This easy snickerdoodle recipe is the perfect addition to your holiday baking agenda. Bring these cookies to a holiday party and they’ll disappear quickly. Great for a cookie swap, too!
I was a teenager the first time I heard of a snickerdoodle. My friend’s mother was making a batch to send to her older daughter at college. I thought it was such a strange name, snickerdoodle. And after I tasted one, I thought it was so strange that I had never encountered this delicious cookie before.
It’s truly challenging for me to each just one snickerdoodle. That’s unusual for me since these cookies are outside the chocolate realm, but there’s something about the flavor that gets me. The cinnamon sugar coating is irresistible.
I didn’t want my children to make it to their teen years without trying a snickerdoodle, so I decided this was the year to add it to our holiday cookie scene. OXO recently sent me a high-tech hand mixer, which I used to develop this gluten-free snickerdoodle recipe.
The OXO On Illuminating Digital Hand Mixer is far superior to the hand mixers I’ve used in the past. It has a light on it that illuminates the dough below, and you can stand it up on the counter next to your bowl. It’s easy to raise and lower the speed of the beaters with one hand, which is important when you need to hold the bowl with your other hand. And I love that the beaters can be snapped onto the mixer for compact storage.
This hand mixer is also a good kitchen tool for kids learning how to cook. My daughter doesn’t have to pull out a step stool to reach the big stand mixer on our counter when she’s using this hand mixer. While it’s a bit heavy for younger kids, it’s a manageable tool for tweens and teens.
Cookie dough is ready so quickly using this hand mixer. I make my snickerdoodles using white sugar and gluten-free flour, but you can substitute pure maple syrup and whole wheat flour (or a combo of white and whole wheat) if you prefer. If you do use maple syrup, add a couple extra tablespoons of flour to absorb the additional liquid.
$.13 per cookie
For Cookie Dough
- 2 1/4 cups gluten-free flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt
- 2/3 cup melted coconut oil cooled slightly
- 1 cup sugar
- 2 eggs
- 3 tbs sugar
- 3 tsp cinnamon
In a small bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
In a large bowl, use an electric mixer to cream the coconut oil, sugar, and eggs. Add the dry ingredients 1/3 at a time, and mix to incorporate well.
In a very small bowl, stir together the sugar and cinnamon for the topping. Shape the dough into one-inch balls, flatten slightly, then dip each ball into the cinnamon sugar to coat evenly. Place each cookie on a parchment-lined baking sheet, making 3 rows of 3 cookies each (9 cookies per sheet).
Preheat the oven to 350 degrees. Refrigerate the unbaked cookies while the oven is preheating to keep them from getting too flat in the oven.
Bake for about 12 minutes, until the cookies are set and beginning to crack. Cool on a wire rack.
Adapted from Joy of Cooking
Snickerdoodle Recipe Price Breakdown
This recipe costs a total of $4.79, or $.13 per cookie. These snickerdoodles are delicious cookies to enjoy during the holidays or any time of year.
Disclosure: OXO provided me with this hand mixer for the purposes of review. All opinions expressed in this post are my own.