The BEST Vegan Snickerdoodle Cookies

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The BEST Vegan Snickerdoodle Cookies!

As I write this post, I am on my 3rd and final (I promise) cookie of the evening.  But, what can I say?  They’re chewy, tender and bursting with cinnamon.  Snickerdoodles are my kids’ absolute favorite cookie.  And their mommy’s as well.

These cookies were much needed and much appreciated by my little ones.  School is back in session and now I have a Kindergartner and a 4th grader.  My 4th grader is in a new school, with new teachers, more homework, new class friends, did I say more homework.  While my Kindergartner can breeze through his homework, my 4th grader’s work requires patience, cheerleading, google and partnership with her teacher.  I think I’ve emailed her at least 2-3 times in the last 2 weeks to stay on point.  If you’re reading this my daughter’s awesome teacher (my daughter has told every teacher she has that I have a food blog) you rock and thank you for your patience. 

At the end of the day, making these cookies for them after a hardworking week, gave them that much needed push and assurance that mommy has got their backs.

Enjoy making these cookies and Happy Back to School!

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Vegan Snickerdoodle Cookies//yield 15

Adapted from A Little Sweet Life

I omitted the vanilla sugar, coconut oil and almond extract from A Little Sweet Life’s recipe.  I added White Whole Wheat Flour for added fiber.  Feel free to add your favorite flour especially if you’re gluten-free.

1 cup white whole wheat flour
1/3 cup unbleached all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
¾ cup cane sugar
1 stick (8 tablespoons) vegan butter (I used this Earth Balance Vegan Butter Sticks)
1 ripe banana
1 teaspoon vanilla extract
¼ cup cane sugar (for coating)
½ teaspoon cinnamon (for coating)

Preheat oven to 375 degrees F.  Line two baking sheets with parchment paper.  In a medium bowl mix flour, baking soda, baking powder, and salt.  Set aside.  Next, in a medium bowl of a standing electric mixer fitted with the paddle attachment, cream the vegan butter and sugar until light and fluffy.  Add in the mashed banana, and vanilla extract.  Mix until incorporated.  Add your dry ingredients to your wet ingredients and mix with a wooden spoon until a dough forms. 

To make the coating, mix your ¼ cup sugar with a ½ tablespoon cinnamon in a small bowl.  Use a teaspoon or a mini ice cream scoop to form the dough into balls.  Roll n cinnamon sugar.  Place on parchment paper linked baking sheet.  Bake in preheated oven for about 10 minutes or until golden brown.  Do not over bake.  They should still feel soft in the middle.  Remove from oven and let sit on baking sheet for 2 minutes.  Move cookies to a cookie rack and cool completely.  Store in airtight container.

 

 

Chocolate Matcha Tea Ice Cream Sandwiches

This post is sponsored by DōMatcha®

Nothing says summer like ice cream, or my favorite, ice cream sandwiches.  It doesn’t have to be summer for me to enjoy a great ice cream sandwich.  These chocolaty and chewy sandwich cookies are filled with bittersweet Matcha green tea ice cream.  Although I drink matcha daily, incorporating it in desserts and other recipes, is a treat within itself.

I made this ice cream without an ice cream maker, and frankly, I prefer it this way.  It’s quick and simple and doesn’t require the process of freezing your ice cream machine canister a couple of days ahead.  Just mix your ingredients, place in a loaf pan or container of your choice (just make sure it’s shallow), and voila, 6 hours later you’ve got creamy ice cream to wow your family and guests.  With this method, green tea ice cream is just the beginning.  Try other flavor combinations or just go with simple vanilla, which is my son's absolute favorite.  But, lo and behold, after making the green tea ice cream, I almost thought I wouldn't have enough for my sandwiches.  The kiddos loved it!  We all kept taking spoonful after spoonful.   It's just that tasty.  

The cookie sandwich recipe was adapted from Bon Appetit’s latest magazine issue, “Cook Like a Pro.”  I used their Oatmeal Cookie sandwich and Chocolate Cookie Sandwich recipe interchangeably as I preferred a round cookie instead of the rectangular version. 

A few tips to keep mind, although the ice cream requires 6 hours until firm and ready to eat, preparing the ice cream sandwiches will require a 1-2-day prep time.  You can make the dough 2 days ahead and the cookies can be baked 1-week ahead if you’re in no rush. The ice cream sandwiches can be assembled a week ahead also.  Make sure they’re frozen.

Enjoy!

Chocolate Matcha Ice Cream Sandwiches

No-Churn Matcha Green Tea Ice Cream//serves 4
Adapted from Japan Centre

matcha green tea ice cream
3 egg yolks
½ cup granulated sugar
2 tablespoons DōMatcha® Tea Powder
¾ cup milk
1 teaspoon vanilla extract
1 cup heavy whipping cream

Chocolate Cookie Sandwiches//makes about 12
Adapted from Bon Appetit

chocolate cookie sandwiches
¾ cup unsweetened cocoa powder, sifted
1½ teaspoons kosher salt
1 teaspoon baking powder
2½ cups all-purpose flour, plus more for dusting
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) light brown sugar
¾ cup granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract

For the ice cream, in a bowl, whisk the egg yolks with the granulated sugar until thick and pale. Add the matcha powder and stir until a thick green paste forms.  Set aside.

In a medium saucepan, gently heat the milk to a low simmer.  Remove from the heat and add the vanilla extract.  Gradually add the milk to the matcha green tea paste whisking until well incorporated.   Pour mixture through a fine sieve into a medium bowl and set in an ice bath; let stand, stirring occasionally until well chilled.

In a mixing bowl, beat the heavy cream until soft peaks form.  If you are using an electric stand mixer, beat the cream on medium speed.  Fold the cream into the chilled matcha green tea mixture.  Pour the mixture into a loaf pan, cover with plastic wrap, and freeze until firm, 6 hours. Serve promptly.

For the chocolate cookie sandwiches, whisk cocoa powder, salt, baking powder, and 2½ cups flour in a medium bowl. Using an electric mixer on medium-high speed, beat butter, brown sugar, and granulated sugar in a large bowl until light and fluffy, about 4 minutes. Reduce mixer speed to medium and add eggs and vanilla; beat until very fluffy, about 30 seconds. Reduce speed to low and gradually add dry ingredients, beating just until combined (use a large spatula to incorporate any dry ingredients at the bottom of the bowl). Divide dough in half and wrap each in plastic, pressing down to form into ½”-thick disks. Chill until firm, at least 2 hours.

Preheat oven to 350°. Let 1 disk of dough sit at room temperature until softened slightly, about 5 minutes. Roll out on a lightly floured surface into a large ⅛"-thick rectangle (about 16x12"), dusting with more flour as needed. With the bottom of a glass or biscuit cutter, cut out cookies and transfer to a parchment lined baking sheet. Gather the scraps, work the dough, dusting with flour as needed, and reroll dough, cutting the remaining cookies.  (If the dough becomes too soft and sticky, place dough back into the refrigerator). Place cookies in the refrigerator to chill. Bake, rotating baking sheet front to back and top to bottom halfway through, until edges are firm, 12–15 minutes. Let cool on baking sheets.

To assemble ice cream sandwiches, using a 4-oz. ice cream scoop or ½-cup measuring cup, scoop out large domes of ice cream onto an upside cookie. Top each with a right-side-up cookie, then press down gently until ice cream extends to the edges. Freeze sandwiches until ice cream is hard, about 2 hours. Cover tray with plastic wrap and freeze at least another 8 hours to let cookies soften, if you can wait that long.