It turned cool and fallish here this week. (not to complain. We're not on the hurricane coast!) Plus, this innocent looking (2 year old) puppy, Roomba,
So it's been kind of an eventful week with lot of visits to the pet emergency place. I needed cookies. These snickerdoodles are sweet and light, and, if you're like me and don't bake them very long, melt-in-your-mouth soft.
4 1/2 tsp Ener-g Egg Replacer (equivalent of 3 eggs)
6 Tbsp water
1 C vegan butter, room temperature
3/4 C sugar
3/4 C brown sugar (firmly packed)
2 tsp vanilla
2 C flour
1/4 C whole wheat flour
1 tsp baking soda
1 tsp salt
cinnamon and sugar
Make the dough:
In a small bowl, use a hand mixer to whip the egg replacer and water together, until it's thick and foamy.
In a large bowl, use those same mixers to cream the butter, sugars, and vanilla together. Add the egg replacer mixture and thoroughly combine. Gradually add the flours, baking soda, and salt. Mix until combined.
Chill the dough:
You have two options here. You can either chill the whole bowl of dough for an hour in the fridge, or you can chill each cookie sheet of rolled cookies for 10-15 minutes. Up to you.
Assemble the cookies:
Preheat the oven to 375 degrees F. Stir together cinnamon and sugar. I used 3 Tbs sugar and 1 Tbsp cinnamon. It's a pretty delicious ratio, but feel free to experiment, or even add in nutmeg or cloves. Use a tablespoon measure, scoop cookie dough and roll it in the sugar mix. Space about 2 inches apart on your parchment/silpat lined baking sheets. Bake 8-10 minutes. Allow to cool for a few minutes on the sheet, and then transfer to a cooling rack. Makes 40ish cookies, depending
On a normal day, I would either make half the recipe or freeze half the dough for another day. It makes a lot of cookies.
Use a nice low bowl with a fairly wide mouth for your cinnamon+sugar. It's a lot easier to roll balls of dough in than one that's high and/or narrow.