How to Make Snickerdoodles - Cookie Recipe by Laura Vitale Laura in the Kitchen Ep 107

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 the oven to 350°F (175°C).

Line two baking sheets with parchment paper.

In a bowl, cream together room temperature butter and granulated sugar until creamy.

Add 1 egg and 1/2 teaspoon vanilla extract to the butter mixture and mix until combined.

In a separate bowl, whisk together all-purpose flour, baking soda, cream of tartar, and salt, then gradually add to the wet mixture, mixing gently to avoid flour spills.

In a small bowl, combine 1/4 cup sugar and 1 tablespoon ground cinnamon for coating.

Using a cookie scooper or tablespoon, scoop out the dough and roll it into balls, then coat them in the cinnamon-sugar mixture.

Place the coated dough balls on the prepared baking sheets, flattening them slightly and spacing them about an inch apart.

Bake in the preheated oven for 15-18 minutes until golden and cracked on top, rotating the baking sheets halfway through for even cooking.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens