With the holidays fast approaching, I knew it was time to return to some of my favorite recipes and share them with all of you.
My fiancé, who also happens to be my designated recipe tester, loves snickerdoodles more than any other cookie, so he was VERY excited that these were on the list for holiday treats.
They combine the sweet sugary outside of a classic snickerdoodle with a fresh citrus and spicy candied ginger twist. I am so happy with the balance of these cookies, and I think you will be as well!
1/2 c vegan butter (I used earth balance)
2/3 c cane sugar
1 TBSP orange zest
1 tsp vanilla extract
1 tsp apple cider vinegar
1 Tbsp non-dairy milk
1 1/2 c AP Flour
1 tsp cream of tartar
1 tsp baking soda
1/2 tsp cinnamon
pinch of salt
1/4c chopped candied ginger slices (Optional: Leave a few pieces a little bigger to place on top before baking)
Cinnamon Sugar Rolling Mix
3 TBSP cane sugar
1/4 tsp cinnamon
Preheat the oven to 375F
Using a stand or hand mixer, beat softened vegan margarine, cane sugar, and orange zest until well combined. Add in vanilla, apple cider vinegar and milk, and beat together on low.
In a medium sized bowl, whisk together dry ingredients except for the chopped candied ginger. Turn your stand mixer on low and slowly add the dry ingredients into the all the wet ingredients. Beat on medium until a soft cookie dough is formed. (Do not over beat!) Add in the chopped candied ginger, and mix on low until evenly distributed through the dough.
Scoop out 1.5 TBSP of dough, and roll into a ball. Roll the balls of dough in your cinnamon/sugar mixture and place on a lined cookie sheet. (At this point you can add an extra candied ginger piece on top if you want - that’s what I did to the cookies pictured above)
Bake cookies for 10 minutes. Let them cool on the baking tray for 3-5 minutes before moving them to the cooling rack (or to your mouth)
Perfect for your company holiday party or an entire Sunday Night filled with Christmas movies!