Easy Snickerdoodle Cookies 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.

Set oven to 375°F (190°C) and line two baking sheets with parchment paper.

In a large bowl, combine 2 and 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cream of tartar, 1 teaspoon ground cinnamon, and 3/4 teaspoon salt. Whisk to mix.

In a separate bowl, cream together 1 cup unsalted butter until soft, then add 1 cup granulated sugar and mix on medium for about 3 minutes until light and fluffy, scraping the bowl as needed.

Add 2 large eggs one at a time, mixing well after each addition, and then add 2 teaspoons vanilla extract, scraping the bowl down again.

With the mixer on low, gradually add the dry ingredients to the wet ingredients until just combined, finishing by hand to avoid overmixing.

Prepare the cinnamon sugar by mixing 1/3 cup granulated sugar with 1 and 1/2 teaspoons cinnamon in a small bowl.

Scoop about a tablespoon of dough using a triggered ice cream scoop, roll it in your hands, and then roll it in the cinnamon sugar mixture before placing it on the baking sheet.

Repeat the rolling process until all dough is used, ensuring cookies are spaced apart on the baking sheet.

Bake in the preheated oven for 8 to 10 minutes or until cookies are puffed and slightly crinkled.

Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens