Cock-A-(Snicker)Doodle Doo

February 05 , 2017 by: Amber Trudeau Cookies

Am I the only person who wasn’t aware of Snickerdoodle cookies until recently(ish)? It feels like every baking blog worth its salt seems to have at least one recipe for them. “Is it more of an American thing perhaps?” I thought to myself. Then, after very minimal research, I discovered that nope, that’s not really true at all. I’m apparently just not up on all the cookies of the world. This of course made me realize that this was a situation that needed to be rectified immediately (well…the snickerdoodles for now at least. I obviously didn’t intend to immediately rectify my lack of “all the cookies of the world”. Although, eventually this needs doing too 🙂 ). I’ve had them on my list of things to make for quite some time now because I just love how pretty they look, all crackly on top which is created by the addition of cream of tartar. The science of this just made it that much more fascinating to me and a must try. Also, they looked like a pretty easy cookie to make. Which of course made me say “hell ya! Now I have the opportunity to make things more complicated, and tempt the fates to f*#% them up completely!” 😉

How to make these more complicated you ask? Well let me just ask you a question first – are you the kind of person who often finds yourself saying things like “you know what would go great with these cookies? Cookies.” Because if so, this is the cookie for you. Now I can hear you saying “Amber, explain this amazing innovation immediately.” So here’s the deal, my original thought was that maybe I could put some peanut butter or something in the middle of these. But then, when I went to my cupboard to remove the peanut butter, the jar behind the peanut butter caught my eye. A jar of goodness that I had completely forgotten existed (yeah, I’m being a jerk and keeping you in suspense just that little bit longer 😉 ). Now I love peanut butter as much as the next guy or gal (actually – that’s a lie, I’d murder every last sweet old lady at a baking granny’s convention to get me some of that sweet sweet peanut buttery goodness. Irony would be if they were all allergic to peanuts thus making the murder weapon and the loot one and the same. Other added bonus? All evidence linking me to the crime is easily disposed of via my mouth 😉 ), but when my peepers caught sight of the jar of cookie butter (yes, this is a thing. If you haven’t heard of it, I highly recommend getting on that train and riding it all the way to delicious town…and possibly heart disease town. Who can say?), plans were immediately altered to filling said Snickerdoodles with cookie butter.

Just try and tell me that doesn’t look delicious! Although, full disclosure here, once the cookies were baked, the liquaciousness of the cookie butter was totally not what’s shown in the photo above. However, it was hard to distinguish cookie butter from Snickerdoodle, so for visual panache and scrumptiousness, I opted to melt me some additional cookie butter and spread it on so that I could pretend like it was all oozing out. Yeah, I lie like that. On the other hand, I would also highly recommend spreading some additional warmed up cookie butter on these when you eat them yourself because…. mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm………….. rapture (enter swooning here).

Snickerdoodles

Yield: 2 dozen cookies

Ingredients

  • 3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • large pinch of salt
  • 2 teaspoons cream of tartar
  • 3/4 cup vegan butter
  • 1/4 cup shortening
  • 1 cup brown sugar
  • 1 egg replacer
  • 1 teaspoon vanilla
  • 1/2 cup cookie butter (make sure you pick a vegan brand, some of them are not vegan – I used the PC brand which is good…well bad for you and full of crap, but vegan!)
  • mix of cinnamon and sugar to roll cookies in and sprinkle on top (1/4 cup sugar and 2 teaspoons cinnamon was the blend I did – adjust to taste)

Directions

  1. Preheat oven to 350F and line a baking sheet with silpat or parchment paper (or grease it).
  2. In a medium-sized bowl, sift together flour, baking soda, baking powder, cinnamon, numeg, salt and cream of tartar.
  3. In a larger bowl, beat together the butter, shortening and sugar until fully combined, then beat in the egg replacer and vanilla.
  4. Slowly add the dry ingredients to the wet and blend until just combined.
  5. In a small bowl, combine your cinnamon-sugar mixture.
  6. Using a small cookie scoop (or a heaping teaspoon’s worth of dough), scoop dough into balls and place on your cookie sheet. Flatten with your palm until you have a cookie disc that’s a couple of inches across. Place a dollop (about 1/2 – 1 teaspoon’s worth) of cookie butter in the center of one cookie disc (or more if that floats your boat. I don’t control you 😉 ) and place another cookie disc on top. Pinch the edges together and roll/coat in cinnamon and sugar.
  7. Bake for 8-10 minutes. Remove from the oven and sprinkle with more cinnamon and sugar if desired.
  8. Allow to cool on the cookie sheet for a few minutes before moving them as they’re  a bit delicate right out of the oven.

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About Amber

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Hi, I'm Amber Trudeau.  I bake.... a lot.

I'm also vegan, and found that whenever I went out to a restaurant my dessert choices were limited to sorbet, sorbet, and sorbet.  So I started making my own desserts. I wanted them to taste good though - so my ultimatum was to make delicious desserts that also happen to be dairy-free and egg-free. Every week or so, I challenge myself to try something new.  To recreate some kind of traditional dessert that tastes amazing without using animal products.

Have a challenge for me? Send me a note:

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