How To make Whole Wheat Snickerdoodles

Snickerdoodle Cookies | Egg-less Recipe | Popular Cinnamon - Sugar Cookie | Parthavi's Kitchen

Snickerdoodle cookies are popular Cinnamon sugar cookies made from regular cookie dough and cream of tarter. I am not sure what difference does cream of tarter makes with the cooking or the texture of the cookie, but it surely gives a very different rich taste to these amazing delights. Usually egg is used in most of the recipes, this however is an eggless version that can be enjoyed by all my vegetarian friends who don't even consume egg. Start to finish it takes an hour and can be stored for upto a week, but honestly with experience, they hardly last that long.

Few tips or options:
- You can make a big batch of the dough and freeze it in an airtight container. Thaw the dough a bit before use and bake
- They have to be stored in an airtight container to retain the crunch
- Goes best with chilled milk to be dipped like oreo cookies
- Size of the cookie can be varied as per your choice
- WHILE BAKING - It is important to keep a distance between two cookie dough as the cookie expands while baking. Therefore, DO NOT cramp the baking sheet. Also it is important that your oven is pre-heated to avoid cooking from being uncooked

List of Ingredients:
- 2¾ cups All-purpose flour
- 1¾ tsp Baking soda
- 2 tsp Cream of Tartar
- 1½ tsp Cinnamon powder
- ½ tsp Salt
- 1 cup Castor sugar
- ½ cup Light brown sugar
- 226 gm Unsalted Butter
- 1½ tsp Vanilla extract

FOR EGG SUBSTITUTE
- 4 tbsp Water
- 1½ tsp Baking powder
- 2 tbsp Vegetable oil

FOR COATING
- 4 tbsp Castor sugar
- ¾ tbsp Cinnamon powder
- 1 tbsp Light brown sugar

आवश्यक सामग्री
- 2¾ कप मैदा
- 1¾ छोटा चम्मच बेकिंग सोडा
- 2 छोटे चम्मच क्रीम ऑफ़ टैटार
- 1½ छोटा चम्मच दालचीनी पाउडर
- ½ छोटा चम्मच नमक
- 1 कप कैस्टर शुगर
- ½ कप लाइट ब्राउन शुगर
- 226 ग्राम अनसाल्टेड मक्खन
- 1½ छोटा चम्मच वेनिला एसेंस

अंडे के बदले
- 4 बड़े चम्मच पानी
- 1½ छोटा चम्मच बेकिंग पाउडर
- 2 बड़े चम्मच तेल

कोटिंग के लिए
- 4 बड़े चम्मच कैस्टर शुगर
- ¾ बड़ा चम्मच दालचीनी पाउडर
- 1 बड़ा चम्मच लाइट ब्राउन शुगर

Give this recipe a try and share your experience. Leave comments below and Happy Cooking from Heart!

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SnickerDoodleCookies

Simple Eggless Snickerdoodle cookies coated with sugar and cinnamon.

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How to make Homemade Cinnamon Snickerdoodle Cookies - Vegan and Gluten Free

#veganbaking #chattingwithchops

Welcome to my channel – Chatting with Chops. My name is Karen and I make fun and entertaining videos that might teach you something.

I take regular baking recipes and try to convert them to vegan or sometimes gluten free and vegan recipes. Sometimes I get a great dessert and sometimes I get something I didn’t expect.

These cookies did not make good snickerdoodles, however I thought they made GREAT vegan, gluten free cinnamon cookies.

Vegan Gluten Free Cinnamon Cookies - Based on a Snickerdoodle recipe I have had for several years. Would love to give credit to the person that created the recipe but I can’t remember where I got it. All conversions are my experiments.

Makes about 52 cookies depending on how big they are
1 cup plant based butter
1 ½ cups sugar
3.9 oz applesauce - little single serve packages work great
1 ½ tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
2 ¾ cups almond flour
Topping
3 tbsp sugar
1 tbsp cinnamon
Beat butter, sugar, and apple sauce together until creamy. Add cream of tartar, baking soda and salt then blend. Add flour and mix well. Chill overnight.
Combine topping ingredients in a small, shallow bowl. Shape dough into balls. Drop dough balls into the topping mixture and coat the entire surface well. Place on baking sheets about 2 inches apart.
Bake in a 375 F oven for 10 minutes or until golden. Let stand for one minute on a cooking sheet and then put on cooling racks.

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Chewy Snickerdoodle Cookies

Snickerdoodle cookies are a classic. Cream of Tartar is added to a simple sugar cookie dough and cookies are rolled in cinnamon and sugar before they are baked. Traditional snickerdoodles are cakey and light. I wanted a chewy cookie that was crisp on the outside and chewy on the inside.

Using 1/2 brown sugar and half white sugar was a start. I also had to increase the amount of sugar to get the cookies to spread as they baked.

You can find the full recipe here:

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Come cook and bake with me as we try out a Pinterest recipe for whole wheat snickerdoodle cookies. Spoiler alert...they were delicious!!!

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