Dairy Free Snickerdoodles

The smell of pine, the crisp cool air, the sounds of Christmas music wafting through the air…. it's time to bake. Throughout the year I enjoy cooking and baking, but during the holidays I crave it.

My all time favorite cookie is definitely the Snickerdoodle. It's a pretty simple cookie and they come together really fast. They also disappear from the cookie jar really fast. Not that I would know anything about that. 

The trick to making a good dairy free snickerdoodle is to maintain it's original allure. It needs to be "buttery" but also have a crispy on the outside chewy on the inside texture. Dairy free spread is great for the "buttery" flavor, but not so much for the crispy texture. Coconut oil is great for crispy texture but not for "buttery" flavor. I hoped that a combination of the two would produce just the right texture. 

DAIRY FREE SNICKERDOODLES

Makes 4 Dozen

• 1/2 cup dairy free spread (I use Earth Balance Soy Free)
• 1/2 cup coconut oil (at room temp)
• 1 1/2 cups sugar
• 2 eggs
• 2 3/4 cups all purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/2 tsp salt

2 tbs sugar + 1-2 tbs cinnamon + a few pinches of freshly grated nutmeg (combined together to roll the cookies in)

Preheat the oven to 400 degrees Fahrenheit. 

Cream together the dairy free spread, the coconut oil and the sugar until the mixture is light and fluffy. 

Add in 1 egg at a time and mix until combined. 

In a separate bowl combine the flour, cream of tartar, baking soda and salt. 

Slowly incorporate the dry ingredients into the wet ingredients, just until the dough comes together. 

Roll into 1 inch balls and roll in the cinnamon/sugar/nutmeg mixture. 

Bake on an un-greased cookie sheet for 10 minutes, allow to cool 1 minute on the sheet and the move to a cooling rack.

It turns out that my dairy free spread and coconut oil combination produced a wonderful flavor and texture. This version is somewhat lighter and airier than the original,  in a very pleasant way. 

Peace,

Laura