Thick and Chewy Snickerdoodle Cookies

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.

In a medium-sized mixing bowl, whisk together flour, baking soda, and fine sea salt.

Microwave butter for 10 seconds, rotate, and microwave for another 10 seconds until at room temperature.

In a large bowl, mix together granulated sugar and room temperature unsalted butter on medium high speed for 3 minutes until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Add fresh squeezed lemon juice and vanilla extract, mixing until well combined.

Add dry ingredients to wet ingredients and mix until cookie dough comes together.

In a small bowl, mix together granulated sugar, ground cinnamon, and optional sparkling sugar for topping.

Scoop heaping tablespoon-sized mounds of dough onto a baking sheet lined with Silpat or parchment paper, spacing them 2 inches apart.

Roll dough in cinnamon-sugar topping and place back on the baking sheet.

Bake in a preheated oven at 375°F for about 14 minutes until edges are golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens