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seven dairy free snickerdoodles stacked on a plate

Dairy Free Snickerdoodle Cookies

These dairy free snickerdoodle cookies have a delicious sugar-cookie-like base, classic snickerdoodle tanginess, and sweet cinnamon flavor!
Course Dessert
Cuisine American
Keyword dairy free snickerdoodle cookies, dairy free snickerdoodles
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 55 minutes
Servings 36 cookies
Calories 122 kcal
Author Dairy Free for Baby


For the cookie dough:

  • 1 cup dairy-free butter
  • 1 ½ cups granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 ¾ cups all-purpose flour
  • 1 ½ tsp cream of tartar
  • ½ tsp baking soda
  • ½ tsp salt

For rolling:

  • ¼ cup sugar
  • 1 tbsp cinnamon


  1. In a large mixing bowl, cream together the dairy-free butter and sugar until light and fluffy. Mix in the eggs and vanilla until well combined.
  2. Add the flour, cream of tartar, baking soda, and salt to the bowl, then stir everything together to mix well.
  3. Chill the dough for 30 minutes in the refrigerator.
  4. Meanwhile, preheat the oven to 350 degrees F and prepare three baking sheets with parchment paper. Also, in a small bowl, combine the sugar and cinnamon that you’ll use for rolling.
  5. When the chill time is up, remove the dough from the refrigerator. Take heaping tablespoons of dough, roll into a ball, and roll in the cinnamon sugar mixture. Place the cookie dough balls onto the prepared baking sheets.
  6. Bake the cookies at 350 degrees F for 10-12 minutes, or until the cookies are flat and cooked through. Let cool then enjoy!

Recipe Notes

Nutrition analysis (approximate per cookie): 122 calories, 5.5 g fat, 2.5 g saturated fat, 100 mg sodium, 17.5 g carbohydrate, 0.5 g fiber, 10 g sugar, 1.5 g protein, Vitamin D: 0%, Calcium: 0%, Iron: 3%, Potassium: 1%