Primal Snickerdoodle Cookies
September 25, 2020
Snickerdoodle cookies definitely top the list of all-time fave classic cookies. Sweet, spicy, buttery, and soft, they're great year-round but also fit beautifully on holiday cookie plates and alongside a chai latte or pumpkin spice latte when the days get shorter and the air gets crisp in the fall.
If you have a sweet tooth, you might be easily seduced by cookies—particularly homemade, fresh-out-of-the-oven cookies. This is the perfect cookie condition, in a state of barely cooked but not yet hardened by the room temperature air that cools it to a more crisp texture.
Our Primal Snickerdoodle Cookies strive to be that fusion of soft interior with a slight crunch when the teeth bite into them. They also incorporate our seasonal Primal Kitchen Snickerdoodle Collagen Fuel for a festive way to support hair, skin, and nails.
5 keys to a tender cookie crumb:
- Use brown sugar (we used Swerve) because it has more moisture than white sugar
- Rest the cookie dough before baking. We stuck our dough in the freezer as a fast-track hack to cool things down more quickly.
- Bake cookies at a lower oven temperature. Many recipes suggest 350ºF, but we used 325ºF. Watch your cookies as they bake so you take them out at the optimal time (when they're still soft/not set in the middle)
- Remove the cookies from the warm oven just as they flatten to avoid overcooking
- Allow the cookies to cool completely and then put them in an airtight container right away.
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