Best Vanilla Bean Snickerdoodles Recipes

Vanilla Bean Snickerdoodles image

Provided by Chrystal Cackler @journeyrock92

Categories Cookies

Number Of Ingredients 12

2 1/2 cup(s) gluten-free baking blend (or 2 cups white whole wheat flour)
1 1/2 teaspoon(s) baking soda
dash(es) salt
1/2 teaspoon(s) cinnamon
1/2 cup(s) apple butter
3/4 cup(s) vanilla sugar
1/4 cup(s) pure maple syrup
3 tablespoon(s) unsweetened vanilla almond milk
1 tablespoon(s) vanilla extract
FOR THE COATING
1/4 cup(s) vanilla sugar
2 teaspoon(s) ground cinnamon

Steps:

Preheat oven to 350. Line 2 large baking sheets with parchment paper or silpat. In a medium bowl, whisk together flour, baking soda, salt and cinnamon. Set aside. In a large bowl, beat together apple butter, vanilla sugar, maple syrup, and almond milk until well combined. Add vanilla, then add dry ingredients and mix until well combined.
In a wide, shallow bowl, combine remaining vanilla sugar and cinnamon for the coating. Lightly spray hands with nonstick spray, then roll dough into one inch balls. Roll in the sugar mixture to coat completely, then transfer to baking sheet. Repeat with remaining dough.
Bake for 10-12 minutes, until the edges are lightly browned. They may look underdone, but do not over bake. They will set more as they cool. Let stand for 5-10 minutes, then transfer to a wire rack to cool completely.

Vanilla Bean Snickerdoodles Recipe Recipe - (4.6/5) image

Provided by Foodiewife

Number Of Ingredients 12

TOPPING:
2 3/4 cup all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2-sticks) unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 vanilla bean, scraped of seeds
1 teaspoon ground cinnamon
1/3 cup granulated sugar

Steps:

In a medium bowl whisk together flour, cream of tartar, baking soda and salt. Set aside. In the bowl of an electric stand mixer fitted with a paddle attachment, beat together the butter and sugar until light and fluffy, 3 to 5 minutes. Stop mixer and scrape down the bowl. Beat in eggs on medium speed, one at a time, beating for 1 minute between additions. Stop mixer and scrape down the bowl. Beat in vanilla extract and bean. Stop mixer and scrape down the bowl. Add flour mixture and beat on low speed until just incorporated. Stop the mixer, remove the bowl, and finish incorporating ingredients with a spatula. Refrigerate dough, in the bowl, for 30 minutes. Place a rack in the upper third of the oven and preheat to 350°F. Line a baking sheet with parchment paper. Set aside. To make the topping: in a small bowl toss together cinnamon and sugar. Spoon dough into heaping tablespoonfuls and roll in the cinnamon sugar mixture. Place on prepared baking sheet and bake for 12 to 14 minutes, until slightly browned around the edges. My cookies took about 11 minutes to bake. Remove from oven and cool cookies on baking sheet for 10 minutes before removing to a wire rack to cool completely. Snickerdoodles will last, in an airtight container, at room temperature for up to 3 days. In our home, they last one day and are eaten warm from the oven. The best!