Today the kids wanted to make Snickerdoodles (per William's request). I Googled some recipes and found this awesome one here- thanks Food Allergy Mama! The only thing I changed was the time it took to cook them! If you need and dairy-free, egg-free, peanut-free snickerdoodle, you should definitely try this one! You won't be disappointed!INGREDIENTS:
1 1/2 c. granulated sugar
1/2 cup unsweetened applesauce
3 c. flour (360 grams)
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. cinnamon
1/4 tsp. salt
Cinnamon Sugar Mixture for Rolling:
3 T. granulated Sugar mixed with 3 tsp. cinnamon in a small bowl.
DIRECTIONS:
- Preheat oven to 400 degrees.
- Combine shortening, sugar and applesauce.
- In a separate medium bowl, combine flour, cream of tartar, baking soda, cinnamon and salt with a wire whisk.
- Add to shortening mixture and mix on low until thoroughly combined.
- Use a small cookie scooper to make 1 inch dough balls. Drop the cookie balls into the cinnamon sugar mixture, making sure the entire surface is evenly coated. (I did have to flatten my balls to circular shapes with the back of my spatula since my cookie balls weren't flattening out the way I'd like them too when they baked.)
- Bake for 10-12 minutes (my oven works perfectly on 10 minutes using my stoneware) or until edges are just starting to brown the middle is still somewhat soft. Cool completely on baking sheet and store in an airtight container.
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