Eggnog Snickerdoodles

Eggnog Snickerdoodles

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¾

    c. Earth Balance vegan buttery sticks

  • c. evaporated cane juice crystals or sugar

  • ½

    tsp. rum extract/flavoring

  • ½

    tsp. brandy extract/flavoring

  • 1

    T. Ener-G egg replacer powder (no water)

  • ¼

    c. non-dairy milk (may increase 1-2 T. later if dough seems dry)

  • ½

    tsp. salt

  • 2

    T. soy sour cream

  • tsp. cream of tartar

  • 1

    tsp. baking soda

  • c. white whole wheat flour (King Arthur’s or Trader Joe’s brands are my favorites)

  • ¼

    c. evaporated cane juice crystals or sugar

  • 1

    tsp. nutmeg

Directions

Heat oven to 400°. Cover cookie sheets with parchment paper. Combine “butter,” sugar, and extracts/flavorings in a large mixing bowl. Stir in Ener-G powder and salt. Add half of the milk, stirring until well combined. Add the other half of the milk and mix heartily until things are fluffy (a wooden spoon does the best job of this fluffy business.) Fold in the sour cream. Mix the cream of tartar and baking soda in, followed by the flour. Mix 1/4 c. sugar and nutmeg in a cereal bowl. Roll dough into balls (ping-pong-ball sized) and put into the nutmeg mixture. Swirl the cereal bowl to cover each cookie completely with sugary nutmeg. Place on cookie sheets and bake for 8-10 minutes. Cool on racks. Yields approximately 40 cookies.


Nutrition

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