The highlight of my Christmas baking has and always will be snickerdoodles.
I absolutely love them. I love them so much, that I made them for my very first blog post!
When I first began baking without eggs or dairy, I thought recreating something as simple as a snickerdoodle (my favorite cookie ever) wouldn’t be challenging at all. Boy, was I totally wrong! There’s something that eggs do in a snickerdoodle recipe that really makes a difference. The puffy, cakey yet slightly crisp texture sets the snickerdoodle apart from its sugar cookie cousin. Sugar cookies are nice, sure, but they’re pretty flat in texture. Even if you add baking powder and soda to your recipe, it doesn’t come close to achieving the rise that I expect from a snickerdoodle batter.
Since my discovery of aquafaba, I’ve been curious to see what its effect on cookies would be. I’ve used it for the first time in my cookies this year and my goodness. I’m hooked! Aquafaba combined with Ener-G egg replacement powder is the best thing to happen to my cookies since coconut sugar. This combination of binding power and rising agent gives cookies the fluff that I was missing so much.
The best thing about using aquafaba for these cookies is that they stay up! My main issue with making snickerdoodles before was that their rise was great in the oven, but deflated once they cooled. Using aquafaba is wonderful because it maintains the cookie’s shape in any temperature. These cookies freeze beautifully, too. Feel free to make these ahead of time if you are busy. I totally did that and no one knew! 😉
The greatest thing about this recipe is that it’s derived from the recipe that I know and love from my childhood. My grandma used to make these with my sister and I when we were little. I looked forward to it every Christmas. The ones we made were not gluten-free, but the ones I have for you today are!
This recipe does hold up to it’s gluten-containing counterpart. I tested the batter by using unbleached all-purpose flour in place of the gluten-free flours (sub 1 for 1) and it’s great! The texture changes slightly, but not in a bad way. The gluten-free variation is actually a little more on the moist side, which isn’t a bad thing at all!. The gluten-containing version is a little more sturdy and not as soft. Either way, they are absolutely delicious and simple to make.
I hope everyone had a wonderful holiday! New Year’s is right around the corner, too, so maybe make these little guys for any shin-dig you may attend/host! They’re definitely a crowd pleasing cookie. From my kitchen to yours, Happy New Year! ❤ ^_^
Yield: approx. 36 cookies
Free of: Gluten, Soy*, Refined Sugar*
Adapted from: Better Homes and Gardens New Cookbook
*If you use soy-free ingredients and coconut sugarIngredients
Oven 375 F.
- Sift together all dry ingredients, minus those for the cookie coating in a large bowl. Set aside.
- In a stand mixer (ideally, but you can also use a hand mixer) fitted with the paddle, cream together the vegan butter/coconut oil and coconut sugar on medium-low speed until smooth and lump-free, about five minutes.
- Add the aquafaba to the mixer and continue to beat on medium speed until the mixture becomes smooth and glossy, about 3-5 minutes.
- Add the non-dairy milk and vanilla to the mixer and combine on low speed.
- Pour the dry ingredients into the mixing bowl gradually and incorporate on low speed until a thick batter forms.
- Refrigerate the mixing bowl for about 30 minutes while you preheat the oven and line 2 cookie sheets with parchment or silicone baking mats.
- Pour the coating ingredients into a small bowl and combine evenly.
- Scoop the batter with an ice cream scoop or roll individual dough balls with your hands.
- Coat each cookie ball in the cinnamon sugar before placing it on the baking sheet. Leave about 1/2″ between the cookies as they spread slightly.
- Bake your cookies for 8-11 minutes or until golden and set in the center.
- Let the cookies cool before placing them on another surface as they may stick if they are still warm.
- Enjoy! =)