From the kitchen
Cinnamon Snickerdoodles
Soft, chewy cookies that utilize rice milk for binding and moisture.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Rice Milk Edition
Ingredients
- 2 3/4 cups All-Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Softened Butter
- 1 1/2 cups Sugar
- 2 tbsp Rice Milk
- 1 large Egg
- 1 tsp Vanilla Extract
- 3 tbsp Sugar and 2 tsp Cinnamon, for rolling
Method
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment.
- Whisk the flour, baking soda, and salt together.
- Cream the butter and sugar together, then mix in the rice milk, egg, and vanilla.
- Fold the dry ingredients into the wet just until a soft dough forms.
- Roll into balls, coat in the cinnamon sugar, and bake 9 to 11 minutes until the edges are just set.
Kitchen note
These will bake to a deeper golden color than a typical snickerdoodle thanks to rice milk's natural sugar, pull them while the centers still look slightly underdone, since they firm up as they cool.
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