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The Softest Snickerdoodle Cookies You’ll Ever Try

We are absolutely head-over-heels in love with cinnamon-coated cookies. Normally dreamt up with fall in mind, our sweet-and-spicy cravings could not be silenced this month. And that’s exactly why we’re bringing you this Snickerdoodle Cookie recipe as winter begins to wind down. Think of it as a delicious way to spring forward – because there has never been a more perfect M.O. than “new season, even tastier desserts!” to describe how we feel about this delectable confection.

With a texture that’s warm, fluffy, and soft, these classic Snickerdoodle Cookies are guaranteed to hit your sweet spot after every single baking session. The combination of warm spices, maple syrup, and coconut sugar makes these cookies an irresistible afternoon snack that can be enjoyed alone or with a creamy Mocha Latte.

And of course, as is the case with our other collagen recipes, one of our Vital Proteins products makes an appearance here. Our OG Collagen Peptides, which is flavorless and odorless, is one of the standout ingredients in this cookie recipe. Did we also mention it's easily soluble in hot and cold liquids and foods? Yup, it's super versatile.

Enjoy health and beauty benefits while biting into one of the softest Snickerdoodle Cookies you've ever had.

RELATED: Your Guide To The Sweetest, Most Decadent Collagen Recipes

snickerdoodle cookies

Snickerdoodle Cookies

Yields 20-25 medium-size cookies


  • 2 eggs
  • 2 ¾ C all-purpose flour (or sub for 2 C almond flour, ¾ C coconut flour)
  • 4 scoops Vital Proteins Collagen Peptides
  • 2 t baking powder
  • 3-4 T maple syrup
  • 3 T cinnamon
  • 1 t nutmeg
  • 1 t vanilla bean powder (or vanilla extract)
  • 1 C butter
  • Salt to taste

Coating Ingredients:

  • 3 T coconut sugar
  • 2 t cinnamon


  1. Mix together the dry ingredients first and set aside.
  2. In a food processor or mixer, blend the butter, vanilla, maple syrup, and eggs.
  3. Slowly incorporate the dry ingredients to the wet ingredients.
  4. Chill in the freezer for 10-15 minutes.
  5. In a separate bowl, mix coconut sugar, and cinnamon together.
  6. Roll out the dough into balls and roll them in cinnamon sugar.
  7. Bake for 10 minutes on 350F.

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