No-Butter Snickerdoodle Cookies {Recipe}

on December 1, 2017

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 recipe for Snickerdoodle cookies without butter.  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 cookies without butter 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

Ingredients

  • 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

Instructions

  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
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https://www.thefrugalsouth.com/no-butter-snickerdoodle-cookies-recipe/

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

32 Comments

  • Meg

    I made these the other day and they are so yummy!
    I used half vegetable oil and substituted the other half with apple sauce. They were so soft and were a huge hit in the fam:) they were gone in less than 1 day!

    February 13, 2018 at 11:12 am Reply
    • Leah

      So glad to hear it, Meg! I’m going to try applesauce next time to cut down on the oil… I bet pumpkin would work, too. Pumpkin Snickerdoodles!

      February 13, 2018 at 11:45 am Reply
  • Lindsey

    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!

    January 1, 2018 at 6:09 pm Reply
  • Linda

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

    December 23, 2017 at 12:45 pm Reply
    • Leah

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

      December 23, 2017 at 1:56 pm Reply
  • D

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

    December 21, 2017 at 2:12 pm Reply
    • Leah

      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.

      December 21, 2017 at 8:58 pm Reply
  • Snickerdoodle cookie recipe – Dessert and Delving in

    […] people, rather than bringing in a whole cake. I came upon this recipe from The Frugal South Blog (https://www.thefrugalsouth.com/no-butter-snickerdoodle-cookies-recipe/#). It is really simple, and probably took a total of 35 minutes to make and […]

    December 9, 2017 at 8:10 pm Reply
  • Sam

    Should I use powdered white sugar or granulated?

    September 24, 2017 at 9:50 pm Reply
    • Leah

      Granulated white sugar

      September 25, 2017 at 9:48 pm Reply
  • Angela E

    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.

    September 10, 2017 at 3:13 pm Reply
    • Leah

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

      September 10, 2017 at 3:28 pm Reply
  • Samantha

    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!

    April 18, 2017 at 9:05 pm Reply
    • Leah

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

      April 19, 2017 at 5:45 am Reply
  • Alta

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

    April 6, 2017 at 1:45 pm Reply
    • Leah

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

      April 6, 2017 at 1:49 pm Reply
      • Alta

        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.

        April 6, 2017 at 2:24 pm Reply
  • Erica

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

    April 3, 2017 at 12:00 am Reply
    • Leah

      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!

      April 3, 2017 at 10:50 am Reply
  • JJ

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

    March 20, 2017 at 4:22 pm Reply
  • Christine

    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!

    March 4, 2017 at 2:17 pm Reply
    • Leah

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

      March 4, 2017 at 8:34 pm Reply
  • lindsay

    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

    February 17, 2017 at 8:19 pm Reply
    • Leah

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

      February 17, 2017 at 10:41 pm Reply
  • Vivian Telodias

    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!!!

    December 29, 2016 at 4:35 pm Reply
    • Leah

      Wonderful! So glad to help!

      December 30, 2016 at 4:39 am Reply
  • Shawn

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

    December 8, 2016 at 4:51 pm Reply
    • Leah

      375 degrees and white sugar!

      December 8, 2016 at 7:12 pm Reply
      • Shawn

        Thanks very much!

        December 10, 2016 at 8:17 pm Reply
  • Brittany

    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!!

    November 26, 2016 at 10:19 pm Reply
  • Paul Branning

    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!

    November 15, 2016 at 11:06 pm Reply
    • Leah

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

      November 27, 2016 at 4:13 am Reply

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