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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These look so goodI Do you think coconut flour would work for the flour?
These are SUPER yummy thank you so much for all the amazing recipes!!!!!
Hi, I really wanna make these, but do you know how many cookies these would make and how many calories they would be?
thanks!
Oh man.. I made these today but I added the zest of two meyer lemons to the dough and then glazed them with a concoction of powder sugar and meyer lemon juice after they came out of the oven.. aaahhh’mazing!
Hey Katie – love your site! Im pretty positive there used to be a link for nutritional info on this page, but I don’t see one now. Any advice?
I used coconut oil instead of butter and sucanat for the sweetner. The kids gobbled them up. I did roll them in a bit of baker’s sugar and cinnamon. Only made 11 small cookies. I used Ultragrain (eagle mill’s) flour for added fiber.
Made these tonight and they are awesome! One of the best vegan cookies I’ve tried yet 🙂 thanks for sharing
can I use maple syrup instead of sugar for this one? 🙂
if the cream cheese filled version is only 64 calories, these must be the best! what are the nutritional stats?
Have to share, Katie. Made with 1/2 xylitol, 1/2 sugar. Comments from my kids were priceless. Charlie, age 11, “amazing!” Amelia, age 8, “awesome!” Maggie, age 7, “epic!” They are all in love with these soft, delicious pillows. Maggie concluded, “I think that’s the best cookie I’ve ever had.” Thanks for creating, inspiring and helping me make new, fun, healthy treats for my kiddos (and me, too, of course)! You are the best!
aww 🙂