Recipe by LynnR.
Snickerdoodles are an amazing type of cookie. They're like sugar cookies, but rolled in a mix of sugar and spice
and everything nice. When you cook them, the outsides crack so that they look like turtle shells.
- 1.5 c. sugar
- 0.5 c. butter or a vegan substitute with similar consistency and taste
- 1 tsp. vanilla
- 2 eggs or the equivalent amount of vegan egg substitute
- 2.75 c. flour
- 1 tsp. cream of tartar
- 0.5 tsp. baking soda
- 0.25 tsp. salt
- 0.175 tsp. nutmeg
- Optional: 1 goat
Experiment with the ratios and spices! Add more cinnamon if you like cinnamon, take out some or add more sugar if you don't, or try replacing nutmeg with a different spice. I use different amounts every time, and I think it tastes best if the mixture is light brown with specks of white, not too brown or too white.
- 1 c. sugar
- 0.25 c. cinnamon
- 0.25 tsp. nutmeg
- Preheat oven to 400 degrees F (~200 degrees C).
- Combine sugar and butter/sub. until light and fluffy.
- Blend in vanilla and eggs/sub.
- Add flour, cream of tartar, baking soda, nutmeg, salt, and the goat if you're using it into the mixture and beat until mixed.
- In a separate bowl, mix together the spices and sugar with a fork, then sift through it to thoroughly combine the seasoning.
- Form the dough into balls and roll thoroughly in the seasoning so that all of the balls are completely covered with it.
- Grease a cookie sheet and place the cookies on it.
- Bake for 8-10 minutes.
- Take out onto cooling rack and allow the cookies to cool for about 10 minutes, then enjoy!