Guinness snickerdoodle cookies are pillowy soft, rolled in cinnamon sugar and are a healthier, but still absolutely delicious melt-in-your mouth cookie!
It has been years since I’ve made snickerdoodle cookies, but every time I think of them, I know exactly what they should taste like.
That quintessential cream of tartar taste that almost makes your mouth pucker, but then is overtaken by the sweet mixture of cinnamon and sugar.
No snickerdoodle cookie is really complete without being rolled in that cinnamon sugar goodness.
This healthy-ish version of the classic cookie is made with a lot less sugar than normal and a few other healthy swaps that will have you reaching for another.
Guinness Snickerdoodle Cookies: the healthier swaps
Classic snickerdoodle cookies typically contain anywhere from 1 – 1 1/2 cups white sugar.
For this Guinness snickerdoodle cookies recipe though, we’re using only 1/2 cup raw cane sugar {your healthier refined-sugar free alternative to white sugar}, and Truvia brown sugar baking blend.
The Truvia blend is like an enhanced version of brown sugar {made using Stevia}, requiring you to use a lot less than you would in a recipe that traditionally calls for brown sugar.
I also have a thing for using white whole wheat flour in most of my baking recipes if I’m not focusing on making something gluten free. Whole wheat is an amazing grain to keep in your diet if you’re not gluten intolerant or have Celiac disease.
Guinness Snickerdoodle Cookies: the rolling
This dough does require some time to chill so that it can it’s much easier to roll in the cinnamon sugar mixture.
Whenever my dough is chilling, I always find it the perfect time to clean up the kitchen. Which, if you’ve ever watched one of my Instagram or Facebook stories on a major baking day, you totally understand that my kitchen definitely needs some tidying up.
Now that your dough has chilled {and your kitchen is clean}, it’s time to start rolling!
I find it best for your hands to be nice and cold. Run them under cold water for a bit before rolling the dough. This has helped me to keep the Guinness snickerdoodle cookie dough from sticking to my hands too much.
Roll about two large tablespoons into a ball and then roll it in that sweet, sweet mixture, making sure each little crevice is coated.
Guinness Snickerdoodle Cookies: take a bite
I could not believe how pillowy soft these cookies turned out to be.
One bite, and I was hooked!
Even with less sugar, these Guinness snickerdoodle cookies maintained their signature flavor and had my friends asking for more.
If you’re looking for the perfect St. Patty’s day treat, these are a must make!
Looking for more sweet cookie recipes? Check these out:
Guinness Chocolate Rolo Cookies
White Chocolate Apricot Cookies
- 1 cup {2 sticks} butter softened
- ½ cup raw cane sugar
- ⅓ cup Truvia brown sugar baking blend
- 1 tsp. vanilla
- 2 eggs
- ½ cup room temperature Guinness
- 2 ½ cups white whole wheat flour
- 2 tsp. cream of tartar
- 1 tsp. baking soda
- ¼ tsp. salt
- ¼ cup + 1 Tbsp raw cane sugar
- 1 Tbsp. cinnamon
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In a large bowl, cream the butter until smooth. Add the sugars and continue beating until light and fluffy.
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Add the vanilla and eggs, one at a time, and stir to combine. Stir in the Guinness.
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In a separate medium-sized bowl, whisk together the flour, cream of tartar, baking soda and salt.
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Mix the half the dry ingredients into the wet and stir to combine. Add the remaining dry ingredients and stir to combine.
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Cover and place in the refrigerator for at least an hour to overnight.
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Preheat oven to 400°F and line a large baking sheet with parchment paper.
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In a small bowl, stir together the coating ingredients.
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Remove the dough from the fridge, and scoop out about 2 tablespoons full. Roll the dough into a ball and roll in the coating.
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Place on the prepared baking sheet and repeat with the remaining dough.
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Bake for 8-10 minutes, or until cookies are lightly browned and puffed up.
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Remove and let cool on a wire rack.
