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 are simply delicious! But question are they supposed to taste a little doughy I only cooked it for 10 min. My daughter loves them on her2nd cookie I ate 3 lol. Just found your blog and I’m loving it. Trying to eat healthy and I love sweets so this blog is a God send. 😉
Hi! I was wondering if you knew how many cookies this makes and the nutrition facts for them? Thanks!
how many cookies does this recipe make? Thank you 🙂
It depends on how many you roll them into, whether you make big or small cookie dough balls. But it makes a small batch so I always double the recipe.
how many cookies does this recipe make?
What are the nutrition facts for the cookies?
Amazing recipe! I tried the traditional one (rolling it in cinnamon and sugar). It’s just important to make the balls small (around a teaspoon) and NOT to flatten them with a fork (like I did
My 3 year old and I made these this morning and they are fantastic! We subbed coconut oil for the butter, and they turned out great. Thanks!
I make these all the time with organic soy yogurt instead of ‘butter’. Absolutely fantastic! Thanks for the great recipe. 😀
These are the best snickerdoodles ever! I just made a batch and ate them all in one sitting ☺️. I cannot say enough good things about this recipe, it’s my new favorite cookie recipe.
Hi Katie! I’m making cookies for Valentine’s Day, but I don’t have enough time to make the dough and cook the cookies the day before. Is it okay to make the dough a few days before and freeze it, then pop them in the oven?
Sorry for the delayed reply! 🙁 You can always make balls and keep the balls in the freezer until ready to bake!