The holiday baking frenzy is well underway in our house.  Good thing, since the 18-plus inches of snow we’re expecting to fall overnight will mean more shoveling and snowman building (and less cookie making) tomorrow.

Two dozen gingerbread people are already tucked away in the freezer, as are two pans of cinnamon rolls (one for Christmas morning, the other for New Year’s Day).  A pot of clementines is simmering on the stove right now, the first step in making a candied clementine bundt cake for the grown-ups in the house.  And the kids helped out this morning with these snickerdoodles, rolling the tiny balls of dough in cinnamon sugar and sampling the finished products.  Firm on the outside, soft and chewy on the inside, and delicately spicy-sweet, these little cookies are lovely with a cup of hot chocolate after a busy morning out in the snow.

Snickerdoodles

Adapted from Vegetarian Times

Yield:  Makes nearly 6 dozen

For dough:

1 3/4 c. unbleached, all-purpose flour

1/4 c. cornstarch

1 tsp. baking powder

1/4 tsp. fine sea salt

1/2 c. Earth Balance Buttery Sticks (or use dairy-free margarine)

3/4 c. granulated sugar

1/4 c. soy or rice milk

1 tsp. vanilla extract

For cinnamon sugar:

1/4 c. granulated sugar

1 tbsp. ground cinnamon

Sift together flour, cornstarch, baking powder, and salt.

In the bowl of an electric mixer, combine buttery sticks and sugar.  Beat until very light and fluffy, scraping bowl and beater occasionally, about 5 minutes.  Add milk and vanilla and mix until well combined (mixture will look curdled — this is fine).  Scrape bowl and beater again.

With mixer running on low speed, gradually add dry ingredients and mix until just combined.

Chill dough at least one hour or overnight before proceeding.

Preheat oven to 350 degrees.  Line two large sheet pans with parchment paper.  Roll small spoonfuls of dough into 1″ balls.  Roll balls in cinnamon sugar to coat, then place on pans.  Flatten each cookie gently with a fork, making a criss-cross pattern.   Bake 10-12 minutes, or until cookies are set, bottoms are lightly browned, and tops look dry.  Cool on wire racks, then store in an airtight container.

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