These jumbo-sized Soy Nog Snickerdoodles are my way of infusing some holiday spirit into one of my favorite cookies. Light and chewy, these tender spiced cookies have gentle notes of holiday nog in each bite. Leave a stack out for Santa or gobble them up yourself. Pairs well with an ice cold glass of vanilla rice milk with a dash of fine cinnamon…
I’m still in shock that Christmas is a week away. I may be caught up on holiday recipes, but my present count is pretty dim. But that’s OK. Some Christmases I’m just not in a huge shopping mood. Then some years I go way overboard, stuffing the tree with stacks of twinkly wrapped presents and goodies.
This year I’m feeling minimalist about Christmas. And even though giant LA shopping malls and decked out Rodeo Drive is just a speedy (or more likely, quite traffic-jammed) trip down Santa Monica Blvd, the present-bug hasn’t bit me yet. Maybe I’ll go mingle with some last minute holiday shoppers and catch it. Anyone else not caught up on holiday shopping and feeling sorta oddly zen about it?
..Or maybe it is just the lack of sparkly snow and brisk Christmas air that is throwing my present cravings off. Hmm.
Well even with no snow in LA, there certainly are a lot of twinkly lights. Check out my view last week from Griffith Observatory..
Snickerdoodle Inspiration. I was presented with a super stellar holiday baking gift from the from little elves of Microsoft. It was filled with inspiring things like some adorable tiny measuring spoons with labels like “dash” as well as some baking tins and such. Super cute stuff. It’s nice to get a present with no strings attached. Also included was a jar of Vietnamese cinnamon. Super high quality cinnamon meals one thing: Snickerdoodle baking time.
Jumbo Soy Nog Snickerdoodles
vegan, makes 12-14 cookies
2 cups whole wheat pastry flour
½ teaspoon ginger powder
¼ teaspoon ground cardamom
¼ teaspoon cinnamon (Vietnamese if you have)
a few dashes of nutmeg
½ teaspoon baking soda
¾ cup sugar
⅓ cup vegan butter, melted
¼ cup safflower oil
¼ teaspoon vanilla extract
⅛ teaspoon salt
⅓ cup soy nog
2 teaspoon apple cider vinegar
cinna/sugar mixture for rolling dough balls in
1. Preheat oven to 350.
2. Combine the dry ingredients in a large mixing bowl.
3. Add in the wet ingredients – fold the vinegar in last. note: depending on how “wet” you like your dough, you can adjust the soy nog amount. Add gradually so you get the perfect consistency for rolling balls of dough.
4. Roll large balls of dough between your palms – about 1 ½ tablespoon of dough. Then roll around in the cinna-sugar mixture and place on a greased baking sheet. I personally don’t mind if a little cookie ought sprawl happens and the cookies touch as they bake – but if you do, you’ll need to use two baking sheets and separate cookie dough balls by at least 1 ½ inches.
5. Bake at 350 for about ten minutes.