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Snickerdoodle

Snickerdoodle

  • Author: Christopher
  • Total Time: 27 minutes
  • Yield: 24 cookies 1x
  • Diet: Gluten Free

Description

Enjoy soft and chewy Snickerdoodle cookies with a tender crumb and a delightful cinnamon-sugar coating. Made from simple, plant-based ingredients, this classic treat offers a perfect balance of sweetness and spice that melts in your mouth. Ideal for bakers of all levels, these cozy cookies are quick to prepare and satisfy every sweet craving.

Ingredients

Scale

Main Ingredients

  • 1 cup all-purpose flour (or gluten-free blend for gluten-free option)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted plant-based butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract (natural)

Cinnamon Sugar Coating

  • 2 tablespoons granulated sugar
  • 1 tablespoon cinnamon (natural)

Instructions

  1. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour (or gluten-free blend), baking soda, and salt until fully combined. This ensures even distribution of leavening and seasoning throughout the dough.
  2. Cream Butter and Sugars: Using a stand mixer or hand mixer, beat the unsalted plant-based butter with granulated and brown sugars until the mixture is light and fluffy. This step is key for soft, airy cookies.
  3. Add Eggs and Vanilla (natural): Beat in the eggs one at a time, then add the vanilla extract (natural), mixing until everything is well incorporated and silky smooth.
  4. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients while mixing on low speed. Stir just until combined to avoid overworking the dough.
  5. Form Cinnamon Sugar Coating: In a small bowl, mix cinnamon (natural) with granulated sugar. This mixture will coat the dough balls to give Snickerdoodles their classic crackled surface and warm spice flavor.
  6. Shape and Coat Dough Balls: Roll dough into tablespoon-sized balls and gently roll each in the cinnamon sugar coating until fully covered. Place on baking sheets lined with parchment paper, spacing them evenly.
  7. Bake to Perfection: Bake in a preheated oven at 350°F (175°C) for 10 to 12 minutes, or until the edges are set but the centers remain soft. Let cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

  • Chill the dough for at least 30 minutes to prevent spreading and enhance flavors.
  • Spoon flour into your measuring cup and level it off for the perfect amount.
  • Do not overbake; bake just until edges firm up to keep centers soft and chewy.
  • Use fresh cinnamon (natural) for a brighter, more fragrant cookie.
  • Roll dough balls evenly to ensure uniform baking.
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 120
  • Sugar: 10g
  • Sodium: 90mg
  • Fat: 6g
  • Saturated Fat: 3g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 17g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 0mg

Keywords: Snickerdoodle, cinnamon sugar cookies, soft chewy cookies, plant-based cookies, gluten-free dessert, easy cookie recipe

Find it online: https://easyrecipeplanet.com/snickerdoodle/