The highlight of my Christmas baking has and always will be snickerdoodles.
I absolutely love them. I love them so much, that I made them for my very first blog post!
When I first began baking without eggs or dairy, I thought recreating something as simple as a snickerdoodle (my favorite cookie ever) wouldn't be challenging at all. Boy, was I totally wrong! There's something that eggs do in a snickerdoodle recipe that really makes a difference. The puffy, cakey yet slightly crisp texture sets the snickerdoodle apart from its sugar cookie cousin. Sugar cookies are nice, sure, but they're pretty flat in texture. Even if you add baking powder and soda to your recipe, it doesn't come close to achieving the rise that I expect from a snickerdoodle batter.
Since my discovery of aquafaba, I've been curious to see what its effect on cookies would be. I've used it for the first time in my cookies this year and my goodness. I'm hooked! Aquafaba combined with Ener-G egg replacement powder is the best thing to happen to my cookies since coconut sugar. This combination of binding power and rising agent gives cookies the fluff that I was missing so much.
The best thing about using aquafaba for these cookies is that they stay up! My main issue with making snickerdoodles before was that their rise was great in the oven, but deflated once they cooled. Using aquafaba is wonderful because it maintains the cookie's shape in any temperature. These cookies freeze beautifully, too. Feel free to make these ahead of time if you are busy. I totally did that and no one knew! ;)
The greatest thing about this recipe is that it's derived from the recipe that I know and love from my childhood. My grandma used to make these with my sister and I when we were little. I looked forward to it every Christmas. The ones we made were not gluten-free, but the ones I have for you today are!
This recipe does hold up to it's gluten-containing counterpart. I tested the batter by using unbleached all-purpose flour in place of the gluten-free flours (sub 1 for 1) and it's great! The texture changes slightly, but not in a bad way. The gluten-free variation is actually a little more on the moist side, which isn't a bad thing at all!. The gluten-containing version is a little more sturdy and not as soft. Either way, they are absolutely delicious and simple to make.
I hope everyone had a wonderful holiday! New Year's is right around the corner, too, so maybe make these little guys for any shin-dig you may attend/host! They're definitely a crowd pleasing cookie. From my kitchen to yours, Happy New Year! <3 ^_^
Oven 375 F.
This is my very first food blog! I post revised conventional recipes of foods that I hold near and dear to my heart. My cooking here is all gluten-free and cruelty-free, but full of flavor and comfort.