Snickerdoodle Tea Cookies (Vegan)

I constantly have flashbacks of when I was young and visiting my grandparents in Arizona. Frequent trips to Nana and Granddad's house meant three things...

  1. Summertime trips to Lake Havasu. 
  2.  Boardgames with Nana.
  3. Blue tins of Danish butter cookies and bucketfuls of lipton tea taken with the richest of cream and the sweetest of sugar. 

I remember the collection of bells perched on the white tile counter past the kitchen sink and how I loved the music they made to signal a time to gather at the kitchen table. If it weren't rung for tea to begin with, then there were mashed potatoes and gravy...and 30 minutes later when everyone's plates were cleared and talks of crime and the president ceased, then tea, somehow always brewed, would be poured into antique English mugs with little carriages painted on the side. Sugar cubes and a small pitcher of milk, which was always kept full and refrigerated. The smallest of spoons engraved with roses that though always silver, I always imagined would be a light peach color resembling my Nana's painted fingernails, and of course, a small speckled tan plate to catch the crumbs made by the tea cookies.

My grandparents are English, so I'm not really sure about the Danish cookies, but there was never a reason to question them. Kept separated by little round liners were endless stacks of assorted shaped butter cookies that no one could ever get enough of. In no time the tin would clear, and of course, another would appear.

Times change. I'm no longer seven years old and my grandparents moved to a different state. I drink tea without cream and sugar now. And don't mention it to them, but a large portion of my cookies aren't made with butter. Even so, I still keep parts of my youth inside those old blue tins, not to mention I can't look at the yellow square dangling from a lipton tea bag without steeping up some old memories. Like spilled tea stains, memories last a lifetime, even when butter cookies turn to oil cookies and sugar coating is sprinkled with a little cinnamon, all will be well, and all will be remembered.

Snickerdoodle Tea Cookies
Yield: 12 cookies
Recipe adapted from: chocolatecoveredkatie

Click here for full printable recipe

  • 3/4 cup whole wheat pastry flour or unbleached all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon + 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup evaporated cane juice 
  • 1/2 teaspoon pure vanilla extract
  • 1-1/2 tablespoons unsweetened almond milk
  • 1/4 cup coconut oil, melted
  • 2 tablespoons evaporated cane juice or raw turbinado sugar, for topping
  • 1 teaspoon ground cinnamon, for topping
  1. Preheat oven to 350 degrees and line a sheet pan with parchment paper or a silicone mat.
  2. In a small bowl, combine flour, baking powder, baking soda, and salt. Set aside.
  3. In a separate mixing bowl, whisk the evaporated cane with the vanilla, almond milk, and melted coconut oil. Then, add the pre-mixed dry ingredients to the wet mixture. 
  4. Combine the remaining 2 tablespoons of sugar with the cinnamon to make cinnamon sugar. 
  5. Measure one tablespoon of dough per cookie and roll each into a ball. Coat each dough ball in cinnamon sugar and place on the lined sheet pan. Use the palm of your hand or a drinking glass to flatten the cookie.
  6. Bake for 10-12 minutes or until the edges and bottoms of the cookies are golden. Let cool on a wire rack. 

 Also, just to keep you updated on life outside of sweets, here's this week in iphone photos:
Roger Williams Botanical Center, Sites seen on bike rides, and Kayaking at Lincoln Woods State Park

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Maira Gall