The perfect cinnamon spiced cookie
Even though I’m thoroughly enjoying coming up with new and creative recipes, there’s nothing better than a tried and true recipe. When I had a craving for snickerdoodles, I was afraid to make my own version. I thought the cookies might be bland and lack all the buttery, cinnamony goodness that my favorite recipe has.
I decided to take the plunge and give it a try. I took elements from my Sugar Cookie recipe and my go-to Snickerdoodle recipe, from Vegan Cookies Invade Your Cookie Jar. Another change I made was to make small, mini cookies in addition to large cookies.
In the end, I think I mastered this cookie. I also discovered I may like smaller cookies better than larger cookies. I always think a bigger cookie is better, but these mini ones were packed with flavor.
Are there any recipes you’re afraid to tinker with?
- 1 stick margarine
- 1 1/2 cups sugar
- 1 1/2 tsp vanilla
- 1/3 cup almond milk
- 1/3 cup canola oil
- 2 1/4 cups all purpose flour
- 1/4 cup cornstarch
- 1 tsp cream of tartar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup sugar, for rolling
- 1 tsp cinnamon, for rolling
- Preheat oven to 350 degrees.
- Beat margarine, sugar and vanilla with handheld mixture until creamy, about three minutes.
- In small measuring cup, whisk together almond milk and canola oil. Slowly add to sugar/margarine mixture.
- Combine flour, cornstarch, cream of tartar, baking powder, baking soda and salt, in large measuring cup. Add to large bowl. Beat until soft dough forms.
- In small bowl, combine 1/4 cup sugar and 1 tsp cinnamon.
- Divide dough into 24 equal pieces for large cookies or 48 equal pieces for mini cookies.
- Roll into balls and coat with cinnamon sugar.
- Bake 12 minutes for large cookies or 7 minutes for mini cookies. Cookies will be puffed up. Let cool on baking sheets for 5 minutes, then transfer to baking sheet.