Happy New Year! 2020 was a rollercoaster for all of us, so I hope everyone enjoys their fresh start. If your New Years resolution is to bake more delicious cookies, look no further. These snickerdoodles are festive, fun, and full of flavor. I included them in my Christmas cookie bags and they were a fan favorite. The center has a nice chew, while the edges crisp up. They are relatively easy and quick to make, and a perfect way to start a sweet year with some spice, especially with a mug of hot chocolate or large glass of almond milk eggnog (obviously).
- 2 1/2 c flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt
- 16 tbsp softened vegan butter/ coconut oil
- 1 1/3 c sugar
- 2 tbsp flax + 1/4 c water mixed
- 1 1/2 tbsp rum
- 1/2 c powdered sugar
- 1/2 tsp nutmeg
Line 2 baking sheets and preheat oven to 400. Whisk flour, cream of tartar, baking soda, and salt in a medium bowl. Use stand mixer to beat butter and sugar until very fluffy (3-6 mins). Add flax mixture and run and beat until combined. On low speed, gradually add dry mix until just combined. Roll dough into 1 tbsp balls and generously space across baking sheets. Use greased measuring cup/glass to flatten each ball until 1/2 in thick. Bake cookies for 8-10 minutes, alternating which rack the pans are on half way through. Let cool on pan for 5 minutes, then finish completely cooling on wire rack. Whisk powdered sugar and nutmeg together in a small bowl. Use a sifter to dust the tops of the cookies.
Tips/Things I Would Change:
- I made these really thin, which I ended up really liking
- I added edible star glitter for a festive touch, which I highly recommend (you can get on Amazon)
- You can replace the rum for rum extract if you have it and want a stronger flavor