Eggless snickerdoodles cookies recipe
US measuring cups are used (1 cup = 240 ml)
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 18 cookies
For cookie dough:
- 1 ½ cups All purpose flour (Maida)
- ½ teaspoon Baking powder
- ¼ teaspoon Salt
- 3/4 teaspoon Baking soda
- ½ cup White granulated sugar
- 1 stick or 4 oz or ½ cup Unsalted butter melted
- 3 tablespoons Milk
- 1 teaspoon Pure Vanilla extract
- 2 tablespoons White granulated sugar
- 1 teaspoon Ground cinnamon
Making eggless snickerdoodles cookies:
Mix all purpose flour, sugar, baking soda, baking powder and salt in a bowl.
In another bowl, milk melted butter, milk and vanilla.
Add flour mixture to wet ingredients. Fold them in till you get smooth dough.
Chill the dough in the fridge for 30 minutes or 15 minutes in the freezer.
Before remove the dough from the fridge, preheat the oven to 330 degrees F or 165 degrees C for at least 10 minutes.
Line a baking sheet with parchment paper.
Mix white sugar and cinnamon powder and keep it aside for coating the cookies.
Now dough is chilled. Make smooth balls of 1 ½ tablespoons of size, roll into prepared cinnamon-sugar mixture and coat well.
Arrange the cookies on the baking sheet few inches apart, flatten it slightly.
Bake in preheated oven for 10-12 minutes or till the edges are light brown and looks set.
Remove it from the oven, let it cook for 5 minutes in the sheet.
then remove it to cooling rack to cool completely.
Serving: 2cookies | Calories: 213kcal | Carbohydrates: 27.7g | Protein: 2.4g | Fat: 10.6g | Saturated Fat: 6.6g | Cholesterol: 28mg | Sodium: 246mg | Potassium: 55mg | Fiber: 0.7g | Sugar: 11.5g
*Nutrition information is a rough estimate for 1 serving
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