snickerdoodles

Super-Easy Snickerdoodles

Hello, and good tidings. Ready or not, the holidays are here! Whether or not you’re the type to love or loathe the festivity of this time of year, everyone likes a good cookie, amirite?

These snickerdoodles, that I’ve lovingly shortened to snickerdoods, are what I make when I have no snacks or groceries and I have a hankering for something sweet. The ingredients are pretty standard to have on hand and both preparation and clean up are quick. 

aerial shot of snickerdoodles after baking
aerial shot of ingredients for snickerdoodles

Ingredients

1 1/2 c whole wheat pastry flour
1/2 c cane sugar
1/2 t baking soda
1/2 t sea salt
1/2 c coconut oil
1 (4 oz) container unsweetened applesauce
1 T almond milk
1 T vanilla extract
~1/2 c cinnamon sugar (1/4 c cane sugar, 1/4 c cinnamon)

cinnamon sugar
cookie dough in cinnamon sugar
cookie dough in cinnamon sugar

Instructions

  1. Preheat oven to 375°F.
  2. Whisk flour, sugar, baking soda, and sea salt together in a bowl.
  3. Beat oil, applesauce, almond milk, and vanilla together in a separate large bowl.
  4. Add dry mixture to liquid mixture in 2-3 portions and stir until combined.
  5. Put cinnamon sugar in a flat-bottomed bowl so you can roll balls of dough around in it. A soup bowl is great for this.
  6. Using a cookie dough scoop, add 2-3 balls of dough to the cinnamon sugar bowl at a time.
  7. Gently roll dough balls in the cinnamon sugar* and arrange onto a baking sheet. It’s okay if they lose their shape a bit.
  8. Bake in preheated oven about nine minutes.

*It is likely you’ll have leftover cinnamon sugar – pop it in a container and save it for next time.

snickerdoodles before going in the oven
snickerdoodles after baking

This recipe yields about 15 cookies. Random, I know, but I’ve done the cookie legwork. :) Keep in an airtight container at room temperature for up to three days. Enjoy!

close up of snickerdoodles after baking

Adapted from Vegan Snickerdoodles.


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Recipe: Velvet Crinkle Cookies

I call these “velvet cookies” because I don’t like to use food coloring, and while “brown velvet” sounds chic, it does not sound tasty. Anyway, these cookies are heaven. Enjoy!

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Ingredients

Dry Ingredients
1 1/2 c whole wheat pastry flour
1 T cocoa powder
1 t baking soda
1 t baking powder
1/4 t sea salt

Wet Ingredients
1/2 c organic Earth Balance
3/4 c cane sugar
3 T maple syrup
2 T coconut milk
2 t vanilla extract
1/3 c powdered sugar

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  1. Preheat oven to 350 degrees F. Cover a baking sheet with parchment paper and set aside.
  2. In a medium bowl, whisk together all the dry ingredients. Set aside.
  3. In the bowl of a stand mixer or a large bowl with a hand mixer, beat the butter and sugar together until creamy and fluffy. Mix in the maple syrup, milk, and vanilla extract. It’s normal to see little flecks of butter in the mixture (see photo below).
  4. Add dry ingredients to wet ingredients, slowly mixing in until just combined.
  5. Put powdered sugar in a bowl wide enough to roll a ball of dough around in it. Scoop out the dough with a melon baller, cookie dough scoop, or tablespoon and gently drop into powdered sugar. Roll dough balls in powdered sugar until completely coated. Lightly tap off excess sugar and set on baking sheet.
  6. Using a flat spatula, press down on each dough ball until slightly flattened.
  7. Bake for ten minutes. Remove from oven and let cool for ten minutes before eating.

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Although it depends on the tool you use to scoop the dough, I’ve found this recipe yields about 15-17 cookies.

Adapted from Vegan Red Velvet Crinkle Cookies.