Let’s take a break from #llamadrama and #whatcoloristhedress and talk about #snickerdoodles for a minute. I recently discovered that everyone and their mom does NOT know what snickerdoodles are.
I’ll pause to let you pick your jaw up off the floor.
For those people in the world who think I’m just making up a weird word, let’s just get this out of the way right now: Snickerdoodles have nothing to do with Snickers, or doodles. There are no peanuts or chocolate involved, and you can’t use them to draw.
Are we good now? Good.
I’m going to call this part one of a two-part post about snickerdoodles. Why, you ask? Because this is my favorite vegan recipe that I make especially for a coworker of mine, and I have another recipe that is non-vegan and produces a different kind of cookie. This one is being posted first just because it’s ready first – not because this recipe is more or less important. I love both of my children equally, thank you very much.
These cookies are light and puffy, and slightly chewy. The cinnamon flavor isn’t overwhelming, and goes fantastically with a nice bowl of vanilla ice cream.
Want to eat these the Leslie way? Here’s what you do:
- Make cookie dough.
- Place first batch of 12 cookies in the oven.
- Place a couple scoops of vanilla ice cream into a bowl (although, if I’m being totally honest you’d just take the container of ice cream out of the freezer and shove a spoon in it).
- When the first batch of cookies are done,
burn your hand picking up a hot cookielet them cool and then grab one, slather it with ice cream, and place another cookie on top. Inhale.
- Place second batch of 12 cookies in the oven.
- Now grab another couple cooled cookies and crumble them on top of the ice cream. Inhale yet again.
- Remove second batch of cookies from the oven. Wonder why you only have 12 cookies. And why your stomach hurts.
- 1 and 3/4 cups granulated sugar, divided
- 4 1/2 teaspoons cinnamon, divided
- 1 1/2 teaspoons Ener-G Egg Replacer
- 2 tablespoons water
- 1 cup Earth Balance Vegan Buttery Sticks, softened to room temperature
- 2 1/2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Preheat oven to 375°F degrees. Prepare two cookie sheets with parchment paper or silicone baking mats and set aside.
- In a small bowl, combine 1/4 cup sugar with 1 1/2 teaspoons cinnamon. Set aside.
- In another small bowl, combine Ener-G Egg Replacer with water according to package directions.
- In a large bowl, cream butter for about 1 minute on medium speed until smooth. Add remaining 1 1/2 cups sugar and cream on medium to high speed until pale and fluffy.
- Add egg replacer mix and vanilla to butter mixture and beat until combined. Set aside.
- In a medium bowl, whisk together flour, cream of tartar, baking soda, the remaining 3 teaspoons of cinnamon, and salt. Add the flour mixture to the butter mixture and mix on low speed until completely combined - dough will be very thick.
- Scoop out 2-3 tablespoons of dough and roll into a ball (a large cookie scoop works well). Roll in cinnamon sugar mixture and place each ball of dough on prepared pans several inches apart (they’ll spread quite a bit).
- Bake for 10 minutes. Remove from oven and lightly press on the top of each cookie to flatten them a bit. Let cool on baking sheets for 5-10 minutes until they’ve set, then move to wire racks to cool completely.