Snickerdoodles Recipe (Classic Version) - Joyofbaking.com

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 400°F (190°C).

Line two baking sheets with parchment paper or butter/spray them with non-stick vegetable spray.

In a bowl, mix together 2 and 3/4 cups of white all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt, whisking until combined.

In a large bowl, beat 1 cup (2 sticks) of room temperature unsalted butter until smooth using a stand mixer with a paddle attachment or an electric hand mixer.

Add 1 and 1/2 cups of granulated white sugar to the butter and beat until creamy and smooth.

Add 1 teaspoon of pure vanilla extract and 2 large eggs, one at a time, mixing until combined after each addition.

Gradually add the flour mixture to the wet ingredients and beat until the batter comes together.

If the batter is too soft, refrigerate for 1-2 hours until firm; otherwise, proceed to the next step.

Roll the batter into small balls, about 1 inch (2.5 cm) in diameter.

In a separate bowl, combine 1/3 cup of granulated white sugar and 2 teaspoons of ground cinnamon, whisking together.

Roll each ball of dough in the cinnamon-sugar mixture until coated.

Place the dough balls on the baking sheet and flatten each ball to about 1/2 inch thick using a glass.

Bake in the preheated oven for 8-10 minutes, until the edges start to brown but the centers remain soft and chewy.

Remove from the oven and allow to cool on the baking sheet; they will flatten as they cool.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens