Holiday Snickerdoodles
Recipe - Dearborn Market
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 Brown Flaxseed Meal, 16 oz
$3.99$0.25/oz
Bowl & Basket Spring Water, 16.9 fl oz, 24 count
$4.49$0.01/fl oz
Gold Medal All Purpose Flour, 5 lb
$5.29$1.06/lb
Davis OK Double Acting Baking Powder, 8.1 oz
$4.79$0.59/oz
Diamond Crystal Salt Co. Kosher Salt Flakes, 26 oz
$5.49$0.21/oz
Not Available
Bowl & Basket Sugar Honey Graham Crackers, 3 count, 14.4 oz
$2.99$0.21/oz
Not Available
Martin's Cinnamon Sugar Swirl Potato Bread, 16 oz
$4.79$0.30/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.