I've reached the sixth month of pregnancy and let me tell you, it might be my favorite month ever. I officially feel and look like the glowing pregnant women are supposed to (aka, I look like I've got a tiny human in my uterus and not a beer gut) and I'm at the point where most of my food aversion is long gone and I'm not so gigantic that the thought of food exhausts me.
Also, the cravings are coming on strong and there's just no ignoring them at this point.
Last night, I made my first batch of snickerdoodle's EVER.
It's not that I don't like snickerdoodles, I've had them before at numerous gatherings, but I never really had the desire to make them because I always felt like if I was going to go to the trouble of actually making a homemade cookie, it was going to be jam-packed with all my favorite things; not just some sugar cookie on cinnamon steroids.
I'm willing to admit when I'm wrong, and boy have I been SO wrong about this magical snickerdoodle my whole life.
Not only was this cookie a snap to make, they came out absolutely perfect: fluffy, a little bit chewy and a little bit gooey.
Oh, and anything covered in cinnamon and sugar can't be wrong, right?
(Makes two dozen brilliant cookies)
3 cups all purpose flour
1 1/2 cups white sugar
2 tsp baking powder
1 tsp baking soda
3 tsp cinnamon
Pinch of sea salt
2 sticks vegan butter melted (I use Earth Balance)
1/2 cup cinnamon applesauce
1 tsp vanilla extract
FOR ROLLING: About 1/4 cup brown sugar, 1/2 cup turbinado sugar (splurge for this, it's basically the giant sugar crystals you see on muffins from time to time, I think it gives this fluffy cookie the extra pizzazz it needs) and 2 tsps cinnamon (OR to taste, we like our cinnamon in this family). Depending on how crazy you get with the rolling, you may need more or less, just remember the .5 to 1 brown sugar to turbinado sugar ratio.
Don't worry about the oven yet, you'll have to refrigerate this dough for 15-20 minutes, you can preheat it then.
Mix together the wet ingredients in one bowl and the dry ingredients (LEAVE OUT the sugars/cinnamon at the bottom of the ingredients for rolling) into another. Add the dry ingredients into the wet and mix until smooth. This dough will have a slightly thinner texture than you're probably expecting, don't panic. Once it's all mixed up pop in your fridge for 15 to 20 minutes. (Don't skip this step, the dough is way to thin to try and roll in the sugar without it).
Preheat your oven to 325.
In a small bowl, combine the brown sugar, turbinado sugar and cinnamon. (Remember to adjust cinnamon to your taste buds).
Take your dough out of your fridge and use a small ice cream scoop to scoop out a little ball and drop it into the cinnamon sugar mixture. (The dough will still be a little bit soft, this is OK, once it gets covered in sugar and cinnamon it's much more manageable).
On a greased cookie sheet, plop the little sugar cinnamon ball and apply light pressure (just flatten it out a tiny bit, no smooshing required). Bake for 6-8 minutes depending on your oven. You want to pull these bad boys out JUST as the edges turn a very faint, light brown. WARNING: if you leave them in too long they won't be fluffy OR soft.
Let them cool on a cookie rack and then enjoy the heck out of one or two (or seven, I'm not judging).
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