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Snickerdoodle Cookies
12-18 Serving Plantry

Snickerdoodle Cookies

Tags:
SERVINGS
12-18
PREP & COOK TIME
30 min
CALORIES
FAT
g
CARBOHYDRATES
g
PROTEIN
g


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INGREDIENTS

  1. ½ tbsp ground flax meal
  2. 1 tbsp cold water
  3. 1⅓ cup all purpose flour
  4. 1 tsp baking soda
  5. ½ tsp baking powder
  6. 1 tbsp pumpkin spice
  7. ½ tsp salt
  8. (optional: cinnamon sugar for dusting)
  9. ½ cup butter, softened
  10. ⅓ cup granulated sugar
  11. ⅓ cup brown sugar
  12. 1 tbsp apple cider vinegar
SERVINGS
12-18
PREP & COOK TIME
30 min
CALORIES
FAT
g
CARBOHYDRATES
g
PROTEIN
g


Get Recipes Delivered

INSTRUCTIONS

1

Preheat the oven to 350°F. Combine the flax meal and cold water in small bowl and set aside for 5 minutes. In the meantime, combine the flour, baking soda, baking powder, pumpkin spice, and salt in a large bowl and whisk thoroughly to combine.

2

In a standing mixer fitted with a whisk attachment, cream together the butter and sugars until light and fluffy, 3 to 5 minutes. Add the apple cider vinegar and mix until just combined.

3

Using a rubber spatula, fold the butter/sugar mixture into the dry ingredients. Using a tablespoon, scoop the dough and roll each scoop into a round ball. Roll the dough in cinnamon sugar if using, and space them evenly across 2 parchment-lined baking sheets. Press each dough ball down lightly, to flatten the top and bottom slightly.

4

Bake the cookies for 9 to 12 minutes, until the edges are beginning to firm up and the tops of the cookies start to show cracks. Remove from the oven and let cool 10 minutes before removing from the baking sheets. Enjoy!

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