Dairy-free snickerdoodle recipe: Craving that warm, cinnamon-y goodness of a snickerdoodle but can’t have dairy? You’ve come to the right place! This recipe delivers all the classic snickerdoodle flavor without any dairy, making it perfect for those with lactose intolerance or following a dairy-free lifestyle.
Baking Dairy-Free Snickerdoodles: A Simple Guide
Making dairy-free snickerdoodles is surprisingly easy. With a few simple swaps, you can enjoy these comforting cookies without compromising on taste or texture. This recipe focuses on creating a soft, chewy cookie with that signature crackled top, all while being completely free of dairy.
Essential Ingredients for Dairy-Free Snickerdoodles
- 1 cup dairy-free butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
For the cinnamon-sugar coating:
- ¼ cup granulated sugar
- 2 tablespoons ground cinnamon
Step-by-Step Instructions
- Preheat and Prep: Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream together the softened dairy-free butter and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Dry Ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Cinnamon-Sugar Coating: In a small bowl, combine the granulated sugar and ground cinnamon.
- Roll and Coat: Roll the dough into 1-inch balls and then roll each ball in the cinnamon-sugar mixture.
- Bake: Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 8-10 minutes, or until the edges are lightly golden brown.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Dairy-Free Snickerdoodles Baking
Tips for Perfect Dairy-Free Snickerdoodles
- Chill the Dough: For thicker cookies, chill the dough for 30 minutes before rolling and baking.
- Don’t Overbake: Overbaking can result in dry, crumbly cookies. Keep an eye on them and remove them from the oven when the edges are just set.
- Dairy-Free Butter Options: Experiment with different dairy-free butter brands to find your favorite. Some brands work better than others in baking.
If you’re looking for ready-made gluten-free cookies, consider gluten free cookies to buy.
Dairy-Free Snickerdoodles: FAQs
What makes a snickerdoodle different from a sugar cookie? Snickerdoodles are distinguished by their cinnamon-sugar coating and the addition of cream of tartar, which gives them a slightly tangy flavor.
Can I use coconut oil instead of dairy-free butter? While you can substitute coconut oil, it may alter the flavor and texture of the cookies.
How do I store dairy-free snickerdoodles? Store the cookies in an airtight container at room temperature for up to a week.
Can I freeze the dough? Yes, you can freeze the dough for up to 3 months. Thaw overnight in the refrigerator before rolling and baking.
Looking for gluten and dairy free holiday desserts? Check out gluten and dairy free holiday desserts.
Conclusion
This dairy-free snickerdoodle recipe offers a delicious and easy way to enjoy this classic treat. With a few simple ingredients and steps, you can bake a batch of warm, cinnamon-y cookies that are perfect for any occasion. So, grab your ingredients and get ready to enjoy the goodness of dairy-free snickerdoodles! Looking for more gluten-free options? Consider exploring gluten free cookie dough to buy or perhaps even gluten free cookies to send to a loved one. If you need nut-free options, check out individually wrapped nut free cookies.
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