Snickerdoodle Cookies 3 Ways

 
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Last week much of the country was in a deep freeze, and we were over here in Colorado in the 40s and even up to the 60s over the weekend. That lovely weather is no more, though! We were around 50 yesterday, and our overnight low dropped to -1 last night, and this morning we’re in the teens with everything covered in frost, and the snow has just begun! I know -1 is still pretty warm compared to what a lot of people experienced last week, but for us, it’s crazy cold!!

What better way to warm up then with a delicious, soft and chewy snickerdoodle cookie and a mug of hot coffee?! Today I have 3 different ways to make perfect snickerdoodle cookies: Traditional Snickerdoodles with all of the gluten, Grain-Free Snickerdoodles, and Snickerdoodle Cream Pies. Yep, you read that right. Snickerdoodle Cream Pies. Probably one of the most popular recipes I make for family and friends. They are divine, and although I haven’t tried them with the Grain-Free snickerdoodles I’m super confident they will work perfectly. And either recipe can be made dairy-free by using a dairy-free butter substitute (I recommend Earth Balance). I have yet to experiment with a dairy-free cream filling, but it’s something I’ll be working on in the near future.

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The recipes for all 3 are very similar and are adapted from Sally’s Baking Addiction’s Soft & Thick Snickerdoodle recipe. The traditional recipe is pretty much identical to hers. I tweaked it a little more for the Grain-Free version and used my favorite Grain-Free AP Flour that I’ve used in my Chocolate Chip Cookies & Cinnamon Bread recipes, courtesy of A Calculated Whisk. The Cream Pie filling is the same one used in my Oatmeal Cream Pie cookies, with the addition of ground cinnamon to give it over-the-top Snickerdoodle-deliciousness.

The method for both cookies is the same; you cream the butter, sugar, and egg; mix the dry ingredients together, combine. For uniform cookies (which is especially important when making them into Cream Pies), I highly recommend using a good cookie scoop*. It makes it so much faster!

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One key difference in the method of the traditional cookies vs the grain-free ones is that the traditional cookies don’t require any refrigeration time for the dough. The grain-free cookies, however, are a bit softer so they need to be popped in the freezer for 15-20 minutes or so to firm up a little bit more. You can also put them in the fridge for an hour or so, but I’m impatient so I prefer the freezer method. 😉

Once the cookies are ready to make, scoop them with your cookie scoop and roll the ball in your hand to make it smoother and then roll in the cinnamon-sugar mixture. Place on a prepared cookie sheet (I highly recommend using a silicone baking mat* or parchment paper sheets to guarantee no stick; they also make clean up SO much easier!!).

One key ingredient to Snickerdoodle cookies is the Cream of Tartar, which is a leavening agent. I would not recommend substituting it, because it’s what gives Snickerdoodles their signature cracked top and slightly tangy taste. Without it, you’ll just have cinnamon cookies. Still yummy, but not Snickerdoodle-yummy.

Yield: Approximately 32 cookies, or 17 cream piesPin it

Snickerdoodle Cookies 3 Ways

Cinnamony, sugary with the signature Snickerdoodle-tang, these cookies are to die for!! You can make them 3 ways: traditional, grain-free, or turn either one into Snickerdoodle Cream Pies!

prep time: 15 minscook time: 20 minstotal time: 35 mins

ingredients

For Grain-Free Snickerdoodles
  • 2 sticks (1 cup) butter (regular or dairy-free sub)
  • 1 cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 3 & 1/4 cup grain-free AP flour
  • 2 & 1/2 tsp cream of tartar
  • 1 tsp baking soda
  • 2 & 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • Topping
  • 1/4 cup granulated sugar
  • 1 tsp ground cinnamon
For Traditional Snickerdoodles
  • 2 sticks (1 cup) butter (dairy-free works too!)
  • 1 cup sugar
  • 1 lg egg
  • 2 tsp vanilla extract
  • 3 cups flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 2 & 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • Topping
  • 1/4 cup granulated sugar
  • 1 tsp ground cinnamon
For Cream Filling
  • 3/4 cup butter
  • 3 cups powdered sugar
  • 3 tbs heavy whipping cream
  • 1.5 tsp vanilla extract
  • Pinch of salt
  • 1 tsp ground cinnamon or to taste

instructions

For the Cookies
  1. Preheat oven to 375 degrees & prepare baking sheets with a silicone mat or parchment paper sheets.
  2. Mix the topping ingredients together in a small bowl and set aside for now.
  3. In a large bowl, cream the butter and sugar together (can use a mixer or by hand with a whisk), until it’s smooth and lighter in color (about a minute or so). Mix in the egg and vanilla and mix until light and fluffy.
  4. In a medium bowl, whisk together the flour, cream of tartar, baking soda, cinnamon and salt until well combined
  5. Slowly add the dry ingredients to the butter mixture and mix until well combined. For the grain-free cookies, cover with plastic wrap and put in the freezer for 15-20 minutes. For the traditional cookies, you can skip this step.
  6. Form dough in balls and roll in the topping. Place about 2 inches apart on the baking sheet, and bake for 11-12 minutes (for traditional cookies), or 8-11 minutes for the grain-free cookies. Cookies are done when they’re set but still look a bit underdone. Let cool on the cookie sheet for 2 minutes or so and then transfer to a cooling rack.
  7. Store the cookies in an airtight container on the counter for 3-5 days. The grain-free cookies will be quite soft, if you prefer them to be a little crispier bake them a little longer (slightly browned around edges and on top); if making cream pies with the grain-free cookies bake them to the slightly browned stage as well.
For the Cream Pies
  1. Using a mixer (handheld or stand), cream the butter on high speed for 2 minutes or so, until light and fluffy.
  2. Add the powdered sugar, cinnamon and salt and mix on medium for another 2-3 minutes.
  3. Pour in the heavy cream and vanilla extract and whip an additional 3-4 minutes on high.
  4. If it’s too thick add a little bit more heavy cream; I would start with a teaspoon at a time.
  5. Fill the cookies: I like to pipe my filling into the center of a cookie using a pastry bag (a ziplock bag with a small hole cut in one corner works too!); I think it makes the filling look prettier and more uniform as opposed to spreading it on with a knife. Place another cookie on top and press down lightly to push the filling to the edges. Try to match up same-size cookies together (this is where the cookie scoop helps a lot to make them uniform!)
  6. I like to store my cream pies in an airtight container in the fridge, for up to 5 days or so. Take them out about 15-20 minutes before serving so they’re at room temp.
Created using The Recipes Generator
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As always, we hope you try out this recipe, and if you do make sure to let us know in the comments and post pictures to Instagram or Facebook! Tag us @naked_bakes_bakery on IG, and follow us there and on Facebook and Pinterest (The Floral Wreath). We’d love to connect!

*Disclosure Notice: Some of the links throughout our website may be affiliate links. If you make a purchase we may receive a small commission at no additional cost to you. We will only ever recommend products that we fully believe in! Thank you for helping support Naked Bakes & The Floral Wreath!

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