These cookies are marvelous - the perfect balance of cardamom and snickerdoodle! They are baked in a muffin tin so that they stay soft and moist for days after you make them! They are a win with kids, friends, family and pretty much everyone! Give them a go!

Cardamom Snickerdoodle Cookie Cups [Vegan]

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Cooking Time

11

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Ingredients

  • 1 flax egg
  • 1 1/3 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cardamom
  • 1/2 cup vegan butter/margarine softened
  • 2/3 cup light brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup sugar
  • 1 teaspoon cinnamon
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Preparation

  1. Mix 1/4 cup sugar and 1 teaspoon cinnamon and set aside (you will roll cookies in this)
  2. Pre-heat oven to 350°F and grease mini muffin tins
  3. combine dry ingredients in a bowl and set aside
  4. Cream butter with sugar until light and fluffy. Add in vanilla and flax egg and mix well.
  5. Dump in your dry ingredients and mix until combined
  6. let dough set in the fridge for 20 min (makes it easier to roll)
  7. Scoop dough by the tablespoon and roll into a ball, then roll in the cinnamon sugar and place in mini muffin tins
  8. Bake for 11 minutes. Let rest 2 minutes in pan before removing. Enjoy!
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