These healthy snickerdoodle cookies are so soft they could be pillows.
Snickerdoodle cookie pillows.
And then we could have a snickerdoodle pillow fight, with sugary cookie dough flying in every direction. Mmm yes, a snickerdoodle pillow fight. How yummy would that be?!
Sweet and buttery pillow cookies…
I promise the snickerdoodles do not taste healthy. But don’t take my word for it; try them for yourself. My friends couldn’t get enough of these!
Skinny Snickerdoodles
- 3/4 cup ww pastry flour or white flour (See below for notes on a gluten-free option)
- 1/4 tsp baking powder
- 1/4 tsp salt (just under level)
- 1/4 tsp cream of tarter (optional)
- 1/4 tsp plus 1/8 tsp baking soda
- 1/4 cup sugar or sucanat or evaporated cane juice (xylitol might work, but I haven’t tried)
- 1/2 tsp pure vanilla extract
- 1 and 1/2 tablespoons milk of choice
- 1/4 cup “butter” of choice, such as Earth Balance (I haven’t tried a lower-fat butter sub in this recipe, so I don’t know if that would work.)
Preheat oven to 330 F. Combine dry ingredients and mix very, very well. In a separate bowl, melt the butter of choice, then stir in vanilla and milk. Pour dry into wet and mix again. Form balls. For true snickerdoodles, roll each ball in a mix of cinnamon and sugar (either equal parts OR two parts sugar to one part cinnamon, depending on how cinnamon-y you want your cookies). If you want soft cookies, you’ll need to get the balls very cold. (So roll the balls, cover in the cinnamon-sugar, then fridge until cold.) Cook for 9-10 minutes. They’ll look way underdone when you take them out, but that’s ok.
I haven’t tried these with a gf mix, but I don’t see why it wouldn’t work. (Edit: if you read the comments, many commenters have successfully tried different gf versions.) In the meantime…
These are gluten-free: Snickerdoodle Blondies.
As for the vegan snickerdoodles: they will keep at least four days, in a lidded plastic container. (As a general rule, you should store soft cookies in plastic containers and crispy cookies in glass ones.)
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Wow, these were really good. Like, a lot better than I was expecting good. I’ve never had such rich tasting snickerdoodles before! Mine turned out very nutty tasting but I used whole wheat flour so I think that’s why. They were amazing. YOU are amazing Katie.
Aw thank you, Haylee! I’m glad to know they work with ww flour as well :).
I made these for a Memorial Day weekend picnic. For some reason (mismeasured flour?) mine came out very thin and chewy but the flavor was wonderful and I will try them again soon. My mom really liked them too and couldn’t believe they didn’t have eggs or butter!
Do we have to use non-dairy milk? I see that frequently in your recipes. But, I normally only have dairy milk on hand….
In my newer posts, you’ll see that I’ve started to write “milk of choice” instead. I’m a vegan, but I didn’t mean to confuse anyone. People were thinking I meant creamer when I said non-dairy milk. Truthfully, unless a recipe calls for a specific milk (like canned coconut milk), you can probably use milk of choice (I almost always use Silk almond milk, which is perfect for both savory and sweet recipes).
Thank you! I made your cookie dough dip for my daughter’s kindergarten class and I had children following me around for seconds, thirds, and fourths as I tried to pass out servings to the whole class!
Well, waiting for these little babies to bake, but the dough was delicious!! Thanks!!
These are AMAZING! I made them with applesauce instead of butter and I used honey instead of sugar and i also used almond milk. They came out moist and delicious! I will deffinately be making these again and adding to my recipe box.
OH wow. Just…WOW. I am not a vegan (not even a vegetarian!), nor am I trying to lose weight, but these are AWESOME! One of my favorite recipes on this entire blog! Fabulous. I should add, I doubled the recipe and used real butter and they came out fluffy, soft and flavorful. YUM 🙂
PS. It took great restraint for me to keep from eating the batter up before I could get them in the oven 😛 Delish.
Oh my goodness! These are to die for! I used coconut oil instead of earth balance. I do recommend adding the cinnamon and sugar before you put them in fridge to get cold because if not the cookies get hard and you can’t roll them in anything. Therefor I sprinkled the combo on right after they came out, still worked. Your storing tips were of no use to me because the cookies were gone within 10 min~ 😉
They look great! How many calories are in them? Thanks 🙂
Hey Katie, I made these last night with whole wheat flour. I didn’t have any baking soda so I found a substitute on line. The substitute said to use three times the baking powder. So I followed your recipe with that substitute for the baking soda. When they came out of the oven, they were still spherical, so I put them in for 5 more minutes. 5 minutes later I pulled them out and they were still spherical! They tasted really good, but I still don’t know why they were still ball shaped! Could it be the substitute I used?
Unfortunately, I’ve never tried these cookies with whole wheat flour so I really don’t know the results if you use that.
Okay, they tasted delicious anyway!
Hi Katie, How long can you keep the dough refrigerated before baking?