JANUARY COOKIE OF THE MONTH: SNICKERDOODLES

Hello 2021 and a Happy New Year to all!

What better way to kick off a new year than by making a classic cookie like the Snickerdoodle. This cookie is so light it makes it the best cookie to enjoy with a coffee, tea or a tall glass of milk.  I created this version using coconut sugar and I love how it gives it a caramel flavour.  Who doesn’t love caramel?

Creating this recipe brought back wonderful memories for me.  I stumbled upon this cookie about 30 years ago while I was making a ton of goodies for my sister-in-law’s bridal shower.  We had just adopted a seal point Himalayan cat and were searching for the perfect name.  I just couldn’t resist, so our very first cat was Snickerdoodle.  He brought so much joy to our home and I miss him a lot.  He was a beauty and this cookie is too!

Let’s make this cookie!

Preheat oven to 375F

Prepare flaxseed egg:  Mix flaxseed and water and let sit for 15 minutes to gel.

1.  In a large bowl, beat sugar, butter, egg and vanilla until smooth.  Set aside.

2.  Whisk all dry ingredients

3.  Add to wet mixture and stir until combined.  Place dough in refrigerator for 15 minutes.

4.  For each cookie roll 1 tablespoon of dough into ball.

Prepare sugar mixture:  In a small bowl mix coconut sugar and cinnamon.  Roll all balls in sugar mixture to coat.

To make coconut sugar fine:  Place coconut sugar through coffee grinder or blend in mini food processor.

Place 2 inches apart on lined cookie sheet.  Press down on each ball slightly to form round cookie.  Bake for 8 – 10 minutes.

Let cool before placing on cookie rack.

Print
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JANUARY COOKIE OF THE MONTH: SNICKERDOODLES

  • Author: Carla's No Place Like Home
  • Prep Time: 35 minutes
  • Cook Time: 8 - 10 minutes
  • Total Time: 43 - 45 minutes
  • Yield: 24 cookies 1x
  • Category: dessert/snack
  • Method: bake
  • Cuisine: Canadian/American
  • Diet: Vegan

Description

What better way to kick off a new year than by making a classic cookie like the Snickerdoodle. This cookie is so light it makes it the best cookie to enjoy with a coffee, tea or a tall glass of milk.  I created this version using coconut sugar and I love how it gives it a caramel flavour.  Who doesn’t love caramel?


Ingredients

Scale

Sugar mixture:

  • 1 tablespoon coconut sugar
  • 1 teaspoon cinnamon

Instructions

  1. Preheat oven to 375F
  2. Prepare flaxseed egg:  Mix flaxseed and water and let sit for 15 minutes to gel.
  3. In a large bowl, beat sugar, butter, egg and vanilla until smooth.  Set aside.
  4. Whisk all dry ingredients; add to wet mixture and stir until combined.
  5. Place dough in refrigerator for 15 minutes.
  6. Prepare sugar mixture:  In a small bowl mix coconut sugar and cinnamon.
  7. For each cookie roll 1 tablespoon of dough into ball.
  8. Roll all balls in sugar mixture to coat.
  9. Place 2 inches apart on lined cookie sheet.
  10. Press down on each ball slightly to form round cookie.
  11. Bake for 8 – 10 minutes.
  12. Let cool before placing on cookie rack.

Notes

*To make coconut sugar fine:  put coconut sugar through coffee grinder or blend in mini food processor

Keywords: vegan/gluten-free snickerdoodle cookie, vegan cookie, gluten-free cookie, vegan dessert, gluten-free dessert

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