Holiday Snickerdoodles
Recipe - The Fresh Grocer - Corporate
Holiday Snickerdoodles
Prep Time20 Minutes
Servings24
Cook Time10 Minutes
Ingredients
1 1/2 tbs ground flaxseed
3 tbs water
2 1/2 cups all-purpose flour
2 tsp baking powder
1/8 tsp salt
1 cup (2 stick) Wholesome Pantry plant-based butter, softened
1 cup Bowl & Basket granulated sugar
1 1/2 tsp Bowl & Basket vanilla extract
Bowl & Basket cinnamon sugar
Directions
- Preheat the oven to 350 and line two cookie sheets with parchment paper.
- In a small bowl, create your flax egg by combining the ground flaxseed with the water and letting sit for a few minutes to thicken. Set aside.
- In a large bowl, sift the dry ingredients (flour through salt) until well mixed. Set aside.
- In the bowl of a stand mixer (or hand mixer and large bowl) beat plant-butter until pale and fluffy, about 3 minutes.
- Add sugar and beat again for another 2-3 minutes or until well combined and pale/fluffy.
- Add flax egg, followed by vanilla, beating until well combined.
- On the lowest setting or with a wooden spoon, gently add in flour mixture until thick dough comes together.
- Place dough in the fridge and let chill for 30 minutes.
- Use a cookie scoop or tablespoon to measure out evenly sized pieces of cookie dough.
- Roll into balls and then roll in cinnamon sugar mixture.
- Place dough at least 2 inches apart on prepared baking sheet and bake for 8-10 minutes or until edges are just set/lightly browned Let cool on pan for 2-3 minutes before gently moving to a wire rack to cool completely.
20 minutes
Prep Time
10 minutes
Cook Time
24
Servings
Shop Ingredients
Makes 24 servings
Bob's Red Mill Organic Golden Flaxseed Meal, 16 oz, 16 Ounce
$5.49$0.34/oz
Bowl & Basket Spring Water, 1 gal, 1 Gallon
$1.29$1.29/gal
Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 32 oz, 2 Pound
$2.19$1.10/lb
Bowl & Basket Double Acting Baking Powder, 8.1 oz, 8.1 Ounce
$2.49$0.31/oz
Bowl & Basket Salt, 26 oz, 26 Ounce
$0.89$0.03/oz
Wholesome Pantry Organic Dairy Free Plant-Based Buttery Sticks, 4 count, 16 oz, 4 Each
$7.99$2.00 each
Bowl & Basket Granulated Sugar, 4 lb, 4 Pound
$3.99$1.00/lb
Bowl & Basket Pure Vanilla Extract, 1 fl oz, 1 Fluid ounce
$4.39$4.39/fl oz
McCormick Cinnamon Sugar, 3.62 oz, 3.62 Ounce
$4.69$1.30/oz
Directions
- Preheat the oven to 350 and line two cookie sheets with parchment paper.
- In a small bowl, create your flax egg by combining the ground flaxseed with the water and letting sit for a few minutes to thicken. Set aside.
- In a large bowl, sift the dry ingredients (flour through salt) until well mixed. Set aside.
- In the bowl of a stand mixer (or hand mixer and large bowl) beat plant-butter until pale and fluffy, about 3 minutes.
- Add sugar and beat again for another 2-3 minutes or until well combined and pale/fluffy.
- Add flax egg, followed by vanilla, beating until well combined.
- On the lowest setting or with a wooden spoon, gently add in flour mixture until thick dough comes together.
- Place dough in the fridge and let chill for 30 minutes.
- Use a cookie scoop or tablespoon to measure out evenly sized pieces of cookie dough.
- Roll into balls and then roll in cinnamon sugar mixture.
- Place dough at least 2 inches apart on prepared baking sheet and bake for 8-10 minutes or until edges are just set/lightly browned Let cool on pan for 2-3 minutes before gently moving to a wire rack to cool completely.