My favorite thing to do at Christmas is bake cookies. It always has been. When I was a little girl, I would bake cookies every single day during the Christmas season. I used to let each family member take a turn choosing his or her favorite cookie.
Scott’s favorites were Marshmallow Clouds. And Stephen’s were Snickerdoodles. I asked Stephen what a Snickerdoodle was. “A sugar cookie rolled in cinnamon sugar.” he said.
Whether they are just sugar cookies rolled in cinnamon sugar, or, a little something more they are incredibly delicious and perfect for this time of year.
Snickerdoodles
- 6 Tbsp Miyokos vegan butter and 2 Tbsp Miyokos plain vegan cream cheese (you can substitute with 8 Tbsp grass-fed butter)
- 1 egg yolk
- 115 grams (1/2 cup) cane sugar
- 1 1/2 tsp vanilla extract
- 140 grams (1 1/4 cup) almond flour
- 38 grams (1/4 cup) Bob’s Red Mill Paleo Baking Flour
- 46 grams (1/4 cup, plus 1 Tbsp) tapioca flour
- 1/4 tsp sea salt
- 1/2 tsp baking soda
- 3/4 tsp cream of tartar
Cinnamon Sugar:
- 1/4 cup cane sugar
- 2 Tbsp ground cinnamon
Combine cinnamon and sugar in a small shallow bowl.
Directions:
- Preheat the oven to 350F. Line a baking sheet with parchment paper.
- Using a stand mixer with the paddle attachment (or, a hand held mixer), beat the butter, cream cheese, and sugar together for 2 minutes on medium speed.
- Turn the mixer to low and add the egg yolk and vanilla extract. Mix until just combined.
- Add your dry ingredients and fold them in with a silicone spatula until combined.
- Scoop 1 Tbsp of dough and roll it into a ball. Roll the cookie dough in the cinnamon sugar until it is completely coated.
- Place the cookie dough ball on a parchment lined baking sheet. Using the back of a teaspoon measuring spoon, make a little dent in the center of the cookie; this step is not necessary, but gives the snickerdoodles the perfect crackly tops.
- Repeat with the remaining cookie dough. Leave at least 3 inches between each cookie because they will spread.
- Bake at 350F for 10-11 minutes.
- Remove the cookies from the oven and let them cool on the cookie sheet for 10 minutes.
Makes about 35 cookies.