added this 18 years ago
Snicker Doodles-to-die-for!
What you need:
2 cups margarine (I use Earth Balance)
3 cups sugar
5 egg equivalents (I use Ener-G or use 1 mashed banana)
1/3 cup plain soy milk
5 1/2 cups unbleached white flour
4 teaspoons cream of tartar
2 teaspoons baking soda
1 teaspoon salt
What you do:
Mix together melted/soft vegan margarine, vegan sugar, egg substitute and soymilk, followed by dry ingredients.
Chill dough 2 hours.
Roll dough into balls, roll in vegan sugar/cinnamon. Bake oven temp at 400 degrees for 8-10 minutes. Cookies will look underdone, and will harden quickly after cooling.
makes about 3 dozen cookies.
YUM!
**If you use the banana, add soymilk at the end if the recipe needs more liquid.
Preparation Time:
2 hours
Cooking Time:
Servings:
Recipe Category:
SO HOW'D IT GO?
I love these! I add a little extra cinnamon, all spice, and ginger to the dough for pep.
I roll them into balls and then roll them in the cinnamon sugar mixture. I do not flatten, mine usually spread out to nice fluffy round shapes on their own.
These are so tasty and make SO many. I usually half the recipe when I have a sweets craving late in the evening. Another plus, I almost always have all of the ingredients on hand. YUM!
That was a lot of flour and made a pretty big batch. I used all the flour I had left in my pantry for this. The result was not bad though.
These cookies were amazing. I made them a few weeks ago and took some to work and some to a gathering with friends. I am the only vegan in either group and everyone LOVED them. Thanks for the recipe!!!!
Good recipe! Taste just like my mom used to make. The dough was quite crumbly, even after being in the fridge for 3+ hours, which made rolling it more difficult. End result was worth it, though.
DeliciouS! Turned out really good. I left out the cream of tartar (didn't have any)...
Also... I've never made a snickerdoodle... Not only do you "roll into a ball" but you need to SMASH them into the cookie shape. My first batch came out looking silly. I smashed them down with a fork like a pb cookie.
I made for a party, and they do get dry after sitting out for too long, so make sure you keep them covered.
Great holiday recipe! I put some pumpkin pie spice in with the cinnamon sugar mixture.
these are amazing!!
theyre were alot though, i cut the recipe in half and still ended up with a few dozen.
i also had to cool the dough overnight becuase they wouldnt keep shape.
defiently going to be using this again, thankyou :)
Oh my. These are every bit as yummy as any non-veg version of snickerdoodles I've ever had. For my egg replacer I used 2 T of firm silken Mori-Nu, plus an extra 1 t of baking powder. I halved this recipe, btw, so if you use the full one you'd make that 4 T of the tofu and 2 t baking powder. I also used vanilla almond milk instead of soy milk. Yum yum yum, Santa's gonna want these EVERY Christmas Eve! :D
Very good!! Got lots of compliments from non-vegan college students! I used applesauce as the egg replacer. I don't think the cookies were lacking vanilla extract (I didn't have any to add), but I'm sure that would have pushed them over the edge! Our first batch I baked for about 8 minutes, so that they still looked underdone, as instructed, but they were still way too soft after cooling. I recommend baking for about 10 minutes, until the edges are a light golden brown. I also recommend chilling the dough overnight, or else it is too soft to roll into balls. Just beware, this recipe makes TONS of cookies - I'm pretty sure we ended up with more than 3 dozen large cookies. Thanks for the recipe - they are delicious!
These are just what I've been looking for for quite some time now! I've tried many Snickerdoodle recipes and haven't been impressed with the end result. These came out great. I used the banana as an egg replacer and increased the amount of soymilk. I also left the dough, which a bit more "batter-like" than I expected, in the fridge overnight. After a long night in the chill, I cooked them at a slightly lower temp about 180C (355F) for about 7-8 minutes. My oven is fast and I don't know how accurate the temp. is inside it (have never checked it).
Nice and crisp on the outside with a softer center. I think these will go over well with the other faculty members tomorrow!
Oh yes...one more thing. I didn't have any cream of tartar therefore I used baking powder (knowing it contains cream of tartar). I had no adverse results. I will try this again once I get more and see if I notice a texture difference.
These were absolutely delicious!! The banana makes it taste like banana mostly in the dough, but when they're cooked, it just tastes like heavenly perfection. SO GOOD ;D
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