A while back a reader wrote me asking whether my new book has a recipe for Snickerdoodle Cookies. She said her husband loves these cookies, and she wanted to make a version free of dairy, eggs and nuts. As it turned out, my current book doesn’t have a Snickerdoodle recipe, but I was already developing one for a new book down the road. Finally, the Dairy, Egg and Nut Free Snickerdoodle Cookie is here! And it is one of the best I’ve ever tasted.
The Snickerdoodle Cookie prompts passionate responses from people. It is one of those simple, straightforward cookies whose roots are typically traced back to our childhoods. Some old cookbooks claim the cookie was originated in 19th century New England. The soft and chewy cookie is characterized by a cinnamon sugar and crackled surface. Also, the Snickerdoodle typically uses a mixture of cream of tartar and baking soda as a leavener instead of baking powder. I always have cream of tartar around the house since I make a lot of play dough with my kids. Buy a small jar to have on hand; it will keep practically forever.
This is another recipe I love to make with my kids because they have fun rolling the dough into little balls and then dropping them into a cinnamon sugar mixture. I also like to use the mini cookie scooper for scooping out perfect little 1 inch balls of dough. These scoopers make the whole process of scooping out portions of dough easier and faster.
I hope you and your family enjoy this recipe as much as we do. I’d love to hear from any of you who remember a special cookie they loved growing up, but now can’t find or an enjoy a recipe that is allergen free. Happy Baking!
DAIRY, EGG AND NUT FREE SNICKERDOODLE COOKIES
3 T. granulated Sugar mixed with 3 tsp. cinnamon in a small bowl.
Preheat oven to 400 degrees and line two baking sheets with parchment paper. In the bowl of a stand mixer, combine shortening, sugar and applesauce. In a seperate medium bowl, combine flour, cream of tartar, baking soda, cinnamon and salt with a wire whisk. Add to shortening mixture and mix on low until thoroughly combined.
Use a small cookie scooper to make 1 inch dough balls. Drop the cookie balls into the cinnamon sugar mixture, making sure the entire surface is evenly coated.
Bake for 9-11 minutes or until edges are just starting to brown the middle is still somewhat soft. Cool completely on baking sheet and store in an airtight container.