Magical Snickerdoodle Cookies
These soft and chewy snickerdoodle cookies are magical because they vanish shortly after baking! They’re yummy, egg free, and nut free.
Disclosure: I am a brand ambassador for Rodelle Vanilla because I love their wonderful products that are made in a nut free facility. This post also contains Amazon affiliate links which allows me to earn a small commission if you order something but doesn’t affect your price.
When I shared my recipe for Christmas Crinkles, I wrote about how much I loved baking with my kids when they were little. These magical snickerdoodle cookies is another easy, no fuss, favorite recipe to make and share with loved ones. It’s all about baking, spending time together, and, of course, eating cookies.
I adapted this recipe from a traditional sugar cookie recipe in Food Allergies for Dummies (affiliate link). I’m really challenged when it comes to rolling cookie dough and decorating, which is why I gravitate to scoop and roll types of cookies. You can make these cookies extra festive by pressing the cinnamon covered and rolled dough balls into a small saucer of sprinkles before baking.
Sometimes I only bake a dozen cookies, freeze the rest of the rolled cookie dough on a cookie sheet, and when they are frozen, transfer them to a freezer bag to bake later. It’s a great make-ahead option for when you want a small batch of fresh cookies or when you are preparing to make dozens and dozens of cookies.
Easy Egg Substitute for Cookies
One of my sons is allergic to eggs and I’ve tried several kinds of egg substitutes. But my favorite egg substitute for making cookies is a combination of water, oil, and baking powder. Using a combination of water, oil, and baking powder as an egg substitute doesn’t add any flavor or allergen to the cookies. This combination is very simple to use whereas some other egg substitutes require some special handling.
It’s important to check that your baking powder is fresh. Combine a small amount of baking powder and water together and if the baking powder is fizzy, then you know that the baking powder is fresh. Discard and create a new mixture of 1.5 tablespoon water, 1.5 tablespoon oil, 1 teaspoon baking powder after you cream the butter and sugar.
Rodelle Vanilla Brand Ambassador Cookie Exchange
I’m happy to be a Rodelle Vanilla brand ambassador because I love that they have peanut and tree nut free facilities and are very transparent about disclosing other allergens. So far I’ve shared a recipe for ice cream in a bag (perfect as an activity) and a review of some of the Rodelle products, Ma Lai Go, a Chinese sponge cake that is served for dessert at dim sum restaurants, and the creamiest vanilla bean ice cream (I take one extra step to make the ice cream super creamy). If you want to learn more about their products, you can find more information on Rodelle’s website or order from Amazon (affiliate link).
Many of Rodelle Vanilla’s brand ambassadors are enjoying the holiday season with a virtual cookie celebration. These amazing bloggers are the best of the best, so head over to Rodelle’s Holiday Cookies to enjoy all the different recipes.
This recipe as written is free of peanuts, tree nuts, egg, shellfish, fish, and soy.
If you are baking for someone with a milk allergy, you can easily use a milk free buttery substitute. I use Earth Balance’s buttery baking sticks but be sure to check all the ingredients (includes soy).
- 1½ cup powdered sugar
- 1 cup butter (2 sticks), softened
- 1 tablespoon vanilla extract
- 1½ tablespoons oil
- 1½ tablespoons water
- 1 teaspoon baking powder
- 2½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 tablespoon + ½ teaspoon ground cinnamon, divided
- ¼ cup granulated sugar
- In a large mixing bowl, beat the butter and powdered sugar until the butter mixture looks lighter.
- Add vanilla extract and combine.
- In a small bowl, add the oil, water, and baking powder, stir (should be fizzy), and add that to the butter mixture, and mix well.
- Add flour, baking soda, cream of tartar, ½ teaspoon cinnamon and combine until well mixed.
- Cover the dough with plastic wrap and refrigerate 30 minutes to 1 hour.
- Preheat oven to 375°F and lightly grease 2 cookie sheets or use parchment paper or a silicon baking sheet, set aside.
- Combine sugar and cinnamon in a small mixing bowl.
- Scoop about 1 heaping tablespoon, place into the bowl of cinnamon sugar, and use your fingertips to roll the dough into a ball, place on a cookie sheet about 2 inches apart, repeat.
- Bake 8-10 minutes or until edges are light brown, let it rest for a few minutes and then transfer to a wire rack until cool.
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