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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I made these for my mom yesterday. She has been craving snickerdoodles, but traditional recipes are laden with sugar. I used honey for the sweetener (same amount as the sugar) and added a tiny bit of flour to help the recipe tighten as it should. I made it without the cream of tartar, so that might be why I needed a bit more dry. I put them in the fridge for about 15 minutes, rolled them into balls, and then I rolled them in 1 teaspoon each of white sugar and cinnamon blended together.. They went back in the fridge for a little over an hour until they were very firm and cold. They baked up beautifully! She loves her fluffy, lower sugar cookies!
Thank you!! I made these for my egg allergic daughter. I made tiny balls which in turn make tiny cookies. That way I can eat a lot and it doesn’t really count, right?! : ) We can have diary and milk so I used regular butter and milk. I might try subbing applesauce for the butter next time and see what happens. We can’t have soy or egg, or peanut and tree nuts, so I usually stick to diary instead of vegan replacements. Anyway, thanks so much for the recipe, I am so happy how these turned out.
Hi Katie,
I have no sweet tooth and I was just wondering if I would have to change the measurements of the recipe if I wanted to omit the sugar?
had these lasr night! best skickerdoodles ive ever had! 😀
Yay! These look yum-may!!
One time, when no one else was sitting at the lunch tables, I used a plastic spoon to fling the butt of a carrot (the only thing left on my plate) across the outdoor seating area. Of course, one of the monitors saw and made me sit by the wall instead of letting me play at recess. I was gonna pick it up anyway! I just wanted that satisfaction of that *zing* of the carrot flying through the air! Some ppl just don’t know how to have fun 😉
Yum! I made these with applesauce instead of butter since I didn’t have any and they turned out amazing! Thanks so much 🙂
I just made these to take over to a girls’ night dinner. I had a bite of the batter and they were deliiiiissssshhh. I wish I made more though, thank god me and my friend doubled the recipe. So for whoever wants to make these incredible cookies that melt in your mouth and are the epitome of the holidays, double or triple the recipe FOR SURE.
I made these for just my husband and I, and I divided the entire recipe by four to do so. I baked for 7 minutes and got two yummy cookies!
My biggest problem with vegan cookie recipes are finding those that have the right texture. These cookies had the PERFECT texture! I did find them a bit lacking in sweetness, so will try increasing the amount of sugar when I make my next batch. I may also try putting a bit of cinnamon in the batter And doubling the recipe (I ended up with one dozen 20g cookies).
how many cookies do these make? I’m making these for a large crowd 🙂
Small batch. I’d doubleor triple for a larger crowd!