I am emerging from a large research project just in time for the holiday season. So, the plan is to post as many holiday-themes recipes as I can in the next 3 weeks. It’s going to be mainly baking, of course, but that’s not a bad thing. First up are these snickerdoodles. They are basically a veganized Betty Crocker recipe with added nutmeg and rum for an eggnog-y taste. Remove both and you have a regular snickerdoodle. These are both crisp and chewy thanks to the magic of aquafaba, and are perfectly sized for a holiday cookie tray.
INGREDIENTS
Makes 4 dozen
Cookie Dough
1 1/2 cups white sugar
1/2 cup margarine
1/2 cup vegetable shortening
1/3 cup aquafaba
1 tbsp golden rum
2 1/2 cups all purpose flour
1/4 cup corn flour
1/2 tsp fresh ground nutmeg
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
Topping
Mix together in a shallow bowl:
1/4 cup sugar
2 tsp cinnamon
METHOD
Heat oven to 400ºF. Line a baking sheet with parchment paper.
1. Cream sugar, margarine, and shortening in large bowl until fluffy (I use a heavy-duty whisk). Whisk in aquafaba, then the rum.
2. Sift in flours, nutmeg, cream of tartar, baking soda and salt. Mix into a dough with a wooden spoon.
3. Roll tablespoons of dough into balls, then roll in the cinnamon-sugar topping to coat. Place on the prepared baking sheet.
4. Bake 8 to 10 minutes. The tops should be cracked and not too wet looking. Let cool on a wire rack.
