Christmas Cookie Countdown: Day Three

| Sunday, 23 December 2012 15:25

I think Snicker Doodles are as popular as they are, because they have a funny name. It’s all about marketing people. But since you don’t want your dessert to get lumped in with another tray of some grandma’s, check these guys out and thank me later. Your extended family doesn’t have to understand these, just like they don’t understand your hairstyle. And just in case you’ve got a vegan guest on your hands, these are a-ok. You just won over the family hipster, congrats.


The “You’re Not Traditional” Mexican Hot Chocolate Snicker Doodles


1/2 cup canola oil

1 cup sugar

1/4 cup maple syrup

3 tbsp non-dairy milk (almond, soy, etc.)

2 tsp vanilla

1 2/3 cup flour

1/2 unsweetened cocoa powder

1 tsp baking soda

1/4 tsp salt

1/2 tsp cinnamon

1/2 tsp cayenne

For topping

1/3 sugar

1 tsp ground cinnamon


Preheat oven to 350 and line 2 large baking sheets with parchment paper. Use a fork or whisk to vigorously mix oil, sugar, syrup and milk together in a bowl, adding vanilla in last. Sift remaining cookie ingredients together, adding until you’ve got a pliable dough. Roll out and shape in to walnut sized balls. Mix topping ingredients together on a flat dish, and dip cookie tops in to topping and flatten slightly. Bake 2 inches apart, sugar side up, for 10 to 12 minutes (until cracked on top). Let cool on racks.

Sometimes, ugly cookies taste just as good as pretty ones. And with the number of quality Christmas movies out there, you’ll be shovelling them in to your face without even giving them a second look. Just be sure to save some space for tomorrow’s Christmas eve dinner. If you’re attending a get together like I am, some time logged on the treadmill might be a better idea…

Coming up tomorrow: The “I Have Time On My Hands And People To Impress” Sugar Cookie Snowflakes

Written and Photographed By: Eva Severed

Inspired By: Post Punk Kitchen 

Give Us Some Lurve