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Spectacular Snickerdoodle Cookies

Snickerdoodle Cookies With Glass of Milk and Napkin

This soft and chewy cookie is coated in cinnamon sugar and made with Olive Oil. A healthier version of the classic recipe which uses butter.  A perfect cookie if you enjoy a treat that isn’t super sweet.

About 36-48 Cookies*


Sugar Coating:

  • ¼ Cup White Sugar
  • 2 Teaspoon Cinnamon

reheat the oven to 375 degrees.

In a large mixing bowl, add the More Than Olives Arbosana Olive Oil, sugar, eggs, and vanilla.  Blend them together until smooth. 

Add the flour, baking soda, salt, and cinnamon to the wet mixture and mix until a thick dough is formed. Do not overmix. 

To make the coating, mix the sugar and cinnamon in a small bowl. Using your hands, form walnut-sized balls with the dough. Roll each ball in the sugar coating, making sure the ball is completely covered with the sugar mixture. 

Place cookies at least 2-3 inches apart on an ungreased cookie sheet. Using a small fork, flatten them just a little to create a pattern on the top of each cookie. (optional) 

Bake for 8 to 10 minutes, until slightly brown on the bottom and still soft to the touch. Important do not overcook them.  If overbaked, the cookies will be very hard once cooled.