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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Do you have the nutritional info of these??
Great recipe! I just made them and substitued the earth balance for 1/4 C of canned pumpkin they turned out delicious and calculated them about 58 calories/cookies and only .18 g of fat. I made your PB cookies yesterday which were also amazing…thank you for the recipes I love baking sweets but had been trying to avoid cooking them due to the calories until I found your blog.. It makes me so happy to be able to bake and stay healthy 🙂
I just found your recipe. Is 330 degrees correct? I just never heard of that before. Also, about how many cookies does this recipe make?
Thanks!
Terri
Just made these they were AMAZING!! Would this work with coconut oil as a substitute for the butter? Also would oat flour take away from their pillow-like consistency?
Katy, I love your recipes!!! These cookies are amazing! My moms American but I live in Europe, this site is a link though to my American familly and the yummiest food they have there! So thanks!!! 🙂
Maybe I did something wrong, but I followed the recipe and got enough dough to make about 3 cookies. So, while the ingredients look healthy, I am inclined to say that half a stick of butter is not that healthy when it is only divided between three cookies.
But I still think they’ll be tasty
If you only got three cookies, you definitely went wrong somewhere. Maybe a mis-measure of the flour?
I had to add more milk in these, because the batter was too dry! but overall really tasty and satisfying!!
Ok so i made these with regular sugar and they were awesome. But I did not melt the butter. I made them again with butter melted and used stevia. They turned out much softer and fluffier, but tasted terrible! So do not use stevia, I am going to try splenda for baking and see how that works. They are pretty small, only get 12 in the batch. But the first batch was yummy for sure!
Looks great, can’t wait to try them. How much sugar and cinnamon do you roll the dough balls in before putting them in the fridge? Thanks.
I don’t know what happened but they turned out terrible! I did make a few changes so i’m not blaming Katie here! I used Bob’s Red Mill gluten-free all purpose flour and I also used coconut oil for the butter. However, i am not sure that these changes were the problem because they tasted and smelled much like cream of tartar and they seemed slightly bitter. If anyone knows why this happened please tell me! Was it the gluten-free flour or the oil? I didn’t use xanthan gum was that problem?