Snickerdoodles

Snickerdoodles, a basic “buttery” cookie rolled in spiced sugar before baking, are a traditional favorite in North America. They are a cookie that’s wonderful to get children to help make too.

Yield: 2¹/₂ dozen

Active time: 15 minutes

Start to finish: 40 minutes

1 cup (16 tablespoons) soy margarine, softened

1²/₃ cups granulated sugar, divided

2 tablespoons soy milk

1 teaspoon pure vanilla extract

1 cup all-purpose flour

²/₃ cup whole-wheat pastry flour

2 tablespoons cornstarch

1 teaspoon baking powder

¹/₄ teaspoon salt

1 teaspoon ground cinnamon

¹/₄ teaspoon freshly grated nutmeg

1. Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.

2. Combine margarine, 1¹/₄ cups sugar, soy milk, and vanilla in a mixing bowl, and beat at low speed with an electric mixer to blend. Increase the speed to high, and beat for 3 to 4 minutes, or until light and fluffy. Reduce the speed to low and add all-purpose and whole-wheat flours, cornstarch, baking powder, and salt until just blended in.

3. Combine remaining sugar, cinnamon, and nutmeg in a small bowl. Take scant 1-tablespoon portions of dough, and roll them into balls. Roll balls in sugar mixture. Arrange balls 2 inches apart on the prepared baking sheets.

4. Bake for 12 to 14 minutes, or until lightly brown around the edges. Cool for 2 minutes on the baking sheets, and then transfer cookies to racks to cool completely.

Note: Keep cookies in an airtight container, layered between sheets of waxed paper or parchment, at room temperature for up to 5 days. Cookies can also be frozen for up to 2 months.

Variation:

Add ¹/₄ cup finely chopped crystallized ginger to the dough.

Snickerdoodles are a traditional American cookie, and it comes from the German baking tradition. The recipes date back to the early nineteenth century, and the only constant is the use of the cinnamon and sugar coating. Some recipes call for cinnamon in the cookie too.