Snickerdoodle
Cookies
Snickerdoodle Cookies
March
21, 2010 | 
Author: Dr. Christine Dickson
Author: Dr. Christine Dickson
Snickerdoodle Cookies
Simple,
Easy, Delicious
Prepare and bake these soft sugar cookies rolled in cinnamon/sugar and baked to perfection in under 30 minutes!! Follow my instructions in the video and try my simple techniques. I know that you will enjoy these cookies as much as I do and won't believe how good they are.
Cookie Ingredients:
1 cup Earth Balance Margarine
1 ¼ cup evaporated cane juice sugar
¼ cup soymilk
1 1/2 teaspoons vanilla extract
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon egg re-placer powder
2 1/4 cups bread flour
For rolling the cookie in:
6 Tablespoons evaporated cane juice sugar
2 ½ teaspoons Cinnamon
Directions:
Pre-heat oven to 375 degrees
Wet Ingredients: Soften margarine (bring to room temperature). Add softened margarine to a large bowl. Cream together margarine with evaporated cane juice sugar, until mixture becomes creamy and smooth. Next add the mixture of soymilk/vanilla extract to sugar/margarine mixture and combine until well integrated.
Dry Ingredients: Whisk together the flour, salt, baking soda and egg replacer powder in a medium size bowl. Next slowly add the dry ingredients to the wet ingredients, and mix until thoroughly combined.
How to Roll in Cinnamon/Sugar Mixture: Take a spoonful of cookie dough, and gently make the dough into a round circle with your fingers and roll in the cinnamon/sugar mixture until well coated.
Place on cookie sheet and press down with the palm of your hand to flatten the cookie into a circle. Bake for 12 to 15 minutes, until slightly golden. Remove the cookies from the sheet and allow to cool on a wire rack or plate. This recipe makes 24 large cookies.
Prepare and bake these soft sugar cookies rolled in cinnamon/sugar and baked to perfection in under 30 minutes!! Follow my instructions in the video and try my simple techniques. I know that you will enjoy these cookies as much as I do and won't believe how good they are.
Cookie Ingredients:
1 cup Earth Balance Margarine
1 ¼ cup evaporated cane juice sugar
¼ cup soymilk
1 1/2 teaspoons vanilla extract
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon egg re-placer powder
2 1/4 cups bread flour
For rolling the cookie in:
6 Tablespoons evaporated cane juice sugar
2 ½ teaspoons Cinnamon
Directions:
Pre-heat oven to 375 degrees
Wet Ingredients: Soften margarine (bring to room temperature). Add softened margarine to a large bowl. Cream together margarine with evaporated cane juice sugar, until mixture becomes creamy and smooth. Next add the mixture of soymilk/vanilla extract to sugar/margarine mixture and combine until well integrated.
Dry Ingredients: Whisk together the flour, salt, baking soda and egg replacer powder in a medium size bowl. Next slowly add the dry ingredients to the wet ingredients, and mix until thoroughly combined.
How to Roll in Cinnamon/Sugar Mixture: Take a spoonful of cookie dough, and gently make the dough into a round circle with your fingers and roll in the cinnamon/sugar mixture until well coated.
Place on cookie sheet and press down with the palm of your hand to flatten the cookie into a circle. Bake for 12 to 15 minutes, until slightly golden. Remove the cookies from the sheet and allow to cool on a wire rack or plate. This recipe makes 24 large cookies.
Upcoming Class
The Vegan Coffee Shop
Date: Saturday, August 14, 2010
Time: 1:00pm - 3:30pm
Location: Whole Foods Market,
1010 Park Place, San Mateo
Class Description: Learn the secrets of baking amazing cinnamon rolls, banana walnut bread, and raspberry cream scones.
Cost: $25.00. All profits donated to Bay Area Vegetarians
Past Classes (View Photos)
The Chocolate Trio
View March Class Photos!Sold out class at Whole Foods Market in San Mateo on Saturday, March 27, 2010 25 people attended. Class featured chocolate chip cookies, choolate cream cheese bundt, chocolate hazelnut torte, and complimentary fudge brownie bites plus coffee and tea!
Berry Sweets
View April Class Photos!2nd sold out class at Whole Foods Market in San Mateo on Saturday, April 24, 2010. 25 people attended. Class featured old fashioned strawberry shortcake with coconut whipped cream, rasbperry tart with coconut custard, and blueberry muffins plus coffee and tea!