Classic Dairy-Free Snickerdoodles
Prep time
Cook time
Total time
This simple cookie recipe is a naturally dairy-free holiday classic.
Recipe type: Dessert
Cuisine: American
Serves: 36 cookies
  • 2 ¾ cups sifted all-purpose flour (sift or whisk, then measure)
  • 2 teaspoons cream of tartar (see tips in post above)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups + 3 tablespoons sugar, divided
  • 1 cup shortening (see recommendations in post above)
  • 2 eggs
  • 2 teaspoons ground cinnamon
  1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
  2. In a large bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  3. In a large mixing bowl, cream the 1 ½ cups sugar and shortening. Add the eggs, one at a time, mixing after each addition. Stir in the flour mixture until combined.
  4. In a small bowl, stir together the remaining 3 tablespoons sugar and the cinnamon.
  5. Roll the dough into walnut sized balls and roll the balls in the sugar mixture to coat.
  6. Place the cookies dough balls about 2 inches apart on your prepared baking sheets. You can optionally flatten them a little with the bottom of a glass.
  7. Bake the cookies for 8 to 10 minutes. They will crisp up as they cool, so don’t overbake them. The cookies should be just slightly golden around the edge.
  8. Gently remove the cookies to a wire rack to cool.
Nutrition Information
Serving size: 1 cookie Calories: 122 Fat: 6.1g Saturated fat: 2.8g Carbohydrates: 16.5g Sugar: 9.1g Sodium: 70mg Fiber: .3g Protein: 1.3g
Recipe by Go Dairy Free at