Simple, sweet snickerdoodles. When it comes to desserts, I often find myself coming back to the notion that there’s nothing better than the basics – think your favorite [insert here: e.g., chocolate chip cookie, brownie, apple pie, chocolate cake].
These snickerdoodles are quick to throw together and bake, and yield wonderful results. The whole wheat pastry flour gives them a healthier boost without unfavorable density or dryness. These cookies are soft and light, with a little firmness around the edge and a lovely soft center.
Many snickerdoodle recipes traditionally include cream of tartar, and you’ll notice that is not included here as it’s own ingredient – but baking powder is the one leavening agent used, and cream of tartar is part of what makes up baking powder. (You can read more here about the differences between baking powder, baking soda and cream of tartar). You’ll also notice that neither dairy nor eggs are included in this recipe – and you’ll never miss ’em!
Stay tuned this week to learn how to make a whole other concoction that includes this snickerdoodle recipe! But for now:
Recipe: Snickerdoodles (vegan snickerdoodles!)
What You Need:
- 3/4 c whole wheat pastry flour
- 1/4 tsp cinnamon, plus 1 tbsp cinnamon separated
- 3/4 baking powder
- 1/4 c turbinado sugar, plus 2 tbsp turbinado sugar separated
- 5 tbsp Earth Balance, softened (remove from the refrigerator and let sit on the counter for 10-15 minutes to soften)
(NOTE: if you use an unsalted non-dairy “butter,” add 1/4 tsp salt to your dry ingredients. Earth Balance already includes enough salt though that you won’t need to add any extra)
- 3/4 tsp vanilla
- 2 tbsp unsweetened coconut milk (soy would probably also work)
What You Do:
- Preheat oven to 350
- Whisk flour, 1/4 tsp cinnamon and baking powder in a medium bowl
- In a small bowl, combine Earth Balance and 1/4 c sugar and use a fork to thoroughly cream them together
- Add vanilla and milk to Earth Balance and sugar mixture, and use the fork to combine
- Scoop the wet ingredients into the bowl containing dry ingredients, and use a sturdy spoon to mix together thoroughly
- Place the bowl of dough in the refrigerator for about 10 minutes to chill
- In a small bowl, whisk (using a fork or small whisk) together the remaining 2 tbsp of turbinado sugar and 1 tbsp of cinnamon
- Line a baking sheet with parchment paper
- Take the dough out of the fridge and break off pieces to form teaspoon-sized balls in your hands (you can really make whatever size cookies you want; you’ll just have to adjust the cooking time accordingly)
- Roll each ball in the cinnamon/sugar mixture and then place on the baking sheet about 2 inches apart
- Bake on the middle rack for about 10 minutes (the cookies will flatten out and be slightly cracked on top); try not to overbake, or you’ll end up with an all-over crispy cookie
- When done, slide the parchment paper onto your counter and let the cookies cool slightly until you can comfortably handle them, and then put on a plate… or directly in your mouth. As you’ll discover, they’re especially good when they’re still warm!
- You can store the snickerdoodles in an airtight container (preferably glass) for about a week