Snickerdoodle Cookies

A dairy-free version of the traditional soft and chewy snickerdoodle cookie with little crunchy edges and a big hit of cinnamon sugar.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies, approx

Author Sally

Ingredients

1 cup dairy-free spread*
1 ½ white sugar
2 eggs
1 teaspoon vanilla extract
2 ¾ cups plain flour
2 teaspoons cream of tartar
¼ teaspoon salt
1 teaspoon bicarbonate soda
¼ cup white sugar extra
1 teaspoon ground cinnamon

Instructions

In a large bowl, mix dairy-free spread* and sugar with an electric handheld mixer until combined. Continuing to mix, add in eggs one at a time then vanilla until smooth.
In a separate bowl, sift flour and combine with cream of tartar, salt, and bicarbonate soda. Mix into the wet ingredients a little at a time until all has been combined. Mixture should still be a little sticky**.
In a small bowl combine extra sugar and cinnamon. Roll the cookie dough into small balls, about 2 teaspoons of dough, and cover in sugar and cinnamon mixture.
Place balls of dough on a baking sheet lined with baking paper approx 5 cms apart to allow the cookie to spread in the oven. Don’t press the balls down as they will flatten in the oven and the ball shape will create a thicker, softer cookie.
Bake cookies in a preheated oven at 180 degrees celcius for 10 minutes. The cookies should only have a slight colour around the edges. They will be puffy, but will flatten out and firm up a little as they cool.

Notes

* The original recipe used butter, you can certainly do the same but make sure it has softened out of the fridge first. To make this recipe dairy-free, I used Nuttelex Buttery which is a dairy-free spread and is soft straight out of the fridge which worked perfectly for this recipe.

**At this stage the mixture should be fine to immediately bake. I made these on a very hot and humid night in Queensland, therefore I opted to chill my cookie dough for an hour and a half so it wasn’t so soft to prevent spreading (ie, flat cookies) in the oven. If you live in a very hot climate I would encourage you to do the same.