How to make Snickerdoodle Cookies from scratch

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.

Add 1/3 cup of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, and 1/4 teaspoon of salt into a bowl and stir together.

In a stand mixer with a paddle attachment, add 1 stick of unsalted butter at room temperature and 3 tablespoons of vegetable shortening at room temperature.

Add 1 cup of sugar to the mixer and mix all ingredients on medium speed for 4 minutes, stopping to scrape down the sides of the bowl.

Add 1 large egg at room temperature and 2 teaspoons of vanilla extract to the mixture and mix on low speed until combined, scraping down the sides of the bowl again.

Add the flour mixture to the wet ingredients and mix on low speed until combined.

Place the cookie dough into the refrigerator for 1 hour.

Lightly butter the bottom of an 11 by 17 inch baking pan and add a sheet of parchment paper into the pan.

Preheat the oven to 325°F (163°C).

For the cinnamon sugar mixture, add 3 tablespoons of sugar and 1 teaspoon of cinnamon and stir together.

Using an ice cream scoop, scoop a small amount of cookie dough and roll it into a ball in your palm, making it small to medium-sized.

Place the dough balls onto the baking pan and press down slightly on each ball to ensure even baking.

Dip each cookie dough ball into the cinnamon sugar mixture until coated.

Place the baking pan into the preheated oven and bake for 17 minutes.

Remove the cookies from the oven and let them cool completely before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens