Wendy’s Snickerdoodles

Looking for a way to incorporate my “wonder spice” into one of your holiday recipes? Well look no further. This is my fun and unique take on the classic Snickerdoodle – everyone’s favorite cinnamon cookie.

They’re tasty, super simple, and make the perfect last minute gift. They may taste naughty, but they’re not! These yummy treats are vegan and gluten free.

Cookie Ingredients:

1 1/2 cup Brown Rice Flour

1 1/2 tsp ground cinnamon (the wonder spice!)

1 tbsp ground flax seeds (flax seed oil will work too, but not as well)

2 tsp Baking Powder

3/4 cup Organic Turbinado Raw Cane Sugar

1/2 tsp Gourmet All Natural Sea Salt

3 tbsp Water

1/2 cup cold Earth Balance

Topping Ingredients:

3 tbsp Organic Turbinado Raw Cane Sugar

1 tsp Ground Cinnamon

Cooking Instructions:

Preheat your oven to 400 degrees F and mix ”Topping Ingredients” separately in a small bowl and set aside.

Stir together your sugar, cinnamon, flour, baking powder and salt in a medium/large bowl. In a small bowl, mix the flax seeds and water separately, then add them to your larger bowl. Add your Earth Balance to the complete mixture and stir until you have a nicely blended dough.

Now you have a few “cookie aesthetic” choices here

1) Roll the dough into 1 inch or smaller balls for your basic cookie

2) Roll the dough into 1 inch or smaller balls then press down in two directions with a fork to create a square pattern (a style usually saved for the peanut butter cookie, but why do they get all the fun?!)

3) Roll the dough onto a floured cutting board with a floured rolling pin until nice and thin. Then use your favorite cookie cutter to create fun shapes. (If your dough is fragile, a good tip is to use a spatula to get the cookie off of the cutting board and onto the cookie sheet).

4) Optional: Top your cookies off with some colorful sprinkles before popping them in the oven

Depending on the way you shape your cookies, either roll your dough balls in the “Topping Ingredient” mixture or sprinkle the mixture on your cookies after using a cookie cutter.

I like to very lightly spray my cookie sheet with Spectrum cooking spray. Once your cookies are settled, bake for about 10 minutes (no more!) then take them out of the oven and let them rest on the cookie sheet for about 3 minutes. Then remove and put on a cooling rack (for best results) or on a layer of tin foil.

Once cookies have cooled, either enjoy yourself, or wrap them up in cellophane and colorful tissue paper with a pretty bow. Gift boxes are also a nice touch. Special wrapping makes special gifts

Yum!

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A Little Bit Funny is a blog I started to share my recommendations and ruminations on film, fashion, food and much more. “My gift is my blog and this one’s for you.”