February 17, 2010
I have to be honest.
I’m not totally sure where the word snickerdoodle came from or what it means. I just know that to me it means “delectable little cookie all covered in cinnamon and sugar.”
Demi-Brooke is a lovely girl who takes beautiful photographs.
When she posted photos of her vegan cookies the other day, and one of them happened to be vegan snickerdoodles, my mouth began to water.
Me and snickerdoodles have always had a thing for each other. After all, what isn’t good all rolled in cinnamon?
I remembered that I saw a great recipe for vegan snickerdoodles from The Vegan Cookie Connoisseur posted just a week ago and knew it was time to give it ago… after I kept getting asked when I would bring some more treats in from people at work, and I can’t very well let them down, now can I?
They turned out perfect!
A crispy, cinnamon-y outside with a tasty, crumbly interior.
Here is the fantastic recipe which I highly reccomend…
(From Vegan Cookie Connoissuer)
Makes about 3-4 dozen
3/4 cup margarine
1 1/3 cups sugar
1 teaspoon vanilla
1/4 cup soy milk
2 1/2 tablespoons cornstarch
3 cups flour
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon cornstarch
1 teaspoon cinnamon
1 tablespoon cinnamon
2 tablespoons sugar
Preheat oven to 325°F.
Cream together the margarine and sugar until fluffy. Add the vanilla, soy milk, and cornstarch and mix until incorporated.
Sift in the flour, baking powder, salt, cornstarch, and cinnamon. Stir. If the dough is too dry and crumbly, add a splash of soy milk. It shouldn’t be sticky though.
Mix the sugar and cinnamon in a small bowl. Form the dough into 1 1/2″ balls and roll in the cinnamon sugar mixture. Place on a lightly greased cookie sheet and flatten slightly. Bake for about 12 minutes until golden around the edges, but still soft on top, then transfer to a wire cooling rack.