The Ultimate Healthy Snickerdoodles

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Learn how to make the absolute best ever snickerdoodle cookies! They’re soft, chewy, and deliciously sweet with cozy cinnamon filling every bite. Whether nibbled on plain or paired with a glass of milk, these classic treats satisfy just about any cookie craving — and this recipe is easy to make too!

A quick note before we begin… I learned a LOT about the science of snickerdoodles when developing this recipe, so this post is longer than usual. I hope you enjoy nerdy kitchen chemistry as much as I do! But if your snickerdoodle cravings are out of control and you just need to make and eat cookies ASAP, you can scroll past all of my tips to get straight to the recipe — I’m not offended one bit!

The night of my first full day in Mexico for a close friend’s wedding in December, I ended up with a major craving for cookies. Although the restaurant we were dining at only offered popsicles for desserts, one of the groomsmen mentioned that he had cookies back at the hotel that he’d be happy to share with me. Excitedly, I agreed to find him in the lobby after our shuttle ride back from town.

Yet when we arrived back at the hotel, I didn’t see him anywhere… So I headed up to my room, ate some of the dark chocolate stashed in my purse, and figured that I’d snag a cookie the next day — or that the wedding cake the following evening would satisfy my sweet tooth!

At the reception the next night, I waved hello to the same groomsman, laughing as his eyes widened… He proceeded to spill that the other groomsmen had polished off all of the cookies before he could save one for me, and he kept apologizing profusely. I smiled and reassured him it was fine as the wedding planner asked us to take our seats so the dinner could begin.

As the evening drew to a close, I realized my sweet tooth would have to wait yet another day — whether for a soft, chewy, deliciously sweet cookie or even a slice of cake — because my friend’s reception menu only included individual custards and puddings at the dessert table… No wedding cake whatsoever!

One of my other new friends laughed a little at my sweet tooth dilemma as we chatted at the end of the evening. He then asked about my favorite cookie flavor, and I quickly responded that I wasn’t too picky… As long as it was soft and chewy, I’d be happy — and something with chocolate would be even better!

I turned the tables, inquiring about his favorite cookie in return, and he almost apologetically replied that he hated chocolate, which made me smile… I always internally chuckle when people say they don’t like chocolate and seem to worry that might offend me, seeing as I’m such a huge chocoholic. It actually doesn’t bother me one bit — that just means more for me and I don’t have to share! 😉

But he continued on and shared that snickerdoodles and peanut butter cookies were the two he loved the most. Soft, chewy, and preferably warm… And sometimes with ice cream stuffed between two to make an ice cream cookie sandwich.

In that moment, I realized that “healthy snickerdoodles” had been sitting on my recipe testing list for years… And as a result, I immediately moved it to the very top as soon as I arrived back home from Mexico, making it my highest priority for the new year.

After countless rounds of testing — including four batches in a single day, just to make sure they turned out perfectly! — I’m incredibly excited and SO thrilled to finally share this ultimate healthy snickerdoodle cookies recipe with you!

These ultimate healthy snickerdoodles are deliciously sweet, irresistibly soft and chewy, and have plenty of rich spice flavor permeating throughout every bite. They also have that oh-so-subtle snickerdoodle tang (you know the one I’m talking about, right??) and just a hint of that classic snickerdoodle crunch from the sweet cinnamon-spiced sugar coating on the outside too.

In other words… They’re absolutely perfect!

WHAT ARE SNICKERDOODLES?

What exactly are snickerdoodles? And how did they get their name? Well… The first question is easier to answer, so let’s start there!

Snickerdoodles are a special type of sugar cookies, usually made with lots of butter (it creates a really rich flavor!), that are rolled in cinnamon sugar before they’re baked. That cinnamon sugar coating is the most iconic and obvious way to tell snickerdoodles apart from any other cookie…

But unlike just about every other cookie I’ve baked or eaten, snickerdoodles also include cream of tartar! If you’re nerdy like me (I used to be a chemist!)… It has a few different scientific names: potassium bitartrate, potassium hydrogen tartrate, and tartaric acid. But plain ol’ “cream of tartar” also works! 😉

Cream of tartar is a fine white powder that’s a byproduct of the wine making process (aka it comes from grapevines!). It’s acidic, so it reacts with baking soda (a base — and another classic snickerdoodle ingredient!) to give snickerdoodles a lighter, chewier texture. It also creates that subtle hint of tang so characteristic of snickerdoodles’ flavor!

WHY ARE THEY CALLED SNICKERDOODLES?

That’s a very good question… And something I don’t entirely know the answer to! However, there are a couple of different theories about why snickerdoodle cookies are called “snickerdoodles.”

The first theory is that snickerdoodles originated in Germany. If true, then the cookies’ name is play on the German word “schnecken,” meaning snails. Schnecken is also the term for a particular type of German sweet buns (very similar to what Americans call sticky pecan buns!), so named because they’re rolled up in a spiral shape like a snail’s shell.

That’s as far as sources go, so my best guess is… Maybe the sticky buns and cookies have similar flavors from the sweetness and cinnamon?

The second theory is that snickerdoodles actually originated in New England during the late 1800s, possibly created by a woman named Cornelia Campbell Bedford. New Englanders tended to give baked goods whimsical names, so the term “snickerdoodle” might not mean anything at all!

In some cookbooks from the late 1800s and early 1900s, snickerdoodles were actually included in the cake chapter, rather than the cookies chapter… So they may have originally been more pillowy and cakey in texture, rather than the soft and chewy treats they are today.

Regardless of which theory you believe… The cookies are absolutely delicious, so let’s dive into how to make the ultimate healthy snickerdoodles!

INGREDIENTS TO MAKE THE ULTIMATE HEALTHY SNICKERDOODLES

Let’s go over the ingredients you’ll need to make these ultimate healthy snickerdoodles. There’s a pretty good chance you already have almost everything that you need!

HOW TO MAKE THE BEST SNICKERDOODLE COOKIES

Let’s go over how to make the best ever healthy snickerdoodles! I learned a lot while developing this recipe, so to make sure your cookies turn out perfectly and exactly the way you like them, I want to share my nerdy tips and tricks with you!

Measure correctly. This is incredibly important! For the best texture in your ultimate healthy snickerdoodle cookies, you must measure the flour correctly, using this method or a kitchen scale. (← That’s the one I own!)

Too much flour will do a few things to your cookies. It’ll prevent them from spreading (more on that in a moment!), so your cookies will look like little balls instead of round discs. It’ll also make them taste cakey or dry, rather than soft and chewy.

So pretty, pretty please… Take the time to measure your flour correctly for the best ever snickerdoodles!

Melt the butter. Unlike many traditional recipes… You’ll melt the butter! I almost never remember to set out butter far enough in advance to give it time to properly soften, and I don’t like washing the beaters on a hand-held or stand mixer after creaming butter and sugar either. I’d rather just use a whisk or fork and stick it in the dishwasher! So… Melting the butter solves both of those problems. It also yields a softer and chewier cookie texture!

Decide how thick + sweet to make them. Now here’s where things get interesting! Are you ready for more baking chemistry??

The amount of sugar that you use in your cookie dough will actually determine how much your snickerdoodles spread!

That’s right… Sugar doesn’t just add sweetness to cookies. It plays a role in their appearance and texture too!

I tried making these ultimate healthy snickerdoodles with different amounts of sugar: 6 tablespoons, 7 tablespoons, 8 tablespoons (aka ½ cup!), and 8 tablespoons + 2 teaspoons of milk (just to see if they’d spread even more!).

You can see the results below!

The cookies became progressively thinner and wider as I added more sugar to the cookie dough. That’s because sugar is considered a liquid ingredient in cookies! When you heat sugar, it turns into a liquid. (That’s how you make caramel!)

When you heat the cookie dough by putting it in the oven to bake, the sugar begins to caramelize and turn into a liquid… Which then makes your cookies spread.

more sugar = more spreading = thinner snickerdoodles
less sugar = less spreading = thicker snickerdoodles

So the amount of sugar that you’ll add will depend on how you prefer your snickerdoodles! If you like thicker cookies, add a little less (just remember that they’ll also be a little less sweet!). If you like thinner cookies, add a little more (and a touch of milk, if you like them even thinner — that’s what I did for the cookies in most of my photos in this blog post!).

FAQS ABOUT SNICKERDOODLE COOKIES

Are these ultimate healthy snickerdoodles gluten-free, vegan, clean eating, low calorie, or low fat?
Yes — to everything! The recipe is naturally clean eating, low fat, and low calorie (compared to many traditional snickerdoodle recipes!). I included my top gluten-free recommendations in the Notes section of the recipe, as well as modifications to make these snickerdoodles vegan, egg-free, and dairy-free.

I don’t have that flour. Can I substitute another one?
You sure can! I included the best alternatives in the Notes section of the recipe.

Is there a substitute for cream of tartar?
Unfortunately… No. Cream of tartar is a key ingredient in snickerdoodles. It’s important for both their flavor and texture. (See the “cream of tartar” header in the “Key Ingredients to Make the Ultimate Healthy Snickerdoodles” section above for more info!)

You can make these snickerdoodles without cream of tartar — but just keep in mind that they’ll have a different taste and texture.

What’s the best cinnamon for making snickerdoodles?
My favorite is Saigon cinnamon! It has a slightly stronger, richer, and sweeter flavor than regular cinnamon. It’s also really affordable. Many stores have started stocking it, but I typically buy it online here. (← That’s basically the only kind I use right now!)

Are snickerdoodles supposed to have cinnamon in the coating and the cookie dough?
These ones do! Many recipes only include cinnamon in the coating, but I found that these snickerdoodles had a better, fuller, and cozier flavor when I used cinnamon in the cookie dough as well.

My cookies spread a LOT. How can I make them thicker?
Two ways! You can either (a) add more flour or (b) reduce the amount of sweetener. Both of these will increase the ratio of dry-to-wet ingredients, which will prevent your cookies from spreading as much. (See the “decide how sweet + thick to make them” header and the photos in the “How to Make The Best Snickerdoodle Cookies” section above for more info!)

My cookies didn’t spread at all. How can I make them thinner?
Three ways for this! You can either (a) use less flour, (b) add more sweetener, or (c) add a touch of milk. During my rounds of recipe testing, I found that the latter two options were easier, so I’d recommend trying one of them first. (See the “decide how sweet + thick to make them” header and the photos in the “How to Make The Best Snickerdoodle Cookies” section above for more info!)

My snickerdoodles were cakey, not chewy. Why is that?
The biggest culprits are too much flour or overbaking. Make sure you’re measuring the flour correctly, using this method or a kitchen scale (← that’s the one I own!). Try pulling your cookies out of the oven a little sooner too! They’re actually done baking when the centers still feel a tiny bit soft and underdone. I know it sounds a bit strange, but trust me on this! (See the “measure correctly” and “do not overbake” headers in the “How to Make The Best Snickerdoodle Cookies” section above for more info!)

What’s the best way to store these healthy snickerdoodles? And how long will they keep?
Store your cookies in an airtight container. When left at room temperature, they should keep for at least four days, possibly closer to a week or more — if they even last that long!

Whew! Did you stick with me throughout all of these nerdy tips? If so… You’re definitely ready to make the best ever snickerdoodle cookies!

And when you bake your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! 🙂 ) I’d love to see your ultimate healthy snickerdoodles!

Click here to PIN the recipe and save it for later!

Yields: 12 cookies

These snickerdoodles truly are perfect and the best I’ve ever tasted! They’re soft, chewy, deliciously sweet, and have lots of cozy cinnamon flavor in every bite. So irresistible — and a HUGE favorite at my house! If you happen to have leftovers, they should last for at least four days (if not longer!) if stored in an airtight container at room temperature. This recipe is easily doubled to make more too!

4.98 from 40 votes

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Ingredients

FOR THE COOKIES

1 cup (120g) white whole wheat flour or gluten-free* flour (measured like this)
¾ tsp cream of tartar
½ tsp baking soda
½ tsp ground cinnamon (see Notes!)
⅛ tsp salt
1 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly
1 large egg, room temperature
2 tsp vanilla extract
½ cup (96g) coconut sugar or light brown sugar (see Notes before beginning!)

FOR THE COATING

¼ cup (48g) coconut sugar or light brown sugar
1 tbsp (6g) ground cinnamon (see Notes!)

Instructions

To prepare the cookies, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg, and vanilla. Stir in the sugar. Add in the flour mixture, stirring until incorporated. Chill the cookie dough for 30 minutes.
To prepare the coating, mix together the sugar and cinnamon in a small bowl until completely combined and no lumps remain.
Preheat the oven to 350°F, and line a baking sheet with asilicone baking matorparchment paper.
{See the Notes below about rolling and shaping before beginning this step!} Using a spoon and spatula, drop a small amount of the cookie dough into the coating. Carefully rock the cookie dough back and forth in the coating. (Do not touch the cookie dough with your hands until it’s fully coated!) Once fully covered in coating, roll the cookie dough into a sphere between your palms, and place it on the prepared baking sheet. Repeat with the remaining cookie dough and coating. (Optional: Gently flatten the cookie dough as a spreading “head start” for cookies that are thinner!)
Bake at 350°F for 9-11 minutes. Let the cookies cool on the warm baking sheet for 10 minutes before transferring to a wire rack.

Notes

IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: It’s really important to measure the flour correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much flour will make your cookies turn out cakey and dry, rather than soft and chewy. If you can’t incorporate all of the flour into your cookie dough, then stir in room-temperature milk (any kind will work!) ½ teaspoon at a time until all of the dry ingredients are incorporated.

HOW MUCH SUGAR TO ADD TO THE COOKIE DOUGH – READ BEFORE BEGINNING: This actually depends on how thick or thin you prefer your snickerdoodles! For thick cookies (that don’t spread as much while baking!), use 6 tablespoons (72g) of coconut sugar or light brown sugar. For slightly thicker cookies, use 7 tablespoons (84g) of coconut sugar or light brown sugar. For even thinner cookies, add 2 teaspoons of room-temperature milk (any kind will work!) along with the vanilla extract. (See Nerd Alert #8 in my blog post above for more information and visuals about what each version looks like! I used the last version, ½ cup of sugar + 2 teaspoons of milk, for most of the photos in the blog post above.)

ROLLING THE COOKIE DOUGH IN COATING – READ BEFORE BEGINNING: This cookie dough is sticky, and that’s intentional! It gives these cookies a really soft and chewy texture, and it allows them to spread some while baking. However, that means the cookie dough will stick to your bare hands. So in Step 4, do NOT touch the cookie dough until it’s covered with the cinnamon sugar mixture. The coating then acts as a barrier and prevents it from sticking to your skin!

SHAPING THE COOKIE DOUGH BEFORE BAKING – READ BEFORE BEGINNING: For thicker snickerdoodles, roll the cookie dough so that it’s taller than it is wide (aka a cylinder shape). For thinner snickerdoodles, roll the cookie dough into balls, and flatten them slightly before baking.

FLOUR ALTERNATIVES: Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour. Oat flour (gluten-free, if necessary!) may also be substituted, but be very careful when measuring it because it tends to be more absorbent than wheat-based flours.

CREAM OF TARTAR NOTE: I do not recommend substituting for the cream of tartar. It's important for both the taste and texture of these cookies. (See my blog post above for more information!) In a pinch, you can omit it, but it'll change the flavor and texture of your snickerdoodles.

CINNAMON NOTE: I highly recommend using Saigon cinnamon for the best flavor! It’s stronger, richer, and sweeter than common cinnamon. I buy mine online here because it’s so inexpensive and affordable. If you aren’t using Saigon cinnamon, then increase the cinnamon in the cookie dough by ⅛ to ¼ teaspoon.

GLUTEN-FREE OPTION: For the gluten-free flour, use as follows: ¼ cup (30g) millet flour, ¼ cup (30g) tapioca flour, 3 tablespoons (21g) coconut flour, and ¾ teaspoon xanthan gum. Many store-bought gluten-free flour blends (I like this onefrom Bob's Red Mill) will work as well, if measured like this.

VEGAN, DAIRY-FREE + EGG-FREE OPTION: Use coconut oil or stick-style vegan butter (I like this one and this one). In place of the egg, substitute 1 ½ teaspoons of Ener-G (I whisk this into the dry ingredients!) + 2 tablespoons of warm water + an extra ½ tablespoon (7g) of coconut oil or vegan butter.

HOW TO STORE: Store leftover cookies in an airtight container. When left at room temperature, they should keep for at least four days, possibly closer to a week or more — if they last that long!

DOUBLING THE RECIPE: This recipe is easily doubled!

FOR MORE INFORMATION ABOUT THE INGREDIENTS AND STEPS, SEE MY BLOG POST AND THE PHOTOS ABOVE!

{gluten-free, clean eating, low fat, vegan option, dairy-free option, egg-free option}

DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.

View Nutrition Information + Weight Watchers Points

You may also like Amy’s other recipes…
♡The Ultimate Healthy Chocolate Chip Cookies
♡The Ultimate Healthy Sugar Cookies
♡The Ultimate Healthy Peanut Butter Cookies
♡The Ultimate Healthy Oatmeal Raisin Cookies
♡The Ultimate Healthy Pumpkin Chocolate Chip Cookies
♡The Ultimate Healthy Gingerbread Cookies
♡Healthy Carrot Cake Snickerdoodles
♡Healthy Gingerbread Snickerdoodles
♡…and the rest of Amy’s healthy cookie recipes!