Snickerdoodles are one of those cookies that are easily forgotten about. They aren't super fancy or chocolatey, but they are just down right good. Nothing is more satisfying and nostalgic than eating a warm and buttery snickerdoodle. Plus who doesn't like cookies that are coated in cinnamon and sugar.
Adapted From The Novice Chef
2 3/4 c. whole wheat pastry flour
1/2 t. salt
2 t. baking soda
1 c.. unsalted butter, softened
1 1/2 c. evaporated cane juice
2 large eggs
1 T. vanilla extract
For the topping:
1/2 c. evaporated cane juice
3 T. ground cinnamon
1/2 t. nutmeg
1) Preheat oven to 400 degrees.
2) Cream the evaporated cane juice and butter until they are smooth. Add the eggs and the vanilla paste. Add the baking powder, salt and whole wheat pastry flour.
3) Roll the dough into 1.5-2 inch balls. Mix all topping ingredients in a small bowl and roll each dough ball into the topping mixture. Place the balls on a cookie sheet covered with parchment paper. Use the bottom of a glass to press each ball flat. Press the cookies thinner if you like them crispier or leave them about 1/4 inch thick for thicker softer cookies. Bake for 8-9 minutes.