Snickerdoodles
December 2nd, 2008
Stumble it!
I love snickerdoodles. Plain sugar cookies just don’t do it for me, but roll them in a little cinnamon-sugar and I’m sold. (Roll nearly anything in cinnamon sugar and I’m sold.)
This is a cookie that preforms beautifully when veganized. If you have a family recipe you use, I can almost guarantee you that all you need to do is sub Earth Balance Margarine for butter and Ener-g G Egg Replacer for eggs and you’ll be set. Here is a recipe I made after checking out several different snickerdoodle recipes. It’s fast, easy, and pretty near failproof. In fact, stick some ribbon on them and you have an instant holiday gift!
One thing you should know, that I just found out today. The temperature of the cookie dough as it goes in the oven determines the shape and overall look of the cookies. If you want cookies that are pillowy and show a lot of cracks and texture, the dough needs to be pretty cold as it goes into the oven. If you like thinner, more even-looking cookies, let the dough warm up a little before baking.
If the dough is cold, the cookies don’t have much time to warm up and flatten out before the outside of the cookie bakes and prevents further expansion. If it’s already a little warm, the cookies will expand and spread (and flatten) in the first few minutes of cooking. The pictures above are cookies baked when the dough was cold. The photo to the left was made with warmer-dough.
These cookies are a snap if you make them in a stand-mixer, but only take slightly more elbow grease if you’re doing them by hand. And they ship beautifully.
Snickerdoodles
Makes about 18 Cookies
1 Cup Sugar
1/2 Cup Earth Balance
1 tsp Vanilla Extract
1 Prepared Ener-g Egg-Replacer Egg
1 1/2 Cups Flour
1/4 tsp Cream of Tartar
1/4 tsp Baking Soda
Cinnamon Sugar, for rolling
Cream sugar, Earth Balance, and vanilla extract together. Prepare the Ener-G Egg by following the package instructions (1 1/2 tsp powder whisked with 2 Tbs hot water until foamy), and add it to the Earth Balance and sugar mixture. Whip (or whisk) it all up until it’s light a fluffy, like so:
Whisk the dry ingredients together. Add 2/3 of the dry ingredients to the whipped mixture and whip until combined. Add in the remaining flour and mix by hand. Cover the dough with plastic wrap and refrigerate for 1 hour.
Preheat oven to 375º F.
When the dough is chilled, line a cookie sheet with parchment paper. Using a #40 ice cream scoop, make balls of dough (each ball will be made with 2 Tbs of dough, if you don’t have a #40 scoop). Roll each ball in cinnamon sugar.
Now time to squish them! Using a fork (or whatever you want), squish the dough out into cookie shapes.
Bake at 375º F for 10 minutes for chewy cookies, 12 minutes for crunchy. Remove from oven and let sit for 30 seconds. They’ll be very soft when they come out of the oven, but that’s just fine! Gently remove cookies from the baking sheet and let cool for a few minutes on a wire rack before serving.
These are especially good with soy nog. Just saying.
Entry Filed under: baked goods, dessert, parties, recipe
99 Comments
1. Meg | December 2nd, 2008 at 11:41 pm
Gorgeous!
2. veggiebelly | December 2nd, 2008 at 11:55 pm
I had no idea warm and cold cookie doughs behave differently! I think I like the cracked, textured ones better :)
3. stidmama | December 3rd, 2008 at 12:05 am
I love snickerdoodles, too! Thanks for the recipe!
4. nana | December 3rd, 2008 at 12:11 am
nice! what does the cream of tartar do?
5. Mandee | December 3rd, 2008 at 12:36 am
They look delish! And I agree thast they will make the perfect holiday gift!
6. Lauren | December 3rd, 2008 at 12:37 am
Oh man how I LOVE snickerdoodles. You’re making my mouth water.
7. Amey | December 3rd, 2008 at 12:51 am
yummo!
Those pictures are beautiful. I like the cold dough crackly ones. mmmm…. i haven’t had a snickerdoodle in SO long.
8. Emma | December 3rd, 2008 at 4:08 am
at last, someone has finally explained why sometimes cookies spread like crazy and other times they crack. you’re my heroine :D xx
9. Becks~not a rabbit | December 3rd, 2008 at 6:05 am
These look yummy! I will definitely give them a go. I have heard of Snickerdoodles (I was oblivious to them here in the U.K until I started to read American vegan blogs) but I always assumed they were peanutty for some reason. I am off to look them up on wikipedia now to see where they got their name from >:o)
10. Shelby | December 3rd, 2008 at 7:24 am
Snickerdoodles are my favorite cookie…ever! I’m with you when you say roll anything in cinnamon and you’ll eat it. I put it on nearly everything!
11. VeggieGirl | December 3rd, 2008 at 7:54 am
A classic cookie favorite!
12. amiloquemegustaescocinar | December 3rd, 2008 at 8:22 am
They look delicious!! Sorry I am not a vegan but in any case I love your recipes and photos and I really would like to try these fantastic cookies…
What I wanted to ask you is can I use the same quantity of butter instead of Earth Balance? and Ther Ener-g Replacer egg is equivalent to 1 egg?
Thank you very much and keep on this great job! :)
13. doggybloggy | December 3rd, 2008 at 9:17 am
who wouldnt want to eat something called a snickerdoodle and when they look this good who wouldnt want to eat them all?
14. Rachel | December 3rd, 2008 at 9:30 am
“The temperature of the cookie dough as it goes in the oven determines the shape and overall look of the cookies. If you want cookies that are pillowy and show a lot of cracks and texture, the dough needs to be pretty cold as it goes into the oven. If you like thinner, more even-looking cookies, let the dough warm up a little before baking.”
This snippet of information just made my life a better place. :)
The photos are totally beautiful too!
15. Gina | December 3rd, 2008 at 10:29 am
Oh my goodness do those look delicious! Such a pretty picture, I was drooling immediately!
16. Veggie Wedgie | December 3rd, 2008 at 12:17 pm
Great tips about the cookie dough!Your cookies look beautiful!
17. Heather D. | December 3rd, 2008 at 12:36 pm
I love snickerdoodles, but the past few years I’ve rolled them in five spice powder + sugar and it is amazing!
18. Tracie | December 3rd, 2008 at 1:06 pm
I’ve totally been craving snickerdoodles lately, so I’m thrilled that you posted this.
19. Monica | December 3rd, 2008 at 2:14 pm
You can also add a bit more flour to your recipe and they will stay more puffy and not spread so much. I stick my cookies (on the sheet) in the freezer a few minutes before I pop them in the oven.
The cream of tartar lends to the texture of the cookie, but most importantly it gives that tangy flavor that differentiates a snickerdoodle from a mere sugar cookie, not just the cinnamon sugar.
I also personally hate the carmelized/burnt sugar on the bottom, so I only roll the tops in cinnamon/sugar.
20. Cynthia M. Schuman | December 3rd, 2008 at 2:47 pm
Do you use the Earth Balance in a tub or stick? I’m used to using sticks, but I can never find trans-fat-free margarine in a stick.
I use the tubs – you can remove the whole block from the tub easily and cut it into quarters (1/2 cup per quarter) for measuring while baking.
21. Bianca- Vegan Crunk | December 3rd, 2008 at 3:20 pm
Oh tis the season to eat snickerdoodles! I love the tip about the dough temperature. I’ll have to make sure my cookies are nice and cold next time because I like the cracks.
22. jd | December 3rd, 2008 at 7:26 pm
Those cookies look sooo good!
And that little brown ribbon tying them all together adds the perfect touch :)
23. The Vegan Snorkeler | December 3rd, 2008 at 8:00 pm
Great tip about the warm/cold dough thing. I can’t wait to try this recipe. They look fantastic!
24. Tofufreak | December 3rd, 2008 at 9:33 pm
ooh! yum!! :)
25. Kate | December 3rd, 2008 at 10:14 pm
ok now i have to make snickerdoodles! we just always rolled them and left them rolled on the cookie sheet while baking and they are quite yummy! if they are really poofy when they come out you flatten them with a spatula before trasfering to a rack!
*drooooling*
26. Nicole | December 3rd, 2008 at 11:22 pm
I made snickerdoodles last night and I’ve been eating them all day! Yours look great!
27. Nicole | December 3rd, 2008 at 11:23 pm
Oh, I forgot to mention that I rolled half of them in a pumpkin pie spice/sugar mixture and half in the regular cinnamon sugar. I still can’t decide which I like better!
28. caroline | December 3rd, 2008 at 11:25 pm
Wow, one of my faves! Its nearing midnight and Im considering whippin out the kitchenaid…
29. Christina | December 4th, 2008 at 12:28 am
Hey I just have to tell you your blog is awesome! I read about it in VegNews and now Im a lifelong fan. Your recipes sound incredible and the pics are fantastic. I already made one of your recipes, the Spicy Lemon Pepper Pasta with Broccoli. It was delicious. I ate for dinner last night and lunch today…and now I wish I had more. Im planning on trying many more of your recipes. Im more vegetarian than vegan, but I do eat vegan food quite often. Im going shopping this weekend to stock up on goodies to get cooking. Thanks for taking the time to show that veg food can be easy, fun and YUMMY!
30. Ani | December 4th, 2008 at 1:42 am
The cookie dough temperature thing just made my life a billion times better. And possibly fatter.
Thank you.
31. Liz | December 4th, 2008 at 8:37 am
When you use Earth Balance for recipes like this, do you let it soften first? If so, for about how long?
32. Diane | December 4th, 2008 at 8:40 am
They look so yummy. I’m very fond of this sort of simple recipe. And pressing on with a fork for the pattern is simple but effective as they look amazing.
33. chandani | December 4th, 2008 at 1:41 pm
beautiful!!
34. kary | December 4th, 2008 at 3:50 pm
beautiful cookies
yummy!!
35. kêrstin rodgers | December 4th, 2008 at 5:18 pm
Have no idea what a snickerdoodle is…something American I gather…
36. Jinxi | December 4th, 2008 at 6:55 pm
Oh my gosh, you rule!!
The photos are so gorgeous & yummy!!
Thank you for posting this. I can’t wait to make them!
Winx, Jinxi
37. Laurel from Simple Spoonful | December 4th, 2008 at 11:23 pm
First, “snickerdoodle” is the best cookie name ever.
Second,
wow on the pictures. Really nice!
38. erika | December 5th, 2008 at 2:30 am
oh my goodness, thank you SO MUCH! my boyfriend LOVES snickerdoodles and will be so pleased i can make them now!!
39. Anya from PassiFlora magazine | December 5th, 2008 at 9:43 am
Yet another great recipe. Thank you!
I have a question regrading Earth Balance and baking. I was using it last year for my Christmas cooking/baking and I have noticed that it gives a slight aftertaste to all the bake goods. I made a batch of brownies and this aftertaste was pretty strong (maybe because EB was mixed with chocolate?). Since then I’ve been trying to avoid it in baking and I use coconut oil whenever possible. Have you noticed anything similar? Does it depend on the way you use it/warm it up?
40. Tracy Warner | December 5th, 2008 at 10:13 am
SOO… I’ve been looking for a snickerdoodle recipe for a while. I found a lot on the internet [[vegan ones]] but I prefer to find ones from credited people or with comments… just so I know it works. And since you pretty much gave me the most amazing donut recipe in the world– i trust these are amazing..
stoked to make them!
41. Halie | December 5th, 2008 at 4:08 pm
I love this recipe! And I haven’t even tried it yet! I must make them soon!
I love the fact that such classic and ubiquitous cookie can be veganized!
Thank you for the tip about dough temperature, that is definitely one thing that I’ve had to learn the hard way a few times (sticky too warm dough is hard to work with!). But with this recipe it’d be good either way!
Thank you for sharing the recipe! Much, much vegan appreciation!
42. Melissa | December 5th, 2008 at 5:37 pm
These look great! I just made the dough and it’s cooling in the frig right now…
I have a question about salt. I usually put a little bit of salt in my cookies and noticed that your recipe has none. Do you prefer a bit of salt in your cookies/baked goods, or do you think it doesn’t make much of a difference?
43. Joy the Baker | December 5th, 2008 at 5:55 pm
Those look perfectly delicious!
44. Shannalee | December 6th, 2008 at 12:40 am
What a great tip about the temperature of the dough and something I’ll definitely be keeping in mind! Thanks!
45. vanessa | December 6th, 2008 at 11:32 am
Dude. Another sweet success. These’s were easy peasy and even though I forgot the cream of tartar and the baking soda until after I’d made the dough they still worked a treat.
FOR ANYONE MAKING THESE IN THE UK….
I subbed Vitalite (which is now officially vegan!) for Earth Balance. I grew up in America where cinnamon sugar is commonplace but not so here! 1/4 cup of sugar to 4 tsp cinnamon (thanks Wikipedia!). Also, instead of the Ener-g stuff (which I’ve never seen here) I used the Holland and Barratt egg replacer mixed in with the flour. My first batch didn’t cook properly and ‘melted’ rather than cooked so I turned up the heat a bit and left them in for longer. Presto chango – perfect cookies.
Thanks, Lauren!
46. Jessica | December 6th, 2008 at 4:07 pm
I think it would be great if you came up with/perfected a recipe for vegan cinnamon rolls (yeast-risen). I’ve seen a lot of recipes out there but don’t know what to try!
47. Vegetable Waffle | December 6th, 2008 at 6:11 pm
Can I sub 1/2 tsp baking powder for the cream of tartar and baking soda?
48. Classic Snickerdoodles Re&hellip | December 7th, 2008 at 2:18 pm
[...] Snickerdoodles (vegan) from Vegan Yum Yum [...]
49. Tracie | December 7th, 2008 at 6:31 pm
I made these this afternoon and omg, they’re so good! Thanks for the recipe!
50. Sammy | December 7th, 2008 at 9:13 pm
Beautiful!
51. Kara | December 8th, 2008 at 11:39 am
Hi, I am curious, what brand of flour and sugar do you use for baking?
52. Cynthia M. Schuman | December 8th, 2008 at 1:52 pm
I tried them yesterday, following your logic about colder dough having less time to flatten out in the oven, but did not have the expected result of a cookie with a softer crumb and more crackles. I refrigerated the dough overnight, then baked one batch after letting the dough ‘thaw’ for 30 minutes. Then I baked a second batch that, after rolling into balls, I put in the freezer for 15 minutes. Both batches came out flat and chewy, rather than taller and cakier. Any thoughts on what caused this?
53. Zephyr | December 8th, 2008 at 6:35 pm
You know, I had the same issue as Cynthia. I just refrigerated it for an hour, but when I scooped it out and flattened it with a fork, it cracked a LOT more than in your photo, and when it cooked they flattened out and the edges got crispy. I’ll try cooking them for less time in the future, and maybe making the balls, smushing them, THEN cooling and baking them.
To Jessica:
I have a great cinnamon bun roll from a neighbor when I was growing up that’s super-easy to veganize. I’ve had incredible results with it.
Dough Ingredients
6 3/4 (+1/8) cup of flour
1/3 cup oil (canola, light vegetable)
1/2 cup sugar
2 teaspoons of salt
2 eggs*
2 cups hot water
2 tablespoons yeast
1/4 lb (1 cube) melted butter (earth balance)
Topping
1 1/2 cups sugar
6 tablespoons cinnamon
Icing
1 cup powdered sugar
dash of vanilla
enough milk (rice, almond, soy) to make thin
Instructions
-Mix oil, sugar, salt, and eggs*
* – I like to boil flaxseeds to make ‘eggs.’ I estimate 1 egg equals 1/3 cup of liquid. Boil your liquid (for two eggs, 2/3 cups water) with flaxseeds (about 1 teaspoon per egg, so 2 teaspoons). Boil for about 5 minutes, then strain out the flax seeds. You’re left with a liquid that has the consistency (when cold, though you don’t need to cool it) of egg whites and binds, does a little leavening, and wets foods.
-Next, dissolve the yeast in the hot water (should be at about 100 degrees F). Let it sit about 10 minutes, to proof the yeast (should get frothy and smell yeasty).
-Mix with oil etc. mixture.
-Add flour gradually and knead until smooth.
-Let rise until double (a couple of hours) or put in greased bowl, cover, and let rise in refrigerator overnight.
-Punch down. Roll dough out until flat (about 1/4 inch thick) and spread with the melted butter/earth balance.
-Sprinkle with cinnamon sugar (topping).
-Roll up your dough, then cut into 1/2-3/4 inch tall rolls.
-Place in greased (Earth Balance is recommended) and let rise again until double (again, an hour or two). This should be done in a warm place.
-Once they’ve risen, cook in oven at 350 degrees F for 10-15 minutes, then turn the heat down to 325 and cook for another 10 minutes (on convect if possible). Keep in mind all ovens vary and keep an eye on them. They should have a nice light browning on top.
-Mix up the icing. I HIGHLY recommend sifting your sugar (a wire mesh strainer is a great tool for this), add vanilla and enough milk (of whatever type you like) to thin it out.
-Drizzle the icing over the cinnamon buns while they’re warm so it spreads down the sides.
I hope this works for you – it’s been GREAT to me and I plan on making it this week!
54. Jodye | December 8th, 2008 at 9:38 pm
I have been meaning to make snickerdoodles ever since becoming vegan; they were definitely in my top 5 favorite cookies. Thanks for reminding me!
55. daphne | December 9th, 2008 at 2:18 am
i just made a double batch of this cookie dough and put it in the fridge. it seemed a bit crumbly, so i added a splash of soymilk and it slightly helped, but i’m worried that they won’t hold so well.
could it be an issue with the temperature of the margarine? i left it outside for ten minutes but it’s pretty cold in here and i couldn’t get the energ/sugar/eb/vanilla mixture to be quite as fluffy as yours.
*crossing fingers!*
56. Laura | December 9th, 2008 at 3:02 am
These look amazing! I will defiantly be making these as presents.
I was wondering what ‘eggnog’ recipe you use as I have been trying to find a nice one for the past few years. Any tips would be greatly appreciated
57. Kelly | December 9th, 2008 at 9:39 am
Hi. These cookies look so delicious. I need to prepare something for the Christmas party of my daughter and I thought I can make these recipe, but I live in Paris and here we don’t have any egg replacer or Earth Balance products. Could you please help me to find out what to put instead? For the egg I use to put 2 tablespoon milk and 1/4 of baking powder but the Earth balance, I don’t even know what product is. Many thanks.
58. Tracy Warner | December 9th, 2008 at 10:58 am
[...]this is the best Snickerdoodle recipe, and sugar cookie recipe for that matter, I’ve tried so far…The recipe was also a little dry[...]
59. jasen | December 9th, 2008 at 10:14 pm
Great!! looks delicious!! thumbs up!!
60. Steph | December 9th, 2008 at 11:26 pm
Help?
I’ve used Earth Balance for cookies before and they end up hard after a few hours.
61. thalia boo | December 10th, 2008 at 11:36 pm
What is earth balance- and can i replace it with butter?
62. dee | December 11th, 2008 at 10:40 am
GREAT RECIPE! Loved these babies! Thank goodness I doubled it!
63. Jon | December 11th, 2008 at 12:44 pm
Im sorry the above sounds bloody disgusting! Ener-g Egg? Each to their own I suppose!
64. Stephanie | December 11th, 2008 at 2:18 pm
I made these last night and they turned out beautiful! Next time I’ll take them right off of the cookie sheet, and not wait for 10 minutes….
65. Laura | December 11th, 2008 at 8:31 pm
I really like your photos of your cooking. They are quite stunning! And now I am craving snickerdoodles like crazy — I’ve made them in the past and I agree with you about cinnamon and sugar. Totally marvelous!
66. Carrie | December 12th, 2008 at 12:59 am
With the holidays comes chocolate overload. Snickerdoodles are perfect for something sweet & non-choco. (I like the cracked-textured ones best)
67. jane | December 12th, 2008 at 1:05 am
I didn’t know these cookies were called snickerdoodles until now.
They look gorgeous!
68. Snickerdoodles! « V&hellip | December 14th, 2008 at 2:08 pm
[...] is the first time I made them since I’ve been with Shane. I tried a new recipe last night, the one from Vegan Yum Yum, and it was awesome. The only changes I made were that I used baking powder instead of cream of [...]
69. Amanda | December 14th, 2008 at 6:06 pm
I’ll have to try cooling my dough. I’ve been looking to get my cookies to be chewier. I’ve never refrigerated the dough before, but mine always turn out soft. They’re more cakey then chewy though. A few things I’ve found is sifting the dry ingredients helps make a fluffier cookie. I also don’t press mine down with anything, I just leave them as balls. They come out really puffy, but will fall as they cool. Also I will add some cinnamon (about 1/4 to 1/2 a teaspoon) to the dough to add even more flavor.
70. Kyle | December 14th, 2008 at 11:34 pm
These turned out wonderfully! I’m going to have to make a double batch next time, these only lasted about 10 minutes once they left the oven. Great post as always!
71. aidan | December 16th, 2008 at 7:49 pm
i cant wait to try this! looks so yummy..thanks for the recipe..
72. Cynthia M. Schuman | December 16th, 2008 at 10:58 pm
I noticed that a couple people asked about Earth Balance. Earth Balance is a non-hydrogenated (no trans fats) margarine.
73. Erin | December 17th, 2008 at 11:16 am
I made these to give out as holiday gifts, complete with the brown ribbon and everything (ADORABLE). I would suggest to decrease the size of each cookie to 1 tbsp. instead of 2 when you’re measuring them out to drop onto the cookie sheet before baking. I made one batch at the 2 tbsp. size and they came out ginormous, not like the picture. Also, the yield was extremely low. If you make them smaller, I think they look better, cook better, and the yield is good, but I would still double the recipe. Thanks for such a great holiday cookie post!!
74. debe | December 19th, 2008 at 5:07 pm
these were SUPER easy to make. i ate a bunch right after they came out of the oven. however, they soon turned as hard as rocks. any tips?
75. Miss Marie | December 21st, 2008 at 12:24 am
Only my favorite cookie in the whole world!
76. JessieG | December 23rd, 2008 at 9:54 am
I have never made snickerdoodles before, but after reading this post, I am definitely going to be making them soon. They look wonderful!
77. Stirling McLaughlin | December 25th, 2008 at 8:39 am
Thanks so much for the recipe! You may have just saved Christmas.
78. alina | December 25th, 2008 at 3:42 pm
i made these cookies last night, and mine turned out really really really hard…and the dough was very crumbly…any suggestions on what i did wrong?
ty,
alina
79. Vegetable Waffle | December 26th, 2008 at 8:23 am
I made these by substituting 2 tbsp soymilk for the egg replacer and 1 tsp of cornstarch for the cream of tartar and they came out beautifully! Yum!
80. Sophie | December 27th, 2008 at 1:03 am
Thank you so much for these I made four batches and one with my husbands children.
Everyone loved them!!!
81. citrus and death « &hellip | January 4th, 2009 at 10:36 pm
[...] news, I have the baking bug really bad. I’m obsessed with this blog and even more so with making these cookies, which is weird because I’ve never been into desserts and sweets that much. Maybe because [...]
82. vanessa | January 4th, 2009 at 11:32 pm
I have a question about your photos. How do you get that border around them?
83. Claire | January 17th, 2009 at 4:58 pm
YUM! I have a batch of these in the oven right now – making for a birthday present. Thanks for the recipe!
84. Mary | January 26th, 2009 at 10:20 am
Thanks for this recipe, especially the tip about the cold dough. I like my cookies puffy!
I’ve been reading your blog for about a month now, and I wanted to thank you for the info you provided about your photography. I got a new camera for Christmas and just started a food and knitting blog, so I think of you as a mentor. I’m learning how to use aperture, but so far all my photos are unadulterated.
Thanks so much for the recipes, photos, and inspiration. Keep it up!
85. Noah | March 12th, 2009 at 6:42 am
Made these last night. I was almost out of Earth Balance, so I used half the Earth Balace and made up the other half with apple sauce. After I chilled the dough, though, I had to add a little more flour so I could handle it (it was a bit sticky). They turned out perfect and are quite delicious.
86. Maryellen | April 6th, 2009 at 3:30 pm
Best Cookie EVERRRRR and I’m not even vegan. Hugeee hit at a bake sale and with my belly.
87. Miss Molly | April 7th, 2009 at 10:29 pm
I made these for my boyfriend and my self but used 1 tbs of ground flax seeds and 3 tbs of fairly warm water insted of 1 Ener-g Egg-Replacer Egg.
It worked like a charm and the cookies didn’t last the better part of a day.
88. VeganYumYum » Snickerdoo&hellip | April 20th, 2009 at 12:59 pm
[...] [From VeganYumYum » Snickerdoodles] [...]
89. Jen | June 23rd, 2009 at 8:55 am
The dough needs to be chilled! That explains why the many times I’ve tried making snickerdoodles they’ve come out flat as pancakes. No recipe I’ve ever found has said that.
90. Cooking With Dia » &hellip | July 18th, 2009 at 12:12 pm
[...] Other Yummy Cookies Around the Blogsphere: Vegan Yum Yum’s Snickerdoodles [...]
91. Theresa | August 5th, 2009 at 11:11 am
My 2 year old loves snickerdoodles, but is allergic to potato (along with soy, pea, wheat, dairy, eggs), which is a key ingredient in EnerG Egg Replacer. Does anyone have ideas about another egg substitute that is good for baking soft, “pillowy” cookies and cakes?
92. Kelley | September 22nd, 2009 at 3:36 pm
I LOVE LOVE LOVE these. Might have to do a post on them on my blog soon. I’ve had 3 Omnis tell me these are the best snickerdoodles they’ve ever had and one of the claimed to not like snickerdoodles at all. She ate 3.
Keep it up, this is one of my favourite blogs ever – AND – I just bought the book!
93. Samantha | October 21st, 2009 at 10:21 pm
Your pictures are simply beautiful. The brown ribbon is perfect to make them a special treat for friends & family! ….and the cookies….superb!! Thanks so much for your blog.
94. Darla | October 23rd, 2009 at 8:02 am
these were a huge hit with my son who has food allergies! I tried both ways… baking right away and then making into balls and chilling overnight. Both ways were great but the second way produced that slight crisp outside with crackles and soft middle. Yum! I am making them again today with cinnamon and orange sugar for a class party for my son.
95. guylaine | October 27th, 2009 at 12:07 am
beautiful photographs…
who wouldn’t want to cook your recipes! you make they so delicious-looking!
i can’t wait to try this one…
guylaine
96. KC Frye | November 14th, 2009 at 1:25 pm
I have made Snickerdoodles for the whole family at Christmas for over 25 years. I use an old family recipe. My mother-in-law died leaving her 4 children orphans when my husband was 9 yrs old. So making these cookies from her recipe is very precious to them.
I make plenty for the Chirstmas party, and then huge tins full for everyone to take home. Everyone has tried to bake these, but say I bake them the best. (sure…)
I have been vegetarian for 2 years and am now trying vegan. Glad to get this recipe. Can hardly wait to try it.
97. Jazmyn | December 8th, 2009 at 6:42 pm
Why parchment paper?
I have greased the pan in the past, because PP is expensive. Does it make a difference?
98. Ivy | February 10th, 2010 at 2:33 pm
We have your book and my daughter made these snickerdoodles twice over the holidays. They were fantastic! I also made your tofu with orange marmalade and some other things, also from the book. Again–fantastic! You did good, Lauren! ;)
99. Christmas Baking Overloa&hellip | May 25th, 2010 at 2:57 pm
[...] Snickerdoodles by Lolo. These are pretty good. Mine didn’t turn out as pretty looking as her’s, but they taste good and that’s what really counts, right? [...]