ode to the snickerdoodle

by Isobel

Look here, author of my cookie cookbook. You obviously have no idea what a snickerdoodle is! Snickerdoodles are not, as you would have it, thin little brittle things. They are crispy on the outside edges and chewy in the middle, and I challenge anyone who doesn’t believe me to…well…eat a real snickerdoodle. I used to eat them practically every day from the bakery on the way home from school oh-so-long (or not) ago, therefore, I think I know. Case closed.

3 Spice Snickerdoodles (4 dozen cookies)

2 1/2 cups flour

1/4 cup cornstarch

2 tsp cream of tartar

1 tsp baking soda

1 tsp salt

1 cup nonhydrogenated margarine, softened

1/2 cup canola oil

1 1/2 cups sugar

2 tsp vanilla extract

1/2 cup light corn syrup (or maple syrup, although it will have some flavor to it)

1/4 cup soymilk

(for the topping:

3/4 cups sugar

2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ginger)

(1) Preheat oven to somewhere between 350 and 375 (ok, halfway, if you can actually be that precise on your oven). Line some baking sheets with parchment, and set aside. (2) Cream together margarine, sugar, and oil until smooth. Mix in vanilla, syrup and soymilk until well combined. (3) In a separate bowl, stir together flour, constarch, cream of tartar, baking soda and salt. Stir into wet ingredients until well mixed. (4) If you have time, refrigerate the dough for 10-20 minutes, for easier ball-forming. Meanwhile, stir together topping ingredients in a shallow dish. (5) Roll dough into walnut-sized balls. Roll each ball in the topping mixture. Place on a baking sheet and flatten ever so slightly with your fingers. Repeat with the remaining dough. (6) Bake ~13 minutes, until edges are lightly browned. Let cool completely.