Snickerdoodles 3 Ways

• FOR THE CINNAMON SNICKERDOODLES:
• 1/2 cups Expeller Pressed Sunflower Oil
• 1 cup Unrefined Sugar
• 1/4 cups Maple Syrup
• 3 Tablespoons Non Dairy Milk (I Use Rice Milk)
• 2 teaspoons Vanilla Extract
• 1-2/3 cup Unbleached White Flour
• 1/3 cups Unbleached Cake Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 1 Tablespoon Cinnamon Mixed With 2 Tablespoons Sugar For Dipping
• FOR THE CHOCOLATE SNICKERDOODLES:
• 1/2 cups Expeller Pressed Sunflower Oil
• 1 cup Unrefined Sugar
• 1/4 cups Maple Syrup
• 3 Tablespoons Non Dairy Milk (I Use Rice Milk)
• 1 teaspoon Vanilla Extract
• 1 teaspoon Chocolate Extract
• 1-2/3 cup Unbleached White Flour
• 1/2 cups Cocoa Powder
• 1 teaspoon Baking Powder
• 1/2 teaspoons Salt
• 2 Tablespoons Sugar For Dipping
• FOR THE GINGER SNICKERDOODLES:
• 1/2 cups Expeller Pressed Sunflower Oil
• 3/4 cups Unrefined Sugar
• 1/3 cups Molasses
• 3 Tablespoons Non Dairy Milk (I Use Rice Milk)
• 1/2 teaspoons Vanilla Extract
• 1-3/4 cup Unbleached White Flour
• 1/2 teaspoons Baking Soda
• 3 teaspoons Powdered Ginger
• 1/2 teaspoons Ground Nutmeg
• 1/2 teaspoons Salt
• 1 Tablespoon Cinnamon Mixed With 2 Tablespoons Sugar For Dipping

1. For the cinnamon snickerdoodles:
2. Preheat your oven to 350u0b0F.
3. In a large bowl, whisk together the oil, sugar, maple syrup, rice milk and vanilla.
4. Sift together the flours, baking soda and salt. Mix the dry ingredients into the wet ones until everything is well blended.
5. Using a 1 1/2" scoop, form round balls of dough (about walnut size). Press the dough into the cinnamon sugar mixture, flattening it into a 1/2" disc. Put the cookies on a cookie sheet sugar side up, leaving a few inches between the cookies; they will spread.
6. Bake for 11 minutes. Allow to cool for 3 to 4 minutes before removing them from the pan.
7. For the chocolate snickerdoodles:
8. Preheat your oven to 350u0b0F.
9. In a large bowl, whisk together the oil, sugar, maple syrup, rice milk and extracts.
10. Sift together the flour, cocoa, baking soda and salt. Mix the dry ingredients into the wet ones until everything is well blended.
11. Using a 1 1/2" scoop, form round balls of dough (about walnut size). Press the dough into the sugar, flattening it into a 1/2" disc. Put the cookies on a cookie sheet sugar side up, leaving a few inches between the cookies; they will spread.
12. Bake for 11 minutes. Allow to cool for 3 to 4 minutes before removing them from the pan.
13. For the ginger snickerdoodles:
14. Preheat your oven to 350u0b0F.
15. In a large bowl, whisk together the oil, sugar, molasses, rice milk and vanilla.
16. Sift together the flour, baking soda, ginger, nutmeg and salt. Mix the dry ingredients into the wet ones until everything is well blended.
17. Using a 1 1/2" scoop, form round balls of dough (about walnut size). Press the dough into the cinnamon sugar, flattening it into a 1/2" disc. Put the cookies on a cookie sheet sugar side up, leaving a few inches between the cookies; they will spread.
18. Bake for 11 minutes. Allow to cool for 3 to 4 minutes before removing them from the pan.

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Taken from tastykitchen.com/recipes/desserts/snickerdoodles-3-ways/ (may not work)