Recipe: Snickerdoodles

A Dairy & Gluten free twist on a classic Snickerdoodle cookie!

This is always a favorite for the holidays. Simple ingredients and warm cinnamon sugar cookies ready to go for any occasion! This recipe will make over a dozen full sized cookies, or two dozen minis. This recipe will leave a higher butter content in the cookies, but if you'd like them to be less flat, simply add another 1/4 cup of flour to the mix to fluff them up.

Ingredients

• Vegan Butter 1 Cup

• Granulated Sugar 1 1/4 Cup

• Brown Sugar 1/4 Cup

• Eggs (Or Egg Replacer) 2

• Vanilla 1/2 Tsp

• Baking Powder 2 Tsp

• Salt 1/2 Tsp

• Cinnamon 1 Tsp

• Cream of Tartar A Pinch

• GF Flour 2 3/4 Cups

• Cinnamon Sugar Blend

Steps

1. Preheat oven to 350 degrees and gather your materials you'll need. I did this recipe with my kitchen-aid stand mixer, but this can be done with a hand mixer as well.

2. You'll need to cream the sugars and butter together, however you wish to measure/scoop those into the bowl or mixer is good. I make my own brown sugar in my bakery so there's little drops of molasses still unincorporated.

3. Once those are creamed together it should look fairly similar to this. Then you'll add in your two eggs. I use Duck Eggs at T&C but chicken eggs will work just fine.

4. After the eggs get incorporated to the dough, you'll add in basically everything except the flour. I mixed the cinnamon, salt, baking powder, and cream of tartar in this mini bowl and dumped it all in at once. Make sure the dough doesn't get pockets of baking powder in it.

5. The you'll add in the flour and mix until incorporated. I'll usually throw the bowl into the fridge to chill for 15 minutes before I start scooping out the dough. This helps it maintain its shape when you roll it in the cinnamon and sugar mixture. Once chilled, scoop on to tray and bake away.

6. Enjoy your snickerdoodles. *Remember if your cookies are coming out a bit on the flatter side of things, it means the butter content is too high and needs a little bit more flour. This recipe has some wiggle room in it so you can decide how you prefer the texture of your cookies. Want to fluff them up a bit? Simply add a little more flour, no more than half a cup extra though.

This is a family favorite every year for the holidays, and it's a very simple recipe! While this recipe does contain egg, you should be able to switch it out with any egg replacer that works for you. With dairy and gluten free recipes the ratios are a bit different than normal recipes, so be aware of that if you plain to use normal milk or normal flour. Play with the recipe and see what works best for you!

Let me know what other recipes you'd like to see! Until next time, talk to y'all later!