Although technically what would be referred to as a “snickerdoodle,” this recipe for Cinnamon-Sugar Cookies makes a far chewier cookie than most snickerdoodles if come across, and has much less ridiculous (and more festive!) sounding name…I am including vegan options for this recipe.
Ingredients:
Yields 2- 2 1/2 dozen cookies, depending on size
– 1 1/4 c. butter or butter substitute, room temperature
– 2 c. sugar
– 2 eggs (or 1/2 c. applesauce, plus 1 Tbsp. oil for vegan)
– 2 tsp. vanilla
– 2 3/4 c. sifted flour
– 1 tsp. baking soda
– 1/2 tsp. salt
– 3 Tbsp. white sugar, 3 Tbsp. brown sugar, 1 Tbsp. cinnamon — combined for coating
Directions:
1. Preheat oven to 350F
2. In a large bowl cream together butter (substitute) and sugar. Beat until light and fluffy
3. Add eggs one at a time (or applesauce + oil), mixing well after each addition
4. Add vanilla
5. Slowly add dry ingredients. Mix well.
6. Place remaining sugars and the cinnamon onto a small plate
7. Roll dough into 1-1 1/2” balls and then roll in cinnamon-sugar to coat
8. Flatten each dough-ball slightly and place on an ungreased baking sheet, 2” apart from each other
9. Bake for 8-10 minutes at 350F
10. Remove from oven. Allow to cool for at least 5 minutes before removing from baking sheet, then transfer to towel or rack to finish cooling
My holiday cookie tin:
theindiehomemaker 