These were AMAZING! Oh yum. Just made this recipe and it was fantastic!! They are so simple and I love that they don’t have butter because I always seem to be out of that! I made half the recipe, and it was hardly enough. So this is the way I did it, and it came out really good. You’ll start by stirring together peanut butter, brown sugar, and granulated sugar in a large bowl. I don’t have a good one of my own but I’m sure you can find one – maybe search for rolled snickerdoodle cookies? #ChristmasCookies Click to Tweet Ways to make a healthy cookie. For the purposes of our brown butter sugar cookies, you’ll want to put your brown butter in the fridge for about 20 minutes or until it’s firm enough to work with. This recipe makes 4 dozen smallish cookies. They should still be mostly in a ball shape. I halved the recipe, because I was just making a teeny batch for my coworkers and boyfriend. Hi, I am not an experience baker, but I made these cookies twice and they amazing chewy and tasty. Brown Sugar Alternative; Egg; For the brown sugar alternative, I used Brown Swerve. If they seem WAAAAYYY too greasy though, you may have under measured your flour. ( if you like lemon cookies) Did i make a mistake or it should taste like that??? Yep, have to be sure not to overbake and they will turn out great. Made this with my kids and was a little worried they would be scared off by the cinnamon but it’s a perfect ratio and makes for a great cookie! Thank you! But I accidentally didn’t check the temperature properly. First, be sure to roll the cookies into a ball and coat thoroughly with the cinnamon sugar mixture. Add the flour 1/4 at a time. Next time I’ll up the temp. They also have a prep and cook total time of 30 minutes, which means you’ll be in cookie heaven in almost no … Is it a MUST or would I be able to just roll in caster or light brown sugar?? I should add that to the recipe in fact. Total Success! . You saved me! Be sure to bake them on a cool pan each time – a warm pan will make the cookies spread and flatten out. Had the same thing happen to me – wanted to make cookies but not enough butter in the house! I had to change a few things, I was low on oil so I did 1/2 cup of shortening and 1/2 cup oil. I imagine it’s much less than a traditional snickerdoodle cookie made with butter. They were so soft and were a huge hit in the fam:) they were gone in less than 1 day! This ingredient is supposed to make the cookies rise better but I think you’ll find that these Snickerdoodle cookies without cream of tartar are plenty light and fluffy without it! They just might look different. […] people, rather than bringing in a whole cake. Easy Snickerdoodle cookies made with vegetable oil. That’ll make a great baker as well. I’m going to try applesauce next time to cut down on the oil… I bet pumpkin would work, too. I also had to add an extra egg so it wasn’t crumbly, probably because I didn’t use all the oil. You mix up the dough, roll it into a ball in your hand, coat it in cinnamon sugar, and bake. Wow that’s wonderful Lisa! Great recipe! Great recipe. Can i use normal oil instead of olive oil ? I think no more than a week, but don’t quote me on that. I am eating these as I write. The culprit is likely too much flour or not enough oil. Just made some of these and they are so good. Last week I was craving some yummy cinnamon and sugar coated Snickerdoodle cookies like my grandparents used to make. They were really soft when they came out of the oven but firmed up within minutes. I followed this recipe, however, mine came out very flat and the bottom was not cooked even though the sides were browned. I’m no baker of any kind but they turned out perfectly. Hi Debbie! I actually don’t have butter and eggs; we run out of them so I’m actually waiting for my cookies to bake while I’m typing this! Read our full disclosure here. Made up a couple batches to freeze for Christmas gifts. Just a thought, I’ve never substituted brown sugar for white before but hope they turn out! They definitely make your kitchen smell great and taste just as good as they smell. I cut the recipe in half and it made about 20 cookies for me. These were easy and amazing! What if I only have brown sugar instead of white sugar for the Snickerdoodle Cookies. They are puffy and chewy. I had no butter to work with and in hope to find a cookie recipe that I would make with vegetable oil and this recipe is awesome. I am a beginner and looking for chewy, simple cookies. The dough is greasy but the cookies turn out lovely. My 2.5year old daughter loved them. I made these twice, using only 1/3 cup vegetable oil the second time and even adding some extra flour and cinnamon, but both times all I could taste was oil. Next time I’ll make two batches since they disappeared so quick! Lisa Jane (author) from Maine on January 07, 2020: Pilar, I am glad that you liked this recipe. Added in chocolate chips. I then drizzled over cream cheese icing and they tasted like Cinnabon! No, the dough should be soft and a bit oily. These turned out so much better and softer than butter-based ones! I think they would be fine without. I would use within 24 hours for refrigeration though. Scrape the bowl and set the mixer of low. Thank you again! I tried this and it worked out great! You can, though you may need to adjust the oil, adding more so they aren’t too dry. I was out of butter and really had a craving for Snickerdoodle. Very easy and yummy! Do NOT overbake! Then place them on the pan at least 2 inches apart and slightly press them down with your hand. I’ve never tried that but I don’t see why it wouldn’t work! I bake ALL of my cookies on a silicone baking mat like this one from Target. I made these with powdered sugar , I hope they turn out, Omg these are so good. Mix these ingredients together. Oh my goodness! Best lemon cookies ever! So not only are these cookies with oil instead of butter delicious, but they are also frugal. I added chopped macadamias and white chocolate chips. I made larger biscuits so around 24 in total and they took 27 minutes to cook. They turned out very good. I’m not relying on time anymore but on look and what i think. Hi Leah, I was wondering if I could refrigerate the dough for a few hours before I bake it? One of my favorite things to do with snickerdoodles is to use 1/4 greek yogurt and 1 egg instead of 2 eggs. It’s like my masterpiece! Lisa Jane (author) from Maine on May 09, 2020: Lisa Jane (author) from Maine on April 14, 2020: Lisa Jane (author) from Maine on March 23, 2020: I lobe this recipe I thought it would be bad but nope. Absolutely delicious! So if you put a tablespoon in they will taste pretty bad. I made them with almond flour and they’re so rich and sweet. The brown sugar-based dough caramelizes while it bakes, creating a rich, buttery cookie with hints of caramel and vanilla. Add one egg ... or until golden brown along the edges. But they taste fantastic and are so soft! AH! The only problem I encountered was the stuck to the rubber sheet/pan on either batch. Thanks for being a lifesaver! Instead of using white sugar to coat the cookies, I used light brown sugar and cinnamon. I made these with instant coffee instead of vanilla. Recipe came from an Amish Cookbook published in 1977. Without it you’ll have a soft sugar cookie with some cinnamon and I’m sure it would be delicious. https://www.thefrugalsouth.com/no-butter-snickerdoodle-cookies-recipe Awesome! I’ve never used a baking stone and now I am curious! Overnight, the cookies will be soft! ?But i followed the procedures properly…. I made so many that I brought 3 dozen to work the next day. My family loves them! . These are so good! I have copied it into my personal recipe collection, I liked it so much. Pour 2 teaspoons of vanilla and 2/3 cup of vegetable oil. I added ground nutmeg and pumpkin spice and they are AMAZING!!! The ingredients add up to 3,332cal so just divide this by the amount of cookies you make! The great thing about cookies is that you can make them the way you like them. If you’ve made classic 3 ingredient peanut butter cookies, you may be used to adding more sugar… I made these with the same amount and they turned out exactly the same! I still used a pinch of cinnamon both in the dough and in the cocoa, and a dash of cardamom (not enough to flavor; just enhance). Also added 1 tsp of cream of tartar since it was in my pantry. Yes definitely! Definitely dont cook longer than 10 minutes and they are nice and soft the next day. Hi I just wanted to know if I can refrigerate these overnight and take them out when ready to bake. A 50/50 flour mix would probably work best. 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