How can I make healthy snickerdoodle cookies?

All of my cookie recipes are made a bit healthier by using less sugar, better sugar (I recommend coconut sugar ), and whole grain flour (I recommend einkorn ).

What is a substitute for cream of tartar in snickerdoodles? Can you make snickerdoodle cookies without cream of tartar?

Cream of tartar is acidic, and the best substitute IN GENERAL is lemon juice (in a 1:2 ratio). HOWEVER, for these snickerdoodle cookies, there is no substitution. Using lemon juice will throw off the wet/dry ratio of ingredients and impart a lemon flavor that won’t work well with cinnamon. If you don’t have cream of tartar, I recommend these Shortbread Cookies or my Classic Sugar Cookie Recipe .

What is the difference between a sugar cookie and a skickerdoodle?

The biggest difference between a Sugar Cookie Recipe and recipes for snickerdoodle cookies is that snickerdoodles contain both cinnamon and cream of tartar. The cinnamon is what gives the snickerdoodle cookie its classic cinnamon flavor and lightly dusted color on top. The cream of tartar adds that teeny bit of tang that snickerdoodles are known for!

The Best Snickerdoodle Recipe | 9 Simple Ingredients

Snickerdoodle Cookies

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This soft chewy snickerdoodle recipe makes buttery cookies with a hint of tangy flavor. You’ll love this classic cinnamon treat!

Author: Tiffany
Prep Time: 10-20 minutes
Cook Time: 10 minutes
Total Time: 20-30 minutes
Yield: 23 cookies 1x
Category: Desserts
Method: Baking
Cuisine: American

Ingredients

Scale

Cookie Dough:

1 cup unsalted butter
½ cup + 3 Tbsp granulated sugar (I recommend coconut sugar)
2 tsp vanilla
1 egg + 1 egg yolk*
2 ½ cups whole grain flour (I recommend einkorn)
2 tsp cream of tartar
1 ½ tsp ground cinnamon
1 tsp baking soda
½ tsp salt

Cinnamon Sugar Topping:

2–4 Tbsp granulated sugar
½–1 tsp ground cinnamon

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Instructions

Preheat the oven to 375F and line a large baking sheet with a silpat mat.
In a large bowl with a hand mixer, or in the bowl of a stand mixer with a paddle blade, beat together the butter and sugar until it’s light in color, about 2 minutes. Scrape down the sides of the bowl and the beater/blade.
Add the egg, egg yolk, and vanilla and beat until everything is well incorporated, about 2 minutes. Scrape down the sides of the bowl and the beater/blade.
Add the flour, cream of tartar, cinnamon, baking soda and salt and mix on low JUST until combined. The batter will be thick.
Make the cinnamon sugar topping: combine 2 Tbsp granulated sugar and ½ tsp ground cinnamon in a small bowl. (I use and recommend these small glass bowls.)
Using a cookie scoop, scoop two scoops of dough per cookie onto the baking sheet. Leave about 2-3” of space between each cookie. (If you’re using these USA baking pans and these silpat mats, you’ll get 12 cookies per pan.)
When you’ve scooped all the cookies, working with one at a time, roll the double scoop of dough into a ball using the palm of your hands. Roll the cookie dough in the cinnamon sugar so it’s coated well. Place it back onto the baking pan. Repeat the process for all the cookies.
Bake the cookies for 10 minutes. These cookies will puff up and not deflate much, so if you want a flatter cookie, use a pancake flipper to GENTLY press down on the cookies when you pull them out of the oven. Allow the cookies to cool on the baking pan for 10 minutes before placing them on a cooling rack to cool completely.

Notes

*Save the extra egg white for the very Best Scrambled Eggs or Easy Fried Rice.
No cream of tartar? Can I substitute lemon? Not for this recipe. Using lemon juice will throw off the wet/dry ratio of ingredients and impart a lemon flavor that won’t work well with cinnamon. If you don’t have cream of tartar, I recommend these Shortbread Cookies or my Classic Sugar Cookie Recipe.

Nutrition

Serving Size: 2 cookies
Calories: 129

Find it online: https://dontwastethecrumbs.com/snickerdoodle-cookies/