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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?

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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I made these cookies using 1/2 whole wheat flour and only half of sugar in the recipe.  We rolled the cookies in a sugar/cinnamon mix.  My girls loved the cookie dough and my nephews (junk food kids) enjoyed the cookies which pleased me.  I will make these again for sure!

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These were fantastic! Super easy and quick to prepare. I substituted the 1/2 white and 1/2 brown sugars with 1 cup of raw sugar which gave the cookie a nice crunch. I even sprinkled a bit more raw sugar on top of them before they baked. Great taste, cinnamony and not too sweet! They would go great with tea. This recipe is a keeper.

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These turned out wonderfully! Thank you for the recipe!
I used oat milk, as I was out of soy, and they were gone within hours.
I cooked one pan a little too long and they were a little dry, other than that, all were fantastic!  ;D

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Great Recipe...the whole family enjoyed these. I didn't turn up the heat at the end, but they still turned out great! ;D

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