Recipes

Recipe: Snickerdoodles

Recipe: Snickerdoodles Author: Style At Home

Recipes

Recipe: Snickerdoodles

This is a perfect example of using the exalted Sugar Cookie as a launching pad. Once you’ve fussed around with it enough, you begin to understand its dormant qualities. What if you asked your brain what would happen if you had the foresight to roll a butter-taste-based batter around in a cinnamon-sugar mixture before baking? If your brain, schooled in the ways of the Sugar Cookie, answered that you’d get a wonderfully wrinkly explosion of the Snickerdoodle variety, you and your brain are well on your way to total cookie enlightenment.
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Ingredients
  • 1-1⁄3 cups plus 1/2 cup vegan sugar
  • 3 tablespoons ground cinnamon
  • 2 cups rice flour
  • 1/4 cup ground flax meal
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • 1 teaspoon salt
  • 3/4 cup plus 2 tablespoons melted refined coconut oil or canola oil
  • 1/2 cup unsweetened applesauce
  • 2 tablespoons vanilla extract

Directions
1  Preheat the oven to 325°F. Line 2 rimmed baking sheets with parchment paper and set aside.

2  In a shallow bowl, whisk together the 1/2 cup sugar and 2 tablespoons of the cinnamon until evenly incorporated. Set aside.

3  In a medium bowl, whisk together the 1 1⁄3 cups sugar, the fl our, fl ax meal, baking soda, xanthan gum, salt, and the remaining 1 tablespoon of cinnamon. Add the coconut oil, applesauce, and vanilla and mix with a rubber spatula until a thick dough that resembles wet sand forms. Cover the bowl with plastic wrap and refrigerate for 1 hour.

4  Working in batches, drop the dough by the teaspoonful into the cinnamon-sugar mixture and roll around to coat the dough all over. Place on the prepared baking sheets, about 1 inch apart. Gently press each cookie with a fork to help them spread. Bake for 7 minutes, rotate the baking sheets, and continue baking for 7 minutes more or until the cookies are crispy around the edges. Let stand on the baking sheets for 15 minutes before serving.

Makes 36.



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Excerpted from Babycakes Covers the Classics by Erin McKenna. Copyright © 2011 by Erin McKenna. Photographs Copyright © 2012 by Tara Donne. Excerpted by permission of Clarkson Potter, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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Recipe: Snickerdoodles