I’m getting today’s MoFo post out of the way early so I can entertain my father-in-law. I don’t know how, but this recipe didn’t make it from the testing boards into the zine. I don’t mean there was something wrong with it, I mean I totally skipped over it because i’m a ditz. I forgot about it until I was counting how many recipes people had tested. So, since it is tested and ready to go…
If for some strange reason you’ve never had a Snickerdoodle, they’re balls of dough rolled in a cinnamon sugar mix, so when they bake the exterior becomes crunchy and delicious
1 1/4 c flour
1 t baking powder
1/8 t baking soda
1 t cinnamon
1/3 c softened margarine
2/3 c sugar
2 T maple syrup
1 Ener-g egg
1/4 c white sugar
2 T brown sugar
1 t cinnamon
Preheat oven to 350.
Sift together the flour, baking powder, baking soda, and cinnamon, set aside.
In a big bowl, cream together the margarine and sugar until fluffy. Add the egg replacer and maple syrup and beat a little more. Add the dry mix slowly, combine until just mixed.
(I would like to note that I can’t find the copy that I wrote corrections on, but I reduced the flour so it *should* be perfect, but if the dough is too wet, just sprinkle in a little more flour.)
In a small bowl (just use the one you combined the dry in), combine the coating ingredients. Roll the dough into one inch balls and coat them in the sugar mixture.
Place the balls on an ungreased cookie sheet and pat with your hand to flatten them out just a little bit. Bake for 8-10 minutes. Allow them to cool on the sheet for a minute, then transfer to a cooling rack.
These dry out really fast, so unless they’re going to be gone today, store them in a plastic container with a piece of bread.