I don’t know what I’ve done with it, but I seem to have misplaced a week somewhere. Is it just me or is anyone else surprised to realize that Monday is Memorial Day? Well, my self-induced therapy to get back on track was to make cookies. I know, it makes no sense whatsoever, but that’s just how I work. In fact, my entire time warp is probably related to the fact that I haven’t been in the kitchen as much lately. It’s tennis season so we’ve been hitting the courts as much as the weather will allow and sometimes that eats into my kitchen time. The cure was baking these cookies – Chocolate Dipped Snickerdoodles. Sounds delicious, right? They taste even better!
Did you know that in early American cookbooks cookies were not given a section of their own? Nope. They were listed at the end of the cake chapters and referred to as “jumbles” and “cry babies.” I imagine the latter might refer to the little treat given to children to get them to settle down.
It appears cookies were thought of as some sort of bite-sized cake, which if you think of it, is not too far off the mark. An early 1900s recipe for this particular cookie said this, “Snickerdoodles is the somewhat fantastic name of quickly-made little cake especially dear to the children’s heart.” Maybe that’s why they’ve stood the test of time. I figured it was high time that this long-standing cookie finally met another favorite of mine, chocolate.
I must say it is a winning combination. The snickerdoodles are rolled in cinnamon before baking and then coated with a thick coating of dark chocolate.
This kitchen therapy did the trick to getting me back on track. Maybe it’s something about living in the moment…and knowing what that moment is all about. Maybe it’s the process of taking a tried and true recipe and giving myself the permission to get creative with the outcome. Either way, I’m back in touch and ready to begin this holiday weekend. And all it took was a little cookie…
Yield: ~48 cookies (depending on how big you make them)
- ½ cup dairy-free margarine, softened
- ½ cup peanut butter (Yes, peanut butter. Trust me, it works here!)
- 1 ½ cups sugar
- 2 tablespoons ground flax seed
- 1 tablespoons corn starch
- 4 tablespoons water
- 1/2 cup soy buttermilk (soy milk combined with 1 tsp. of apple cider vinegar)
- ½ teaspoon vanilla extract
- 1 cup whole wheat pastry flour
- 1 ¾ cups all purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 – 4 tablespoons white sugar
- 1 tablespoon cinnamon
- 1 cup dairy free chocolate chips
- 2 tablespoons soy milk
- Heat your oven to 350F.
- Cream together margarine, peanut butter and sugar. Add the flax seed, corn starch, and soy buttermilk and stir until everything is combined.
- In a separate bowl, blend flours, cream of tartar, baking soda and salt.
- Add the dry ingredients to the wet ingredients and stir until well-combined.
- Shape the dough into balls slightly larger than a tablespoon.
- Prepare cinnamon sugar coating by combining the 3 tablespoons of sugar and 1 tablespoon of cinnamon on a plate. Stir to combine.
- Roll balls of dough in cinnamon sugar mixture until well-coated. Place on ungreased cookie sheet approximately 2 inches apart.
- Bake cookies for 9-11 minutes. Cookie should be crispy on the outside, but still a little chewy in the middle. Allow them to sit to cool for a minute before transferring to a wire rack to cool completely.
- Pour chocolate chips into a microwave-safe bowl. Add the 2 tablespoons of soy milk and stir to ensure each chip is coated. Microwave the chocolate in 15 second increments, stirring in between until the chocolate chips are melted. You could add another tablespoon of soy milk if you’d like it to be a little more spreadable.
- Use a spoon to spread melted chocolate over half of the top of each cookie. I like a nice, thick layer of chocolate. Then set aside to allow the chocolate to firm up. If you’d like to hasten this process, you could put them on a tray and store them in the fridge. That always does the trick!