Recipe

Healthy Snickerdoodle Cookies

Soft, cinnamon-sugar snickerdoodles with a bright pop of orange and lemon. Lower in added sugar than many classic recipes, easy to make, and still dangerously snackable.

By Matt Campbell

•

4.8

A plate of soft snickerdoodle cookies dusted with cinnamon sugar, with fresh orange and lemon halves on a wooden counter in natural light

Jump to Recipe

If a classic snickerdoodle is a cozy sweater, this version is that same sweater after you stepped outside into crisp sunshine. Still warm, still cinnamon-sugary, but with a little citrus lift that makes you go back for “just one more.”

These are healthier snickerdoodles in the way real life needs healthy desserts to be. We use a bit less sugar than many traditional versions, add some whole grain goodness, and keep the ingredient list totally normal. No mystery powders. No “tastes healthy” energy. Just soft centers, lightly crisp edges, and a bright, citrusy finish that plays ridiculously well with cinnamon.

Why It Works

Bright flavor without extra fuss: Orange and lemon zest make the cinnamon taste even warmer and more interesting.
Soft centers, crisp edges: The dough is slightly chilled, then baked just until the tops crackle.
Lower added sugar, still satisfying: Coconut sugar and maple syrup sweeten the dough, plus a lighter cinnamon sugar coating for that classic snickerdoodle vibe.
Accessible ingredients: Pantry basics, one bowl for dry, one bowl for wet, and you are in cookie business.

Pairs Well With

Storage Tips

Room temperature: Store in an airtight container for up to 4 days. Add a small piece of bread or a tortilla in the container to keep them extra soft.

Fridge: Not required, but you can refrigerate up to 7 days. Let cookies sit out 10 minutes before eating for the best texture.

Freezer (best for meal prep energy): Freeze baked cookies up to 2 months. Thaw at room temp, or warm for 10 to 15 seconds in the microwave.

Freeze the dough: Roll into balls (skip coating), freeze on a sheet pan, then transfer to a bag. When ready, roll in cinnamon sugar and bake from frozen, adding 1 to 2 minutes to bake time.

Common Questions

Are these actually healthy?

They are a lighter snickerdoodle, not a kale salad in disguise. Compared to many classic recipes, these use less added sugar and include some whole grains (whole wheat pastry flour) for a bit more fiber than all all-purpose versions. Flavor does a lot of the heavy lifting here too: orange and lemon zest bring big brightness without extra sweetness.

If you like numbers, the added sugars here come mainly from 1/3 cup coconut sugar + 2 tablespoons maple syrup, plus the lighter cinnamon-sugar coating.

Can I make them gluten-free?

Yes. Swap the whole wheat pastry flour for a 1:1 gluten-free baking blend (one that includes xanthan gum). Keep the almond flour as-is. The dough may be slightly stickier, so chilling is extra helpful.

Can I make them dairy-free?

Yep. Use melted coconut oil or a dairy-free butter alternative. If using coconut oil, chill the dough a little longer so the cookies do not spread too fast.

Why cream of tartar?

It is the signature snickerdoodle tang and helps create that classic crinkly top.

In a pinch: replace both the cream of tartar and baking soda with 2 teaspoons baking powder. The flavor will be a little less classic, but still very good.

How do I keep them from spreading too much?

Three quick fixes: chill the dough, make sure your butter is cooled after melting, and use a parchment-lined sheet pan. If your kitchen is warm, pop the shaped dough balls in the fridge for 10 minutes right before baking.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Mixing bowls
Microplane or fine grater for zest
Whisk and rubber spatula
Measuring cups and spoons
Baking sheet
Parchment paper or silicone baking mat
Cookie scoop (optional but helpful)
Wire rack for cooling

I love a classic snickerdoodle, but sometimes I want that cozy cinnamon thing with a little more personality. The first time I zested an orange into the dough, it was one of those “wait, why is this so good?” moments. Cinnamon plus citrus is a cheat code. It makes the cookie taste brighter, like the flavors woke up and decided to be interesting today. These are the ones I bake when I want a treat that feels familiar but not sleepy, and I will absolutely eat one standing at the counter while the rest cool. For quality control.