Snickerdoodles. If you don’t know what they are already, you really should.
Essentially, snickerdoodles are cookies rolled in cinnamon sugar, made with the holy trinity of baking: butter, sugar, and flour. I was eight-years-old when I first discovered them at my grandmother’s Christmas dinner. I downed about twenty of them in one sitting. Can’t stop, won’t stop.
My Christmas would not be complete without these, so I present to you: my gluten-free/vegan alternative!
Adapted from OhSheGlows.com
Makes about 20 cookies.
- 2 cup gluten-free flour (if you use regular flour, just omit milk from ingredients)
- 2/3 cup + 2 tbsp white sugar
- 1/2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp cinnamon
- 1 tsp pure vanilla extract
- 1 flax egg (1 tbsp ground flax + 3 tbsp warm water)
- 1/2 cup Earth Balance non-dairy butter (room temperature)
- 1 – 1 1/2 cups of almond or soy milk (I used almond)
- Cinnamon sugar: 2 tbsp sugar + 2 tsp cinnamon, mixed together
1) In a small bowl, mix the flax egg. Set aside.
2) In a medium sized bowl cream the sugar, butter and vanilla together. Add in the flax egg and beat for about 60 seconds.
3) In a third bowl (so many bowls!) whisk the dry ingredients together (cream of tartar, baking soda, flour, and cinnamon). Add the dry mixture to the wet mixture and stir well. Add non-dairy milk. Use your hands to knead together the dough. Shape the dough into a ball and wrap it in plastic wrap. Place in the fridge for 1 hour until chilled.
4) Preheat the oven to 375F and take about 1.5 tbsp of dough and shape into a ball. Roll in cinnamon sugar and then press the ball with the palm of your hand. Repeat 20 times! Spread the balls out onto a baking sheet.
5) If you want your cookies chewy, bake for 10 minutes. If you want them crispy, bake for 12 minutes. Cool for about 10 minutes before eating.
Merry Christmas everyone!!!