Snickerdoodles

   

     These are my grandsons' favorite cookies so for the holidays I am including them in a cookie package for him and his family. Mailing cookies to someone you love is a sure way to make the distance feel less. I love this role as his Nana and our video chat calls! My daughter is just beginning a new career as a nurse. She is only a month and half into her new job, still adjusting to the long 12 hour shifts and trying to get all the necessary family things done on her days off. It's an extra challenge for her since they all have multiple food allergies and baked goods all have to be made from scratch. I am sure this holiday she will also greatly appreciate receiving homemade cookies just in time for Christmas. 

Snickerdoodles

Dairy, Egg, Soy free (gluten free is an option)

Makes 3 ½ dozen
printable recipe

Ingredients:

2 ¾ cups unbleached all purpose flour  

or All purpose Gluten Free Flour blend* and ½ t. xanthum gum

½ tsp. salt

2 tsp. aluminum free baking powder

½ c. Spectrum shortening

½ c. Earth Balance Soy Free Buttery Spread

1 ½ c. granulated white sugar

2 Ener-G egg substitutes

1 tsp. pure vanilla extract

**There are several brands of All Purpose Gluten Free Mixes available or you use your own mix. I have used Bob's Red Mill All Purpose Mix, King Arthur Gluten-Free Multi-Purpose Flour and Namaste Foods Perfect Flour Blend. The Namaste blend already has xanthan gum so you can omit the 1/2 t. suggested above.

Coating: mix the sugar and cinnamon in a small bowl. Set aside.

1/3 c. granulated white sugar

2 tsp. cinnamon

Directions: 

1. Preheat oven to 350° and place rack in the center of the oven. Line two baking sheets with parchment paper. 

2. In a medium bowl whisk together the flour, salt, and baking powder. Set aside.

3. In a large bowl, use an electric mixer to beat the shortening, butter spread and sugar until smooth (about 2 minutes). Mix in the egg substitute; scrape down the sides of the bowl, mix well. Mix in the vanilla extract. Add the flour mixture and mix until you have smooth dough.

*If the dough is soft, cover and refrigerate until firm (about one hour). Also note, when using gluten free flours you may need to add a little more liquid, like 1-2 T. water or nondairy milk, to help the dough bind or if the dough is to wet add a tablespoon or two of flour.

This is what the dough should look like. 

3. Scoop out 1 level T. of dough and shape into 1 inch round balls. 

4. Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 2 inches apart. Then, using the bottom of a glass, gently flatten each cookie to about 1/2 inch (1.5 cm) thick.


5. Bake the cookies for about 10 minutes, or until they are light golden brown and firm around the edges. The centers of the cookies will still be a little soft. Remove from oven and place on a wire rack to cool.

 

Left: cookies w/white flour  

Right: Cookies w/gluten free flour (the color will depend on the gluten free blend)

Time Saving Tip: Roll all the cookies first and then roll them in the sugar

Flatten cookies w/bottom of glass before baking.

A comparison view: white flour cookie on left, gluten free flour on right.

     The two cookies were very close in textures. The gluten free flour cookie will take on the taste of the type of flour used. The Bob's Red Mill All Purpose flour had a strong bean flavor. I think the oat flour helped mellow that flavor and give the cookie a taste closer to the white flour cookie.

MAILING COOKIES:

     This is the best way I have found to mail the cookies. I love the Ziplock Vacuum Freezer bags! They fit one dozen cookies in each bag (flat tablespoon of dough before baking). They are also ready for my daughter to put some of the cookies in the freezer if she chooses. I use the small or medium US flat rate shipping box with bubble wrap and cardboard dividers. I have learned from shipping long distance that packages go through a lot of abuse. If there is a loose pocket or space, the package is likely to get crushed. Just make sure everything is tightly snug inside. At first I tried to package things in containers, then place the containers inside the shipping box. I found using the Ziplock bags more efficient and I could send more cookies per package.