Eggless Snickerdoodle cookies recipe

Eggless Snickerdoodle cookies recipe with wheat flour. Thick, soft inside, crisp outside with cinnamon flavor. Easy to adapt with all purpose flour or any other healthy flour.

Baking a cookie is easiest I should agree than cooking an Indian dish. But somehow it takes a universe for me to do it. Example this cookie is easiest to prepare.

Yet you guys have no idea how long I took and how much I kept on reading the recipes through out the internet. May be the fact that if it flops, all the ingredients and effort go for waste as well as I never will get confidence to bake again the same.

One more reason is I can easily get tempted and over eat these. Luckily this one does not involve chocolate, so Aj can eat without any restriction. He definitely love it and had more than one.  Told the cinnamon is the best he like in the cookies.

Substitutions

Snicker doodles are nothing but sugar cookies ingredient wise, but with a hint of lemon and the cinnamon sugar roll we give it. The texture we need is soft or chewy and crisp outside. 

I used atta for making these cookies but you can use whole wheat flour or all purpose flour too. Think using all purpose flour will give you thinner cookies than this as it will spread more.

What if you are not familiar with flax seeds powder I have used in this cookies? Just use milk or apple sauce in place of flax seeds mixture. Though I have not tried on my own, believe it should work.

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Eggless Snickerdoodle cookies recipe

Eggless Snickerdoodle cookies recipe with atta. Thick, soft inside, crisp outside with cinnamon flavour. Easy to adapt for maida (all purpose flour) or any other healthy flour.

Course Snack

Cuisine American

Prep Time 15 minutes

Cook Time 12 minutes

Servings 16 cookies

1x2x3x

Cup measurements

Ingredients

• 1& ¼ cup wheat flour I used atta
• ½ cup sugar fine grain
• ½ cup butter room temperature
• ½ teaspoon baking soda
• 1 teaspoon lemon juice
• ½ teaspoon vanilla
• A pinch of salt
• ½ tablespoon flax seeds powder
• 1 & ½ tablespoon water
• 1 & ½ tablespoon sugar for rolling
• 1 teaspoon cinnamon powder

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Instructions

• First mix flax seeds powder in 1 & ½ tablespoon water, set aside.
• Preheat oven at 190 deg C.
• In a bowl, mix flour, salt and baking soda.
• Take butter, sugar in another bowl and beat well until creamy for 2 mins using whisk or spoon.
• Add vanilla, lemon juice, flax seeds mixture and mix well.
• Top with the flour we mixed earlier.
• Mix well to make a dough. It should be a single stiff mass. If too soft or gooey, refrigerate for 30 mins.
• In a plate or bowl, mix sugar and cinnamon powder.
• Scoop 1 tablespoon of cookie dough and roll over the sugar + cinnamon powder.
• Line baking tray with butter paper/ baking sheet.
• Arrange rolled cookie dough in it with enough space to spread.
• Bake for 10- 12 minutes.
• Take out and leave it to cool in the baking tray itself.
• It will be soft when you take out from oven, but hardens as it cools.
• Once cooled completely, you can store in an airtight container.

Notes

• Adjust baking time as you need your cookie. More baking time = crisp results. Less baking time= softer result.
• Give enough space for spreading, especially if using maida/ all purpose flour.

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Stepwise photos

1. First mix flax seeds powder in 1 & ½ tablespoon water, set aside for 10 mins minimum.

2. Preheat oven at 190 deg C. In a bowl, mix flour, salt and baking soda.

3. Take butter, sugar in another bowl and beat well until creamy for 2 mins using whisk or spoon.

4. Add vanilla, lemon juice, flax seeds mixture and mix well.

5. Top with the flour we mixed earlier. Mix well to make a dough. It should be a single stiff mass. If too soft or gooey, refrigerate for 30 mins.

6. In a plate or bowl, mix sugar and cinnamon powder. Scoop 1 tablespoon of cookie dough.

7. Roll over the sugar + cinnamon powder.

8. Line baking tray with butter paper/ baking sheet. Arrange rolled cookie dough in it with enough space to spread. Bake for 10- 12 minutes.

9. Take out and leave it to cool in the baking tray itself. It will be soft when you take out from oven, but hardens as it cools. Once cooled completely, you can store in an airtight container.

Stays good for a week at room temperature.