These snickerdoodle cookies have spice to them: cardamom, ginger and a hint of cloves! These cookies are simply to die for.
*For a lower fat cookie, replace 1/4 c. of the oil with 1/4 c. unsweetened applesauce. The cookie will come out a bit softer and puffier, but it will still be good.
1/4 c. sugar
1/4 tsp. ground ginger
3/4 tsp. ground cardamom
1/4 tsp. cinnamon
pinch of cloves
1/2 c. canola oil
1 c. sugar
1/4 c. pure maple syrup
3 tbsp. non-dairy milk (I used almond milk)
2 tsp. pure vanilla extract
2 c. flour
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground cinnamon
- Preheat oven to 350 F.
Oil a cookie sheet.
Mix the topping ingredients together on a dinner plate. Set aside.
In a bowl, mix together oil, sugar, syrup, and milk. Mix until it resembles applesauce. Then mix in vanilla.
Sift in remaining ingredients, stirring as you add them. Once all ingredients are added mix until you’ve got a pliable dough.
6. Roll dough into walnut sized balls. Pat into the sugar topping to flatten into roughly 2 inch discs.
- Transfer to baking sheet, sugar side up, at least 2 inches apart.
Bake for 10 to 12 minutes, they should be a bit browned on the bottoms. Remove from oven and let cool for 5 minutes.
*recipe revised from www.theppk.com