How to Make Snickerdoodles - Easy Soft Chewy Snickerdoodle Cookie 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.

Cream together 1 cup of softened butter and 1.5 cups of granulated sugar using a hand mixer or stand mixer, scraping the sides at least once.

Add 2 large eggs to the butter and sugar mixture and mix until combined.

In a separate bowl, whisk together 2.75 cups of all-purpose flour, 2 teaspoons of cream of tartar, 1 teaspoon of baking soda, and 1/4 teaspoon of salt.

Gradually add the flour mixture to the wet ingredients about a third at a time, scraping the sides in between each addition.

Preheat the oven to 350°F (175°C).

Cover the cookie dough and chill it in the refrigerator for 15 minutes.

In a small bowl, mix together 3 tablespoons of sugar and 3 teaspoons of cinnamon for rolling the cookies.

Scoop about a tablespoon of dough, roll it into a ball, and then roll it in the cinnamon-sugar mixture.

Place the dough balls on a chilled ungreased cookie sheet, leaving 2 inches apart.

Bake in the preheated oven for 8 to 10 minutes until done.

Remove the cookies from the oven and transfer them directly onto a cookie rack to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens