As fall finally starts to roll around, I want something warm and comforting to snuggle up with. This felt like the perfect opportunity to add fuel to the flame of my crazy cookie obsession.
They are perfect for eating warm with a nice glass of milk or a steamy cappuccino. Make these cookies and share them with someone you love. Turn the season premiere of your favorite tv show into a celebratory cookie palooza.
Snickerdoodles fall right behind chocolate chip cookies on the ultimate comfort food scale. These cookies are soft, chewy, and down right addictive. Because there are no overpowering ingredients, the focus is more on the light and fluffy texture.
These cookies are for Goose because not only is he sugar and spice and everything nice (just like the cookies themselves), he also ate them already and won’t complain about me posting a recipe from a few weeks back. Especially if I promise to make some more for him very very soon. Like this weekend soon.
In case you still weren’t already convinced, these snickerdoodles really are that good that they will disappear and force you to remake them again and again. And since they take less than a half hour to whip up, I’m sure you won’t mind filling your house with the scent of warm, cinnamony cookies again.
Healthier Snickerdoodle Cookies
Adapted from ElleFirebrand’s recipe on Food.com
Yield: 24 cookies
- 1/2 cup granulated sugar plus two tablespoons, divided
- 1/3 cup brown sugar
- 1/4 cup butter, softened
- 1/2 teaspoon vanilla bean paste
- 1 egg white
- 1 cup whole wheat pastry flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cinnamon plus 1/2 teaspoon, divided
- 1/8 teaspoon allspice
- 1/8 teaspoon ginger
- 1/8 teaspoon salt
- Preheat oven to 400 degrees F and line 2-3 baking sheets with parchment paper.
- In a medium-sized bowl, whisk together flour, baking power, 1/4 teaspoon cinnamon, ginger, allspice and salt. Set aside.
- In the bowl of a mixmaster on medium-high speed, cream together brown sugar, 1/2 cup of white sugar, and butter until smooth. Beat in vanilla and egg white.
- Turn the mixmaster down to slow, then gradually add in the dry ingredients.
- Once combined, shape the dough into 24 balls and place them on baking trays in the freezer for about a minute to allow them to firm up. Meanwhile combine the remaining 1/8 cup granulated sugar and 1/2 tsp cinnamon.
- Remove the cookie dough from the freezer and roll each ball in sugar mixture, then place them two inches apart on the prepared baking sheets. Use the palm of your hand to lightly flatten the cookie dough balls.
- Bake the cookies for about 6 minutes. Allow them to cool on the baking pan for 1 minute before transferring them to cooling racks to finish cooling.