Sugar and Spice and everything nice …
My husband is a peanut butter cup type of sweets lover, so it surprised me to learn that his favorite cookie is Snickerdoodle cookies.
So I lovingly made him a batch of cookies, but changed out some ingredients to make them allergen safe for me as well. After eating most of the first batch myself, I get why he likes them. The chewy soft inside enveloped in a crispy sweet outside is a simple yet delightful texture. The outside is dusted with a cinnamon and sugar mixture, elevating them above plain sugar cookie status.
After the next couple batches, and individually eating more than 100 cookies, it is fair to say that I have become addicted. My husband noted that while cinnamon can be used as an appetite suppressant, it doesn’t really work if you dust it on cookies.
I wish I could say they are healthy or fat free. They aren’t, although I do swap some sugar for Splenda Brown Sugar Blend to cut a few calories. There is a silver lining to having an egg allergy. Since the eggs are swapped for ground flaxseed, the batter is safe to eat raw. I got to lick the beaters!
Whether you make them egg free or with your own free range eggs, I hope you enjoy my Snickerdoodle cookies recipe. Just remember that I warned you of their addictive nature.
- 2 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 cup (2 sticks) butter, softened
- 1 1/3 cups granulated sugar
- 1/2 cup Splenda Brown Sugar Blend (or regular brown sugar)
- 2 Tablespoons ground flaxseed
- 6 Tablespoons water
- 4 1/4 teaspoons ground cinnamon
- Preheat oven to 350 degrees.
- In a small bowl, combine ground flaxseed and water, then set aside to give it time to gel.
- In a medium mixing bowl, whisk together flour, cream of tartar, baking soda, salt and nutmeg.
- In a larger mixing bowl, beat together butter, 1 cup sugar and brown sugar until creamy.
- Add in flaxseed mixture (or 2 eggs) and beat until combined.
- Adding flour mixture a little at a time, stir or beat on low until combined.
- In a small dish, mix together 1/3 cup sugar and cinnamon.
- Shape dough into 1 inch (2.5 cm) balls, then roll them in cinnamon mixture until lightly coated. (You could also use a plastic bag for the cinnamon and sugar. Drop the balls of dough into the bag and shake to coat.)
- Place dough balls on lined or lightly greased baking sheets. The cookies spread out as the cook, so leave at least 2 inches between them.
- Bake on center rack for around 12 minutes. For softer cookies, be sure to remove them just before they are fully cooked. They will firm up as they cool down slowly.
- If you are able to eat eggs, substitute 2 eggs for the ground flaxseed mixture.
- all-purpose flour
- cream of tartar
- Splenda Brown Sugar Blend
- ground flaxseed
- whole flaxseed
- spice grinder
- baking sheet
- silicone baking sheet liner
- electric hand mixer
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