12 Days of Christmas Cookies, Day 7

I can't remember a single Christmas celebration when we didn't have a batch or 3 of Snickerdoodles produced in our home and blown through in a matter of hours.  They are a favorite for people who like simple cookies with just a touch of spice.  Really, you can do anything with Snickerdoodle dough, but everyone in our family loves them they way they were meant to be with just a touch if cinnamon and sugar on top.  These cookies are soft and chewy every time, if you are ever afraid of ruining a cookie then Snickerdoodles can be your new never fail "go to" cookie.  I promise you, ANYone can make these and everyone will ask for more!

Snickerdoodles

2 3/4 c. flour

1 1/2 c. organic cane sugar

1 c. Earth Balance vegan buttery spread, softened

2 eggs or 2 tsp. egg replacer

2 tsp. cream of tartar

1 tsp. baking soda

1 tsp. vanilla

1/4 tsp. sea salt

Cinnamon-Sugar mixture

3 T. organic cane sugar

1 ½ tsp. ground cinnamon

Preheat oven to 400 degrees

Cream butter and sugar together.  Add eggs or egg replacer and vanilla, mix thoroughly.  Add all remaining dry ingredients.  Beat at a low speed, scraping the bowl often, until well blended.

Stir together 3 T. sugar and cinnamon in a small bowl.

Shape dough into 1-inch balls; I use my Pampered Chef medium scoop.  Roll in cinnamon sugar mixture covering the whole dome but leaving the bottom bare.  Place the dough balls 2 inches apart onto ungreased cookie sheets.   

Bake for 8-10 minutes or until edges are slightly browned. 

   
*Watch your first batch closely and time the rest of your batches like that one.  All ovens have different “hot spots”.