Eventually, I need to experiment with a gluten-free model, because right now I’m having a terrible time not
stuffing one of these into my mouth Cookie-Monster style eating one of these. The ones you see pictured are actually for my son-in-law’s birthday. (Never mind that I promised him a batch of these almost a year ago…shhhhh.)
To make them as regular snickerdoodles, omit the rum and brandy extracts/flavorings. Replace the nutmeg with cinnamon. That’s about it.
- 3/4 c. Earth Balance vegan buttery sticks
- 1 1/2 c. evaporated cane juice crystals or sugar
- 1/2 tsp. rum extract/flavoring
- 1/2 tsp. brandy extract/flavoring
- 1 T. Ener-G egg replacer powder (no water)
- 1/4 c. non-dairy milk (may increase 1-2 T. later if dough seems dry)
- 1/2 tsp. salt
- 2 T. soy sour cream
- 1 1/2 tsp. cream of tartar
- 1 tsp. baking soda
- 2 3/4 c. white whole wheat flour (King Arthur’s or Trader Joe’s brands are my favorites)
- 1/4 c. evaporated cane juice crystals or sugar
- 1 tsp. nutmeg
Heat oven to 400°. Cover cookie sheets with parchment paper. Combine “butter,” sugar, and extracts/flavorings in a large mixing bowl. Stir in Ener-G powder and salt. Add half of the milk, stirring until well combined. Add the other half of the milk and mix heartily until things are fluffy (a wooden spoon does the best job of this fluffy business.) Fold in the sour cream. Mix the cream of tartar and baking soda in, followed by the flour. Mix 1/4 c. sugar and nutmeg in a cereal bowl. Roll dough into balls (ping-pong-ball sized) and put into the nutmeg mixture. Swirl the cereal bowl to cover each cookie completely with sugary nutmeg. Place on cookie sheets and bake for 8-10 minutes. Cool on racks.
Yields approximately 40 cookies.