Magical Snickerdoodles, a Nut-Free & Egg-Free Cookie Recipe
Servings: 24 cookies
Calories: 165kcal
Cost: $5
Snickerdoodles are magical because they cookies that vanish shortly after baking! They're yummy, typically nut-free, and my recipe is egg-free. You can also make the cookie dough balls ahead of time and freeze them for a make-ahead option. And they're easy to adapt for a dairy-free variation.
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Ingredients
- 1 1/2 cup powdered sugar
- 1 cup butter 2 sticks, softened
- 1 tablespoon vanilla extract
- 1 1/2 tablespoons oil
- 1 1/2 tablespoons water
- 1 teaspoon baking powder
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 tablespoon + 1/2 teaspoon ground cinnamon divided
- 1/4 cup granulated sugar
Instructions
- In a large mixing bowl, use an electric mixer to beat the butter and powdered sugar until the butter mixture looks lighter in color (pale yellow).
- Add the vanilla extract and combine.
- In a small bowl, add the oil, water, and baking powder, stir (should be fizzy), and add that to the butter mixture, and mix well.
- Add flour, baking soda, cream of tartar, 1/2 teaspoon cinnamon and combine until well mixed.
- Cover the dough with plastic wrap and refrigerate 30 minutes to 1 hour.
- Preheat oven to 375°F and lightly grease 2 cookie sheets or use parchment paper or a silicon baking sheet, set aside.
- Combine sugar and cinnamon in a small mixing bowl.
- Scoop about 1 heaping tablespoon of dough, place into the bowl of cinnamon sugar, and use your fingertips to roll the dough into a ball, place on a cookie sheet about 2 inches apart, repeat.
- Bake on a middle rack 8-10 minutes or until edges are light brown, let it rest for a few minutes and then transfer to a wire rack until cool.
Notes
Your cookies may turn out differently depending on how long you chill the dough, how long you bake them, and how long you leave them on the baking sheet after baking. Adjust the times accordingly depending on whether you like them soft and chewy or crisp.
Nutrition
Calories: 165kcal