Summertime and snickerdoodles. For me, they’re practically synonymous.
Summer will be gone far too soon, but it’s not to late to whip up a fresh batch of snickerdoodle dandies to accompany your weekend barbeque or potluck. To see Chocolate-Covered Katie’s party-sized recipe, click here.
To make four little (or two big) cookies for yourself, keep reading.
2 T flour ( I used 1 T ww & 1 T coconut)
a pinch of baking powder, salt, baking soda, and vanilla
2 heaping t milk
1 T stevia
2 t vegan butter
-Preheat oven to 330 degrees. Lightly grease a cookie sheet and set aside.
-Blend all dry ingredients and push to one side of the bowl. Add milk and vanilla to other side and blend. Combine dry and wet.
-Slowly cut in the butter to the dough mixture. If it’s too dry, add a bit more butter or a t of applesauce if you’re worried about fat (but you shouldn’t be. Ask me why!
-Once soft dough has formed, roll into balls. Then roll in well-blended cinnamon-stevia mixture. For softer cookies, pop the rolled balls in the freezer for a bit. Don’t let them freeze, but the colder they get, the softer they’ll be.
-Bake for 5-8 minutes. For a classic snickerdoodle appearance, what I’m dubbing the “cracked effect,” press down on the cookies softly.
Serve warm and savor these last few days of summer-season sweets!