There are two cookies I remember most from baking in the kitchen with my mom. The first are “tea cakes” that we make every year at Christmas, and the second are snickerdoodles. I remember rolling the dough into balls, generously dredging them in the ubiquitous sugar & cinnamon mixture, then waiting patiently in the kitchen while they baked. What came out of the oven was a rather unassuming cookie, but it perfumed the whole house with spices. And, they were mighty tasty to boot once I waited long enough to snatch a warm one from the kitchen table when my mom wasn’t looking. Who knew that a simple combination of cinnamon and sugar could be so delicious.
Since I’m never one to follow recipes exactly, I decided to update the classic snickerdoodle a bit. I switched out the cinnamon for cardamom, added in a good bit of vanilla in both the cookies and the rolling sugar, and made them gluten free and vegan with a little help from babycakes. Surprisingly, they are buttery with a crispy/chewy texture. The wonders of coconut oil never cease to amaze me.
These are quite sturdy once they cool so they are perfect for packaging up and mailing away as well as having them out for a dessert spread or bringing them to a holiday party. Also, they work wonders as an air freshener for your home while they are baking. Don’t be surprised if curious neighbors wander into your kitchen, lured by that heavenly smell.
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