No-Butter Snickerdoodle Cookies {Recipe}

The links below may be affiliate links, which means I will be compensated (at no additional cost to you) when you click through and make a purchase. Read my full disclosure here.

Last week I was craving some yummy cinnamon-and-sugar-coated Snickerdoodle cookies like my grandparents used to make.

I was all excited to make some when I discovered I was out of butter, one of the main ingredients in my recipe. Arggghh.

I’m a determined sort of gal so I scoured the web for a no-butter Snickerdoodle recipe.  It wasn’t easy, but I eventually tracked one down!

I’m sharing my adapted version with y’all below because the cookies turned out so soft and delicious, you really would never guess they are butter-free. Turns out that Snickerdoodles made with vegetable oil are just as delicious as those made with butter!

Also, I knew that vegetable oil is cheaper than butter, but when I did the math I was surprised to discover that butter is actually six times more expensive than vegetable oil!

I’m trying to make more of our snack foods as opposed to buying them, both to save money and keep scary ingredients out of our house. I have a feeling this no-butter Snickerdoodle recipe will be in constant rotation at our house.

They even come together in 5 minutes and in one bowl! Now that’s my kind of cookie.

Adapted from Recipes to a Young Poet No-Butter Snickerdoodles

No-Butter Snickerdoodle Cookies

Yield: 4 Dozen Cookies


  • 1 1/2 cups white sugar
  • 1 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla
  • 3 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • For Sugar Coating:
  • 2 tablespoons sugar
  • 1 tsp cinnamon


  1. Preheat oven to 375 degrees.
  2. Mix the oil, sugar, egg and vanilla until smooth. Add the flour, baking soda, salt and cinnamon on top, then mix everything together to form a thick dough.
  3. Form the dough into walnut-sized balls and roll each ball in the sugar coating.
  4. Place cookies a few inches apart on an ungreased cookie sheet, flattening them slightly if desired.
  5. Bake for 8 to 10 minutes, until slightly brown on the bottom. Do not overcook or they will be hard as rocks!
  6. Adapted from I Can't Believe It's No-Butter Snickerdoodles
Schema/Recipe SEO Data Markup by Yummly Rich Recipes

One bowl, no-butter Snickerdoodles are the easiest and cheapest cookie to make!


30 Responses to No-Butter Snickerdoodle Cookies {Recipe}

  1. Lindsey says:

    I just made these and they are delicious! I had to change a few things, I was low on oil so I did 1/2 cup of shortening and 1/2 cup oil. I also had to add an extra egg so it wasn’t crumbly, probably because I didn’t use all the oil. But they taste fantastic and are so soft!

  2. Leah says:

    I’ve never tried that but it sounds great, Linda!

  3. Linda says:

    Has anyone tried crushing walnuts, adding it to sugar coating and rolling them in that?

  4. Leah says:

    Thanks, D! I think it really depends on what kind of cinnamon you use and I agree it could definitely be too much if you use some high-test cinnamon! I use some cheap stuff (Badia, I think) so this amount works for me.

  5. D says:

    These turned out great. I would decrease the cinnamon a little–it was a bit overpowering.

  6. Pingback: Snickerdoodle cookie recipe – Dessert and Delving in

  7. Leah says:

    Granulated white sugar

  8. Sam says:

    Should I use powdered white sugar or granulated?

  9. Leah says:

    Thanks so much for sharing your experience, Angela! I’ve never used a baking stone and now I am curious!

  10. Angela E says:

    I made these today because I wanted to make a treat and didn’t have much butter in the house. They are really good. I baked on my baking stone and they DID take14-15 minutes for the “cold” stone. I then let them sit on the stone for 2-3 minutes after baking before transferring to a wire rack to finish cooling. The next batch on the stone took 12-13 minutes. Just wanted to share my experience with the baking stone since others said not to bake longer than 10 minutes.

  11. Leah says:

    Wow, Samanatha, those sound amazing. I bet they were so good with coconut oil! Thanks for sharing.

  12. Samantha says:

    I substituted extra virgin coconut oil instead of butter. I didn’t have vanilla and used maple syrup. Added in chocolate chips. Definitely not the healthiest, but great for a cheat day! Absolutely amazing!

  13. Alta says:

    Also, I was out of vanilla but i had almond extract instead, it’s aroma and taste is a little strong so i only uses about half a tsp.

  14. Leah says:

    That’s a great tip, Alta… thank you!

  15. Alta says:

    To turn hard cookies soft put them in a Ziploc bag with a piece of bread. Overnight, the cookies will be soft!

  16. Leah says:

    Hi Erica, if you were really in a bind you could use baking powder, but I would use an extra 1/2 tsp. Hope that helps!

  17. Erica says:

    I don’t have any backing soda, do you know what I can use as a substitute

  18. JJ says:

    Tried these and they turned out pretty good! Never tried snickerdoodles before but these tasted good!

  19. Leah says:

    Thanks for the brilliant idea, Christine! I can’t wait to get home and try out some lemon cookies!

  20. Christine says:

    These are absolutely the best cookies! I also just used the basic recipe and instead of vanilla I used the juice of one lemon, and mixed the zest with the sugar.

    Best lemon cookies ever! ( if you like lemon cookies)
    Thanks for a great versatile cookie recipe!

  21. Leah says:

    I’m glad they turned out good for you, Lindsay! Thanks so much for your comment.

  22. lindsay says:

    These are seriously the best snickerdoodle cookies they are perfectly soft in the center and have the perfect amount of crunch on the outside. I will only use this recipe for snickerdoodles from now on, thank you

  23. Leah says:

    Wonderful! So glad to help!

  24. Vivian Telodias says:

    Oh my goodness! Thank you SO MUCH! I love to bake, but my family is extremely weight-conscious. When they finally let me bake a batch of cookies, I was so excited, only to find I had no butter! AH! You saved me! Thank you!!!

  25. Shawn says:

    Thanks very much!

  26. Leah says:

    375 degrees and white sugar!

  27. Shawn says:

    At what tempersture do I bake them and what kind of sugar do I coat them with?

  28. Leah says:

    Thanks, Paul! Yep, have to be sure not to overbake and they will turn out great.

  29. Brittany says:

    Had the same thing happen to me – wanted to make cookies but not enough butter in the house! Just tried these and they came out pretty good! Not overly sweet and tastey even without butter! Thanks internet!!

  30. Paul Branning says:

    Made these last night and they turned out delicious! Definitely dont cook longer than 10 minutes and they are nice and soft the next day. I was skeptical about the oil instead of the butter, but dont worry!

Leave a Reply

Your email address will not be published. Required fields are marked *