Ideal for holiday baking, cookie exchanges, or an everyday treat, these snickerdoodles are proof that dairy-free doesn’t mean flavor-free! Serve them warm with a glass of almond milk or package them as homemade gifts for a sweet, fragrant surprise.

Nutriscore Rating: 47/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 24

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

Directions

Step 1

Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.

Step 2

In a medium-sized bowl, combine the all-purpose flour, baking soda, cream of tartar, and salt. Set aside.

Step 3

In a large mixing bowl, beat the dairy-free butter substitute and granulated sugar together until the mixture is light and fluffy.

Step 4

Add the eggs to the butter-sugar mixture one at a time, beating well after each addition, followed by the vanilla extract.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Step 6

In a small bowl, mix together the cinnamon and the 0.25 cup of granulated sugar for the coating.

Step 7

Scoop tablespoon-sized amounts of dough and roll them into balls. Then roll each ball in the cinnamon-sugar mixture to coat.

Step 8

Place the coated dough balls on the prepared baking sheets, leaving about 2 inches between each ball to allow for spreading.

Step 9

Bake in the preheated oven for about 9-11 minutes, or until the edges are lightly golden and the centers are puffed.

Step 10

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition Facts

Serving size	(934.1g)

Amount per serving	% Daily Value*
Calories	3601.0

Total Fat 106.1g	0%
Saturated Fat 29.1g	0%
Polyunsaturated Fat g
Cholesterol 372mg	0%
Sodium 3354.3mg	0%
Total Carbohydrate 619.6g	0%
Dietary Fiber 17.3g	0%
Total Sugars 352.2g
Protein 47.3g	0%

Vitamin D 82IU	0%
Calcium 259.1mg	0%
Iron 18.6mg	0%
Potassium 1563.5mg	0%

*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.

Source of Calories

Fat: 26.4%

Protein: 5.2%

Carbs: 68.4%