Vegan Snickerdoodles

 

Snickerdoodles are cookies made with flour, butter and sugar, using cream of tartar and baking soda as the leavening agents. They belong to Europe though no one is sure about their origin. Some believe the cookies came from Germany, or is Dutch in origin, or perhaps got its start in New England. Sometimes they are referred to as sugar cookies. While traditional cookies are rolled in white sugar, snickerdoodles are rolled in a mixture of sugar and cinnamon. They have a distinct cracked surface and can be baked either soft or crispy depending upon the preference. I baked them somewhat in middle. (Source: Google)

Absence of cream of tartar in a snickerdoodle recipe is probably a sin from a true connoisseur's point of view. However I was looking for a recipe where I can get away without using cream of tartar, which happens to be a byproduct of wine making. I found out that baking powder can replace both cream of tartar and baking soda in the recipe. And while looking for such recipes, I came across this vegan version where I didn't have to look for egg substitutes as well. The recipe is quite an easy one yielding really tasty cookies and I was surprised to note the negative feedback the recipe has received.

Ingredients: Yield a dozen cookies
3/4 cup + 2 tbsp. all purpose flour
2 tbsp. corn starch
1/2 tsp. baking powder
1/2 stick or 1/4 cup or 2 oz. vegan margarine, softened (or butter for a non-vegan version)
6 tbsp. sugar
2 tbsp. soy or any nondairy milk (or milk for a non-vegan version)
1 tsp. vanilla extract
For cinnamon sugar:
3 tbsp. sugar (I used icing sugar.)
1 tbsp. ground cinnamon

 Method:

* Combine flour, cornstarch and baking powder in a small mixing bowl.
* Beat margarine / butter in another big bowl with electric mixer until soft. Add sugar and continue beating until fluffy. Stir in soy milk and vanilla extract and beat for another 30 seconds or until smooth. Add flour mixture, and beat 30 seconds or until smooth.
* To make cinnamon sugar, combine sugar and cinnamon in a plate.

* Preheat oven to 350°F. Coat a baking sheet with cooking spray.

* Shape dough into 1-inch balls and roll each ball in cinnamon sugar. Place balls 1½ inches apart on prepared baking sheet. 
I first baked a batch without flattening them and they remained puffy. The second batch I flattened them slightly using a fork.

 * Bake 10 to 12 minutes, or until cookies look dry on tops and are lightly browned on bottoms. Transfer to wire rack to cool. Store in airtight container.

This is my post under "European Cuisine" theme for BM#36. Check here to know what other marathoners are cooking. 

 

Comments