Sugar And Spice Snaps Recipe - Cooking Index
Sugar And Spice Snaps Recipe - Cooking Index
| 2/3 cup | 131g / 4.6oz | Unbleached cane sugar - divided |
| = (or white sugar from sugar beets) | ||
| 1 1/4 teaspoons | 6.3ml | Cinnamon - divided |
| 1/2 cup | 118ml | Sucanat |
| = (or brown sugar from sugar beets) | ||
| 1/4 cup | 59ml | Apple sauce |
| 1/4 cup | 59ml | Safflower oil - plus |
| Additional for oiling cookie sheets | ||
| 1 tablespoon | 15ml | Molasses |
| 2 teaspoons | 10ml | Vanilla |
| 1 3/4 cups | 109g / 3.8oz | Unbleached flour |
| 2 tablespoons | 30ml | Cornstarch |
| 1 tablespoon | 15ml | Ener-G Egg Replacer |
| 1 3/4 teaspoons | 8.8ml | Baking powder |
| 1 teaspoon | 5ml | Ground ginger |
| 1/2 teaspoon | 2.5ml | Baking soda |
| 1/4 teaspoon | 1.3ml | Salt |
In a small bowl, place 2 1/2 tablespoons unbleached cane sugar and 1/4 tablespoon cinnamon, stir well to combine, and set aside.
In a medium bowl, place the remaining unbleached cane sugar, Sucanat, apple sauce, safflower oil, molasses, and vanilla, and stir well to combine.
In a small bowl, sift together the remaining ingredients and remaining 1 teaspoon cinnamon. Add the dry ingredients to the wet ingredients and stir well to combine. Cover and chill the dough for 1 hour.
Using a little safflower oil, lightly oil (or spray with a fine mist of oil) two non-stick cookie sheets. Using your hands, roll the dough into 48 one-inch balls.
Working in batches, roll the balls in the cinnamon sugar mixture to thoroughly coat them on all sides, and place them on the non-stick cookie sheets. Flatten the cookies slightly with the bottom of a glass, dipping it in the cinnamon sugar mixture to prevent sticking.
Bake at 375 degrees for 7 minutes, they will feel slightly soft when removed from the oven. Allow the cookies to cool for 2 minutes on the cookie sheets and then transfer them to a rack to cool completely.
Repeat the rolling, flattening, and baking procedure for the remaining balls of dough. Store the cookies in an airtight container.
This recipe yields 4 dozen.
Source:
The Vegan Chef at http://www.veganchef.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.