I can hear you now: “Joanna, what’s with all the cookies?” Well, truthfully, it’s gearing up to be that time of year! As soon as the temperature drops below 80 in the evenings, I’m going to be baking cookies after work, stockpiling for the holidays. I beg you to indulge me a little bit longer in my cookie recipe archival. And seriously: make this veganized version of my mom’s snickerdoodle recipe! It’s kind of a famous recipe! I mean, she submitted it to two separate ladies-of-the-church fundraising cookbooks, so when I first baked these as a kid, I was referring to one of those recipes and bursting with pride to see my mom’s name right there in black and white. This is what my childhood tastes like.
makes 3-4 dozen
2 tablespoons sugar (turbinado is nice)
1 tablespoon decorating sugar or another teaspoon of sugar
2 teaspoons cinnamon
1 cup shortening
1/4 cup soymilk or almond milk
1 1/2 cups sugar
2 1/4 cups flour
1/4 cup cornstarch
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
Preheat oven to 400. Combine sugars and cinnamon on a plate and set aside.
Mix shortening and sugar thoroughly. Combine all dry ingredients, then stir wet and dry ingredients together, either by hand or on the lowest setting of the mixer.
Roll into balls the size of large walnuts, then roll the balls in the cinnamon sugar. Place 2 inches apart on an ungreased baking sheet. Bake 8-10 minutes.
Cool on baking sheets for five minutes, then transfer to cooling racks to cool completely. Store in a tightly sealed container with a slice of bread to keep the cookies soft.
Recipe originally posted to joannavaught.com in October 2012.