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Snicker Doodles-to-die-for!

What you need: 

2 cups margarine (I use Earth Balance)
3 cups sugar
5 egg equivalents (I use Ener-G or use 1 mashed banana)
1/3 cup plain soy milk
5 1/2 cups unbleached white flour
4 teaspoons cream of tartar
2 teaspoons baking soda
1 teaspoon salt

What you do: 

Mix together melted/soft vegan margarine, vegan sugar, egg substitute and soymilk, followed by dry ingredients.
Chill dough 2 hours.
Roll dough into balls, roll in vegan sugar/cinnamon. Bake oven temp at 400 degrees for 8-10 minutes. Cookies will look underdone, and will harden quickly after cooling.
makes about 3 dozen cookies.
YUM!
**If you use the banana, add soymilk at the end if the recipe needs more liquid.

Preparation Time: 
2 hours
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

I love these! I add a little extra cinnamon, all spice, and ginger to the dough for pep.

I roll them into balls and then roll them in the cinnamon sugar mixture. I do not flatten, mine usually spread out to nice fluffy round shapes on their own.

These are so tasty and make SO many. I usually half the recipe when I have a sweets craving late in the evening. Another plus, I almost always have all of the ingredients on hand. YUM!

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That was a lot of flour and made a pretty big batch. I used all the flour I had left in my pantry for this. The result was not bad though.

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These cookies were amazing. I made them a few weeks ago and took some to work and some to a gathering with friends. I am the only vegan in either group and everyone LOVED them. Thanks for the recipe!!!!

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Good recipe! Taste just like my mom used to make. The dough was quite crumbly, even after being in the fridge for 3+ hours, which made rolling it more difficult. End result was worth it, though.

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DeliciouS!  Turned out really good. I left out the cream of tartar (didn't have any)...

Also... I've never made a snickerdoodle... Not only do you "roll into a ball" but you need to SMASH them into the cookie shape.  My first batch came out looking silly.  I smashed them down with a fork like a pb cookie.

I made for a party, and they do get dry after sitting out for too long, so make sure you keep them covered.

Great holiday recipe!  I put some pumpkin pie spice in with the cinnamon sugar mixture.

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these are amazing!!
theyre were alot though, i cut the recipe in half and still ended up with a few dozen.
i also had to cool the dough overnight becuase they wouldnt keep shape.
defiently going to be using this again, thankyou :)

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Oh my.  These are every bit as yummy as any non-veg version of snickerdoodles I've ever had.  For my egg replacer I used 2 T of firm silken Mori-Nu, plus an extra 1 t of baking powder.  I halved this recipe, btw, so if you use the full one you'd make that 4 T of the tofu and 2 t baking powder.  I also used vanilla almond milk instead of soy milk. Yum yum yum, Santa's gonna want these EVERY Christmas Eve! :D

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Very good!! Got lots of compliments from non-vegan college students! I used applesauce as the egg replacer. I don't think the cookies were lacking vanilla extract (I didn't have any to add), but I'm sure that would have pushed them over the edge! Our first batch I baked for about 8 minutes, so that they still looked underdone, as instructed, but they were still way too soft after cooling. I recommend baking for about 10 minutes, until the edges are a light golden brown. I also recommend chilling the dough overnight, or else it is too soft to roll into balls. Just beware, this recipe makes TONS of cookies - I'm pretty sure we ended up with more than 3 dozen large cookies. Thanks for the recipe - they are delicious!

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These are just what I've been looking for for quite some time now!  I've tried many Snickerdoodle recipes and haven't been impressed with the end result.  These came out great.  I used the banana as an egg replacer and increased the amount of soymilk.  I also left the dough, which a bit more "batter-like" than I expected, in the fridge overnight.  After a long night in the chill, I cooked them at a slightly lower temp about 180C (355F) for about 7-8 minutes.  My oven is fast and I don't know how accurate the temp. is inside it (have never checked it). 

Nice and crisp on the outside with a softer center.  I think these will go over well with the other faculty members tomorrow!

Oh yes...one more thing.  I didn't have any cream of tartar therefore I used baking powder (knowing it contains cream of tartar).  I had no adverse results.  I will try this again once I get more and see if I notice a texture difference.

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These were absolutely delicious!! The banana makes it taste like banana mostly in the dough, but when they're cooked, it just tastes like heavenly perfection. SO GOOD ;D

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