Snickerdoodle Cookies
I don’t make these cookies nearly enough. The year goes by in a blink of an eye and all of a sudden it’s the late fall, days are chilly, and I have a hankering for snickerdoodles. Thick and chewy and packed full of that cinnamon-sugar flavour that snickerdoodles are known for. These are, and I quote my children, “our favourite cookie ever!”
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The Best Snickerdoodles
My cookie style is pretty casual. Meaning that when I want a cookie, I make a cookie. No-chill time is an important factor for me and up to now, all my other cookies are exactly that: no-chill. I would be doing you a cookie disservice though if I didn’t make you chill the dough for a bit on these snickerdoodles. It’s not a long time, only an hour, and I pinky promise that these are worth it. I swear!
Snickerdoodle Cookies
- Total Time: 1 Hr 20 Min
- Yield: 2 Dozen 1x
Description
The best chewy dairy-free snickerdoodle cookies rolled in cinnamon sugar. The perfect afternoon sweet treat!
Ingredients
SNICKERDOODLE COOKIES:
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½ cup white sugar
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⅓ cup brown sugar
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1 large egg, room temperature
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1 tsp. vanilla extract
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1 ½ cups all-purpose flour
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1 tsp cinnamon
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1 tsp. fine sea salt
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½ tsp. baking soda
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¼ tsp. cream of tartar
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⅓ cup white sugar (for rolling)
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1 tbsp. cinnamon (for rolling)
½ cup dairy-free butter, room temperature
Instructions
EQUIPMENT:
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Parchment Paper
SNICKERDOODLES:
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In the bowl of a stand mixer cream butter and sugars on high for 3 minutes until light and fluffy with the paddle attachment.
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Add in the egg and vanilla extract and mix until fully incorporated. Scrape down the sides of the bowl.
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Add in flour, baking soda, cinnamon, salt, and cream of tartar into the bowl and mix on low until fully incorporated and dough forms.
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Cover the dough and chill for 1 hour.
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Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper.
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Mix together the white sugar and cinnamon into a small bowl.
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Using a 1.5 tbsp. cookie scoop drop cookie dough into the palm of your hand and give it a quick roll and then roll it around in the cinnamon-sugar mixture. Place onto the prepared cookie sheet approximately 2 inches apart from each other. Repeat with remaining dough.
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Bake for 8-10 minutes or until the edges are lightly golden brown and the centers appear just slightly under-baked.
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Let cool on the tray for at least 10 minutes before removing it to a cookie rack to fully cool. Enjoy!
- Prep Time: 10 Min
- Cook Time: 10 Min
- Category: Cookies
- Cuisine: American
Keywords: baking, cookies, dairy-free, snickerdoodles, snickerdoodle cookies, dairy-free cookies, dairy-free snickerdoodles
Chewy and cinnamon sugar amazingness! I’ve had a few baked by Katie herself, and was so pleased when I could follow this recipe with ease and enjoy in my own home. So chewy … so so yummy!
You’re just the sweetest! Snickerdoodle cookies are one of my favourites too!
These are amazing! My new favorite cookie! Thank you so much. I followed your recipe and directions exactly and they came out perfect.
★★★★★
Thanks for sharing Carol!
These were a delicious add to our Christmas cookie bundles. I made the dough and froze balls to bake as needed. Since after freezing the sugar/cinnamon coating was t as obvious I sprinkled some granulated sugar over them when they came out of the oven.
★★★★★
Good idea to freeze the dough for handy baking/cookie cravings!
These are delicious!!!
★★★★★
Snickerdoodles are probably my fav Christmas cookie.