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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Classic Dairy-Free Snickerdoodles that Keep with Tradition

    Classic Dairy-Free Snickerdoodles that Keep with Tradition

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    By Alisa Fleming on November 26, 2022 Dairy Free Desserts

    What would the holidays be without snickerdoodle cookies? These classic dairy-free snickerdoodles use a simple, time-tested recipe with everyday baking ingredients. It’s a no-frills formula that’s adorned cookie platters for many years and has been approved by hundreds of cinnamon fans.

    Classic Dairy-Free Snickerdoodles Recipe using simple, traditional ingredients. Naturally nut-free and optionally soy-free.

    Classic Dairy-Free Snickerdoodles that Keep with Tradition

    Before you try making any substitutions, I recommend reading these quick ingredient notes.

    Cream of Tartar

    This and cinnamon are the two primary ingredients that set snickerdoodles apart from sugar cookies. Cream of tartar helps prevent sugar from crystalizing and leavens just a bit, lending that telltale soft and puffy snickerdoodle texture. It also adds tanginess to the taste. If you are timid with cream of tartar, you can reduce it a bit, to 1 1/2 teaspoons. It will change the cookies a little, but not too much.

    You can find cream of tartar with the spices or in the baking section of almost every major grocery store. You can also order it online. If you don’t have any cream of tartar, just make dairy-free sugar cookies instead! You can always roll them in cinnamon.

    More Dairy-Free Recipes for Cream of Tartar: Meringues, Chocolate Meringues, Peanut Brittle, Angel Food Cake, Sponge Cake, Lemon Meringue Pie, Allergy-Friendly Chocolate Cookies, Broccoli & Cheese Souffle, No Churn Horchata Ice Cream

    Shortening

    Butter-Flavor Crisco is great in this recipe, and non-hydrogenated shortening like Spectrum works well. Many recipes use half butter and half shortening, but if you sub dairy-free butter alternative for half of the shortening, the cookies will come out very flat and will taste too salty. I recommend against it! We have tried this recipe with half buttery sticks and reduced salt, and it still just didn’t measure up.

    Vanilla

    A lot of people like to add vanilla to their dairy-free snickerdoodles. You can add about 1 teaspoon vanilla extract with the wet ingredients. In addition to the taste, it will affect the texture a wee bit.

    Cinnamon

    If you want to infuse some cinnamon, feel free to whisk in a little with the dry ingredients, perhaps 1/2 teaspoon. I haven’t tried it myself, but imagine this would be tasty!

    Classic Dairy-Free Snickerdoodles Recipe using simple, traditional ingredients. Naturally nut-free and optionally soy-free.

    Special Diet Notes: Classic Dairy-Free Snickerdoodles

    By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, optionally soy-free, and vegetarian. Be sure to choose the shortening that suits your dietary needs.

    • For gluten-free, dairy-free snickerdoodles, I recommend this Gluten-Free, Grain-Free Snickerdoodles Recipe.
    • For egg-free and vegan snickerdoodles, this Vegan Pumpkin Snickerdoodles Recipe is delicious.
    Classic Dairy-Free Snickerdoodles
     
    Print
    Prep time
    15 mins
    Cook time
    8 mins
    Total time
    23 mins
     
    This simple cookie recipe is a naturally dairy-free holiday classic.
    Author: Adapted from Allrecipes
    Recipe type: Dessert
    Cuisine: American
    Serves: 36 cookies
    Ingredients
    • 2 ¾ cups sifted all-purpose flour (sift or whisk, then measure)
    • 2 teaspoons cream of tartar (see tips in post above)
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 ½ cups + 3 tablespoons sugar, divided
    • 1 cup shortening (see recommendations in post above)
    • 2 eggs
    • 2 teaspoons ground cinnamon
    Instructions
    1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
    2. In a large bowl, whisk together the flour, cream of tartar, baking soda, and salt.
    3. In a large mixing bowl, cream the 1 ½ cups sugar and shortening. Add the eggs, one at a time, mixing after each addition. Stir in the flour mixture until combined.
    4. In a small bowl, stir together the remaining 3 tablespoons sugar and the cinnamon.
    5. Roll the dough into walnut sized balls and roll the balls in the sugar mixture to coat.
    6. Place the cookies dough balls about 2 inches apart on your prepared baking sheets. You can optionally flatten them a little with the bottom of a glass.
    7. Bake the cookies for 8 to 10 minutes. They will crisp up as they cool, so don’t overbake them. The cookies should be just slightly golden around the edge.
    8. Gently remove the cookies to a wire rack to cool.
    Nutrition Information
    Serving size: 1 cookie Calories: 122 Fat: 6.1g Saturated fat: 2.8g Carbohydrates: 16.5g Sugar: 9.1g Sodium: 70mg Fiber: .3g Protein: 1.3g
    3.5.3229

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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