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The Emotional Baker

tear free vegan treats

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Snickerdoodle Cookies

November 8, 2013 by The Emotional Baker 26 Comments

The perfect cinnamon spiced cookie

Snickerdoodle

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.

Snickerdoodle

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.

Snickerdoodle

Are there any recipes you’re afraid to tinker with?

Snickerdoodle Cookies
 
Print
Author: Megan - The Emotional Baker
Serves: 24 large or 48 small
Ingredients
  • 1 stick margarine
  • 1½ cups sugar
  • 1½ tsp vanilla
  • ⅓ cup almond milk
  • ⅓ cup canola oil
  • 2¼ cups all purpose flour
  • ¼ cup cornstarch
  • 1 tsp cream of tartar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • ¼ cup sugar, for rolling
  • 1 tsp cinnamon, for rolling
Instructions
  1. Preheat oven to 350 degrees.
  2. Beat margarine, sugar and vanilla with handheld mixture until creamy, about three minutes.
  3. In small measuring cup, whisk together almond milk and canola oil. Slowly add to sugar/margarine mixture.
  4. 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.
  5. In small bowl, combine ¼ cup sugar and 1 tsp cinnamon.
  6. Divide dough into 24 equal pieces for large cookies or 48 equal pieces for mini cookies.
  7. Roll into balls and coat with cinnamon sugar.
  8. 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.
3.2.1255

 

 

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Reader Interactions

Comments

  1. Erin | The Law Student's Wife says

    November 8, 2013 at 9:25 am

    Classics are the best! I never mess with any of my grandma’s recipes, including her snickerdooles and peach shortcake. They are already perfect in my book, so why tinker?

    Reply
    • The Emotional Baker says

      November 9, 2013 at 8:15 pm

      Thanks for visiting, Erin! I wouldn’t change any family recipes either, especially our sweet potato casserole 🙂

      Reply
  2. Laura @ Lauras Baking Talent says

    November 8, 2013 at 12:17 pm

    Love the background you used for the pictures, cute! I love snickerdoodle cookies they are a go to favorite for me 🙂

    Reply
    • The Emotional Baker says

      November 9, 2013 at 8:16 pm

      Thanks Laura! Snickerdoodles are an easy and tasty recipe.

      Reply
  3. Liz says

    November 8, 2013 at 12:25 pm

    My youngest loves these cookies! I think I’ll make him a batch when he’s home for Thanksgiving break 🙂

    Reply
    • The Emotional Baker says

      November 9, 2013 at 8:17 pm

      Sounds like a great plan, Liz!

      Reply
  4. Ashley | Spoonful of Flavor says

    November 9, 2013 at 11:07 am

    Love snickerdoodles! And I love the smaller size because then it means I don’t feel bad about having one 🙂 Can’t wait to try your recipe!

    Reply
    • The Emotional Baker says

      November 9, 2013 at 8:19 pm

      Smaller cookies are great! Let me know how they turn out, Ashley!

      Reply
  5. Pamela @ Brooklyn Farm Girl says

    November 9, 2013 at 2:49 pm

    Cinnamon spiced cookies are my favorite and yours look so soft! Lovely recipe, definitely will be baking for the holidays!

    Reply
    • The Emotional Baker says

      November 9, 2013 at 8:22 pm

      Thanks Pamela! They are a little crunchy on the outside, yet super soft inside. Let me know how they turn out 🙂

      Reply
  6. Rebecca @ Dorm Room Baker says

    November 9, 2013 at 11:02 pm

    It’s interesting that you used both margarine and canola oil–usually I see snickerdoodles done with butter. It must have worked out though because these look great!

    Reply
    • The Emotional Baker says

      November 10, 2013 at 8:24 pm

      Most of my recipes are vegan. A good substitute for butter is a combo of margarine and oil. It creates all the buttery taste, but without dairy. Thanks for visiting, Rebecca!

      Reply
  7. Zainab @ Blahnik Baker says

    November 10, 2013 at 12:16 am

    I love snickerdoodles very much and these look delicious. I like smaller cookies too but mainly because I can eat a few before I feel guilty 😮

    Reply
    • The Emotional Baker says

      November 10, 2013 at 8:26 pm

      Thanks Zainab! Smaller cookies are the best.

      Reply
  8. Dorothy @ Crazy for Crust says

    November 10, 2013 at 7:45 pm

    I love snicker doodles. Sometimes a classic is just the best thing ever!

    Reply
    • The Emotional Baker says

      November 10, 2013 at 8:28 pm

      I agree, Dorothy. Thanks for visiting!

      Reply
  9. Laura@baking in pyjamas says

    November 11, 2013 at 8:53 am

    I love snickerdoodles, yours look great!

    Reply
    • The Emotional Baker says

      November 11, 2013 at 7:47 pm

      Thank you, Laura!

      Reply
  10. Aras Androck says

    November 12, 2013 at 8:27 am

    Snickerdoodle huh? They look yummy though

    Reply
    • The Emotional Baker says

      November 12, 2013 at 9:10 pm

      Thank you!

      Reply
  11. Renee @ Tortillas and Honey says

    November 12, 2013 at 12:12 pm

    Snickerdoodles is a recipe I don’t like to tinker with as well, haha. I’ve used only one recipe for snickerdoodles since I was eight years old and have been afraid to try other recipes in fear that it just won’t compare… it was actually the very first post on my blog! 🙂 One of these days I’ll venture out and try a different snickerdoodle recipe, I’m glad to hear that your version came out!

    Reply
    • The Emotional Baker says

      November 12, 2013 at 9:12 pm

      Thanks for visiting, Renee! I was pleasantly surprised that my own version of Snickerdoodles worked so well. Don’t be afraid to try making your own, too. If it doesn’t work out, you can always go back to the original 🙂

      Reply
  12. Jocelyn@Brucrewlife says

    November 15, 2013 at 12:59 am

    Mmmmm, snicker doodles are one of my fav’s!! Love these! 🙂

    Reply
    • The Emotional Baker says

      November 16, 2013 at 1:54 pm

      Mine too! Thanks for visiting, Jocelyn.

      Reply
  13. zomick's kosher breads says

    December 19, 2013 at 4:55 am

    This looks divine! Very beautiful photos!

    Reply
    • The Emotional Baker says

      January 3, 2014 at 6:40 pm

      Thank you!

      Reply

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