With their buttery soft centres and sugary cinnamon coating, Snickerdoodles are a real crowd pleasing cookie. So when I started toying with new ways to use traditional Christmas flavours, I knew I wanted to include them in some sort of merger. Pairing them with eggnog was a no brainer.
Although there’s no actual eggnog in these cookies, the flavour is mimicked with a generous dusting of nutmeg and a little rum extract. I’ve also included a hint of eggnog extract, if you don’t have any, not to worry, just substitute it with vanilla extract or you can leave it out entirely.
From a baker’s perspective, what I love about these cookies is how quick and easy they are to make. Just mix them up, roll into balls, sugar coat, and bake. No chill time or decorating to slow you down… See? I just found you time to wrap a few more gifts or write a couple of cards… You can thank me later 🙂
Check out that cinnamon-nutmeg coating! I wish you could smell how deliciously fragrant they are. Definitely a cookie for the nutmeg fans out there.
So what festive flavours are you looking forward to this holiday season?
1 cup Vegan Butter (I use Earth Balance)
1 1/2 cup Granulated Sugar
1/2 cup Pureed Silken Tofu
1/2 tsp Rum Extract
1/4 tsp Eggnog Extract (or Vanilla Extract or omit)
2 3/4 cup All-Purpose Flour
2 tsp Cream Of Tartar
1 tsp Baking Soda
1/4 tsp Ground Nutmeg
1/4 cup Granulated Sugar
2 tsp Ground Nutmeg
1 tsp Ground Cinnamon
Preheat oven to 400°F and line cookie sheets with parchment paper.
Whisk together together the flour, cream of tartar, baking soda, and nutmeg. Set aside.
Cream the vegan butter, until smooth. Add sugar and beat until light and fluffy. Add the pureed tofu and extracts, and beat on medium-high for 60 – 90 seconds (until the mixture takes on an almost whipped cream appearance), scrapping sides of the bowl when necessary. Beat in the flour mixture just until mixed (be careful to not over beat).
Make the coating by stirring the sugar, nutmeg, and cinnamon together.
Scoop 1 tablespoon of dough, roll into a ball, then roll the ball in the sugar mixture to coat. Repeat with the rest of the dough, placing the balls 2 inches apart on the cookie sheet… The dough is very soft and delicate, so it’s best to work quickly and limit handling of it. Do not worry about the balls being perfectly round, mine are always lumpy and uneven.
Bake for 7 – 8 minutes (they will appear puffy and underbaked but the edges will be firm). Allow to cool on sheets for about 5 minutes before transferring to wire rack. Cool completely before storing.
Store in a tightly sealed container.
Makes approx. 3 1/2 dozen cookies.