Irresistible Snickerdoodles: A Perfect Blend of Comfort and Flavor

Irresistible Snickerdoodles: A Perfect Blend of Comfort and Flavor

RECIPE Acid Reflux, GERD, IBS
Published on Wednesday, August 23, 2023 by Lisa Green

The Magic of Snickerdoodles: A Symphony of Sugar, Spice, and Texture

Cookies! I love baking cookies, and Snickerdoodles are one of my favorites.  

Snickerdoodles are a timeless classic. The hallmark of this cookie lies in its coat of cinnamon and sugar that creates a perfect harmony of sugar and spice that dances upon the taste buds. Furthermore, their texture sets them apart from other cookies, with a crunchy exterior and slightly chewy center that delights the senses. They are a lot of fun to make and even funner to eat.

The smell of baking cookies is like a warm hug for the home and everyone in it.

During the COVID lockdown, I spent much time perfecting my cookie recipe. The one step that I always take is browning the butter. This process is cooking the milk solids that are in butter. They start to brown, sticking to the bottom. I HAVEN'T STOPPED once I started adding his step to my cookies. I can pretty much guarantee you won’t either.  

With all the dietary restrictions, sometimes we need a little wiggle room. These cookies are a good treat for those looking for a lower-fat option without additional acid reflux, or GERD triggers like chocolate or mint. It’s always great to have a good cookie recipe on hand in case you need to whip some up to take to a friend or family gathering. Don’t forget, if you don’t use all of the dough in the first batch - you can store it for up to 7 days in the refrigerator or freeze it to make more later!

[[ recipeID=recipe-8llb0h5tk, title=Snickerdoodles ]]

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Snickerdoodles

Servings: 36

Keywords:

  • Prep Time: 40 mins
  • Cook Time: 12 mins
  • Total Time: 52 mins

Ingredients

Instructions

Ingredients

  • 2 sticks UNSALTED butter
  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup brown sugar
  • ¼ cup plus 2 tablespoons sugar
  • 1 tsp vanilla extract
  • 2 tsp plus 1 tablespoon cinnamon
  • 1 egg

Instructions

  1. Preheat the oven to 375°F. 
  2. In a large saute pan melt both sticks of butter, on low heat.
  3. Once the butter is completely melted, the browning of the milk solids starts. The milk solids will start to stick to the bottom of the pan. Be sure to scrape the bottom, and pay attention so the solids don’t burn. The aroma smells like toasted almonds. We are looking for a dark tan color, but once it starts, the process happens really fast. Similar to toasting nuts. The butter will also continue to brown even when the heat has been turned off. The color we are looking for is in between light brown sugar and dark brown sugar.
  4. Once the desired color is reached, pour the butter into the mixing bowl. 
  5. Now add the sugar. Stir until fully combined.
  6. Next, add the egg, and mix until combined.
  7. Add the baking powder, baking soda, salt, cinnamon and vanilla. Stir. 
  8. Lastly, add the flour. Stir until just combined. 
  9. Now put the batter in the refrigerator for 20 minutes. This firms the batter, so the cookies don’t spread too much while baking.
  10. Combine the 1 tablespoon cinnamon and 2 tablespoons sugar in a mixing bowl. Once the batter has hardened, form ½ inch balls out of the batter and put in the cinnamon sugar blend.
  11. Once 12 have been balled and rolled in the cinnamon sugar blend, place on a baking sheet and put in the oven. Bake for 12-13 minutes, the cookies will seem a tad underbaked, but this is just an illusion.
  12. After taking them out of the oven, drop the baking sheet on the counter to flatten the cookies a bit. This step is completely not necessary. 
  13. After the cookies have cooled slightly, approximately 2 minutes, with a spatula, take the cookies off the sheet and put them on a cookie cooling rack. 
  14. The leftover batter can be stored in the fridge for up to 7 days or frozen.
  15. Eat and enjoy!

Nutrition Facts

Serving Size: 2

Serving Per Recipe: 36

Amount Per Serving
Calories 163
% Daily Value*
Total Fat 2.1g 3%
Saturated Fat 1.2g 6%
Trans Fat 0g
Sodium 262.6mg 10%
Total Carbohydrate 33.3g 11%
Dietary Fiber 1.1g 4%
Sugars 18.8g
Protein 2.4g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Notes

Difficulty level: 2


*Difficulty level on a scale of 1-10 with 1 being easy (little to no cooking experience required) and 10 being difficult (having a strong background in cooking and using equipment)