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Easy Snickerdoodles

What you need: 

2 cups unbleached flour
2 tablespoons baking powder
cinnamon, to taste (I use a lot)
nutmeg, to taste (I use a lot, but less than cinnamon)
generous pinch ginger
1 teaspoon salt
1/2 cup vegetable oil
1/2 cup white sugar
1/2 cup brown sugar
1 tablespoon vanilla extract
1/4 cup vanilla or plain nondairy milk (I use soy)

What you do: 

1. Set oven to 350 degrees F. Grease a cookie sheet. Mix together the dry ingredients in a large bowl. In a separate mixing bowl, mix the oil, sugars, vanilla, and milk.
2. Add the wet ingredients to the dry, mix well. If the dough seems too dry, add a bit more milk until cookie dough-like consistency. Shape into smallish balls, place on prepared cookie sheet.
3. Smoosh balls down into patties, as thick as you like your cookies to be (as these don't really spread out when baked). Sprinkle more cinnamon on top.
4. Bake for about 10-15 minutes, or until cookies are firm but not really brown. Raise oven temp to 450 degrees F, and bake for about 2 more minutes, until cookies are a little brown and the tops are hard to the touch (don't burn your fingers!).
5. Remove cookies from oven and put on a rack to cool.

Preparation Time: 
25 minutes
Cooking Time: 
Servings: 
24
Recipe Category: 

SO HOW'D IT GO?

Anonymous

These were SO GOOD that my family made me make 2 batches in one day. The second time I had run out of vanilla so I threw in some maple syrup and that was different, and not very Snickerdoodly, but still really good! I also subbed 1/2 whole wheat flour, and 1/2 applesauce for oil.

As for the cinnamon and nutmeg controversy, I just threw in a lot until when I sniffed the batter it smelled right. The second time, I added more after everything was mixed because it didn't smell spicy enough. But I'm a very smell sensitive person, so this may not work for everyone ::)

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I haven't tried this recipe but wanted to suggest some measurements for the cinnamon and nutmeg. I don't actually mix the cinnamon in to my own recipe (I'll try to post it sometime in the near future...not enough time right now) but instead, mix 1/8 C vegan sugar (note that this is separate from the sugar that you use in the batter) with 1/2 t. cinnamon in a separate cup and then sprinkle 1/8 t. on each cookie and then bake. I don't particularly like nutmeg because it can, like one person said, taste bitter. If you know that you like nutmeg then you could certainly add it to the cinnamon/sugar recipe but only add a bit. I would say, 1/8 t. and then taste it. Personally I'd add even less than that simply because I don't particularly care for it.

If you add a ton of cinnamon and nutmeg then they will, like one person mentioned, taste more like gingersnaps.

HTH!  ;)b

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You lie.  ??? These cookies are rising like heel, lol. XD But the batter tasted AMAZING.  ;)b ;)b Mine turned out all brown cuz I mixed my own brown sugar, but they're great and PERFECT for fall time. Mom says they make the house smell yummy.  ;D  (Yes, I'm 12) XD So thanks~!

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Myhiroshima, mine came out pretty hard and dry too.

The cookies were good (especially right out of the oven when they were still a little soft and gooey) but after they cooled they are really hard. I think they taste more like ginger snaps than snickerdoodles and I didn't even use any ginger.

It would be nice to have some specifics on the cinnamon and nutmeg....I added way too much nutmeg and I only added probably 1/2 Tbsp and like 1.5 Tbsp cinnamon.

Still a good cookie in general though, haha. :)

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Great!Try these but with less salt!

I will divide the salt at least in half next time, as you could definitely taste the salt.

Just started vegan baking and these were very good cookies (threw away my Betty Crocker snickerdoodles last year, they looked like little dog turds and were kinda gross).  Very glad to find a delicious snickerdoodle recipe...and it's vegan!! I used whole wheat pastry flour, but didn't measure the spices....just taste the flour mixture.  You could always taste the dough mixture and add more, or add a spice mixture to the top if not enough.  Could not have been happier with the texture. Thanks for a fantastic recipe!

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i made these w/ whole wheat flour, 1/4 tsp salt, 1 TB b.p., freshly ground ginger, added 1 TB of molasses and subbed all the oil with apple sauce and it turned out really good :)
i hoped halving the bp would make it less cakey but it still ended up being fluffy. 
Never tasted snicker doodles before but i enjoyed the spiciness of these!

One problem: i squished the cookies onto the pan as suggested so i had to scrape off the cookies w/ a spatula. Probably caused by lack of oil...

batch one: palm sized cookies (11 minutes). <-- soft and cakey
batch two: thumb-diameter cookies (16 minutes). <-- these turned out crispier!  :)>>>

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Quote:
a LOT of cinnamon--like, so much you think you must be going crazy
    a LOT (but not as much) nutmeg

Way too vague.  Huge potential for bitter nasty cookies.. especially for inexperienced bakers. :-[

Well, I didn't measure..but I didn't put IN that much...maybe a teaspoon? I don't really know..but put in less than more..and then roll the balls in cinnamon/sugar!

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Quote:
a LOT of cinnamon--like, so much you think you must be going crazy
    a LOT (but not as much) nutmeg

Way too vague.  Huge potential for bitter nasty cookies.. especially for inexperienced bakers. :-[

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haven't cooked mine yet but the dough is super yummy! subbed applesauce for half the oil and subbed evap cane juice and turbinado for the reg sugars. thank so much!

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I made quite a few modifications, but they still turned out pretty well. I used whole wheat pastry flour, grated a bit of fresh ginger in, didn't use as much oil, and only used a little more than 1/2 cup FC for the sugar, and I had to add more soy milk. I rolled them in balls, then shook them around with some cinnamon and FC, then flattened them a bit. They are pretty good, just maybe a bit dry/crumbly...and a little off-tasting.

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