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Holiday SnickerdoodlesHoliday Snickerdoodles
Holiday Snickerdoodles
Holiday Snickerdoodles
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Recipe - Gourmet Garage Corporate
HolidaySnickerdoodles.jpg
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
  1. Preheat the oven to 350 and line two cookie sheets with parchment paper.
  2. 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.
  3. In a large bowl, sift the dry ingredients (flour through salt) until well mixed. Set aside.
  4. In the bowl of a stand mixer (or hand mixer and large bowl) beat plant-butter until pale and fluffy, about 3 minutes.
  5. Add sugar and beat again for another 2-3 minutes or until well combined and pale/fluffy.
  6. Add flax egg, followed by vanilla, beating until well combined.
  7. On the lowest setting or with a wooden spoon, gently add in flour mixture until thick dough comes together.
  8. Place dough in the fridge and let chill for 30 minutes.
  9. Use a cookie scoop or tablespoon to measure out evenly sized pieces of cookie dough.
  10. Roll into balls and then roll in cinnamon sugar mixture.
  11. 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
1 1/2 tbs ground flaxseed
Bob's Red Mill Organic Golden Flaxseed Meal, 16 oz
Bob's Red Mill Organic Golden Flaxseed Meal, 16 oz
$7.99$0.50/oz
3 tbs water
Poland Spring 100% Natural Spring Water, 16.9 fl oz, 24 count
Poland Spring 100% Natural Spring Water, 16.9 fl oz, 24 count
On Sale! Limit 4
$8.30 was $9.99$0.02/fl oz
2 1/2 cups all-purpose flour
Gold Medal Unbleached All Purpose Flour, 5 lb
Gold Medal Unbleached All Purpose Flour, 5 lb
$7.89$1.58/lb
2 tsp baking powder
Davis OK Double Acting Baking Powder, 8.1 oz
Davis OK Double Acting Baking Powder, 8.1 oz
$5.99$0.74/oz
1/8 tsp salt
Maldon Sea Salt Flakes, 8.5 oz
Maldon Sea Salt Flakes, 8.5 oz
$8.99$1.06/oz
1 cup (2 stick) Wholesome Pantry plant-based butter, softened
Not Available
1 cup Bowl & Basket granulated sugar
Not Available
1 1/2 tsp Bowl & Basket vanilla extract
Not Available
Bowl & Basket cinnamon sugar
Stacy's Baked Pita Chips Cinnamon Sugar 7.33 Oz
Stacy's Baked Pita Chips Cinnamon Sugar 7.33 Oz
On Sale! Limit 4
$3.69 was $4.99$0.50/oz

Directions

  1. Preheat the oven to 350 and line two cookie sheets with parchment paper.
  2. 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.
  3. In a large bowl, sift the dry ingredients (flour through salt) until well mixed. Set aside.
  4. In the bowl of a stand mixer (or hand mixer and large bowl) beat plant-butter until pale and fluffy, about 3 minutes.
  5. Add sugar and beat again for another 2-3 minutes or until well combined and pale/fluffy.
  6. Add flax egg, followed by vanilla, beating until well combined.
  7. On the lowest setting or with a wooden spoon, gently add in flour mixture until thick dough comes together.
  8. Place dough in the fridge and let chill for 30 minutes.
  9. Use a cookie scoop or tablespoon to measure out evenly sized pieces of cookie dough.
  10. Roll into balls and then roll in cinnamon sugar mixture.
  11. 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.