These tremendous smooth & chewy Snickerdoodle Cookies are more healthy & SO simple to make (no rolling or reducing!). Tremendous cinnamon-y with a touch of tang. Pairs completely with a sizzling Cinnamon Dolce Latte!
Every thing You Must Know About Straightforward Snickerdoodle Cookies
A number of years in the past, a pal made me snickerdoodle cookies that have been OUT OF THIS WORLD. I advised my husband he ought to attempt one, and he mentioned again to me, “I don’t like snickerdoodle cookies.”
Effectively…
Apparently he can’t resist cookies on the whole as a result of two minutes later, he was within the kitchen grabbing a handful of cookies for himself!
Though my more healthy sugar cookies are fairly darn wonderful (as are my wholesome thumbprint cookies), I knew instantly that I’d must create my very own more healthy model of her wonderful snickerdoodle cookies!
Tender Snickerdoodle Cookies
When you’ve by no means made smooth snickerdoodle cookies, earlier than, you’re in for a deal with! These are just like a sugar cookie, besides that snickerdoodles are:
- No required chill time!
- Tremendous smooth & chewy.
- Extra cinnamon-y.
- A teeny tiny trace of tang.
- Simpler to make (no rolling or reducing!)
- Addicting as all get out!
Chewy Snickerdoodle Recipe Components
Cookie Dough:
- butter
- granulated sugar (I like to recommend coconut sugar)
- vanilla
- egg + egg yolk
- entire grain flour (I like to recommend einkorn)
- cream of tartar
- floor cinnamon
- baking soda
- salt
Cinnamon Sugar Topping:
- granulated sugar
- floor cinnamon
How you can Make Snickerdoodle Cookies
Step 1. Preheat the oven to 375F and line a big baking sheet with a silpat mat.
Step 2. In a big bowl with a hand mixer, or within the bowl of a stand mixer with a paddle blade, beat collectively the butter and sugar till it’s gentle in shade, about 2 minutes. Scrape down the edges of the bowl and the beater/blade.
Step 3. Add the egg, egg yolk, and vanilla and beat till all the things is effectively integrated, about 2 minutes. Scrape down the edges of the bowl and the beater/blade.
Step 4. Add the flour, cream of tartar, cinnamon, baking soda and salt and blend on low JUST till mixed. The batter will likely be thick.
For the cinnamon sugar topping (Step 5):
Step 5. Mix 2 Tbsp granulated sugar and ½ tsp floor cinnamon in a small bowl. (I take advantage of and advocate these small glass bowls.)
Step 6. Utilizing a cookie scoop, scoop two scoops of dough per cookie onto the baking sheet. Go away about 2-3” of house between every cookie. (When you’re utilizing these USA baking pans and these silpat mats, you’ll get 12 cookies per pan.)
Step 7. If you’ve scooped all of the cookies, working with separately, roll the double scoop of dough right into a ball utilizing the palm of your palms. Roll the cookie dough within the cinnamon sugar so it’s coated effectively. Place it again onto the baking pan. Repeat the method for all of the cookies.
Step 8. Bake the cookies for 10 minutes. These cookies will puff up and never deflate a lot, so if you would like a flatter cookie, use a pancake flipper to GENTLY press down on the cookies whenever you pull them out of the oven. Enable the cookies to chill on the baking pan for 10 minutes earlier than putting them on a cooling rack to chill fully.
Straightforward Snickerdoodle Cookie Recipe Secrets and techniques
I’ve made MANY batches of this simple snickerdoodle cookie recipe, and I need to share just a few classes I’ve realized that make the recipe tremendous fast, and further tasty!
- Use a paddle blade with a scraper. It’s greatest for those who scrape down the edges of the bowl typically, and utilizing a paddle blade with a scraper makes {that a} bit simpler. Use a big baking sheet. I purchased myself a set of USA baking sheets a pair years in the past and I want I had accomplished it sooner! They’ve held up tremendous effectively, don’t warp or bend within the oven, and so they can maintain A LOT of cookies!
- I like to make use of silpat mats on high of my baking sheets for faster clear up and extra evenly baked cookies. No extra spreading or burnt spots!
- This recipe makes use of one further egg yolk, which makes snickerdoodle cookies further smooth and chewy. Be sure you save that further egg for fried rice or the greatest scrambled eggs!
Snickerdoodle FAQs
All of my cookie recipes are made a bit more healthy by utilizing much less sugar, higher sugar (I like to recommend coconut sugar), and entire grain flour (I like to recommend einkorn).
Cream of tartar is acidic, and one of the best substitute IN GENERAL is lemon juice (in a 1:2 ratio). HOWEVER, for these snickerdoodle cookies, there isn’t any substitution.
No. Utilizing lemon juice will throw off the moist/dry ratio of substances and impart a lemon taste that received’t work effectively with cinnamon. When you don’t have cream of tartar, I like to recommend these shortbread cookies or my basic sugar cookie recipe.
The largest distinction between a sugar cookie and a snickerdoodle is {that a} snickerdoodle cookie incorporates each cinnamon and cream of tartar.
The cinnamon is what provides the snickerdoodle cookie its basic cinnamon taste and evenly dusted shade on high. The cream of tartar provides that teeny little bit of tang that snickerdoodles are identified for!
Extra Straightforward Cookie Recipes
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Snickerdoodle Cookies
These tremendous smooth & chewy Snickerdoodle Cookies are more healthy & SO simple to make (no rolling or reducing!). Tremendous cinnamon-y with a touch of tang.
- Prep Time: 10-20 minutes
- Cook dinner Time: 10 minutes
- Whole Time: 36 minute
- Yield: 23 cookies 1x
- Class: Dessert
- Technique: Baking
- Delicacies: American
Directions
- Preheat the oven to 375F and line a big baking sheet with a silpat mat.
- In a big bowl with a hand mixer, or within the bowl of a stand mixer with a paddle blade, beat collectively the butter and sugar till it’s gentle in shade, about 2 minutes. Scrape down the edges of the bowl and the beater/blade.
- Add the egg, egg yolk, and vanilla and beat till all the things is effectively integrated, about 2 minutes. Scrape down the edges of the bowl and the beater/blade.
- Add the flour, cream of tartar, cinnamon, baking soda and salt and blend on low JUST till mixed. The batter will likely be thick. Cinnamon Sugar Topping:
- Mix 2 Tbsp granulated sugar and ½ tsp floor cinnamon in a small bowl. (I take advantage of and advocate these small glass bowls.)
- Utilizing a cookie scoop, scoop two scoops of dough per cookie onto the baking sheet. Go away about 2-3” of house between every cookie. (When you’re utilizing these USA baking pans and these silpat mats, you’ll get 12 cookies per pan.)
- If you’ve scooped all of the cookies, working with separately, roll the double scoop of dough right into a ball utilizing the palm of your palms. Roll the cookie dough within the cinnamon sugar so it’s coated effectively. Place it again onto the baking pan. Repeat the method for all of the cookies.
- Bake the cookies for 10 minutes. These cookies will puff up and never deflate a lot, so if you would like a flatter cookie, use a pancake flipper to GENTLY press down on the cookies whenever you pull them out of the oven. Enable the cookies to chill on the baking pan for 10 minutes earlier than putting them on a cooling rack to chill fully.
Diet
- Serving Dimension: 2 cookies
- Energy: 129
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