When I think of Christmas, one of the most iconic cookies that comes to mind has to be the Snickerdoodle- the most timeless holiday cookie that just made it's way into my arsenal of crowd pleasing recipes. These Snickerdoodles are full of cinnamon sugary goodness and puff into beautifully chewy, thick cookies. I can never get enough of these and my friends constantly request I bake them for holiday parties!
Serves: 18, two inch cookies
1/2 cup allergy free butter substitute, I use Earth Balance
1/2 cup + 1/6 cup granulated sugar
1 egg replacer, I use EnerG
1 teaspoon 100% pure vanilla extract
1 1/2 cups unbleached all purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1 1/4 teaspoons ground cinnamon
Extra granulated sugar and ground cinnamon for a topping
Using a stand mixer, cream the allergy free butter substitute on medium speed until smooth. Add the granulated sugar and beat together until light in color and fluffy.
Add in the egg replacer and vanilla extract. Mix and scrape down the sides of the bowl to ensure evenness of the dough. Set aside.
In a separate bowl, whisk the flour, cream of tartar, baking soda, and cinnamon. With the stand mixer on a low speed, slowly add in the dry ingredients. The dough will become very thick so you may need to mix the rest by hand.
In a small bowl, whisk together granulated sugar and ground cinnamon for the topping as set aside.
Take 1.5-2 tablespoons of the dough and roll into a ball. Optionally, roll the dough ball into the cinnamon sugar topping and place onto a non stick/greased cookie sheet.
Bake at 375 F for 11-12 minutes. The cookies will be very soft and should puff up quite a bit. Let the snickerdoodles cool for 10 minutes on a wire rack. Store in an airtight container.