A while back a reader wrote me asking whether my new book has a recipe for Snickerdoodle Cookies. She said her husband loves these cookies, and she wanted to make a version free of dairy, eggs and nuts. As it turned out, my current book doesn’t have a Snickerdoodle recipe, but I was already developing one for a new book down the road. Finally, the Dairy, Egg and Nut Free Snickerdoodle Cookie is here! And it is one of the best I’ve ever tasted.
The Snickerdoodle Cookie prompts passionate responses from people. It is one of those simple, straightforward cookies whose roots are typically traced back to our childhoods. Some old cookbooks claim the cookie was originated in 19th century New England. The soft and chewy cookie is characterized by a cinnamon sugar and crackled surface. Also, the Snickerdoodle typically uses a mixture of cream of tartar and baking soda as a leavener instead of baking powder. I always have cream of tartar around the house since I make a lot of play dough with my kids. Buy a small jar to have on hand; it will keep practically forever.
This is another recipe I love to make with my kids because they have fun rolling the dough into little balls and then dropping them into a cinnamon sugar mixture. I also like to use the mini cookie scooper for scooping out perfect little 1 inch balls of dough. These scoopers make the whole process of scooping out portions of dough easier and faster.
I hope you and your family enjoy this recipe as much as we do. I’d love to hear from any of you who remember a special cookie they loved growing up, but now can’t find or an enjoy a recipe that is allergen free. Happy Baking!
DAIRY, EGG AND NUT FREE SNICKERDOODLE COOKIES
1 c. dairy free shortening (I use Crisco)
1 1/2 c. granulated sugar
1/2 cup unsweetened applesauce
3 c. unbleached all purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. cinnamon
1/4 tsp. salt
Cinnamon Sugar Mixture for Rolling:
3 T. granulated Sugar mixed with 3 tsp. cinnamon in a small bowl.
Preheat oven to 400 degrees and line two baking sheets with parchment paper. In the bowl of a stand mixer, combine shortening, sugar and applesauce. In a seperate medium bowl, combine flour, cream of tartar, baking soda, cinnamon and salt with a wire whisk. Add to shortening mixture and mix on low until thoroughly combined.
Use a small cookie scooper to make 1 inch dough balls. Drop the cookie balls into the cinnamon sugar mixture, making sure the entire surface is evenly coated.
Bake for 9-11 minutes or until edges are just starting to brown the middle is still somewhat soft. Cool completely on baking sheet and store in an airtight container.
THANK YOU! THANK YOU! THANK YOU! THANK YOU!
As you know this is my husband’s favorite cookie and I have tried to make other vegan snickerdoodle that isn’t very good but my son Nick liked them and calls them Nickerdoodles.
Can’t wait to make these tomorrow.
they look so good, I may have to try them with my gluten free flour.
Thank you so much!!! My husband also loves snickerdoodles but I never make them because my son can not have them. I love that there are no hard to find ingredients or energ. I don’t like what energ egg replacer does to things. This is so awesome!!!
Kelly, I bought your cookbook last week and have made several treats for my 3 allergic children. They loved them all. I think I own all most all of the “kid” allergy cookbooks and yours is by far my favorite. I love the layout of the book and all the pictures. I especially like the ingredient section in the beginning. It’s nice to know specific brand names. I can’t wait to try the doughnut recipe…my children have never had doughnuts! I have been looking for a good fudge recipe for the holidays. Do you have any ideas for milk-free, egg-free, nut-free fudge? Congratulations on the great book — I’m buying one for my Mom too.
These look delicious! I think I’ll try them today
. I’ve also tried your doughnut recipe and my son LOVED them. They were his very first doughnuts and he’s three and a half years old. My sister buys “Island Paradise” Snickerdoodle cookies at the Farmer’s Market in California that have mango and pineapple in them and they’re delicious.
Thanks Kelly! I have searched high and low for a Snickerdoodle recipe and have been making one just subbing the actual egg w/a replacer – it’s passable (kids don’t know any better and love it) but I can’t WAIT to try this one this weekend!
Laurie – the donuts are GREAT, my son went nuts for them and they were his first too!
Thanks everyone for your very nice comments! I can’t WAIT for ya’ll to try them. Honestly…I’ve been obsessed with them lately.
Laurie…I PROMISE I will have a fudge recipe in time for the holidays. Fudge was my mom’s FAVORITE treat of all time…and I’ve been working hard to get it right.
Kids are napping and the Snickerdoodles just came out of the oven…. hmmmm a little piece of heaven. There is something about snickerdoodles that make me happier than any other cookie.
Can’t wait for Nick to get up and try the new and improved Nickerdoodle recipe.
Thanks.
Why do you need so much Crisco?
Hi, Kelly,
What an answer to prayer your cookbook has been!!! We have three out of four children who have either peanut/legume, egg, and/or milk allergies. A friend in a different state recommended your site, and once I read a few recipes online…I just knew I’d be happy with your cookbook. The best money I have spent on an allergy free cookbook. Your layout is easy to read, clear on directions, and WOW your recipes are SCRUMPTIOUS!! Our kids had doughnuts for the first time, and today I made your pumpkin cookies for my four little pumpkins…what a hit!! Thank you for using your gift of baking and researching for the rest of us.
One question: We cannot use soy/tofu: Any other ideas for a replacement for the other recipes in your cookbook that use these?
Very grateful,
Victoria
I just baked a batch of these. They are MARVELOUS!!!!
My husband wanted to eat the entire batch alone. I had to hide the rest.
Thank you, Kelly.
[...] From The Food Allergy Mama [...]
So funny Noha! They are SOOOO addictive, aren’t they??
Thanks SO MUCH Victoria! In answer to your question, please substitute 1 T. water for each 1/4 c. tofu in recipes. The outcome won’t be the same, but suitable enough. Hope that helps!!
Yamin, Because it’s a cookie recipe!
Kelly–I baked these for my egg-allergic 2 year old son (who was just diagnosed with an additional peanut and walnut allergy today—thank GOD I found you!!!!) and let me tell you, he keeps asking for them. More mommy! I have eaten about a dozen myself because they are that good. Thank you for this great recipe! keep them coming! (I took a picture of him eating them with such zeal–can I send it to you?)
I made these with my 2 year old daughter for my sister’s wedding reception, along with your chocolate chip cookies. My sister’s only request for what I made was that it be something my daughter could have with her allergies. Well, let me tell you, they were a hit! Everyone who ate them commented on how good they were. Your recipes are easy to make and delicious! My daughter loves when I take out my Kitchen-Aid mixer because she can’t wait to see what we are baking next! Thank you for sharing your wonderful recipes!
Kristy
I love that Kristy!! I made a bunch of allergen free cookies for a family wedding last November that everyone went crazy for…it is so nice to see EVERYONE enjoy the treats, not just our food allergic kiddos!!
Deana…of course!!! Would love to see it!!
As soon as I saw this, my mouth started to water. I can’t wait to try them!
Just found your blog and your book! What can I say, but that you and your book are a GODSEND! Just made these snickerdoodles with my daughter who is allergic to milk and eggs. They are fantastic! I told my daughter about the donut recipe and she is very excited to have her first donut. Thank you so much Kelly!!
This has to be one of the BEST snickerdoodle recipes out there — even for those who aren’t FA. We made these on Christmas Eve, my 5 year old’s request, and Santa and the Elves just loved them!
I just saw the note on the bottom that if we are looking for other cookie recipes to let you know. I am! My favorite Christmas cookies growing up were mint bars. I made them this year, and while they were good, they were as good as they should have been. The part I had trouble with is a fudgey cake for the bottom layer. The cake recipes are too “cakey” & the brownie recipe isn’t cakey enough. I made mint “buttercream” icing and chocolate ganache for the top layers, and both turned out well – I just need help with the bottom!
Thanks Katie! Let me look into that and soooo glad glad you enjoyed the snickerdoodle cookies!!
Thanks, Kelly! And by the way, I have never had a snickerdoodle before (for most of my life I thought it didn’t count as dessert unless it was chocolate!) so I had nothing to compare these delicious cookies to, but my husband has had many snickerdoodles & declared these the best he’s ever had. Awesome recipe as always!
That’s really funny Katie becuase I feel the same way about chocolate! But I’ve found there is a world beyond chocolate…lol. Thanks again!!
my son absoutly loves them and there so easy thank so much it make me appy to see im enjoy something somuch since its very rare
Thanks for this recipe! I think these might be the best cookies I have ever had! The whole family loved them. My 4 year old has a milk and egg allergy. He got a little pinch of the cookie dough and said yum mom this is good and said the same with the baked cookies. We have tried several recipes and loved them all. Thanks for helping me to give my little man a chance to be “normal”!