WELCOME! I am so excited because today is the first day of the first annual Ka Pai Cooking COOKIE WEEK!!! I'll admit, I only decided to do this about a month ago, so pulling this all together while my husband works and studies and I entertain a 2 month old baby was tricky. But I did it!
Today's recipe was definitely the hardest to get just right. Snickerdoodle cookies are known for their crackly tops, cream of tartar, and cinnamon sugar dusting. They're unique because most snickerdoodle recipes don't call for brown sugar, only white granulated sugar. Sugar isn't just a sweetener, it's also what helps cookies spread.
Since Stevia is a one-to-one swap for white sugar, I figured it would work just fine and I was excited to have a recipe for refined sugar-free snickerdoodle cookies. The dough seemed fine, but when I removed them from the oven they hadn't spread one bit. They were just round, cakey balls of baked cookie dough. They were GROSS.
So I went back to the drawing board and did some research on cookie science. After a few more tests, I finally nailed it. I had a low-sugar snickerdoodle that was still extra chewy with crinkly tops! I could confidently say I had created a recipe for healthy Snickerdoodles!
Almost every other snickerdoodle recipe calls for regular butter, all purpose flour, and lots of white sugar. I attempted using wheat flour and it overpowered every other ingredient, so I decided I would change the type of butter and sugar and the amount of all purpose flour. Here's the ingredients that make these cookies healthy snickerdoodles:
Other ingredients you'll need for these healthy snickerdoodles:
Sugar cookies use most of the same ingredients as snickerdoodles (butter, white sugar, eggs, and all purpose flour), but in different ratios. What makes snickerdoodle cookies truly unique is the cinnamon sugar coating and the addition of cream of tartar. The cream of tartar does a few important things: it acts as a leavening agent with the baking soda, it prevents the sugar in the cookie dough from completely binding, and it gives that signature "tang" you're familiar with.
Since there's already some brown sugar in these cookies, I recommend using regular granulated sugar. However, if you want to keep the added sugar and calories to a minimum, grabbing a bag of Stevia is worth it! I always buy this bag from Walmart.
Yes and no. Your snickerdoodle cookies will still bake well and turn out yummy, but when I tested the recipe with no chill time and just 20 minutes of chill time, I preferred the batch that had been chilled. They were slightly chewier and the tops were more beautiful. If you're rolling your eyes at me, think about it this way: 20 minutes of chill time is about how much time it takes for the oven to preheat and the dishes to be washed. It's not that bad!
Yes! I recommend using only a high-quality one-to-one all purpose flour like this one. It should have xanthan gum in it. Gluten-free flours like almond flour, coconut flour, or oat flour will not work. If you're looking for a grain-free snickerdoodle recipe, I recommend this one from Ambitious Kitchen!
Unfortunately not. This snickerdoodle recipe requires an egg to bake properly. If you want a naturally vegan snickerdoodle recipe, I recommend this one from Chocolate Covered Katie or this one from Eat with Clarity.
I know you'll love my healthier version of snickerdoodle cookies! They're perfectly chewy and they're the perfect cookie to share with your loved ones this Christmas season.
Be sure to leave a star rating and review below so other readers know how you liked the recipe! You can also tag me on Instagram while you enjoy your cookies. I love seeing my recipes come to life in your kitchen! Merry Christmas!
These healthy snickerdoodles taste just like the classic recipe but they're low sugar and low calorie! Each cookie is crispy on the outside, super chewy on the inside, and has cinnamon both in the dough and in the cinnamon sugar coating.
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