snickerdoodly-doos-stars-spiceitup

Snickerdoodly Doos with less sugar, fat and gluten free.

Delectable new recipe, compliments of  Maya’s Healthy Snack’ems.  Thanks Maya!

Gluten free and less sugar, fat, and salt.

The recipe is an old-fashioned Snickerdoodle cookie. Adapted for those who are sensitive to gluten, oat flour is used in place of wheat or all-purpose flour. Recipe contains less sugar, fat, and salt than the original recipe*. The organic Vietnamese cinnamon and stainless steel, tealeaf spice mesh snap infuser filter-strainer seasoning ball are items supplied by Spice It Up!

Print Recipe
Snickerdoodly Doos
Prep Time 17 minutes
Cook Time 20 minutes
Servings
40 cookies
Ingredients
  • 8 1/2 Tbl Butter, unsalted
  • 2/3 cup raw sugar
  • 1 large egg
  • 1/2 tsp Madagascar vanilla
  • 1 Tbl whole milk
  • 4 1/4 cup oat flour
  • 1/8 tsp sea salt
  • 1 tsp baking powder
  • 1 tsp Vietnamese cinnamon available at Spice It Up
Topping
  • 3 Tbl raw sugar available at Spice It Up
  • 1/2 tsp Vietnamese cinnamon available at Spice It Up
Prep Time 17 minutes
Cook Time 20 minutes
Servings
40 cookies
Ingredients
  • 8 1/2 Tbl Butter, unsalted
  • 2/3 cup raw sugar
  • 1 large egg
  • 1/2 tsp Madagascar vanilla
  • 1 Tbl whole milk
  • 4 1/4 cup oat flour
  • 1/8 tsp sea salt
  • 1 tsp baking powder
  • 1 tsp Vietnamese cinnamon available at Spice It Up
Topping
  • 3 Tbl raw sugar available at Spice It Up
  • 1/2 tsp Vietnamese cinnamon available at Spice It Up
Instructions
Topping
  1. Mix sugar with cinnamon, set aside.
Cookies
  1. Cream the butter, then gradually add the sugar, beating until light. Add the egg, vanilla, and milk, and beat thoroughly. Whisk the flour, salt, baking powder, and Vietnamese cinnamon together, add to the first mixture, and blend well. Momentarily set aside.
  2. Preheat the oven to 350F (180C). Line two large baking sheets with parchment paper. Roll out dough on parchment paper ¼” thick. Cut into shapes with any cookie cutter. Place cookies on cookie sheets, 1 inch apart.
  3. Spoon cinnamon sugar mix into the tealeaf strainer, and sift cinnamon sugar mix over the top of each cookie.
  4. Bake 8 -10 minutes or until edges are lightly brown. Remove from the oven to wire rack for cooling.
Recipe Notes

This dough is wonderful to use with cookie cutters or may be rolled into 1 tablespoon dough balls, rolled in the cinnamon sugar mix, and placed on cookie sheets.
Tips: All ingredients should be at room temperature. Cinnamon sugar mix may be adjusted to your taste and liking. When you sift the cinnamon sugar over the cut cookie, you may adjust the amount too. For best results, place cookie sheet on the center rack, and bake only one sheet at one time.

*Recipe adapted from The Fannie Farmer Cookbook.

If available, use organic ingredients.

Vietnamese cinnamon has a distinctly sweet flavor and an exceptionally high volatile oil content. Gourmet cooks rate it as the highest quality cinnamon in the world.  Our Vietnamese cinnamon is Certified Organic and sold by the ounce.

Check out the Naturally Infused Sugars for your raw sugar in this recipe.  Try an Espresso Sugar, Dark Cocoa Sugar, Cinnamon Sugar, Coconut Sugar or even Lavender Sugar in this recipe.

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