• Prep Time: 15 minutes
  • Cooking Time: 12 minutes
  • Serves: 20

Egg-Free Snickerdoodles

  • Recipe Submitted by on

 Ingredients List

  • 1 1/2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup butter,* softened to room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup applesauce
  • 1 tsp. vanilla extract
  • for coating:
  • 2 Tbs. granulated sugar
  • 2 tsp. ground cinnamon


Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mat. Sift together dry ingredients: flour, baking powder, baking soda and salt. Set aside.

In a medium mixing bowl, cream butter and sugar till fluffy. Add in applesauce and vanilla extract; mix until combined. Slowly add in dry ingredients. In a small bowl, combine the coating ingredients: sugar and ground cinnamon. Scoop out about 2 Tbs. of cookie dough (you can use a cookie scoop) and drop it into the cinnamon/sugar coating. Gently roll it around until completely covered and then place on to a prepared cookie sheet. Space the cookies about 2 inches apart. Bake for 10 to 12 minutes or until lightly golden brown around the edges. Allow to cool for about 10 to 15 minutes before serving.

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