Wednesday, December 8, 2010

Sonia's Snickerdoodles

Okay ladies!
Since posting my snickerdoodles on my Facebook page back in November I have received emails everyday since that day asking for the recipe.
So I'm going to measure things out and post it for you below.
You know I cook and bake by eye, feel and intuition and rarely by measuring cup. In fact I went out and bought a set of measuring cups just for you!
So here we go!

In a large mixing bowl cream 1 cup of Earth Balance or other vegan butter with 1 cup of sugar or other sweetener until creamy. Then add in 2 Tablespoons of almond milk, 2 teaspoons of vanilla extract.
In a separate bowl sift 1 2/3 cups unbleached flour, 1/4 cup of cornstarch, 1 teaspoon cream of tartar, 1/2 teaspoon baking soda, 1/4 teaspoon salt.
Mix your dry mixture into the large bowl.
When you've created a soft dough chill it for an hour  or overnight in the fridge.
Preheat oven to 350
Line your baking sheets with parchment paper and then start rolling the dough into little balls.
Then sprinkle each cookie with the cinnamon coating (recipe to follow) and bake for 10 minutes.

Cinnamon Coating:
1/3 cup sugar
2 teaspoon cinnamon
1/2 teaspoon nutmeg
Easy, Vegan and Delicious!

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