Cinnadoodle Cookies
Prep time
Cook time
Total time
I'm going to show you how to make my easy cinnadoodle cookies! This dessert is inspired by a cinnadoodle cookie I had at Cinnaholic Bakery that I absolutely could not get enough of. This cookie is a softer version of a snickerdoodle cookie, with a light cinnamon flavour.
Author: The Edgy Veg
Recipe type: Dessert
Cuisine: Vegan
Serves: 12 cookies
Ingredients
- 2¼ cups all-purpose flour
- 2¼ tsp cinnamon
- 2 tsp baking powder
- 1 cup vegan butter or margarine, room temperature (if using unsalted butter add ½ tsp salt)
- ¾ cups brown sugar
- ¼ cup molasses
- 1 tsp vanilla extract
- 4 tbsp aquafaba
Instructions
- Preheat oven to 350F.
- In a medium bowl, whisk together flour, cinnamon, baking powder, and salt if using; set aside.
- In the bowl of your stand mixer, or in a large bowl with a hand mixer cream together vegan butter and sugar until pale and fluffy, about 3 minutes.
- Mix in molasses, vanilla, and aquafaba.
- Slowly mix in flour mixture.
- Shape dough into balls and place dough 2 inches apart on silicone or parchment-lined cookie sheets.
- Bake 7 minutes, until edges appear set, remove the baking sheet from the oven and gently bang it on the counter a couple of times, then put them back into the oven for another minute or until edges are set and golden brown.
- Remove the baking sheets from the oven and allow the cookies to cool on the sheet for about 5 mins, then transfer them to a wire cooling rack.
Notes
The key with these cookies is to underbake them, so pay careful attention.
Recipe by The Edgy Veg at https://www.theedgyveg.com/2021/08/05/cinnadoodle-cookies/