Soy Snickerdoodles

Soy Snickerdoodles Recipe - Guilt-free and Delicious Vegetarian Option from USA

Region / culture: USA | Preparation time: 1 hour | Cooking time: 10 minutes | Servings: 40 |

Vegetarian diet

Introduction

Soy Snickerdoodles are a delicious twist on the classic snickerdoodle cookie, using soy flour as a key ingredient. These cookies are perfect for those looking for a healthier alternative to traditional cookies, without sacrificing flavor.

History

The origins of the snickerdoodle cookie are a bit unclear, but it is believed to have German or Dutch roots. The name "snickerdoodle" is thought to be a whimsical creation, with no real meaning behind it. The addition of soy flour to this recipe adds a unique twist and a boost of nutrition.

Ingredients

0.5 cup of soft margarine
0.5 cup of sifted soy flour
0.5 cup of all-purpose flour
1 cup of sugar
1 egg
0.5 tsp of vanilla
0.25 tsp of baking soda
0.5 tsp of baking powder
0.5 cup of whole-grain wheat flour
2 tbsp of sugar
1 tsp of cinnamon

How to prepare

Mix margarine on high speed for 30 seconds. Add soy flour, all-purpose flour, 1 cup of sugar, egg, vanilla, baking soda, and baking powder. Beat together. Beat in the whole wheat flour.
Chill dough for 1 hour. Shape into 1" balls. Roll the balls in a mixture of sugar and cinnamon, then place them on a greased cookie sheet. Bake in a 375°F (191°C) oven for 10 minutes. Cool on a wire rack. Yield: 40 servings.
Per serving: 59.6 calories, 2.7 g fat, 29.4% calories from fat, 5 mg cholesterol, 45 mg sodium.

Variations

For a gluten-free version, use all soy flour or a gluten-free flour blend in place of the all-purpose and whole-wheat flours.
Add a sprinkle of nutmeg or cardamom to the sugar and cinnamon mixture for a different flavor profile.

Cooking Tips & Tricks

Make sure to chill the dough before shaping into balls, as this will help the cookies hold their shape while baking.

- Rolling the dough balls in a sugar and cinnamon mixture before baking adds a sweet and spicy coating to the cookies.

- Be sure to cool the cookies on a wire rack after baking to prevent them from becoming soggy.

Serving Suggestions

Soy Snickerdoodles are perfect for enjoying with a cup of hot tea or coffee. They also make a great addition to a dessert platter or cookie exchange.

Cooking Techniques

Chilling the dough before shaping into balls helps the cookies hold their shape while baking. Rolling the dough balls in a sugar and cinnamon mixture before baking adds a sweet and spicy coating to the cookies.

Ingredient Substitutions

If you don't have soy flour on hand, you can use almond flour or coconut flour as a substitute. You can also use butter in place of margarine if desired.

Make Ahead Tips

You can prepare the dough for Soy Snickerdoodles ahead of time and store it in the refrigerator for up to 24 hours before baking. This makes it easy to have freshly baked cookies on hand whenever you need them.

Presentation Ideas

Arrange the baked cookies on a decorative platter or cookie tin for a festive presentation. Dust with powdered sugar or drizzle with melted chocolate for an extra special touch.

Pairing Recommendations

Soy Snickerdoodles pair well with a glass of cold milk, a scoop of vanilla ice cream, or a warm mug of hot cocoa. They also make a great accompaniment to a fruit salad or yogurt parfait.

Storage and Reheating Instructions

Store leftover Soy Snickerdoodles in an airtight container at room temperature for up to 1 week. To reheat, place the cookies on a baking sheet and warm in a 350°F (177°C) oven for 5-10 minutes.

Nutrition Information

Calories per serving

Each serving of Soy Snickerdoodles contains approximately 59.6 calories.

Carbohydrates

Each serving of Soy Snickerdoodles contains approximately 9.6 grams of carbohydrates.

Fats

Each serving of Soy Snickerdoodles contains approximately 2.7 grams of fat, with 29.4% of calories coming from fat.

Proteins

Each serving of Soy Snickerdoodles contains a small amount of protein, with the main source being the soy flour.

Vitamins and minerals

Soy flour is a good source of vitamins and minerals, including iron, calcium, and magnesium. These nutrients help support overall health and well-being.

Alergens

This recipe contains soy flour, which may be a common allergen for some individuals. Be sure to check for any allergies before consuming.

Summary

Soy Snickerdoodles are a tasty treat that offers a good balance of carbohydrates, fats, and proteins. They are a healthier alternative to traditional cookies and can be enjoyed in moderation as part of a balanced diet.

Summary

Soy Snickerdoodles are a delicious and nutritious twist on the classic snickerdoodle cookie. With a blend of soy flour, all-purpose flour, and whole-wheat flour, these cookies offer a unique flavor and texture that is sure to please. Enjoy them as a sweet treat or share them with friends and family for a special occasion.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Soy Snickerdoodles. It was a hot summer day, and I was visiting my dear friend Martha in her quaint little cottage in the countryside. Martha was known for her delicious baked goods, and on that particular day, she had just pulled a batch of these unique cookies out of the oven.

The scent of cinnamon and sugar wafted through the kitchen, and I couldn't resist asking her for the recipe. Martha smiled and handed me a weathered old cookbook, telling me that the recipe had been passed down through her family for generations. She explained that the secret ingredient that set these snickerdoodles apart was soy flour, which gave them a nutty flavor and a chewy texture.

Excited to try my hand at making these cookies, I carefully copied down the recipe and made a mental note to pick up some soy flour on my way home. As I bid Martha goodbye and headed back to my own kitchen, I couldn't shake the feeling of anticipation and curiosity about how these Soy Snickerdoodles would turn out.

When I finally got around to making the cookies, I followed Martha's instructions to the letter. Creaming together the butter and sugar until light and fluffy, then adding in the soy flour, eggs, and vanilla extract. The dough came together beautifully, and I rolled it into small balls before coating them in a mixture of cinnamon and sugar.

As the cookies baked in the oven, the aroma that filled my kitchen was absolutely intoxicating. When they emerged golden brown and slightly crispy on the edges, I knew I had a winner on my hands. The first bite confirmed it – these Soy Snickerdoodles were unlike any other cookie I had ever tasted.

I packaged up a few of the cookies to bring to Martha as a thank you for sharing her recipe with me. When she tried one, her eyes lit up with delight, and she exclaimed that they were even better than her own. I couldn't help but feel a swell of pride at having mastered a recipe that had been passed down through generations.

From that day on, Soy Snickerdoodles became a regular fixture in my baking repertoire. Whenever I had friends over for tea or family visiting for the holidays, these cookies were always a hit. I loved sharing the story of how I had learned to make them with anyone who asked for the recipe, and it became a beloved tale in my culinary repertoire.

As the years went by, I continued to make Soy Snickerdoodles whenever the mood struck me. The recipe became a symbol of the friendship between Martha and me, and a reminder of the joy that can be found in sharing food and stories with loved ones. I cherished the memories of that hot summer day in Martha's kitchen, and the discovery of a recipe that would bring me so much happiness in the years to come.

Now, as I sit in my own kitchen, mixing together the familiar ingredients for another batch of Soy Snickerdoodles, I can't help but feel a sense of gratitude for the serendipitous moment that led me to this wonderful recipe. It's a reminder that sometimes, the best things in life can be found in unexpected places – like a weathered old cookbook or a friend's kitchen on a hot summer day. And for that, I am truly thankful.