SNICKERDOODLE Cookies with Gingerbread for Christmas! Created in Melbourne, Australia Kitchen!

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a similar texture.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative that binds ingredients.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber and nutrients.

Combine flour, spices (ginger, cinnamon, nutmeg, clove, allspice), cream of tartar, baking soda, and salt in a bowl.

In a separate bowl, cream together butter and sugar until light and fluffy.

Add eggs and vanilla extract to the butter mixture, mixing until combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Chill the dough in the refrigerator for 2-3 hours or overnight.

Roll tablespoon-sized portions of dough into balls.

Roll the dough balls in cinnamon sugar until fully coated.

Place the coated dough balls on a baking sheet, spacing them about 2 inches apart.

Bake in the preheated oven for 10-12 minutes until edges are set and tops are slightly cracked.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens