Duda and I got new appliances on Wednesday. You know you're getting old when you get excited about a new oven. But it's stainless steel and awesome and totally worth feeling lame and old about. Our old oven was circa 1980's with a gross crusty oven top with uneven burners. It didn't bake too even either.
With the arrival of our new oven, I had big baking plans forWednesday night. Unfortunately those baking plans didn't pan out. I've been training for a half marathon while completing the marathon that is TU CARES at work. In summation, I've been tired as crap. It really hit me Wednesday and Thursay so I thought it would be best to rest and relax and not whip up any cookie batches. However, I made the mistake of saying I was going to make cookies to my coworkers. They requested these Snickerdoodles I had made a couple weeks ago and have been patiently waiting for them ever since.
Molasses Vanilla Bean Snickerdoodle Cookies
Ingredients (use vegan versions):
Topping:
1/3 cup sugar
1 teaspoon ground cinnamon
Cookies:
1-2/3 cups +1/2 cup unbleached all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar or vanilla sugar
1/2 cup canola oil
1/4 cup molasses
3 tablespoons + 1 teaspoon nondairy milk
1/2 vanilla bean pod, seeds scraped or 1-1/2 teaspoon vanilla extract
Directions:
1. Preheat oven to 350 degrees Fahrenheit. On a large plate, preferably with high sides or a rim around the edges, mix the topping together (sugar and cinnamon) and set aside.
2. In a medium to large bowl combine all the flour, baking soda, and salt. Whisk to get everything incorporated nicely.
3. In a separate bowl whisk together the sugar and oil until thoroughly mixed. Stir in molasses, vanilla bean seeds or vanilla extract and nondairy milk. Mix these ingredients together, then slowly sift in the dry ingredients. Use your hands to get a dough to form. Avoid overworking the dough.
4. Next take small portions of the dough and roll into walnut sized balls. You can make them bigger, if you so choose, but this size usually yields about 20 cookies. Gently press cookie between your palms and fingers to form little disks/patties. Carefully pat cookie disks into cinnamon sugar topping mix.
5. Place on parchment paper lined cookie sheets, sugar side up and bake for 10 to 12 minutes or until the edges turn a faint golden brown. For a softer cookie with a chewy edge, bake for about 10 minutes. Allow a few minutes for cookies to cool before removing from sheet pan, then transfer to wire cooling rack and allow to completely cool.
Ingredients (use vegan versions):
Topping:
1/3 cup sugar
1 teaspoon ground cinnamon
Cookies:
1-2/3 cups +1/2 cup unbleached all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar or vanilla sugar
1/2 cup canola oil
1/4 cup molasses
3 tablespoons + 1 teaspoon nondairy milk
1/2 vanilla bean pod, seeds scraped or 1-1/2 teaspoon vanilla extract
Directions:
1. Preheat oven to 350 degrees Fahrenheit. On a large plate, preferably with high sides or a rim around the edges, mix the topping together (sugar and cinnamon) and set aside.
2. In a medium to large bowl combine all the flour, baking soda, and salt. Whisk to get everything incorporated nicely.
3. In a separate bowl whisk together the sugar and oil until thoroughly mixed. Stir in molasses, vanilla bean seeds or vanilla extract and nondairy milk. Mix these ingredients together, then slowly sift in the dry ingredients. Use your hands to get a dough to form. Avoid overworking the dough.
4. Next take small portions of the dough and roll into walnut sized balls. You can make them bigger, if you so choose, but this size usually yields about 20 cookies. Gently press cookie between your palms and fingers to form little disks/patties. Carefully pat cookie disks into cinnamon sugar topping mix.
5. Place on parchment paper lined cookie sheets, sugar side up and bake for 10 to 12 minutes or until the edges turn a faint golden brown. For a softer cookie with a chewy edge, bake for about 10 minutes. Allow a few minutes for cookies to cool before removing from sheet pan, then transfer to wire cooling rack and allow to completely cool.
recipe via Veg Web
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