Snickerdoodle Cookies | The Daily Balance

The Daily Balance

Name: Snickerdoodle Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 24
Ingredients: Bob's Red Mill 1-to-1 Baking Flour, Gluten Free; Value Corner Vanilla Flavor, Imitation; Sugar In The Raw Cane Sugar, Turbinado; Land O Lakes Butter, with Olive Oil & Sea Salt; Crunch Easter Flatback Egg; El Guapo® Whole Cinnamon (Canela Entera); Arm & Hammer Fridge-N-Freezer Baking Soda; Signature Farms Lemon Juice; Morton Iodized Salt, 26 Ounce; Sugar In The Raw Cane Sugar, Turbinado; El Guapo® Whole Cinnamon (Canela Entera); O Organics Cream Cheese Spread Tub; Oikos Greek Not-So-Traditional Blended Lip-Smacking Lemon Meringue Yogurt; O Organics Maple Syrup, Organic, 100% Pure; BOOST Very Vanilla; McCormick® Vanilla Bean Paste

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Snickerdoodle Cookies

Serves 2415 mins prep12 mins cook

These low maintenance snickerdoodle cookies are made with healthier ingredients and are perfect for holiday gift bags. They melt in your mouth, making them a delightful treat for any occasion.

0 servings

What you need

Bob's Red Mill 1-to-1 Baking Flour, Gluten Free

cup gluten-free flour

tsp vanilla extract

tbsp cane sugar

Land O Lakes Butter, with Olive Oil & Sea Salt

tbsp butter

egg

El Guapo® Whole Cinnamon (Canela Entera)

tsp cinnamon

Arm & Hammer Fridge-N-Freezer Baking Soda

tsp baking soda

tsp lemon juice

pinch salt

tbsp cane sugar

tsp cinnamon

oz cream cheese

Oikos Greek Not-So-Traditional Blended Lip-Smacking Lemon Meringue Yogurt

cup greek yogurt

O Organics Maple Syrup, Organic, 100% Pure

cup maple syrup

tsp vanilla

tsp vanilla bean paste

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Instructions

1: Preheat oven to 350 degrees.

2: Cream together softened butter and sugar until fluffy.

3: Add egg and vanilla and combine.

4: Add flour, cinnamon, salt, baking soda, and lemon juice and beat until dough forms.

5: Combine cinnamon sugar topping in a separate bowl.

6: Roll dough into balls and coat in the mixture.

7: Place balls of dough on baking sheet and flatten with the bottom of a cup since the dough won’t spread while baking.

8: Bake for 12 mins, then let the cookies cool on the sheet for another 10.

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