My favorite cookie has to be the snickerdoodle, it’s a cinnamon donut turned into a cookie and amazing. This recipe is adapted from Nigella Lawson’s recipe in her phenomenal book ‘How To Be a Domestic Goddess’. And Nigella, I’m trying! The key is definitely the creaming stage of the vegan shortening and sugar stage!
I love, love, love these cookies and the simplicity of the nutmeg flavor inside the cookie that compliments the cinnamon sugar on the outside, with the right amount of sweetness is divine. I hope you enjoy this as much as I do!
Vegan Snickerdoodle Cookies
Recipe Type: Vegan Cookie or biscuit
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: 24-32 cookies
Preheat oven to 180C and line two trays with baking paper.
In a large bowl, cream the vegan shortening with the 1/3 cup sugar until light in texture and pale in color, then beat in the chia egg, vanilla and liquid coconut. An electric beater is best if possible as vegan shortening can be quite hard.
In a separate bowl, combine the flour, nutmeg, baking powder, and salt. Stir in the dry ingredients into the wet ingredients until you have a smooth mixture, and all is well mixed.
In a small bowl, mix the sugar and cinnamon - this will be your cinnamon sugar outer layer of the cookie. With your fingers, separate pieces of the dough into walnut sized segments, and roll them into smooth balls. Then roll each ball in the cinnamon-sugar mixture, it should stick on the outside like it’s a cinnamon sugar donut (if the sugar isn’t sticking, add another tablespoon of liquid coconut).
Arrange on your prepared baking sheets. Bake for 15 minutes, this is essential, I’ve accidently overcooked them and had to thrown out a batch. So put an alarm on!
Take out of the oven and leave to rest on the baking sheets for 1 minute before transferring to a wire rack to cool.
Eat warm from the oven with your favorite cup of tea or coffee. These keep for a few days, but are best warm from the oven.
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Love and light,