This cookie is nut and dairy free, but you can’t tell by the taste! Most of my family have allergies that need to be focused on for foods at family gatherings and parties. Who doesn’t love Snickerdoodles? I don’t personally know anyone that doesn’t like them! These are soft, chewy and delicious the way they are, (and no one will ever know they don’t contain butter…..sshhhh, I won’t tell) but if you have a love for Real butter, just substitute butter in place of Smart Balance!
Allergy Friendly Snickerdoodle Cookies
Prep time:
Cook time:
Total time:
Serves: 24
Ingredients
- 1 15 oz. container of Smart Balance
- ¾ cup granulated sugar
- 1 cup dark brown sugar
- 1 egg, plus 2 yolk
- 1 Tbsp vanilla
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1 tsp kosher salt
- 1 tsp cinnamon
- 3½ cup flour (Pilsbury unbleached all -purpose)
- Cinnamon Sugar:
- ½ cup granulated sugar
- 1 Tbsp cinnamon
Instructions
- In bowl of stand mixer beat Smart Balance and both sugars until light and fluffy, The Smart Balance tends to melt easily s you may have to mix a minute at a time to ensure it doesn't liquify. With mixer on medium speed add in egg, yolk and vanilla and beat for another minute, scraping the sides as necessary.
- Turn mixer to medium low and mix in baking soda, cream of tartar, salt and cinnamon. Mix for 1 minute.
- Turn mixer to low and add in flour, mixing until just combined.
- Place mixture in a bowl and cover with plastic wrap. Let sit in refrigerator for 30 minutes to let Smart Balance set back up before baking.
- In a separate small bowl make your Cinnamon Sugar by mixing together cinnamon and sugar, stirring until evenly combined.
- Preheat oven to 325°
- Line a baking sheet with parchment paper
- Using a cookie scoop or spoon, measure out about 2 Tbsp of dough and roll into a ball. Then roll each cookie dough ball into the Cinnamon Sugar mixture. (The dough will be very soft and sticky, this is OK.
- Place on prepared baking sheet about 2 inches apart. Bake for 10-12 minutes.
- The cookies will seem to be still very soft , but will firm up when cooled.
- this will yield 20-24 large cookies.
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