Summer Snickerdoodles

The title of this post is a little misleading - there's nothing particularly summery about these snickerdoodles, aside from the fact that it's summer right now and I'm currently finishing off the last cookie in this batch. You can totally be a rebel and make these in the winter, too!

Snickerdoodles are never the first cookie to pop into my mind when I'm trying to decide what to bake, but I'm never mad when I do end up cranking out a batch of them. I like to make these cookie fatty and fluffy rather than chewy, and of course to douse them with a healthy coating of sweet, crispy cinnamon sugar. The coconut oil in this recipe makes these little guys extra fragrant, too, so your kitchen will smell particularly delicious!

Snickerdoodles
Makes 18 small cookies

1¼ cup flour
¼ teaspoon baking soda
¼ teaspoon salt
¼ cup sugar
½ teaspoon cinnamon
¼ cup Earth Balance
2 tablespoons coconut oil
1 tablespoon maple syrup
1 tablespoon soy milk
1 teaspoon vanilla

2 tablespoons sugar
½ teaspoon cinnamon

In a medium bowl, whisk together all your dry ingredients - flour, baking soda, salt, sugar, and cinnamon. Separately, melt the Earth Balance and coconut oil, then pour in the maple syrup, soy milk, and vanilla, and stir everything up really well.

Me gusta la canela, me gustas tu. 

Slowly pour the wet ingredients into the dry and use a wooden spoon to form a soft, slightly sticky dough. It'll come together quickly and easily, so no need to bust out the electric mixer for this! Once all the ingredients are evenly incorporated, cover the bowl with a towel or some plastic wrap and pop it in the fridge. You want to get these nice and cold so that it's easier to make snickerdoodle snowballs.

Exhibit A. 

When you're ready to bake some cookies, preheat the oven to 375 F and cover a large cookie sheet with aluminum foil. Now grab that extra sugar and cinnamon, pour it into a shallow bowl, and mix it up really well. Scoop the dough up into little golf ball-sized nuggets and roll them around in the cinnamon sugary goodness to completely coat them.

Like little donut holes!

You can flatten the balls out a little bit with your fingers or the bottom of a drinking glass once you put them on the cookie sheet, but you don't have to - they're small enough that they'll bake quickly and evenly either way. Pop them in the oven for 10-12 minutes, until the tops are firm and the bottoms are getting a tiny bit golden brown, then let them cool slightly before enjoying with some afternoon coffee or tea!