How to make snickerdoodles - The DOs and DON'Ts of making snickerdoodles.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is more readily available.

brown sugar

🥗Healthier: maple sugar

💰Cheaper: white sugar

Maple sugar offers a unique flavor, while white sugar is cheaper and more common.

eggs

🥗Healthier: flaxseed meal + water

💰Cheaper: applesauce

Flaxseed meal is a vegan alternative, while applesauce can reduce costs and add moisture.

Preheat oven to 375°F (190°C).

In a bowl, cream together 1 cup of unsalted butter and 1 cup of shortening until fluffy.

Add 3 cups of granulated sugar to the butter and shortening mixture and cream together on medium speed for 1-2 minutes until light and fluffy.

Crack 2 whole eggs into a separate bowl and then add them one at a time to the creamed mixture, mixing until combined.

In another bowl, combine 670 grams of flour, 2 teaspoons of baking soda, 4 teaspoons of cream of tartar, and 1 teaspoon of salt.

Gradually add the dry ingredients to the wet ingredients on low speed, mixing until just combined without overmixing.

In a small bowl, mix 2 tablespoons of cinnamon with 100 grams of granulated sugar for rolling the cookies.

Scoop dough into balls and roll each ball in the cinnamon-sugar mixture until fully coated.

Place the dough balls on a baking sheet lined with parchment paper, spacing them apart.

Bake in the preheated oven for 8-10 minutes until the edges start to turn brown.

Let the cookies rest on the baking sheet for a minute or two before transferring them to a wire rack or cool stone counter to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens