Nothing says Xmas like the smell of cinnamon, am I right? And orange zest, and nutmeg and cloves, but cinnamon is right up there and I think it’s one spice that pretty much everyone associates with Christmas time. This is why I have been hell bent on perfecting vegan snickerdoodles, cinnamon coated sugar cookies with a gorgeously pillowy texture. I first sampled them when strolling around a Christmas market in London’s Southbank, many years ago and I have fallen in love with their flavour and texture ever since.
I got them from a very passionate and very cold (it was a tough day for the stall holders as it was properly cold and to add insult to injury the market was near the Thames) Canadian baker who had a stall with all sorts of Christmas cookies and I remember how sad I got when I took the last bite. This year, I have decided that it’s time to veganise these beauties and I have been at it for a while now. Finally, I’ve settled on a combination of flax egg or aquafaba (whichever one you have handy) and a bit of pumpkin puree. It may seem strange to employ two different egg replacement methods in one humble cookie, but I feel like the combination of the two of them offers the best texture. I must admit that these aren’t still quite as delicious as the ones I had in the Christmas market, but they are pretty close and I am aware that eating stuff al fresco always tastes better! These are soft and pillowy with slightly crispy edges rather than chewy, which I got quite close to but it still needs some testing so you’ll have to wait till next year 🙂 . Anyway, I hope you will enjoy these!
1 tbsp cinnamon, plus extra ½-1 tsp (optional) 3 tbsp caster sugar
