Sunday, December 11, 2011

Snickerdoodle Cinnamon Sugar Cookies

My snickerdoodles were legendary at the office way back when I was working. If I sent out an email saying that I brought some into share, four dozen cookies disappeared within a couple hours. They are also often requested by family, and vanish just as rapidly.

It is an oldie but goody. I'm not quite sure what took me so long to share it. They are soft and chewy. Depending on how long they are baked, they also can be crunchy just around the edge. Exactly how I prefer my cookies. 

Be careful with the baking time on these. They do not get golden brown on the edges or they'll end up crunchy (unless that is your goal). Once out of the oven they need to cool and set, so have patience. You will be rewarded! 

2 1/2 cups flour
1/2 tsp. baking soda
1 cup brown sugar
1/2 cup sugar
2 sticks of Earth Balance Buttery Sticks
2 Ener-G egg equivalents
2 tsp. vanilla

Cookie Coating
1 Tbsp. cinnamon
3 Tbsp. sugar

Preheat oven to 300 degrees Fahrenheit. Cream margarine and sugars together. Next add egg equivalent, vanilla, and baking soda, then mix well. Last, add in flour and mix until well combined.

In a small bowl mix together the cinnamon and sugar for the topping. Pour it out onto a large plate and gently shake to spread an even mixture on the plate. Roll cookie dough into balls sized 1 inch in diameter (about the size of a ping pong ball). Roll the balls in coating until completely covered.

Place onto very lightly greased cookie sheet one inch apart. Bake for 12-14 minutes until the sides are set. Unlike most cookies you aren't baking until golden brown, as that will make them crunchy and not chewy.

Please allow 6-8 minutes to cool before lifting off of the cookie sheet with a spatula.

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