Day 3: Snickerdoodles
The 12 Days of Vegan Christmas Cookies
I love these Snickerdoodles. Clearly I have an obsession with multiple types of Christmas cookies. Warm from the oven, still soft, and cinnamon wafting through the air… mmmm… heaven! While Santa would probably like any of the cookies on your platter, I feel like the elves would appreciate these Snickerdoodles over all other cookies. Call it an intuitive hunch. But regardless of whether or not you’ll be hosting elves, I still think you should make these.
If you want crispier cookies flatten them a little more and bake them a little longer. Personally I like them on the softer side. Cream of tartar lends Snickerdoodles some of their iconic flavor. I have fond memories of these, specifically of waking up in the middle of the night and sneaking a few from the cookie jar… Not from childhood, from when I made them last year 🙂
- 1 tablespoon ground flax seeds
- ¼ cup + 1 tablespoon unsweetened almond milk, or other non-dairy milk
- ⅔ cup + 2 tablespoons granulated sugar
- ¼ cup canola oil, or coconut oil melted
- ¼ cup vegan butter, such as Earth Balance, at room temperature
- 1 teaspoon vanilla extract
- 2 cups + 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- ½ teaspoon cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
- Preheat oven to 375°F and line two large baking sheets with parchment paper.
- Using a small bowl mix together the almond milk and flax seeds, and set aside to thicken.
- In the bowl of an electric mixer, cream together the coconut oil, vegan butter, and sugar.
- Add the vanilla and flax mixture and mix to incorporate, scraping down the sides of the bowl as required.
- In a medium bowl, whisk together the flour, cornstarch, cream of tartar, baking soda, cinnamon, and salt.
- With the mixer on low speed, gradually add the flour mixture, scraping down the sides. Mix until completely incorporated.
- Place the dough to chill in the fridge for 1 hour.
- In a shallow dish, mix together the remaining sugar and cinnamon.
- Using a small cookie scoop or two teaspoons; scoop mounds of cookie dough and roll into a ball in the palm of your hands.
- Roll the ball of dough in the cinnamon sugar mixture and transfer to the prepared baking sheets.
- Using a fork, make a cross-hatch pattern or flatten with the bottom of a glass. If they begin to stick, dip the bottom of the glass in the mixture of cinnamon sugar between pressings.
- Bake until puffed and lightly golden around the edges, about 8 minutes.
- Transfer to a cooling rack to cool completely before storing in an airtight container.