Snickerdoodle Cookies With Oil Instead Of Butter
Snickerdoodle

Snickerdoodle Cookies With Oil Instead Of Butter

  • October 13, 2021

Enjoy my popular Snickerdoodle cookie recipe – they are the best no butter cookies and cookies without butter!Turns out that Snickerdoodle cookies without butter might be even more delicious than those made with butter!How To Make Cookies Without Butter.This has been my go-to cookie recipe for a while now and it is so much easier to make compared to other cookies since it is butter free.If you are wondering how to make cookies without butter, you’ll be happy to know that you make them just like any other Snickerdoodle cookie.You mix up the dough, roll it into a ball in your hand, coat it in cinnamon sugar, and bake.The only challenge to making cookies with oil instead of butter is that they might flatten out too much if you place them on a hot pan.First, these cookies are way cheaper to make then traditional Snickerdoodle cookies with butter.So not only are these cookies with oil instead of butter delicious, but they are also frugal.To keep this recipe simple and easy to make with ingredients on hand, I have omitted the cream of tartar called for in some traditional recipes.Sometimes oil based cookies spread on the pan and turn out flat and hard.Be sure to bake them on a cool pan each time – a warm pan will make the cookies spread and flatten out.As you can see there are many options for making Snickerdoodle cookies with oil instead of butter.Yield: 4 Dozen Easy Snickerdoodle Cookies Without Butter Print Easy Snickerdoodle cookies made with vegetable oil.1 tsp baking soda.Mix the oil, sugar, egg and vanilla until smooth.Add the flour, baking soda, salt and cinnamon on top, then mix everything together to form a thick dough. .

Snickerdoodle Cookies

Snickerdoodle Cookies

Snickerdoodle Cookies

The spiced coating creates a crackly crisp exterior with surprisingly thick soft centers.Snickerdoodle cookies have a distinctive tangy flavor from cream of tartar and use vegetable shortening in addition to butter.Cream of tartar (potassium bitartrate) gives snickerdoodle cookies a slightly tart flavor.It provides a nice balance to the abundance of sugar that’s added to the dough and coating, otherwise, it would taste bland and overly sweet.Adding in a generous amount of cream of tartar paired with baking soda creates a rapid carbon dioxide reaction.The cookies bake at a slightly higher temperature so that the edges set quickly and not overly spread.Baking just about 10 minutes, and cooling them on the warm sheet pan allows for carryover cooking and keeps the texture soft and chewy.Shortening is made from hydrogenating vegetable oil, which contains no water but has a very bland taste.This helps the cookies hold their shape and prevent spreading so they stay nice and high.Butter adds incredible baked flavors from the milk solids, which also brown to give the cookies a more attractive aroma and appearance.I did some extensive testing on the effects of adding butter vs shortening in cookies, and found some very interesting results!If you add an additional chemical leavening agent like baking powder, the cookies will spread too much and be overly sour in taste.Pin Print Save to Favorites Review 4.78 from 9 votes Ingredients Snickerdoodle Cookies ▢ 2 ½ cups all-purpose flour.▢ ¼ cup granulated sugar US Customary Metric Instructions Set the oven rack to the center position and preheat to 375ºF (191ºC).On medium speed, beat the butter, shortening, and 1 ½ cups of sugar until pale and fluffy, 3 minutes.Make 2 tablespoons (30g, 1 ounce) sized cookie dough balls, then roll into the cinnamon-sugar mixture to completely coat the outside.Frozen cookie dough : Shape, roll in cinnamon and sugar, freeze in a resealable plastic bag for up to 1 month.: Shape, roll in cinnamon and sugar, freeze in a resealable plastic bag for up to 1 month. .

Snickerdoodle Cookies {Dairy Free} {with Coconut Oil}

Snickerdoodle Cookies {Dairy Free} {with Coconut Oil}

Snickerdoodle Cookies {Dairy Free} {with Coconut Oil}

These Snickerdoodle Cookies {with Coconut Oil} are melt in your mouth delicious!The blizzard dumped about 33 inches on us and yesterdays storm added another foot!My daughter and I thought we’d try making one of her favorite cookies, lactose intolerant friendly by replacing the butter with coconut oil.My daughter and I thought we’d try making one of her favorite cookies, lactose intolerant friendly by replacing the butter with coconut oil.Even though these cookies do not contain any butter they still have a buttery flavor and the sweet sugary cinnamon coating is absolutely delightful!It’s the secret ingredient that gives your Snickerdoodle that distinctive tangy flavor and delicious chewy texture.Print Snickerdoodle Cookies {with Coconut Oil} Sweet cinnamon sugar on the outside and soft and chewy on the inside.These Snickerdoodle Cookies {with Coconut Oil} are melt in your mouth delicious!In a medium mixing bowl, beat coconut oil and sugar together.In a small medium bowl combine flour, cream of tartar, and baking soda.For the Coating Mix the two tablespoons of sugar with the teaspoon of cinnamon together in a small bowl.Remove chilled dough from fridge and begin to roll into one inch balls.Roll each ball in cinnamon sugar mixture and place on ungreased cookie sheet about 2 inches apart.These Snickerdoodle Cookies {with Coconut Oil} would make the perfect sweet treat for that someone special! .

Snickerdoodle Cookies

Snickerdoodle Cookies

Snickerdoodle Cookies

Coated in a nutmeg and cinnamon sugar, these cookies are crisp on the outside, and pillowy soft on the inside.The cookies are flavored nicely with nutmeg and cinnamon, they totally smell like the holidays!It’s also a fun recipe to do with your kids, because it’s simple enough that you can start teaching them about baking.Spices – Cinnamon and nutmeg is all we need to give us that warm Christmas feeling.– Cinnamon and nutmeg is all we need to give us that warm Christmas feeling.– Don’t skip the baking soda, it’s what makes them nice and chewy!– Salt is imperative to baking to balance the flavors, don’t skip it!In a separate bowl, whisk together the melted butter, eggs, and vanilla.Make Cookies: In a shallow bowl, mix together the sugar, cinnamon, and nutmeg.Scoop about two tablespoons worth of cookie dough into your hands and roll until a 1 – 1 1/2″ ball forms.The key ingredient that differentiates snickerdoodles from sugar cookies is cream of tartar or baking soda.Line them with parchment paper or silpat, that way your cookies stay put and there’s no extra mess to clean up later!Wrap up a box or a bag and give the gift of deliciousness to a loved one!If you’re lucky enough to have these cookies left over, then store them in an airtight container at room temperature for up to 5 days.You can freeze leftover cookies in an airtight container or bag for up to 6 weeks.You’ll always find me baking my Christmas cookies starting in November and freezing them so I know I’m not forgetting any! .

Perfect Snickerdoodle Cookies (Classic Cookies)

Perfect Snickerdoodle Cookies (Classic Cookies)

Perfect Snickerdoodle Cookies (Classic Cookies)

These Perfect Snickerdoodle Cookies have only 8 ingredients and make the most aromatic, chewy, and delicious cookies with crisp edges.Perfect Snickerdoodle Cookies.Perfect Snickerdoodle Cookies also happen to be my husband’s favorite cookies too, so this cookie recipe is definitely one of our family favorites.You might also like my Pumpkin Snickerdoodle Cookies recipe.I make them using a medium cookie scoop (1-3/4″ inch width) which makes a larger cookie and this yields 18 cookies.If you like these Perfect Snickerdoodle Cookies, you’ll want to check out these Lil’ Sugar Cookies and Chocolate Swirl Meringue Cookies which also have a chewy texture and crisp outside.Ingredients for Perfect Snickerdoodle Cookies.Our Other Recipes and Posts.If you like this Perfect Snickerdoodle Cookies recipe, Check out Sand Tart Cookie Recipe, Dessert, Cake & Cookies categories. .

Gluten-free Snickerdoodle Cookies

Gluten-free Snickerdoodle Cookies

Gluten-free Snickerdoodle Cookies

The almond flour is what helps give these cookies their soft, pillowy texture so I don’t recommend any subs!Refined coconut oil has no coconut flavor or smell, which makes it a great baking oil in place of butter.What you’ll need to make these gluten-free Snickerdoodle Cookies:.Super fine almond flour– I prefer a fine almond flour in my baking for a lighter, fluffier texture Coconut oil– using refined coconut oil will have no coconut flavor, but still give these cookies that buttery texture.Coconut sugar Eggs– baking with room temperature eggs is key when using coconut oil, otherwise the cold egg may harden the coconut oil and you’ll end up with chunks of coconut in your batter Vanilla extract Lemon juice Baking powder Salt Cinnamon + sugar to coat. .

Snickerdoodle Cookies (gluten-free, dairy-free option)

Snickerdoodle Cookies (gluten-free, dairy-free option)

Snickerdoodle Cookies (gluten-free, dairy-free option)

Cinnamon sugar is one of the best flavors of my childhood, and these Snickerdoodle Cookies take me straight back home.and rolled in cinnamon sugar, these cookies are gluten-free and can be made dairy-free with no butter (and coconut oil instead).I’m a little partial to this recipe cause it feels like home to me, but I’m 100% confident that ya’ll will absolutely love it too!Softened means that you can still see the general shape of the stick of butter or scoop of coconut oil, but it’s lightly melting around the edges.If your butter is too melted then your dough will be too wet, and it will need to chill in the fridge for a bit, or your cookies will spread too far.Now, add your white and brown sugars to your butter and beat them together with a mixer, “creaming” them together for a few minutes.High altitude friends, lightly cream your mixture together, to lessen the amount of unnecessary air pockets in your cookie dough batter.Now, add all of your dry ingredients to the same bowl: gluten-free flour, cream of tartar, cinnamon, baking soda and salt.If you’re in a pinch, I think cornstarch (about 2 tsp) does give a similar soft texture to the cookies.I got my kids started on cinnamon sugar toast too, and my son GOBBLED some of these Snickerdoodle Cookies up! .

Snickerdoodles I Recipe

Snickerdoodles I Recipe

Snickerdoodles I Recipe

For those who said it's not soft enough, there are 3 things I know of that can cause that: baking them too long, using butter instead of shortening, storing them improperly.And as odd as it may sound, butter-flavored Crisco actually works better than real butter in many cookie and pastry recipes.Just make sure you remove the hard bread and add a fresh slice each day (good luck - these cookies only last HOURS in my house!).The butter flavored shortening seemed to make them chewier, and it gave them a very pretty buttery color that was a lot more appetizing.And after the first batch was flat I chilled the remaining dough hoping that would help.Rating: 5 stars First off, on the bad reviews for this particular recipe..one of the worst things you can do is use cheap products.Please do not choose a snickerdoodle recipe using butter....it doesn't compare to the taste of the crisco ones...not even the same cookie!!!I added a teaspoon of vanilla just cuz, and baked them only until set, not "slightly brown" around the edges.I make them all the time and what's good is the batter doesn't stick to your hands when you're rolling them , and they're really quick since you don't need to put them in the refrigerator. .

Snickerdoodle Cookies

Snickerdoodle Cookies

Snickerdoodle Cookies

And with the holiday season right around the corner (literally only two weeks until Thanksgiving, can you believe it!?✔ As always, don’t over mix the dough when your adding the flour mixture to the wet ingredients.Mixing the dough together too much will result in “flat” cookies that don’t taste as delicious as they should be.✔ This snickerdoodle cookie recipe is perfect to make ahead of time because you never know when you will need a dessert to bring to a holiday party or a last-minute gift!1 teaspoon ground cinnamon Instructions PRE-STEP: Preheat oven to 350F degrees.STEP 1: Whisk together the flour, baking soda, cream of tartar, salt, and ground cinnamon in a medium size bowl.STEP 2: In a large bowl, using an electric or stand mixer, cream together the butter, vegetable oil, powdered sugar, granulated sugar, and vanilla extract until combined.STEP 4: Add flour mixture to the wet ingredients, mixing until just combined.STEP 5: In a small bowl, mix the sugar and ground cinnamon together.Roll the cookie dough balls into the small bowl of cinnamon-sugar.Then using your hands, slightly press down cookie dough ball to form a mini "hockey puck" and place on prepared baking sheet. .

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