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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They turned out really well! Just made them today!!
I love the recipe!! my kids cant get enough of them!!! Thanks!!!
made them, stuck them in the oven, 10 minutes…., now on a plate, entering my mouth. AND YUUUMM. edits** coconut oil instead of butter, no baking soda, oat flour (blended oats), and i used sugar in the raw (5tsp)
I just made these and they are incredible! A little salty, so be careful, but I LOOOOVE them! Had one while it was still warm and it was the best snickerdoodle I’ve ever had. Interesting that you didn’t use eggs in this. I like how the recipe makes a small batch. Thank you!
This is such a good recipe! Right when I made them, I ate one and immediately loved it. I actually doubled up on the recipe and now I’m making another batch! My moms even loves them!
My husband and I are on a grain-free and sugar-free diet, so we substituted with almond flour and xylitol. These were AMAZING! So far, it’s been hard making great “dessert” recipes on this diet, so we were thrilled with these!! Thank you!!
I substituted the whole wheat flour for the same amount of oat flour and they turned out great!
Do you think that superfine brown rice flour would be good for a GF version? Or maybe almond flour? 🙂 I absolutely love all of your recipes by the way!
I’m not Katie, but it sounds like they would be crumbly with just brown rice flour or almond. Why not try her grain-free version instead. Maybe add cinnamon? https://lett-trim.today/2012/12/18/grain-free-sugar-cookies/%3C/a%3E%3C/p%3E
I’m not Katie, but it sounds like they would be crumbly with just brown rice flour or almond. Why not try her grain-free version instead. Maybe add cinnamon? https://lett-trim.today/2012/12/18/grain-free-sugar-cookies/%3C/a%3E%3C/p%3E
I used Bob’s gf flour and it worked well! I had to add more almond milk than the recipe asked for since the flour is more absorbent. I also substituted evaporated cane juice for xylitol and couldn’t even tell the difference. I’m in love with this recipe! Thanks Katie
I love snicker doodles so much and these look so good but I am wheat free do you think I could use oat flour?