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Snickerdoodle Cookies


  • Author: Katie
  • 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

Scale

SNICKERDOODLE COOKIES:

  • ½ cup dairy-free butter, room temperature

  • ½ cup white sugar

  • ⅓ cup brown sugar

  • 1 large egg, room temperature

  • 1 tsp. vanilla extract

  • 1 ½ cups all-purpose flour

  • 1 tsp cinnamon

  • 1 tsp. fine sea salt

  • ½ tsp. baking soda

  • ¼ tsp. cream of tartar

  • ⅓ cup white sugar (for rolling)

  • 1 tbsp. cinnamon (for rolling)


Instructions

EQUIPMENT:

SNICKERDOODLES:

  1. In the bowl of a stand mixer cream butter and sugars on high for 3 minutes until light and fluffy with the paddle attachment.

  2. Add in the egg and vanilla extract and mix until fully incorporated. Scrape down the sides of the bowl.

  3. Add in flour, baking soda, cinnamon, salt, and cream of tartar into the bowl and mix on low until fully incorporated and dough forms.

  4. Cover the dough and chill for 1 hour.

  5. Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper.

  6. Mix together the white sugar and cinnamon into a small bowl.

  7. 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.

  8. Bake for 8-10 minutes or until the edges are lightly golden brown and the centers appear just slightly under-baked.

  9. 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