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By September 14, 2012February 22nd, 2018No Comments

I was searching for a great Snickerdoodle recipe so I could send a bunch of yummy treats to my friend who recently had surgery (boo to cancer!). She can’t eat anything OATY or I would send her my “Oat to Joy’s” but Snickerdoodles are pretty mild. After looking at several different versions, I decided this one was the best to try out first. After all, the person who posted it has already experimented with what seems to be like dozens of Snickerdoodle recipes! 🙂  It was a great choice: these turned out PERFECT in texture and the dough was pretty easy to whip up. I’ll definitely keep this on file. The differences in my version are the type of butter, the vanilla, and the fact that I used organic white sugar instead of regular white sugar and a specific type of organic cinnamon (huge difference there) All will make a difference. The butter and vanilla changes the flavor a bit and the type of sugar changes the texture as organic sugar is a bit thicker than bleached plain white sugar.


  • 1 stick Smart Balance Butter Sticks with Extra Virgin Olive Oil
  • 1/2 cup organic sugar
  • 1/3 cup light brown sugar
  • 1 egg
  • 1 teaspoon Madagascar Bourbon Vanilla
  • 1 1/2 cups unbleached flour
  • 1/4 teaspoon salt (omitted, not needed as the butter sticks have sodium)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cream of tartar

For dipping:


1. Mix together dry ingredients in a bowl and set aside.
2. In a large mixing bowl combine butter and sugars (medium speed), then add the vanilla, then add the egg. Sometimes I turn on the mixer to high after they are combined to whip it a bit. Helps with texture.
3. Slowly add spoon fools of mixed dry ingredients to wet (mixer on low).
4. Refrigerate dough for up to an hour (10 minutes worked fine for me) and preheat oven to 300.
5. Mix together dipping ingredients (organic sugar, organic cinnamon).
6. With your hands, roll about an inch of dough into a ball, then roll into the sugar/cinnamon mix.
7. Place ball on baking sheet and flatten a bit.
8. Repeat 6 & 7 until your baking sheet has about a dozen cookies.

I accidently made mine too big and they spread out and touched each other so be careful when placing on baking sheet that you either spread them out quite a bit OR you make them small enough. (I think my cookies were more like 2 inches and that’s why . . . which is fine but again, make sure there is enough space between the cookies).

9. Bake at 300 for 12-14 minutes.
10. Place on cooling rack.
11. ENJOY! 🙂

Can’t wait to send these to my dear friend! Hope they put a smile on her face.


Stephanie Staples

Author Stephanie Staples

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