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Snickerdoodle cookies are the ultimate holiday treat! It’s a good thing we have lightened them up because it’s hard to just eat just one! These cookies have the flavors of classic snickerdoodles while being healthier. They are full of warm, delicious cinnamon. Also, the texture is incredible! These snickerdoodle cookies are perfectly soft, fluffy, and airy. They are sure to become one of your favorites this holiday season!
For other delicious and lightened-up holiday cookies, try our cinnamon sugar cookies, sugar cookies with easy icing, and peanut butter blossoms.
Table of Contents
Why You Will Love Snickerdoodle Cookies
- They have a soft, fluffy, light, and airy texture.
- These cookies are full of cinnamon flavor.
- We have lightened up the classic holiday cookie.
- They are a healthier option while being just as delicious as classic snickerdoodles!
What Are Snickerdoodles?
Snickerdoodles are a classic holiday cookie. They are traditionally made with cream of tartar, which gives them their distinct flavor. We have lightened them up and they are so delicious!
Ingredients Needed For Healthier Snickerdoodle Cookies
- Flour: All-purpose flour is the base of the cookie dough.
- Cream Of Tartar: Gives snickerdoodles their classic flavor.
- Baking Soda: Helps the cookies rise.
- Cinnamon: For the classic snickerdoodle flavor.
- Salt: Just a little to enhance the flavors.
- Butter: Use unsalted butter at room temperature.
- Sugar: You can sweeten these cookies with sugar or a 1:1 sugar-free sweetener.
- Eggs: Helps the cookie dough come together and helps the cookies spread.
- Vanilla Extract: Adds flavor to the cookie dough.
- Sugar and Cinnamon: For rolling the cookie dough balls in.
How To Make Healthier Snickerdoodle Cookies
Step 1: Thoroughly mix the flour, cream of tartar, baking soda, cinnamon, and salt in a large bowl.
Step 2: Next, add the room-temperature unsalted butter and sugar or monk fruit to another large bowl. Use an electric hand mixer or stand mixer to combine the butter and sugar. Then, add the eggs and vanilla extract. Combine everything with your mixer.
Step 3: Once the wet ingredients are combined, add the dry ingredients to the bowl a little bit at a time. Combine all of the ingredients.
Step 4: Next, transfer the combined cookie dough to a bowl. Then, cover the bowl with plastic wrap and chill the dough in the refrigerator.
Step 5: Once the dough has chilled, remove the plastic wrap. Then, use a 1-tablespoon cookie scoop and roll the dough into balls with your hands. After that, roll each ball of cookie dough in the sugar and cinnamon.
Step 6: Then, place the cookie dough balls on a sheet pan with parchment paper. Bake the cookies, let them slightly cool, and enjoy!
Expert Tips
- How To Make Soft Snickerdoodles: The soft texture of these cookies is incredible. To ensure that your cookies will be soft, we recommend cooking them for about 7-9 minutes. The cookies will spread and will be perfectly soft throughout.
- Roll In Cinnamon And Sugar: Classic snickerdoodles are rolled in cinnamon and sugar before baking. We rolled our snickerdoodle cookie dough balls in cinnamon and sugar before placing them on a sheet pan with parchment paper to bake.
- Use The Cookie Scoop: We recommend using a cookie scoop to scoop the batter so your cookies are even.
How To Store Snickerdoodle Cookies
Store these snickerdoodle cookies in an airtight container at room temperature on the counter. They will last 5-7 days.
Frequently Asked Questions
Why Is Cream Of Tartar Used In Snickerdoodles?
Cream of tartar is used in snickerdoodles to give them their classic flavor. Cream of tartar makes them soft and slightly tangy. Instead of baking powder, use cream of tartar and baking soda in snickerdoodles. If you used baking powder instead of baking soda and cream of tartar you wouldn’t really have a snickerdoodle. However, if you would rather use baking powder and don’t want to use cream of tartar, try our cinnamon sugar cookies!
Why Chill The Snickerdoodle Cookie Dough?
It is very important to chill the snickerdoodle cookie dough. This dough is very wet and sticky once combined. Let the cookie dough chill in the refrigerator for at least 3 hours or overnight to ensure it will become firm. Once the dough is firm, you will be able to use a 1-tablespoon cookie scoop to make the snickerdoodles.
Do Snickerdoodle Cookies Have Nuts In Them?
No, these Snickerdoodle cookies do not have nuts in them. There are no peanuts or peanut butter in these cookies. They have the classic tangy cinnamon sugar flavor.
More Cookies To Try Next!
- Healthy Cinnamon Sugar Cookies
- Healthier Peanut Butter Blossoms
- Healthy Sugar Cookies With Easy Icing
- Amazing Peanut Butter Cookies Gluten Free
- Oatmeal Chocolate Cookies
If you try this recipe please be sure to leave us a comment and star rating ★★★★★ letting us know how it turns out for you.
HEALTHIER SNICKERDOODLE COOKIES
Equipment
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1 ¼ teaspoons cinnamon
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter, at room temperature
- 2/3 cup sugar or 1:1 sugar-free sweetener
- 2 eggs
- 1 ½ teaspoons vanilla extract
- 3 tablespoons sugar or 1:1 sugar-free sweetener and 1/8 teaspoon cinnamon, optional for rolling
Instructions
- Thoroughly mix the flour, cream of tartar, baking soda, cinnamon, and salt in a large bowl.
- Add the room-temperature unsalted butter and sugar to another large bowl. Use an electric hand mixer or stand mixer to combine the butter and sugar. Then, add the eggs and vanilla extract. Combine everything with your mixer.
- Once the wet ingredients are combined, add the dry ingredients to the bowl a little bit at a time. Continue to use your mixer on low to combine all of the ingredients. *If the batter is too dry, add a splash of milk.
- Transfer the combined cookie dough to a bowl. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 3 hours or overnight. The dough is wet and sticky so it will need time to chill and become firm.
- Once the dough has chilled, remove the plastic wrap. Then, use a 1-tablespoon cookie scoop and roll the dough into balls with your hands. With the batter, make 28-32 cookies. Also, fill a bowl with 3 tablespoons of sugar and 1/8 teaspoon of cinnamon. Then, roll each ball of cookie dough in the sugar or monk fruit and cinnamon.
- Place the cookie dough balls on a sheet pan with parchment paper. There is no need to press them down. Bake the cookies at 350°F for 7-9 minutes. Once they are cooked, let them slightly cool and enjoy!
Video
Notes
- Storage: These snickerdoodle cookies will last 5-7 days in an airtight container at room temperature on the counter.
- Roll: Classic snickerdoodle cookies are rolled in cinnamon and sugar before baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
