Baking Christmas cookies has always been one of my most loved traditions. Growing up, my favorite kind were the cutout sugar cookies that I decorated with sprinkles and homemade frosting. These days, I have so many recipes for Christmas treats that I could never make them all in the short month before Christmas. Last year, amongst the Andes Candies Cookies, Peanut Butter Chocolate Truffles, and Spiced Banana Rum Cookies, I tried snickerdoodles for the first time. I’m not sure what I had been doing my whole life, not making these! These Healthier Eggless Snickerdoodles instantly became my new favorite cookie!
I used less sugar than the conventional cookie and added a touch of whole wheat flour to try to keep them on the healthier side. They’re mildly sweet with a slightly crispy exterior and soft, fluffy inside. Pair them with homemade hot chocolate for the perfect winter treat.
When it comes to replacing eggs, there are a lot of options out there. My two favorites are flax eggs and aquafaba. To make one flax egg, mix one tablespoon of ground flaxseed with three tablespoons of hot water. Whisk and let stand five minutes.
Aquafaba is the water in a can of garbanzo beans. Three tablespoons equal one egg. All you have to do is save the liquid from the can and insert it into recipes. This is a great option if you regularly use chickpeas anyway.
Although those two options are very versatile, for cookies, my favorite egg replacer is cream cheese. It doesn’t add liquid like many other egg substitutes which is just what I want in cookies. Too much liquid can make them spread too thin rather than staying thick and fluffy. Instead, cream cheese adds extra richness while also acting as an egg!
What You’ll Need for Healthier Eggless Snickerdoodles
- All purpose flour
- Whole wheat pastry flour
- Baking powder
- Baking soda
- Celtic sea salt
- Salted Irish butter
- Granulated sugar
- Organic Valley cream cheese
- Cinnamon extract
- Ground cinnamon
How to Make Healthier Eggless Snickerdoodles
To make some amazing Healthier Eggless Snickerdoodles, start by preheating the oven to 350°F and lining a 9×13 baking sheet with parchment paper. In a medium bowl, whisk the flour, baking powder, baking soda, Celtic sea salt, and one teaspoon of cinnamon. Set aside.
In the bowl of stand mixer fitted with the paddle attachment, place the softened butter and sugar. Beat on medium-high speed until light and fluffy. It should take about two to three minutes. Add half of the cream cheese and beat it in on medium speed. Scrape down the sides of the bowl to make sure everything mixes evenly.
Add the remaining cream cheese and cinnamon extract and continue mixing until just combined. Then reduce the mixer speed to low and gradually add the bowl of dry ingredients. Mix until just combined.
In a small bowl, whisk the remaining sugar and cinnamon. Use a small cookie scoop (or your hands) to form the cookie dough into balls about an inch in diameter.
Roll each ball in the cinnamon sugar mixture and transfer to the prepared baking sheets. They don’t spread very much, so if you desired, press each down before baking. Otherwise they will just stay relatively round. Bake for 10-12 minutes or until the cookies are lightly golden brown. Let them rest for five to ten minutes before transferring to a cooling rack.
I hope you enjoy these Healthier Eggless Snickerdoodles! Let me know what you think in the comments below and share your photos on Instagram, tagging @roots_and_rosemary 🙂
More Christmas Recipes to Try
Healthier Eggless Snickerdoodles
- 140 g all purpose flour
- 40 g whole wheat pastry flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ⅛ tsp Celtic sea salt
- 2½ tsp cinnamon (divided)
- 3 oz salted Irish butter (softened)
- ½ cup sugar (plus 1½ Tbs extrafor rolling)
- 2 oz Organic Valley Neufchatel cheese (room temperature)
- 1 tsp cinnamon extract
- Preheat oven to 350°F and line a 9×13 baking sheet with parchment paper.
- In a medium bowl, whisk the flour, baking powder, baking soda, salt, and 1 tsp cinnamon. Set aside.
- In the bowl of stand mixer fitted with the paddle attachment, place the butter and sugar. Beat on medium-high speed until light and fluffy (about 2-3 minutes).
- Add half of the cream cheese and beat in on medium speed. Scrape down the sides of the bowl to make sure everything is mixed evenly.
- Add the remaining cream cheese and cinnamon extract and continue mixing until just combined.
- Reduce mixer speed to low and gradually add the bowl of dry ingredients. Mix until just combined.
- In a small bowl, whisk the remaining sugar and cinnamon.
- Use a small cookie scoop or your hands to form the cookie dough into balls about an inch in diameter.
- Roll each ball in the cinnamon sugar mixture and transfer to the prepared baking sheets. Leave 2 inches of space between each cookie.
- Bake for 10-12 minutes or until the cookies are lightly golden brown. Let them rest for 5-10 minutes before transferring to a cooling rack.