On Halloween this year two of my friends had babies. Included in the dinners I brought them were a big batch of snickerdoodle cookies. I had kind of forgotten about them until last week when one of my friends literally grabbed me and said that she could not stop making them (I passed on the recipe too)! So I figured I needed to share them with all of you as well!
These cookies are addictively yummy—soft, light, and almost cake like. You can go the traditional route and sprinkle them with cinnamon and sugar, or dress them up for a special occasion with some colored sprinkles.
The dough is super sticky, but if you keep your hands wet (run them under the faucet after rolling every 2 or 3 cookies) it is manageable and totally worth messy hands!
Snickerdoodle Cookies, adapted from PPK, makes 24 cookies
For the topping:
1/4 cup sugar
1 teaspoon cinnamon
colored sprinkles (optional)
For the cookies:
1/2 cup canola oil
1 cup sugar
1/4 cup pure maple syrup
3 tablespoons non-dairy milk
2 teaspoons pure vanilla extract
3 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
Preheat oven to 350 F. Line 2 large baking sheets with parchment paper.
Mix the topping ingredients together on a dinner plate. Set aside.
In your mixer, mix together oil, sugar, syrup, and milk. Mix for at least a minute, until it resembles applesauce. Then mix in vanilla.
Mix dry ingredients. Gradually add dry ingredients to wet ingredients. Once all ingredients are added mix until you’ve got a pliable dough—it will still be sticky.
With clean, moist hands, roll dough into walnut sized balls. Pat into the sugar topping to flatten into roughly 2 inch discs. Transfer to baking sheet, sugar side up, at least 2 inches apart (they do spread a little).
Bake for 10 to 12 minutes, they should be a bit browned on the bottoms. Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely. Enjoy!