Eggless Snickerdoodles – for an October birthday

This is my foodie son’s own creation and his experiments with baking. For his 12th birthday.

He made these with eggs a few days ago and they were chewy and just right. Tried them again without eggs and we actually couldn’t tell the difference. So here is the eggless recipe made for the birthday boy and his friends by him:).

When did he grow up to bake his own cookies?

There is a teeny tiny part of me that wishes I could continue to bake something for his birthday like I used to but the time together in the kitchen was fun enough to make me proud as I watched him don an apron:). We do it in style, you see.

Ingredients: (for 18 large cookies or about 24 medium ones) – Adapted from Food.com

• 3/4 cup sugar (we used raw unrefined sugar)
• 3/4 cup butter
• 3 tablespoons milk
• 3 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 2 1/4 teaspoons baking powder
• 1 1/2 pinches salt
• 4 1/2 tablespoons flour

For the topping:

• 2 tbsp sugar
• 2 tsp cinnamon powder

Method:

• Preheat oven to 350°F
• Combine butter (room temperature so it’s soft) and sugar in a bowl or stand mixer with paddle attachment, and mix on medium speed until it gets lighter and fluffier.
• Add vanilla and milk to butter/sugar mixture. (You can be flexible with the amount of vanilla you use).
• Combine salt, flour and baking powder in a separate bowl.

• Combine the dry and wet ingredients, using either a spatula or your hands. (Dough should be a little bit sticky at this point).

• Add extra flour as needed until dough becomes less sticky and it’s easy to shape into round balls without the dough sticking to your fingers.

• Form 12-18 equal-sized balls, flatten to about 1/2 – 2/3 inch in thickness. Coat one side with cinnamon sugar. (Lay about 1/8 Cup sugar on flat surface and lay each flattened ball of dough on it, pressing gently).

• Bake for 8-10 minutes, until bottom is lightly golden.

If you’d like to try these using eggs, he used this Martha Stewart recipe. They were delish!