Dairy Free Chewy Snickerdoodles
These delicious cookies deliver delightfully soft, chewy centers and timeless flavor. They make a wonderful treat that the whole family will love.
Equipment
- electric mixer
Ingredients
For the Cookies
- 1 cup Dairy Free Butter, Softened
- 1 1/4 cups Granulated Sugar
- 1/4 cup Light Brown Sugar, Packed
- 1 Large Egg
- 1 Large Egg Yolk
- 2 tsp Vanilla Extract
- 2 3/4 cups All Purpose Flour
- 2 tsp Cream Of Tartar
- 1 tsp Baking Soda
- 1/4 tsp Salt
For the Cinnamon Sugar
- 1/4 cup Granulated Sugar
- 1 tbsp Ground Cinnamon
Instructions
- In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt. Set aside.
- In a large bowl, beat the dairy free butter, granulated sugar and brown sugar for 2 minutes until light and fluffy. Beat in the egg, egg yolk and vanilla until smooth.
- Add the dry ingredients and mix on low speed just until combined. Cover and chill the dough for at least 1 hour, which prevents spreading and gives you thick, chewy centers.
- Preheat the oven to 350°F and line two baking sheets with parchment paper. In a small bowl, stir together the sugar and cinnamon for rolling.
- Roll the dough into 1 1/2 tablespoon balls and roll each one generously in the cinnamon sugar. Place them about 3 inches apart on the baking sheets.
- Bake for 10-11 minutes, until the edges are set and the centers look puffy and slightly underdone. The tops will crinkle beautifully as they cool. Let the cookies rest on the sheet for 5 minutes, then transfer them to a wire rack.
Nutrition
Serving: 1servingCalories: 184kcalCarbohydrates: 26gProtein: 2gFat: 8g