Pillow-soft cookies with the perfect hint of festive cinnamon and a sweet sugary coating, all for less than 100 calories each. Can you believe it? After you try this healthy snickerdoodles recipe, you’ll never go back to ordinary high-fat, high-sugar snickerdoodles ever again!
Hello. I’m Nicola, I’m 26 and I’ve never had a snickerdoodle cookie before.
How insane is that?!
But you can cut me a little slack. I’m British and I live in Spain, so it’s not like I pass snickerdoodles every time I’m in the supermarket. I’ve heard of snickerdoodles before (the first time was on The Big Bang Theory, if you’re interested!) but I’ve never been inclined to make them myself. Until now.
I’ve been trying to ditch the sugar as much as possible and I’ve been “sweetening” my coffee with cinnamon. I read online that just a tiny shake of ground cinnamon is enough to sweeten coffee and make it enjoyable to my sugar-loving taste buds. Wrong. But it’s still better than drinking black coffee made from the crazy cheap coffee beans we’ve got.
Since I’ve been sprinkling cinnamon on absolutely everything that I’d normally use sugar or sweetener in (I even tried adding a little extra cinnamon and omitting the sugar in my gingerbread overnight oats! Tip: don’t do it) I’ve really been getting a taste for it and decided to give these cookies a go. And oh man, I’m so glad I did!
I swear I say this every time I make a Christmas recipe, but the smell from these cookies when they’re baking? Ah-maz-zing! Forget about homemade potpourri. If you really want your house to smell of Christmas over the holidays, just make this healthy snickerdoodles recipe again and again and again. The recipe only makes 6 small cookies, so you really could bake a fresh batch every day without having an insane amount of cookies all over the place.
P.S. What’s your favourite Christmas cookie?
Healthy Snickerdoodles Recipe
for the cookies
- 7 tablespoons whole wheat flour
- 2 tablespoons granulated sugar
- 1/8 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 2 tablespoons butter melted
- 2 teaspoons skimmed milk (you can substitute any type of milk)
- 1/4 teaspoon vanilla extract
for the cinnamon sugar coating
- 1 teaspoon granulated sugar
- 1/2 teaspoon ground cinnamon
- Stir together the flour, sugar, baking powder, baking soda, salt and sugar in a medium-size bowl.
- Pour in the melted butter, milk and vanilla. Stir everything together until you get a thick, sticky dough. Leave the dough to chill in the fridge for 10 minutes.
- Meanwhile, make the cinnamon sugar coating. Combine the sugar and cinnamon in a small bowl and set to one side. Preheat the oven to 330F/165C 15 minutes before you're ready to bake and line a baking tray with parchment paper.
- After 30 minutes of chilling, scoop out 1 tablespoon-size portions of the cookie dough and shape them into balls. (You should get 5 full-size balls and 1 ball just a little smaller.)
- Roll each ball into the cinnamon sugar mix, place on the lined baking tray and bake in the preheated oven for 10 minutes, until the cookies have puffed up and turned light brown.
- Remove from the oven and leave to cool on the baking tray to room temperature before eating.