The name's Doodle. Snicker Doodle. (insert 007 music here)
This cookie has been eluding me for the longest time. Over the past 5 years, I've made several versions of my favourite snickerdoodle cookie and I could never get it to be as good as the egg and dairy version. Well folks, the wait is over. Tonight the creative juices were running high. Coupled with my unwavering determination and borderline insane obsession with anything cinnamon, my frequently fragmented thoughts came together in harmony to create the best snickerdoodle cookie I have ever tasted. I mean EVER.
You must try them. NOW.
Snickerdoodle Cookies (Dairy, Egg & Nut Free)
Yields 3 dozen cookies
1/2 cup dairy free margarine
1 cup granulated sugar
1 tsp vanilla extract
1/4 cup unsweetened applesauce
1 1/2 cup unbleached all-purpose flour
1 tsp cream of tartar
1/2 tsp baking soda
1/8 tsp salt
Cinnamon Sugar for rolling (2 Tbsp sugar + 2 tsp cinnamon)
Preheat oven to 400 degrees. Line two cookie sheets with parchment paper and set aside.
In the bowl of a stand mixer, combine margarine and sugar. Beat until light and fluffy. Add vanilla and applesauce. Beat until thoroughly combined. Add flour, cream of tartar, baking soda and salt. Mix until dough comes together and no flour is visible.
In a small bowl, prepare cinnamon sugar. Using a small cookie scooper, drop dough into cinnamon sugar two at a time and roll until well covered. Place on cookie sheet about 2 inches apart. Bake for 8 to 10 minutes or until the centre looks like it's barely done.
If you like them crunchy, leave them in the oven for an extra minute.
I prefer mine crunchy on the outside and soft and chewy on the inside.
Can't. Stop. Eating.
See what I mean...?
This cookie has been eluding me for the longest time. Over the past 5 years, I've made several versions of my favourite snickerdoodle cookie and I could never get it to be as good as the egg and dairy version. Well folks, the wait is over. Tonight the creative juices were running high. Coupled with my unwavering determination and borderline insane obsession with anything cinnamon, my frequently fragmented thoughts came together in harmony to create the best snickerdoodle cookie I have ever tasted. I mean EVER.
You must try them. NOW.
Snickerdoodle Cookies (Dairy, Egg & Nut Free)
Yields 3 dozen cookies
1/2 cup dairy free margarine
1 cup granulated sugar
1 tsp vanilla extract
1/4 cup unsweetened applesauce
1 1/2 cup unbleached all-purpose flour
1 tsp cream of tartar
1/2 tsp baking soda
1/8 tsp salt
Cinnamon Sugar for rolling (2 Tbsp sugar + 2 tsp cinnamon)
Preheat oven to 400 degrees. Line two cookie sheets with parchment paper and set aside.
In the bowl of a stand mixer, combine margarine and sugar. Beat until light and fluffy. Add vanilla and applesauce. Beat until thoroughly combined. Add flour, cream of tartar, baking soda and salt. Mix until dough comes together and no flour is visible.
In a small bowl, prepare cinnamon sugar. Using a small cookie scooper, drop dough into cinnamon sugar two at a time and roll until well covered. Place on cookie sheet about 2 inches apart. Bake for 8 to 10 minutes or until the centre looks like it's barely done.
If you like them crunchy, leave them in the oven for an extra minute.
I prefer mine crunchy on the outside and soft and chewy on the inside.
Can't. Stop. Eating.
See what I mean...?
