THIS is the BEST Snickerdoodles Recipe!

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

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

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: applesauce

Flaxseed meal is a vegan substitute that binds well.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla bean enhances flavor with natural richness.

Preheat oven to 375°F (190°C).

Line two large cookie sheets with parchment paper or silicone baking mats.

In a small bowl, combine 1/3 cup granulated white sugar and 1 teaspoon ground cinnamon for the topping.

In a medium bowl, whisk together 3 cups flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1.5 teaspoons ground cinnamon, and 0.5 teaspoon salt to create the dry mix.

In a large bowl, beat 1 cup softened unsalted butter and 1.33 cups granulated white sugar on high speed until smooth and creamy, about 2 minutes.

Add 1 large egg, 1 large egg yolk, and 2 teaspoons pure vanilla extract to the butter mixture, and beat on medium-high speed until combined, scraping down the sides of the bowl as necessary.

With the mixer running on low speed, gradually add the dry ingredients to the wet ingredients in about three portions until combined; the dough will be thick.

Roll the cookie dough into balls, about 1.5 tablespoons each, and roll each ball in the cinnamon-sugar topping.

Arrange the dough balls at least 3 inches apart on the baking sheets.

Bake the cookies for 10 minutes; they will be soft and airy when done.

Remove from the oven and lightly press down on the cookies with the back of a spoon to flatten them while still warm.

Allow the cookies to cool on the baking sheet for another 10 minutes before transferring them to a wire rack to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens