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Eggless Snickerdoodle Cookies
eggless snickerdoodle cookies are kind of soft sugar cookie dusted with cinnamon and sugar.
When you bite into it you will find
edges are wonderfully crisp and inside texture is soft and chewy with lovely buttery sweet flavor.
Course
Dessert
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
12
minutes
minutes
Total Time
22
minutes
minutes
Servings
18
cookies
Calories
213
kcal
Author
Kanan
Ingredients
▢
1 ½
cups
All purpose flour (Maida)
▢
½
teaspoon
Baking powder
▢
¼
teaspoon
Salt
▢
¾
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
For Coating:
▢
2
tablespoons
White granulated sugar
▢
1
teaspoon
Ground cinnamon
Instructions
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.
Nutrition
Serving:
2
cookies
|
Calories:
213
kcal
|
Carbohydrates:
27.7
g
|
Protein:
2.4
g
|
Fat:
10.6
g
|
Saturated Fat:
6.6
g
|
Cholesterol:
28
mg
|
Sodium:
246
mg
|
Potassium:
55
mg
|
Fiber:
0.7
g
|
Sugar:
11.5
g
*Nutrition information is a rough estimate for 1 serving
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