top of page
  • Writer's pictureMeagan Currell

snickerdoodle cookies

Updated: Oct 5, 2022

This recipe is from the queen herself; minimalist baker. Yesterday was my birthday and I was looking for a sweet treat that was easy to make, and stumbled upon her 'one bowl snickerdoodle cookies'. These were really fun to make with my sister while we drank wine and caught up, and perfectly bite-sized to leave out for guests that came over later that night.

I made a few modifications to her recipe. The original is gluten-free and vegan, but I used AP flour instead of gluten-free flour and an egg instead of a flax egg (primarily because these were the ingredients I had on hand!).

Try the recipe below! xo


for cookies

1/2 cup softened butter

1/2 cup coconut sugar or organic cane sugar

1 egg

1 tsp vanilla extract

3/4 tsp baking powder

1 1/4 tsp ground cinnamon

1/4 tsp salt

1 1/3 cup AP flour

1 cup almond flour

2 tbsp tapioca starch

for coating

2 tbsp coconut sugar or organic cane sugar

1/2 tsp ground cinnamon

for vegan buttercream frosting

1/2 cup butter

1/2 tsp vanilla extract

1 cups sifted organic powdered sugar

3 tbsp full fat coconut milk

recipe inspired by Minimalist Baker (makes 20 servings)

  1. to make the dough, add softened butter to a large mixing bowl with sugar

  2. mix together using a whisk until butter and sugar are combined, and then add egg, vanilla extract, baking powder, cinnamon, and sea salt

  3. whisk together and add AP flour, almond flour, and arrowroot

  4. mix together to form the dough using a wooden spoon

  5. preheat oven to 350F, cover dough and place in the fridge for 30 mins

  6. use a cookie scooper to form dough into balls and place on a sheet pan lined with parchment paper

  7. roll each ball of dough into the coating mixture and place back onto the sheet pan

  8. press dough balls flat with the back of a cup or bowl

  9. place into the oven for 10-12 mins until golden brown

  10. prepare the frosting while cookies cool by adding softened butter and vanilla extract into a medium mixing bowl

  11. use a whisk to gradually add sifted powdered sugar to butter until fluffy

  12. add a few tbsps full fat oat milk to thin

  13. spread the buttercream frosting onto the cookies and enjoy!

prep time: 1 hr

nutrition per cookie (w/ frosting): 214 calories, 2g protein, 23g carbohydrate, 12g fat


199 views0 comments

Recent Posts

See All


bottom of page