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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Delicious! Light and fluffy, couldn’t stop eating.
This recipe is definitely a keeper!
Thanks so much, Katie:)
I just made this recipe and turned out super great!! As sugar I used fructose and ithe cookies taste really good.
It turned out a batch of 14 cookies.
I will keep making this recipe forever. Thanks Katie 🙂
I forgot other details:
As flour I used spelt and I subbed the cream of tartar for more baking powder.
Thank you for this recipe! I know this is an older post, but I made these today, with a few modifications, and they turned out wonderfully (not that a cookie rolled in sugar and cinnamon can really be that bad, right?). I had to leave out the cream of tartar, since evidently I’m out, and I used 1/2 butter and 1/2 coconut oil. Also, for anyone still looking for how many cookies it makes, I quadrupled the recipe and it made about 45 1 inch cookies (we may or may not have eaten some before cooking them…). As another commenter mentioned, mine was a little crumbly, so I added a little bit more milk and it was super easy to work with. Definitely made way too much cinnamon/sugar mix for the covering…I guess I need to make something else soon to roll in it!
For anyone on the fence about making these, let me just say that I am not vegan, my family is not vegan, and all of the kids and adults who scarfed these down tonight were not vegan, and these are awesome cookies. Not “really good for something vegan” cookies, but just awesome cookies. Thanks again for sharing such great recipes, Katie!
Just made these (right after I made some not so great healthy snicker doodles) and they are perfect! I smashed them down so they’d be chewy gooey deliciousness. This will always be my go to recipe!
Hi Katie! These (along with all your recipes) are absolutely fantastic!!!!!!! I don’t know how you do it. I am so grateful for your blog!
Quick question; I have made many of your recipes, and just about every time, I can never make the same amount of cookies as you say it yields. Typically you say it yields about 16, and I usually can come up with about half that (and I don’t make big cookies at all!). I follow these recipes very carefully and have tried them multiple times. Any thoughts? Thanks!
Definitely double this recipe (unless you’re down with just making a batch of edible dough–which I totally am). Also, I subbed coconut oil for butter, same measurements, and they turned out perfect. One more hing I did was replace a little less than half of the sugar the recipe called for with baker’s stevia because the bag was almost empty and I decided to use it up. Still tasted like an amazing snickerdoodle to me!
These look really good and I can’t wait to make them, but do you know the calorie count? Sorry to ask but I’m trying to track my intake.
How many does this make?? And is it really just 1 1/2 tablespoons?? My little I stare is craving bad and we’re going camping in a couple of days so I wanted to show off yummy treats that are healthy but not telling them haha
It makes a small batch. Double the recipe, I’d say 🙂
I just had to make these snickerdoodles. My husband and I have been craving these cookies for the longest time, but we haven’t been able to find any that are both vegan AND gluten free. Since this recipe isn’t gluten-free and we aren’t fans of the Bobs Red Mill GF AP blend (although we love all the company’s other gluten free flours and mixes, I think it’s the bean flours…we love raw cookie dough, and bean flour does not a tasty raw cookie dough make), I used a go-to flour blend from one of my pastry chefs from culinary school. It is a good AP flour blend that tends more toward a pastry flour (he has another good AP flour blend, but since it contains albumen, we can’t use it). The blend is 10 oz (1 3/4 C) white rice flour, 7 oz ( 1 1/4 C) brown rice flour, 3 oz (3/4 C) potato starch, and 4 oz (1 C) tapioca starch*. You can substitute this flour blend cup for cup for regular flour. I also added about 1/8 teaspoon of xanthan gum to the dry ingredients. The one thing that I noticed you have to be careful about is the amount of liquid you add. This flour blend doesn’t absorb liquid as well as regular flour so add the wet ingredients slowly to ensure the dough doesn’t get too soft. It may or may not all get used (I used very close to all of the wet ingredients). If the dough does get too wet, though, you can always add a little more flour. I hope this helps!
*the flour blend was taken from Chef Richard Coppedge Jr, CMB’s book “Gluten-Free Baking with The Culinary Institute of America”
I just made these tonight, they are the best snickerdoodles I ever ate! Only 1 problem, there weren’t enough! I will triple the recipe next time! Thank you Katie!! Another perfect recipe from you!