Easy Snickerdoodles
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)
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.
SO HOW'D IT GO?
:(
i made these the other day and they turned out really dry and hard and i followed the recipe word for word.
anybody else have this problem?!
was good. a little cakey and a bit salty. 2 tbs of baking powder that seems like a lot. is that right?
i ended up adding a pinch of brown sugar to the top of each on to make it seem better; mask the something that seemed off.
thanks for the recipe. it was fun to try.
Very good! I made them with out the salt. Toward the end of baking, I added a sugar and cinnamon mix on top of the cookies. Mine turned out a little crisp. I made about a 2 inch cookies and flattened them on the pan instead of leaving them in balls. Super good with a glass of vanilla soy milk ^_^
This is a really great recipe. My only issue with it is that they're not like the traditional snickerdoodles. Usually you wouldn't add any of the dark spices (or brown sugar) in the batter, only on the tops. Also, since the recipe does not call for any egg replacement, they are kind of dense. So although these aren't your typical snickerdoodle, they are so delicious it's hard to care.
these were yummy! the dough worried me cause at first it was too dry then it was so thick it all stuck to mixer...but it all worked out in the end :) i havent had snickerdoodles in a long time, but i remember them being more white. maybe it was the brown sugar? either way i don't really care cause they tasted good!
Yum! it had been soooo long since I'd had snickerdoodles, and this recipe called my name as soon as I saw it. my mom used to make snickerdoodles all the time, except with eggs and probably tons of butter....these were much healthier, and tasted just as delicious! I didn't even bother to dip the top in sugar like she used to do; they're sweet enough as is, and just perfect with a little sprinkle of cinnamon on top. I subbed about half of the oil with applesauce, and half the liquid with coffee--it works very well in this recipe!
This was a really good recipe. For some reason I thought the recipe made 3 dozen so I halved it and it still came out great. I also ended up with 18 cookies. I think next time I may use less sugar since they were too sweet for me. Otherwise, a great cookie recipe addition to my collection!!!
Awesome recipe! We actually managed to have too much spices in them. They were SPICY but incredibly good. My husband is currently making another batch with slightly less nutmeg and ginger. I think they're his new favorite cookie. I know I'm addicted.
while i've never had a snickerdoodle, i can't compare it to anything, but these were soo yummy. i used 1/2 cup all-purpose flour, 1/2 cup whole wheat pastry flour, and 1 cup whole wheat flour. i replaced the oil with applesauce and sprinkled a little sugar ontop before baking, and i didn't turn the oven up at the end, i just baked it at 350 for 10 minutes. they're nice and crispy on the outside and moist on the inside :D
they remind me of really good cinnamon graham crackers, which is good because i've been craving those lately. thanks!!
I think I went a little too crazy on the cinnamon. My cookies are brown, not white with brown specks like normal snickerdoodles. They've got a strong aftertaste, too. I like them, but they're not what I was hoping for, but it's by fault of my own. Maybe the recipe needs to be revised with the amounts of all spices so no one else makes my mistake!
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