Anyone who is on social media knows about everyone's obsession with Crumbl Cookies and tasting their weekly cookie flavors. There are also many people re-creating these cookies at home using their own recipes. One of my friends recommended that I make an allergy friendly version of their Snickerdoodle cookies so here it is!
This recipe is super easy and absolutely delicious! I adapted this recipe from https://lifestyleofafoodie.com/crumbl-snickerdoodle-cupcake-cookies/ to be dairy, and egg free. I also chose not to make the frosting since I am not a fan of frosted cookies (milk is my favorite). The frosting recipe is listed in the link above, but I didn't choose to adapt it for this allergy friendly version.
Cookie Ingredients:
1/2 cup or 8 tbsp shortening
1/2 cup granulated sugar
2 tbsp brown sugar
1 & 1/2 T water
1 tsp vanilla extract
1 & 1/2 cup all purpose flour
1/4 tsp cream of tartar
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
Cinnamon Sugar Mixture:
3 tbsp granulated sugar
1/2 tsp cinnamon
Make the Cookie Dough:
Preheat the oven to 350F then line a baking sheet with parchment paper and set aside.
Cream the shortening, granulated sugar, and brown sugar together until light and creamy. Add in the water, vanilla extract, and mix until smooth.
Gently mix in the flour, cream of tartar, baking powder, baking soda, cinnamon, & salt until the flour mixture disappears.
Scoop out equally sized cookie dough balls and roll them in the cinnamon-sugar mixture, then place on the baking sheet. (Read make the cinnamon-sugar mixture below to see how to make it)
Bake the cookies in the preheated oven for 10-12 minutes then let the cookies sit on the baking sheet until fully cool.
Make the Cinnamon Sugar Mixture:
Mix the 3 tablespoons of granulated sugar with the 1/2 teaspoon of cinnamon in a shallow bowl.
Roll the cookie dough balls in this cinnamon sugar before baking.
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