Wheat Snickerdoodle (Cinnamon) Eggless Cookie Recipe

By Apurvi Bansal

Snickerdoodle cookies are a classic treat that never fails to delight. These delectable cookies are known for their soft and chewy texture. What sets snickerdoodle apart is their signature cinnamon-sugar coating that adds a delightful crunch and a burst of warm, comforting flavour. 




Snickerdoodle cookies are a timeless favourite that will always bring a smile to your face. So grab a batch of these irresistible treats and savour the simple joy of a snickerdoodle cookie experience!





Snickerdoodle cookies are perfect for cinnamon lovers and are often enjoyed with a glass of milk or a hot cup of tea. Give them a try, and I’m sure you’ll love their warm and comforting taste! 🍪😋








Ingredients-

146gm Whole wheat Flour

14gm Cornflour

1/2tsp Baking Powder

1/8tsp Baking Soda

1/4tsp Vanilla Powder

1/8tsp Cinnamon Powder

Salt

72gm Butter, Unsalted

50gm Brown Sugar

50gm Caster Sugar

40-50gm Milk


Cinnamon Sugar:


50gm Caster Sugar

1/4tsp Cinnamon Powder


Method:


  • First in a bowl add all the dry ingredients, mix everything together with a spoon.
  • Now add vanilla powder you can replace it with the same quantity of vanilla extract just add it in with the dry ingredients, mix everything together and keep it aside,
  • In another bowl take Butter, Brown and Caster sugar each mix them with the help of a spatula until the sugar is mixed in we do not have to creme it like for cakes,
  • Now add the dry ingredients in and mix with the spatula, you can replace the whole wheat flour with all purpose flour if you wish to also the texture of the cookies with whole wheat flour will be different they will be a bit denser than your regular cookie,
  • Now add milk in parts till everything comes together and a cookie dough is formed.
  • The quantity of milk will be less if you are using all purpose flour so always add it in parts, 
  • Once the dough is formed scoop out my cookies and roll it between your palms,
  • Once done scooping out your cookie chill them in the refrigerator for 24 hours or a minimum of two hours it is important to chill your cookies as it helps develop more flavour and prevents them from spreading out too much while baking.
  • After 24 hours before baking roll your cookie dough in the caster sugar and cinnamon powder mixture and press them slightly
  • Bake them in a pre-heated oven at 180C for 11-14 minutes.
  • Once baked cool them completely on a wire rack.
  • Here is your Cinnamon Cookies- SnickerDoodle Cookies ready


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