Snickerdoodle Cookies recipe brings the flavor of childhood home for the holidays, sans the gluten and healthier with less sugar. Snap into into the season! (Gluten-Free, Dairy-Free, Lower-Sugar)
I’m finding a middle ground lately. Baked desserts with a little less sugar but still justtttt enough that it reminds me of my childhood.
During my recent move, I uncovered a book filled with my family recipes. I haven’t had much time to make anything from that book – except for these Snickerdoodle cookies.
Want to guess how much sugar the recipe called for? 2 ½ cups. Woah nelly!
It’s safe to say, we needed to tame that down a bit. Behold, lower-sugar snickerdoodle cookies that are, as always, gluten-free since we have the amazing 1-1 Bob’s Red Mill Baking Flour.
This flour is my jam.
It’s made countless family recipes gluten-free including:
Oh and our Edible Cookie Dough, which has now become MY OWN family recipe because it’s requested from family members all the time.
Grandma would be proud. 🙂
She’s probably be scoffing about the fact I cut the amount of sugar in these Snickerdoodle Cookies more than half though. But that’s ok – we gotta do what we gotta do here, sometimes balance is trimming out sugar.
I’d like to say that these cookies were meant for a neighbor, or a family gathering, but really… They were for my husband.
It’s the first batch of dessert he was able to eat since returning from his deployment. For months he’d say how much he couldn’t wait to come home and eat home cooked meals and cookies.
He always brought up cookies during our chats. We both love food. Tis true love.
Pure elation appeared on R’s face when I let him know I’ve got to make these cookies for VB. The man’s heart truly is through his stomach. These Snickerdoodle Cookies had high standards to live up to and according to him, they “were even better” than what he could dream of.
Take that how you’d like.
I joke he just had super low standards about food considering what he’s had to eat on base the last 7 months.
I have to admit though, a fresh warm batch of snickerdoodle cookies coming out of the oven tickled me pink as boy-oh-boy were they DELICIOUS to me as well.
Totally bringing back my childhood Christmas. Hope it does for you as well.
Also, I’ve joined a bunch of my gluten-free food blogger friends for a Virtual Gluten-free Cookie Exchange!
Check out all the recipes in our virtual gluten-free cookie exchange, make sure to check them all out and each one is doing a giveaway! Get a chance to win something fun for the holidays :
Gluten-free Oatmeal Cranberry Chocolate Chip Cookies by My Gluten-Free Kitchen
Gluten-free Gingerbread Kiss Cookies by Gluten Free Palate
Snowball Cookies by Allergylicious
Gluten-Free Double Chocolate Mint Cookies by Meaningful Eats
Cinnamon Stars by Life After Wheat
Gluten-Free Chocolate Chip Cookies in Jar by This Vivacious Life
Crock Pot Bark with Salted Peanuts by What the Fork
Candy Cane Cookies by gfJules
Coffee Flour Cookies by Flippin’ Delicious
Lemon Cranberry Cookies by Vegetarian Mamma
Gluten Free Vegan Rasberry Pinwheel Cookies by Sarah Bakes Gluten Freef
Enter into our giveaway below the recipe! Enter for a chance to win $60 worth of gluten-free goodies including a signed copy of our cookbook, The Easy Gluten-Free Cookbook.
Healthier Snickerdoodle Cookies
Gluten-Free, Dairy-Free, Lower-Sugar
Yield: 2.5 dozen
Prep Time: 35min
Cook Time: 10min
Total Time: 45min
- 1 cup butter, softened (or dairy-free alternative)
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/2 cup 1-1 Bobs Red Mill Baking Flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 teaspoons cream of tarter
Snickerdoodle Sugar Coating
- 4 Tablespoons ground cinnamon
- 1/2 cup cane sugar
- In a mixing bowl beat butter for 30 seconds.
- Add sugar, vanilla extract and eggs. Mix together.
- Sift in flour, baking soda, salt, cream or tarter. Fold in flour until fully combined.
- Chill dough 15-20 minutes.
- Preheat oven to 400 degrees F
- On a small plate mix together cinnamon and cane sugar
- Roll dough into 1 inch balls, roll in cinnamon sugar and place onto un-greased baking sheet (parchment paper lined baking sheet works well also)
- Do not flatten cookies. Bake for 8-10 minutes.
- Allow cookies to cool 5 minutes on baking sheet before transferring to cooling rack.