I won’t bore you all (or possibly offend you) with some of the Snickerdoodle jokes we were making last night. Let’s just be honest here – the name Snickerdoodle is begging for some filthy 5th grade humor.
There are multiple theories on where this “whimsical name” comes from but this little cookie that might have originated in New England or maybe Germany has been around since at least the 1800 and has remained a popular cookie to pair with coffee and tea since the day of Gibson Girls and when “Official Bathing-suit Checker” was actually a job. That pretty much makes them popular with us Shannons too. I mean who doesn’t love a nice little cookie with a big mug of their favorite warm beverage?
So let’s get to what you’re here for – A Vegan Cookie Recipe that just made your morning sweet!
1 1/2 Cups Sugar
1/2 Cup Margarine
1/2 Cup Vegan Vegetable Shortening
2 Tablespoons Applesauce
1 teaspoon EnerG Egg Replacer
2 3/4 Cups Flour
2 teaspoons Cream of Tartar (This is NOT Tartar Sauce and is vegan! You can find this in the Herb or Baking aisle in your grocery store)
1 teaspoon Baking Soda
1/4 teaspoon Salt
1/4 Cup Raw Sugar
2 teaspoons Cinnamon
Heat oven to 400.
In a large bowl, mix 1 1/2 cups Sugar, Margarine, Shortening, Applesauce and Egg Replacer with a hand held mixer until the mix is smooth. Then blend in Flour, Cream of Tartar, Baking Soda and Salt with the mixer until the Dough is completely blended. The Dough will form these little balls – but that’s OK.
Shape Dough into 1 1/4 inch balls. In a small bowl, mix the Raw Sugar and Cinnamon. Roll the Dough balls in the Cinnamon Sugar. Place on an ungreased cookie sheet about 2 inches apart.
Bake for 8-10 minutes but start checking on them around 5. Some of the smaller cookies were done after baking for 5 minutes. This will make 2 dozen chewy sweet & spicy vanilla-ish buttery cookies.