My sweet tooth was asking for something tonight, and I started flipping through the Vegetarian Time’s new cookbook Everything Vegan. I found this recipe for snickerdoodles that looked really yummy. Believe it or not, I’ve never had a snickerdoodle! I modified the recipe only slightly, substituting almond milk + vanilla extract for vanilla soy milk that the recipe called for. I also reduced the amount of cinnamon and sugar that you roll the cookies in because it sounded like way too much (turns out it was) and I hate to waste spices. A touch of nutmeg also makes these cookies really exceptional.
The recipe says it makes 45 cookies, but it really makes around 2 dozen.
1 3/4 cups all-purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
1/2 cup margarine, softened (I used Earth Balance)
3/4 cup sugar
1/4 cup almond milk
1 1/4 teaspoons vanilla extract
1/4 cup sugar + 1 1/2 tablespoons cinnamon + 1/4 teaspoon nutmeg for rolling the cookies in
Preheat the oven to 350 degrees.
Whisk flour, cornstarch, and baking powder together in a medium-sized bowl and set aside. Beat margarine with an electric mixer until creamy. Add sugar and beat until fluffy. Add milk and vanilla and beat for another 30 seconds.
Mix the wet and dry ingredients together (the recipe in the book actually neglects to mention this step!). It will take a minute to get it all mixed up well, but I found that it helps to use a rubber spatula and “mush” the ingredients together.
Combine cinnamon, sugar, and nutmeg together on a plate or in a shallow bowl. Roll the dough into 1″ balls and then coat with the cinnamon-sugar mixture. Place on a lightly greased cookie sheet and slightly flatten the cookies with the bottom of a glass. Bake for 12-15 minutes until you can see cracks on top.