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.)
Link Of The Day:
How big are the cookies if you made 20-26??? How would I measure them out?
Hi Grace,
I measured mine out haphazardly, using a melon baller to help. I am still so sure I got 26 out of it… but a few other people have said they only got like 15-20, so maybe I’m mixed up? It’s possible that I got it confused with another cookie recipe I was making at the same time (for pb cookies). As I said, I really think I got 26, but I am going to have to make a new batch to be sure since others aren’t getting that many. (I also took down the 20-26 part from the actual post so as not to confuse anyone while I get this sorted out. You might still be seeing a cached page.) Sorry for the confusion… and for the novel of a response!
So I am makign the delights as I type!! Can’t wait for them to come out of the oven! I made a double batch and I got 30 out of it, They are fairly small balls, they look like the final size will come out similar to yours…If that helps anyone! I love baking vegan because there are NO worries about eating raw cookie dough 🙂 Completes my life! I have been vegan for about 7 months and I LOVE LOVE it. I don`t even know how I came this far without it! And your site is AMAZING! I am not really a `sweets` person, but I have LOVED everything I have made so far!
xoxo
Aww Kaley, thank you so much!!
these look great! i’d like to bake them for a bake sale next week 🙂 …..do you think i could use any type of butter or should i go with the earth balance? also reading other people’s comments….do you think i should double the recipe?
I’ve only tried it with EB, but I don’t see why any wouldn’t do… just don’t use a “lite” butter substitute.
And yeah, you might want to double the recipe! People are saying they’re getting around 15 cookies from the recipe as written.
just made them!! great as usual!!! 🙂 they are so filling for how small and low calorie they are!! i ended up using i can’t believe its not butter light. fantastic!!
I made these with coconut oil instead of butter. They were soooooooooo easy to make and so delicious ^_^
Did you use the same amount of coconut oil as vegan butter substitute?
so i CAN use coconut oil! YES!! i am having friends over tomorrow, and they are um, not the most healthy-food oriented people on the planet, so i want to give them these and then tell them after that they are vegan and healthy 🙂
These are like the best non-chocolate cookies I’ve tasted! so fluffy and yummy <3 Thanks for the recipe, Katie!
xxx
Frida – Gingerblondie.wordpress.com
I am sitting, warm snickerdoodle in hand and have so much to say. For starters- thank you. Thank you thank you thank you. I recently gave up animal products (3 weeks ago) after reading Skinny Bitch. I made the transition instantly, and recently have really questioned my choice. It is hard to look at my favorite blogs and see food I can no longer have. Additionally, I have had several failed vegan recipe attempts. To top it all off, today at lunch after the restaurant managed to mess up my dairy and meat free order no less than 4 times they compensated me with a sugar cookie I could not eat. Chocolate Covered Katie to the rescue. I was craving a cookie and these hit the spot. I have renewed faith in practicalities of the vegan lifestyle.
Thank you again!
Oh wow, Jess, I am so so happy that the snickerdoodles worked out for you. I had a hard time when I first went vegan, too! (Actually, vegan was easy for me… but I had a hard time when I first went vegetarian!) It gets easier, I promise!!
Sending you chocolate hugs :).
mmm. These Were Awesome.
this might be my all time favorite recipe! EVER! my son who is allergic to milk/soy/eggs/nuts absolutely loves these and between the two of us we ate the entire batch within couple of hours. Next time I’m making 3 batches.
Awww that makes me SO happy!!!
whats the cream of tartar for? and do you think i would be able to sub the butter with something else just because we never have any on hand?
Just for taste, but you can leave the cream of tartar out. For the butter, I’ve only tried it with Earth Balance so that’s all I can say would work for sure (although I’m guessing non-vegan butter would work too). I think a reader had success with coconut oil, but I can’t personally vouch for that because I haven’t tried it.
Today, I tried it with 1/4 cup ww/spelt mix, 1/4 cup buckwheat, and 1/4 cup rye flour (just because I wanted to get rid of it) + a splash or two more milk. They weren’t the traditional ‘white’ cookies, but tasted fantastic! I ate…about half of this recipe. So worth it though!
Oh how I want more…