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Dairy and Egg Free Snickerdoodles

Fairly bizarrely Molly’s guided studying homework was to make a Snickerdoodle! Nicely…off we went to do a little analysis and mess around with recipes. Good consequence all spherical; these are crisp, buttery (with out butter in fact) and scrumptious.

Most recipes name for a mixture of sugars for the coating; we appreciated it finest once we caught with a light-weight brown Demerara sugar blended with Cinnamon.

Free From: Dairy, Egg, Soya

Incorporates: Gluten

Preheat oven to 350°F, 170°C and line your baking tray with parchment paper.

Dairy and Egg Free Snickerdoodles

In case you love cinnamon these are the cookie for you!



  • 1 cup Pure Sunflower margarine

  • 2 1/Four cups self-raising flour

  • 1 1/Four cup caster sugar

  • 1 half of tbsp Koko Coconut Milk or different non-dairy milk

  • 1/Four cup corn flour

  • 2 tsp vanilla extract

  • 1 tsp cream of tartar

  • half of tsp baking soda

  • Cinnamon Sugar

  • 1 tablespoon cinnamon

  • half of cup demerara sugar


Step 1

Cream collectively the margarine and caster sugar with an electrical mixer – an excellent three minutes so it’s fluffy and lightweight

Step 2

Add the non-dairy milk and the Vanilla and blend once more for a minute.

Step 3

Sift in the remainder of the substances, in order that’s the flours, cream of tartar, and baking soda.

Step 4

Utilizing a small spoon (a couple of tablespoons value) scoop up some dough, roll it rapidly in your palms to make a ball and drop it within the cinnamon sugar

Step 5

Gently roll it in order that it’s lined in sugar and place on the baking tray

Step 6

Repeat – my tray took 6 cookies at a time. These unfold, so do go away loads of room.

Step 7

Bake for 9-10 minutes

Step 8

They puff up after which collapse down once more when cooled. Go away them to chill on the tray for five minutes after which switch to a wire rack to chill.