A quick note before we begin… I learned a LOT about the science of snickerdoodles when developing this recipe, so this post is longer than usual. I hope you enjoy nerdy kitchen chemistry as much as I do! But if your snickerdoodle cravings are out of control and you just need to make and eat cookies ASAP, you can scroll past all of my tips to get straight to the recipe — I’m not offended one bit!
The night of my first full day in Mexico for a close friend’s wedding in December, I ended up with a major craving for cookies. Although the restaurant we were dining at only offered popsicles for desserts, one of the groomsmen mentioned that he had cookies back at the hotel that he’d be happy to share with me. Excitedly, I agreed to find him in the lobby after our shuttle ride back from town.
Yet when we arrived back at the hotel, I didn’t see him anywhere… So I headed up to my room, ate some of the dark chocolate stashed in my purse, and figured that I’d snag a cookie the next day — or that the wedding cake the following evening would satisfy my sweet tooth!
At the reception the next night, I waved hello to the same groomsman, laughing as his eyes widened… He proceeded to spill that the other groomsmen had polished off all of the cookies before he could save one for me, and he kept apologizing profusely. I smiled and reassured him it was fine as the wedding planner asked us to take our seats so the dinner could begin.
As the evening drew to a close, I realized my sweet tooth would have to wait yet another day — whether for a soft, chewy, deliciously sweet cookie or even a slice of cake — because my friend’s reception menu only included individual custards and puddings at the dessert table… No wedding cake whatsoever!
One of my other new friends laughed a little at my sweet tooth dilemma as we chatted at the end of the evening. He then asked about my favorite cookie flavor, and I quickly responded that I wasn’t too picky… As long as it was soft and chewy, I’d be happy — and something with chocolate would be even better!
I turned the tables, inquiring about his favorite cookie in return, and he almost apologetically replied that he hated chocolate, which made me smile… I always internally chuckle when people say they don’t like chocolate and seem to worry that might offend me, seeing as I’m such a huge chocoholic. It actually doesn’t bother me one bit — that just means more for me and I don’t have to share! 😉
But he continued on and shared that snickerdoodles and peanut butter cookies were the two he loved the most. Soft, chewy, and preferably warm… And sometimes with ice cream stuffed between two to make an ice cream cookie sandwich.
In that moment, I realized that “healthy snickerdoodles” had been sitting on my recipe testing list for years… And as a result, I immediately moved it to the very top as soon as I arrived back home from Mexico, making it my highest priority for the new year.
After countless rounds of testing — including four batches in a single day, just to make sure they turned out perfectly! — I’m incredibly excited and SO thrilled to finally share this ultimate healthy snickerdoodle cookies recipe with you!
These ultimate healthy snickerdoodles are deliciously sweet, irresistibly soft and chewy, and have plenty of rich spice flavor permeating throughout every bite. They also have that oh-so-subtle snickerdoodle tang (you know the one I’m talking about, right??) and just a hint of that classic snickerdoodle crunch from the sweet cinnamon-spiced sugar coating on the outside too.
In other words… They’re absolutely perfect!
WHAT ARE SNICKERDOODLES?
What exactly are snickerdoodles? And how did they get their name? Well… The first question is easier to answer, so let’s start there!
Snickerdoodles are a special type of sugar cookies, usually made with lots of butter (it creates a really rich flavor!), that are rolled in cinnamon sugar before they’re baked. That cinnamon sugar coating is the most iconic and obvious way to tell snickerdoodles apart from any other cookie…
But unlike just about every other cookie I’ve baked or eaten, snickerdoodles also include cream of tartar! If you’re nerdy like me (I used to be a chemist!)… It has a few different scientific names: potassium bitartrate, potassium hydrogen tartrate, and tartaric acid. But plain ol’ “cream of tartar” also works! 😉
Cream of tartar is a fine white powder that’s a byproduct of the wine making process (aka it comes from grapevines!). It’s acidic, so it reacts with baking soda (a base — and another classic snickerdoodle ingredient!) to give snickerdoodles a lighter, chewier texture. It also creates that subtle hint of tang so characteristic of snickerdoodles’ flavor!
WHY ARE THEY CALLED SNICKERDOODLES?
That’s a very good question… And something I don’t entirely know the answer to! However, there are a couple of different theories about why snickerdoodle cookies are called “snickerdoodles.”
The first theory is that snickerdoodles originated in Germany. If true, then the cookies’ name is play on the German word “schnecken,” meaning snails. Schnecken is also the term for a particular type of German sweet buns (very similar to what Americans call sticky pecan buns!), so named because they’re rolled up in a spiral shape like a snail’s shell.
That’s as far as sources go, so my best guess is… Maybe the sticky buns and cookies have similar flavors from the sweetness and cinnamon?
The second theory is that snickerdoodles actually originated in New England during the late 1800s, possibly created by a woman named Cornelia Campbell Bedford. New Englanders tended to give baked goods whimsical names, so the term “snickerdoodle” might not mean anything at all!
In some cookbooks from the late 1800s and early 1900s, snickerdoodles were actually included in the cake chapter, rather than the cookies chapter… So they may have originally been more pillowy and cakey in texture, rather than the soft and chewy treats they are today.
Regardless of which theory you believe… The cookies are absolutely delicious, so let’s dive into how to make the ultimate healthy snickerdoodles!
INGREDIENTS TO MAKE THE ULTIMATE HEALTHY SNICKERDOODLES
Let’s go over the ingredients you’ll need to make these ultimate healthy snickerdoodles. There’s a pretty good chance you already have almost everything that you need!
Flour. Traditional snickerdoodle recipes typically call for refined white flour, but since we’re making the ultimate healthy snickerdoodles, you’ll use white whole wheat flour instead! No… It’s not a combination of white (aka all-purpose) flour and regular whole wheat flour!
Instead, white whole wheat flour is made by finely grinding a special type of soft white wheat (hence the name!), whereas regular whole wheat flour comes from a heartier variety of red wheat. They both have the same health benefits (like extra fiber!), but white whole wheat flour has a lighter taste and texture… And that lets the soft and chewy texture of your ultimate healthy snickerdoodles truly shine!
Tip: I’ve also included my two favorite gluten-free alternatives in the Notes section of the recipe, if you’d like to make these ultimate healthy snickerdoodles gluten-free!
Cream of tartar + baking soda. As we covered above, cream of tartar is a key ingredient in snickerdoodle cookies. It’s an acid that’s a dry, fine, white powder that comes from grape plants. Cream of tartar is what gives snickerdoodles that subtle yet iconic tangy flavor. Without cream of tartar, your ultimate healthy snickerdoodles would just be cinnamon sugar cookies… Still delicious — just not true, authentic snickerdoodles!
The cream of tartar also serves a scientific purpose… You’re not adding it just for flavor! As an acid, the cream of tartar reacts with the baking soda (a base). When these ingredients react, they create a supremely soft and chewy texture in your ultimate healthy snickerdoodles. Yum!
Fun Fact: You can actually make your own baking powder out of cream of tartar and baking soda!
Cinnamon. I deviated a bit from traditional snickerdoodle recipes here… I actually added a bit of cinnamon to the cookie dough itself — not just to the coating! I wanted that rich, warm, cozy cinnamon flavor to permeate throughout every bite. Based on the dozens of people who taste tested these ultimate healthy snickerdoodles for me, that was a very good decision! 😉
However, not all cinnamons are created equal! I prefer Saigon cinnamon, rather than regular ol’ everyday cinnamon. Saigon cinnamon has the highest concentration of cinnamaldehyde (aka a naturally occurring flavor chemical in cinnamon!), which means it has the strongest, richest, and sweetest cinnamon taste. I highly recommend using Saigon cinnamon for the best flavor in these ultimate healthy snickerdoodles!
Tip: I actually buy my Saigon cinnamon online here because it’s SO inexpensive and affordable!
Butter. Just like classic recipes, you’ll use butter to make these ultimate healthy snickerdoodles. However, unlike the traditional ones that include a full stick or two of butter, you merely need 1 tablespoon of butter. That really helps keep your ultimate healthy snickerdoodles low calorie and low fat!
Tip: I’ve also provided non-dairy alternatives in the Notes section of the recipe, if you’d like to make your ultimate healthy snickerdoodles vegan and dairy-free!
Vanilla extract. This is a semi-secret and very important ingredient in these ultimate healthy snickerdoodles! Vanilla extract actually enhances butter’s rich flavor. You’ll use a bit more vanilla in your cookies than traditional recipes typically do, which means your ultimate healthy snickerdoodles will taste just as rich and buttery as traditional ones!
Eggs. You just need one egg for these ultimate healthy snickerdoodles! The egg white provides protein, which helps with the structure and texture of your cookies. Then the fat from the egg yolk adds richness and chewiness. Make sure you whisk it really well with the melted butter and vanilla for the best possible texture in your ultimate healthy snickerdoodles!
Tip: I’ve shared my favorite egg alternative in the Notes section of this recipe as well, if you’d like to make your ultimate healthy snickerdoodles vegan and egg-free!
Sweetener. You can use two different types of sugar to make these cookies: coconut sugar and brown sugar. You probably know what brown sugar is already… 😉 Coconut sugar is an unrefined sweetener that comes from coconuts (aka it’s clean eating friendly), but it doesn’t actually taste like coconuts! It has a rich caramel-like flavor (just like brown sugar!), and you can usually find it on the baking aisle right next to the granulated sugar.
HOW TO MAKE THE BEST SNICKERDOODLE COOKIES
Let’s go over how to make the best ever healthy snickerdoodles! I learned a lot while developing this recipe, so to make sure your cookies turn out perfectly and exactly the way you like them, I want to share my nerdy tips and tricks with you!
Measure correctly. This is incredibly important! For the best texture in your ultimate healthy snickerdoodle cookies, you must measure the flour correctly, using this method or a kitchen scale. (← That’s the one I own!)
Too much flour will do a few things to your cookies. It’ll prevent them from spreading (more on that in a moment!), so your cookies will look like little balls instead of round discs. It’ll also make them taste cakey or dry, rather than soft and chewy.
So pretty, pretty please… Take the time to measure your flour correctly for the best ever snickerdoodles!
Melt the butter. Unlike many traditional recipes… You’ll melt the butter! I almost never remember to set out butter far enough in advance to give it time to properly soften, and I don’t like washing the beaters on a hand-held or stand mixer after creaming butter and sugar either. I’d rather just use a whisk or fork and stick it in the dishwasher! So… Melting the butter solves both of those problems. It also yields a softer and chewier cookie texture!
Decide how thick + sweet to make them. Now here’s where things get interesting! Are you ready for more baking chemistry??
The amount of sugar that you use in your cookie dough will actually determine how much your snickerdoodles spread!
That’s right… Sugar doesn’t just add sweetness to cookies. It plays a role in their appearance and texture too!
I tried making these ultimate healthy snickerdoodles with different amounts of sugar: 6 tablespoons, 7 tablespoons, 8 tablespoons (aka ½ cup!), and 8 tablespoons + 2 teaspoons of milk (just to see if they’d spread even more!).
You can see the results below!
The cookies became progressively thinner and wider as I added more sugar to the cookie dough. That’s because sugar is considered a liquid ingredient in cookies! When you heat sugar, it turns into a liquid. (That’s how you make caramel!)
When you heat the cookie dough by putting it in the oven to bake, the sugar begins to caramelize and turn into a liquid… Which then makes your cookies spread.
less sugar = less spreading = thicker snickerdoodles
So the amount of sugar that you’ll add will depend on how you prefer your snickerdoodles! If you like thicker cookies, add a little less (just remember that they’ll also be a little less sweet!). If you like thinner cookies, add a little more (and a touch of milk, if you like them even thinner — that’s what I did for the cookies in most of my photos in this blog post!).
Pretty nerdy and pretty cool, right??
Chill the dough. Chilling is mandatory! It helps stiffen the cookie dough, so it makes it easier to roll the snickerdoodles in the coating. It also helps prevent your cookies from spreading into thin flat pancake shapes when you put the cookie dough in the oven.
Coat + roll. You’ll need more cinnamon and sugar for this! I was surprised at the high ratio of cinnamon to sugar in traditional recipes. Most called for a 1:4 ratio, which I thought seemed excessive, but after tasting the finished cookies… I was a very firm believer. That amount provided the perfect amount of cozy cinnamon and sweetness to the outsides of these ultimate healthy snickerdoodles!
After chilling, your cookie dough will still be a bit sticky. Do NOT touch the cookie dough with your bare hands!! Instead, use a spoon and spatula to drop it into the cinnamon sugar.
Once it’s covered in the coating, then roll it between your palms to shape it into a sphere. The cinnamon sugar acts as a barrier between the sticky cookie dough and your hands, so the cookie dough won’t stick to your skin!
Tip: I reroll the cookie dough in the cinnamon sugar a second time once I’ve shaped it into a ball, just to maximize the sweet cinnamony flavor!
Shape. Just like the amount of sugar will help determine how thick your cookies are, so will the shape of your cookie dough! If you prefer really thick cookies, then shape your cookie dough to be taller than it is wide (aka more of a cylinder). If you prefer flatter and thinner cookies, then gently pat down the tops of your cookie dough balls before baking them. (The amount of sugar — and milk! — will have a bigger effect, but shaping still impacts the thickness of your ultimate healthy snickerdoodles!)
Do not overbake. These cookies don’t take very long to bake at all… Just 9-10 minutes! They’re actually done baking when the centers still look and feel soft and underdone. The heat from the baking sheet will continue to cook the centers as you let them sit for 10 minutes after removing them from the oven.
So keep an eye on those cookies… And pull them out when they still look a teensy bit underdone. That creates the best soft and chewy snickerdoodle texture!
FAQS ABOUT SNICKERDOODLE COOKIES
Are these ultimate healthy snickerdoodles gluten-free, vegan, clean eating, low calorie, or low fat?
Yes — to everything! The recipe is naturally clean eating, low fat, and low calorie (compared to many traditional snickerdoodle recipes!). I included my top gluten-free recommendations in the Notes section of the recipe, as well as modifications to make these snickerdoodles vegan, egg-free, and dairy-free.
I don’t have that flour. Can I substitute another one?
You sure can! I included the best alternatives in the Notes section of the recipe.
Is there a substitute for cream of tartar?
Unfortunately… No. Cream of tartar is a key ingredient in snickerdoodles. It’s important for both their flavor and texture. (See the “cream of tartar” header in the “Key Ingredients to Make the Ultimate Healthy Snickerdoodles” section above for more info!)
You can make these snickerdoodles without cream of tartar — but just keep in mind that they’ll have a different taste and texture.
What’s the best cinnamon for making snickerdoodles?
My favorite is Saigon cinnamon! It has a slightly stronger, richer, and sweeter flavor than regular cinnamon. It’s also really affordable. Many stores have started stocking it, but I typically buy it online here. (← That’s basically the only kind I use right now!)
Are snickerdoodles supposed to have cinnamon in the coating and the cookie dough?
These ones do! Many recipes only include cinnamon in the coating, but I found that these snickerdoodles had a better, fuller, and cozier flavor when I used cinnamon in the cookie dough as well.
My cookies spread a LOT. How can I make them thicker?
Two ways! You can either (a) add more flour or (b) reduce the amount of sweetener. Both of these will increase the ratio of dry-to-wet ingredients, which will prevent your cookies from spreading as much. (See the “decide how sweet + thick to make them” header and the photos in the “How to Make The Best Snickerdoodle Cookies” section above for more info!)
My cookies didn’t spread at all. How can I make them thinner?
Three ways for this! You can either (a) use less flour, (b) add more sweetener, or (c) add a touch of milk. During my rounds of recipe testing, I found that the latter two options were easier, so I’d recommend trying one of them first. (See the “decide how sweet + thick to make them” header and the photos in the “How to Make The Best Snickerdoodle Cookies” section above for more info!)
My snickerdoodles were cakey, not chewy. Why is that?
The biggest culprits are too much flour or overbaking. Make sure you’re measuring the flour correctly, using this method or a kitchen scale (← that’s the one I own!). Try pulling your cookies out of the oven a little sooner too! They’re actually done baking when the centers still feel a tiny bit soft and underdone. I know it sounds a bit strange, but trust me on this! (See the “measure correctly” and “do not overbake” headers in the “How to Make The Best Snickerdoodle Cookies” section above for more info!)
What’s the best way to store these healthy snickerdoodles? And how long will they keep?
Store your cookies in an airtight container. When left at room temperature, they should keep for at least four days, possibly closer to a week or more — if they even last that long!
Whew! Did you stick with me throughout all of these nerdy tips? If so… You’re definitely ready to make the best ever snickerdoodle cookies!
And when you bake your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! 🙂 ) I’d love to see your ultimate healthy snickerdoodles!
The Ultimate Healthy Snickerdoodles
Ingredients
FOR THE COOKIES
- 1 cup (120g) white whole wheat flour or gluten-free* flour (measured like this)
- ¾ tsp cream of tartar
- ½ tsp baking soda
- ½ tsp ground cinnamon (see Notes!)
- ⅛ tsp salt
- 1 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly
- 1 large egg, room temperature
- 2 tsp vanilla extract
- ½ cup (96g) coconut sugar or light brown sugar (see Notes before beginning!)
FOR THE COATING
- ¼ cup (48g) coconut sugar or light brown sugar
- 1 tbsp (6g) ground cinnamon (see Notes!)
Instructions
- To prepare the cookies, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg, and vanilla. Stir in the sugar. Add in the flour mixture, stirring until incorporated. Chill the cookie dough for 30 minutes.
- To prepare the coating, mix together the sugar and cinnamon in a small bowl until completely combined and no lumps remain.
- Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper.
- {See the Notes below about rolling and shaping before beginning this step!} Using a spoon and spatula, drop a small amount of the cookie dough into the coating. Carefully rock the cookie dough back and forth in the coating. (Do not touch the cookie dough with your hands until it’s fully coated!) Once fully covered in coating, roll the cookie dough into a sphere between your palms, and place it on the prepared baking sheet. Repeat with the remaining cookie dough and coating. (Optional: Gently flatten the cookie dough as a spreading “head start” for cookies that are thinner!)
- Bake at 350°F for 9-11 minutes. Let the cookies cool on the warm baking sheet for 10 minutes before transferring to a wire rack.
Notes
View Nutrition Information + Weight Watchers Points
You may also like Amy’s other recipes…
♡ The Ultimate Healthy Chocolate Chip Cookies
♡ The Ultimate Healthy Sugar Cookies
♡ The Ultimate Healthy Peanut Butter Cookies
♡ The Ultimate Healthy Oatmeal Raisin Cookies
♡ The Ultimate Healthy Pumpkin Chocolate Chip Cookies
♡ The Ultimate Healthy Gingerbread Cookies
♡ Healthy Carrot Cake Snickerdoodles
♡ Healthy Gingerbread Snickerdoodles
♡ …and the rest of Amy’s healthy cookie recipes!
I tried these cookies and had the same crumbly dough as one of the other commenters. I always bake using a baking scale, and the only substitution I made was using the King Arthur Measure for Measure Gluten Free flour. I’ve never noticed a difference this drastic when using a Measure for Measure flour. I chilled the dough for 30 minutes. Even after chilling the dough was too sandy to be workable. (Typically when I use a measure for measure flour, the main difference is the crumb of the final product and some texture differences. Its never been the difference between being able to roll dough and it being sand.) I used 72 g of coconut sugar.
I ended up adding roughly 1/4 cup milk to the batter to get it to solidify enough to roll into cookies. The dough spread minimally in the oven during baking. I baked for 12 minutes (I’ll fully admit mostly because I prefer crunchier cookies).
The crumb is very cakey, which isn’t my preference but is fine. Honestly they don’t taste like snickerdoodles to me. I can’t taste any of the cream of tartar coming through, and there’s a bit of a baking soda aftertaste.
Because this might impact things- I do live at a higher elevation than you. Roughly 700-800 ft about sea level. Maybe that’s a factor here?
It means a lot that you tried our recipe, Roland! Thank you for sharing all of these details, including your elevation. It’s certainly going to make solving this baking mystery easier! We’re happy to work with you to figure out why your cookie dough was dry and what happened with their flavor too. In order to do so, I have some follow-up questions for you!
How many grams of King Arthur’s Gluten-Free Measure for Measure Flour did you use?
Have you used this flour to make other snickerdoodle recipes before? Have you detected any sort of baking soda aftertaste with those? (If you’re able to share a link to any of the other snickerdoodle recipes, that would be helpful to have!)
Would you mind elaborating a bit more about how King Arthur’s flour affects the crumb and texture in other recipes where you’ve used it? And what kinds of recipes those are (cookies, cakes, muffins, etc!)? That would be incredibly helpful to know too!
Have you tried using/substituting any other pre-made gluten-free flour blends in baking recipes? (Amy has a science-based theory about what could potentially be happening here, so it’d be useful to know any other exact brands’ products that you’ve tried!)
Was the butter or coconut oil still in a liquid state after you whisked in the egg and vanilla? (Some people accidentally use a cold egg, which re-solidifies the butter or coconut oil, so we like to double check!)
What brand of coconut sugar did you use?
Had the coconut sugar completely dissolved into the liquid ingredients before you added the flour mixture?
Did you use your baking scale to measure the cream of tartar and baking soda as well?
If not, and you used measuring spoons, did you drag the back of a knife across them (or use the container’s built-in leveling edge, if it had one!) to level them?
Approximately how tall were your mounds of cookie dough prior to baking? (For example, ½”, ¾”, 1″, etc!)
I know I just asked a lot of questions, but we’ll have a much better idea of the culprit once we know your answers to all of them! 🙂
I appreciate the time you’re taking to investigate this mystery.
I used 120 g of the King Arthur Measure for Measure. (Its a one for one replacement by both volume and weight.) I’ve never used this flour for a snickerdoodle recipe before, but I’ve used it in quite a few other baking recipes. It generally works very well for cookies, quick breads, and cakes. It can’t really handle anything that requires more structure, and I wouldn’t reccomend it for any recipes that use yeast. Texture wise, its usually very similar to wheat flour but softer.
I used butter, which was still in a liquid state when I added the egg. I did forget that I needed egg so it was used straight out of the refrigerator, but the butter was hot enough that it didn’t re-solidfy when I added the egg.
I used Big Tree Farms brand coconut sugar. I’ve only recently started using non-refined sugars in baking due to dietary issues so I don’t have a lot of experience with it. (ie. this is the first time I tried it.)
Confession: I utterly missed that the coconut sugar is supposed to be mixed into the liquid *before* adding the liquid to the dry items. I almost missed the sugar entirely- I mixed everything together, then had a moment of panic when I realized I missed a very important ingredient and dumped the sugar in. I’m sure that made a difference lol. Almost missing the sugar is 100% on me and my executive dysfunction.
I didn’t use the scale for the baking powder/cream of tartar because I didn’t feel like googling the weights. I did level off the tops.
I usually use a tablespoon as a scoop when making this type of cookie because I like to keep all my cookies roughly uniform sized. The mounds were roughly half an inch tall.
We’re happy to help, Roland! Thanks so much for these very thorough answers. It’s incredibly helpful — and we’ve found at least one culprit!
Just like in math class way back in the day, order of operations really matters in this recipe. Mixing in the coconut sugar after the flour is the reason your cookie dough was so dry!
In this recipe, sugar contributes to the total liquid volume. In case that sounds a little confusing, picture a mug of coffee or tea (or even hot chocolate!). When you add a tablespoon or two of sugar to the mug and stir, the sugar dissolves into the liquid. Thus, it “adds” to the total liquid volume! However, if you added a tablespoon or two of flour to that same mug of coffee or tea, it would start to form a paste. That’s why ingredients like flour count towards the total dry ingredient volume in these cookies — but sugar counts towards the total liquid ingredient volume. (You stir it into the bowl of liquid ingredients before adding the flour!)
So if you add the coconut sugar right after the vanilla, but before the flour mixture, your cookie dough shouldn’t be crumbly or dry. It should have a nice, smooth, fairly “normal” cookie dough consistency!
Amy used to be a chemist before she became a baking blogger, so she looked into King Arthur’s Gluten-Free Measure for Measure Flour and uncovered something interesting. I’ll paste her findings below for you!
“I haven’t worked with King Arthur’s Gluten-Free Measure for Measure Flour, so I looked into its ingredients and the tips shared on King Arthur’s website. I was surprised to see the extra vitamin and mineral blend they included — that’s somewhat uncommon! The homemade and store-bought blends that I use only include gums (for texture purposes and to imitate gluten’s structural properties). I’ve rarely seen GF blends that include any bonus vitamins and minerals, and those additives can change the way flours behave in baking recipes.
“I think that’s what’s happening here! KA’s GF flour blend includes calcium carbonate. When mixed with other ingredients, its ionic bond breaks, so it becomes a calcium ion and carbonate ion. The carbonate ion is a base and will react with acids, and that’s really important here because…
“Cream of tartar is an acid! Acids react with bases, and (in this case!) that reaction forms carbon dioxide. Because KA’s GF flour blend includes a base (calcium carbonate), that puts more base into the cookie dough, in addition to the baking soda (aka sodium bicarbonate!). It throws off the ratio of acids to bases, which can result in three things: (a) all of the cream of tartar can be neutralized through reacting with the extra base, meaning there’s none left behind to flavor the cookie dough, (b) there’s more base in the cookie dough, which can create a metallic or “baking soda” taste, and (c) the texture can be different, generally more cakey, due to the creation of more carbon dioxide.
“However, when this snickerdoodle recipe is made with either the homemade gluten-free flour blend or the Bob’s Red Mill blend (which don’t have any added vitamins or minerals!), there will still be excess cream of tartar left over to flavor the dough… Which means that classic snickerdoodle tang from the cream of tartar should still be present!
“I realize this is all VERY science-y, and there’s a decent chance that I just made everyone’s eyes glaze over with my over-detailed and super nerdy explanation… 😉 So the quick moral of the story is that the calcium carbonate in KA’s Gluten-Free Measure for Measure Flour can change both the taste and texture. It’s probably not as noticeable in other recipes, but it could be more pronounced here because of the cream of tartar and acid/base reaction.
“There’s also a small chance that the extra ¼ cup of milk affected the cream of tartar reaction and flavor, but there’s an easy way to determine if that was true!
“The first thing to do would be to make these snickerdoodles as written, by mixing in the coconut sugar and making sure it’s fully dissolved before adding the flour mixture (so no added milk is necessary!). If the cream of tartar’s flavor — and classic snickerdoodle tang — is now present, then it was probably the milk that changed the flavor. If that flavor still isn’t detectable, then it’s likely the calcium carbonate in KA’s Gluten-Free Measure for Measure Flour.
“In that case, the best thing to do (if you’d still like to use KA’s Gluten-Free Measure for Measure Flour!) is to add a bit more cream of tartar to the dry ingredients, probably somewhere between ⅛ to ¼ teaspoon. I don’t know the amount of calcium carbonate per cup of KA’s flour, but that boost should hopefully tilt things back in the right direction so some of the cream of tartar is still left over to flavor the cookie dough!”
Does all of that make sense? We’re happy to elaborate or clarify anything if needed! 🙂
Then two more quick things…
We’re honored that you tried our recipe as your first time baking with coconut sugar! We don’t have experience with that particular brand, but it looks like a great option and very similar to the ones we use.
For measuring the baking powder and cream of tartar, that’s perfect! Many baking and kitchen scales aren’t as accurate when measuring really small amounts (ie underneath 4-5g), so using measuring spoons for these ingredients is the best thing to do. We’re glad to hear that’s what you did!
Please let us know if you have any other questions too — we’re happy to help!
This recipe was great! I have a lot of cinnamon sugar coating mix left, so will definitely whip up another batch of these tomorrow as they are dissaperaing quite rapidly! I used a small egg and found it was still enough liquid to leave the mixture sticky and very soft before adding the coating!
I’m so happy to hear you enjoyed these cookies, Julia! Hearing that you love them enough to make another batch tomorrow is the best compliment we could ask for! Thanks so much for taking the time to share and rate this recipe, it really means a lot! 🙂
Hi! Can I use only millet flour? I was just curious because that’s all I have that’s gluten free haha
I really appreciate your interest in my recipe, Pujitha! I don’t recommend using solely millet flour. Many gluten-free flours have their own unique taste and texture (including millet flour!), so using just one to replace wheat-based flours can noticeably alter the taste and texture of the baked good. However, when you combine multiple types of gluten-free flours together (and add in xanthan gum!), that emulates a much closer taste and texture to wheat-based flour, which is why I recommend using a blend! When you use the homemade one I provided in the Notes section, your cookies will have virtually the same exact taste and texture. 🙂
I’d love to hear what you think of these snickerdoodles if you end up making them!
hi, can i add greek yogurt to this recipe?
I really appreciate your interest in my recipe, Stanley! I don’t recommend adding Greek yogurt to this recipe. It’ll throw off the ratio of wet and dry ingredients, change the consistency of the dough, and affect the texture of the cookies too. However, it’s one of my favorite ingredients, so I have plenty of recipes that call for Greek yogurt! You can find all of those here (more than 350 of them!). Perhaps one of those might be of interest? 🙂
I’d love to hear what you think of these snickerdoodles if you end up making them — or any of my recipes with Greek yogurt too!
Hi, could I make the dough and then freeze it? If so, how long do you think it would last in the freezer? I’m assuming I would just bake them a little longer?
We really appreciate your interest in this recipe, Yasmin! We haven’t tried freezing the cookie dough for these snickerdoodles, so I’m not entirely sure. It may impact how the cookies spread when you bake them. If you’d like to try experimenting on your own, we’d love to hear how it works out! 🙂
Hello! Thank you so much for the recipe.
So my cookies came out kind of cakey. Although they were still good I prefer the soft and chewy type of texture like the original snickerdoodle.
I think the reason mine came out cakey was because I might have got the Flour ratio wrong. I used oat flour instead of wheat flour.
Your recipe calls for 1 cup wheat flour so I ended up using 1-1/3 cup oat flour to substitute.
Please let me know if its a “FLOUR” issue or maybe something else?
It means a lot that you tried my recipe, Charlie! I’m glad you at least enjoyed their flavor. You’re exactly right — the flour ratio is why your cookies turned out cakey instead of chewy! Since you added an extra ⅓ cup of oat flour, that threw off the ratio of wet and dry ingredients. It made your cookie dough drier than it should’ve been, which also made your cookies drier, more cakey, and less chewy. I have a feeling that they probably spread less too! Oat flour is more absorbent than wheat-based flours, especially when it’s given time to soak up moisture (like during the chilling period in Step 1), so adding more than the recipe calls for really changes the consistency and texture.
In the Notes section of the recipe, beside the “Flour Alternatives” header, I included oat flour as a substitute for the white whole wheat flour. Unless I explicitly state otherwise and provide other measurements (like for the options included in the “Gluten-Free Option” header!), anything listed as an alternative in the Notes section is a 1-for-1 substitution. So if you use 1 cup of oat flour to replace the white whole wheat flour, rather than 1 ⅓ cups, your cookies should turn out with a much softer and chewier texture. 🙂
Hi Amy! Thank you so much for the quick response.
I will try the recipe again by using a 1 to 1 ratio
It’s my pleasure, Charlie! I’m happy to help. 🙂 I’m looking forward to hearing how your next batch of cookies turns out!