April 12, 2012 by Angie

This week’s 52 Weeks of Baking Challenge is Kids.  We’re allowed to interpret the theme pretty widely so I chose a recipe I liked to make when I was a kid.  I used to love to make sugar cookies with my mom and brother at Christmastime. I also remember making snickerdoodles at my friend’s house in 5th grade. I thought rolling the cookie dough balls in the cinnamon sugar was so fun. Snickerdoodles are still one of my favorite cookies – simple and fun to make like a sugar cookie but fluffy with a sweet cinnamony outside.

Adapted from the My Favourite Snickerdoodles recipe from the blog Oh She Glows.


1 flax egg (1 tbsp ground flax mixed with 3 tbsp water)
1/2 cup Earth Balance margarine (one stick)
2/3 cup sugar
1 tsp pure vanilla extract
1 tbsp unsweetened soy milk
1 cup whole wheat flour
1 cup all-purpose flour
1/2 tsp cream of tartar
1 tsp baking soda
pinch of cinnamon
For the cinnamon sugar: 1 1/2 tbsp sugar mixed with 1 1/2 tsp cinnamon


1. Take the Earth Balance out of the fridge to get it to room temperature.

2. Make a flax “egg” by mixing the ground flax with water in a small bowl.  Set aside to let it get goopy.

3. Cream the Earth Balance, sugar, vanilla extract, and soy milk in a large bowl.

4. Beat the flax egg into the Earth Balance mixture.

5. In a separate small bowl whisk together both flours, baking soda, cream of tartar, and cinnamon.

6. Add the dry ingredients to the wet ingredients and stir them together well.

7. Use your hands to mix the dough together and form it into a ball.  Place the ball on some plastic wrap, flatten into a disc, and cover with the plastic wrap.  Let the dough chill in the refrigerator for an hour.

8. Preheat the oven to 375 degrees. Grease two cookies sheets. Roll the dough into ping pong sized balls. I got 17 cookies out of my dough.

9. Mix the sugar and cinnamon in a small bowl.  Roll each dough ball in the cinnamon sugar then place them spaced apart on the prepared cookie sheets.


10. Use a fork to smoosh the balls. Bake the cookies for 10-12 minutes. Transfer to a wire rack to cool.

These cookies are so tasty!  They’re soft and pillowy with just the right amount of crunch on top.  They’re not very sweet but the cinnamon sugar on the outside makes it just right.

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