Soft and Cozy Snickerdoodles

Fall is here and it's time for warm and comforting flavors!

This Low FODMAP recipe is a mouth-watering classic. The cookies are soft, airy, and flavorful. The recipe is simple and only requires basic ingredients. They are perfect for any season, but as fall approaches cinnamon is for sure a main character. Try these cookies as the sneak of a chill sweeps in!

Soft, airy, and flavorful!

Snickerdoodles are some of my favorite cookies to make! They are easy and include simple ingredients. This recipe came from a routine I had during grad school. Every Monday during my summer grad school terms, anyone who wanted could go bake cookies with the most humble and kind elderly priest associated with our program. He had an apartment in one of the dorms and we would all go and relieve our stress by baking hundreds of cookies for a "Cookie Social" that would happen later that night. This priest and our program had been doing this for years and he had a bunch of recipes tucked away from previous bakers. This recipe is my tweaked version of a recipe from one of those previous bakers. I had enjoyed trying and tweaking this recipe so that it's a winner in my opinion! I hope you enjoy!

Soft and Cozy Snickerdoodles

Ingredients

Prep Time: 30 minutes

Chill time: 15 minutes

Cook time: 10 minutes

Yield: 18 Cookies

• 1 and 3/8 cup all purpose flour*

• 1/4 tsp baking soda

• 1/4 tsp cream of tartar

• ½ cup (1 stick) unsalted butter, room temperature

• 1 cup sugar

• 1 large egg

• ½ teaspoon pure vanilla extract

• 1/8 cup of lactose free milk

Cinnamon Sugar Coating

• 1 and 1/2 tbsp sugar

• 1/2 tablespoon of cinnamon

Directions:

1. Place silicon baking mats on 2 baking trays or use non stick baking tray.

2. Whisk together dry ingredients: flour, baking soda, and cream of tartar in a bowl and set aside.

3. Cut butter in 6 or so cubes and add to mixing bowl. Then beat for 45 seconds.

4. Mix in sugar and beat together till soft and creamy, about 2 minutes.

5. Add in the egg and mix in thoroughly but gently.

6. Add the milk and vanilla and mix till combined. (This may take a bit of mixing and should result in a soft and smooth mixture).

7. Add in dry ingredients incrementally (about 1/3 of mixture each time) mixing in between until the flour is thoroughly blended in.

8. Place dough in refrigerator for 15 minutes to chill.

9. While the dough is chilling mix the cinnamon and sugar for the cookie coating.

10. Pre-heat oven to 375° F.

11. Remove dough from the fridge and roll into balls (these cookies should not be overly large and cook better when they are mid size.). Roll balls in cinnamon sugar so that the whole surface is coated in the mixture. Place cookies 2 in apart on the baking tray.

12. Bake for 9-10 minutes. The cookies should just be firm on the bottom. ( Not yet brown). They will firm as they cool.

13. Remove cookies from oven and let cool on the tray for 5 minutes. Transfer to wire rack once cookies are firm to finish cooling (or enjoy a warm one from the oven!).

Low FODMAP Notes

• If you are more sensitive to the fructans in wheat, you can replace the all purpose flour with a mix of coconut and almond flour-half and half. Similarly, also do this for gluten-free baking.

• You can use lactose free dairy milk, almond milk, or any other low fodmap milk of choice (soya protein milk, oat milk (Low fodmap at this volume).

Please let me know if you make these delicious cookies either by commenting below or DMing me on instagram.