Vanilla Bean-Molasses Snickerdoodles!

Ah, what better way to celebrate the beginning of fall then with some EPIC AWESOME cookies!! Seriously, these lil' molasses-spiced morsels have the perfect balance of flavor & texture: slightly crisp on the outside.....but pillow-y soft inside. And yes, these actually received the title of "best cookie ever" from my hubby (who greedily nabbed 3 as soon as I pulled them outta the oven!)

Ready to get baking? Alrighty then, lets start with the goods....

For the Cookies:

• 1 2/3 cups + 1/2 cup unbleached all-purpose flour (forgive the odd measurement....i had to adjust it to get the consistency just right)
• 1/4 tsp. sea salt
• 1 tsp. baking soda
• 1/2 cup vegetable oil (i used pure canola oil)
• 1 cup natural cane sugar
• 1/4 cup molasses
• 1 tsp. cinnamon
• 3 Tbl + 1 tsp. nondairy milk (almond is my 1st choice, but soy would work too)
• 1 1/2 tsp. vanilla extract (or if you have it, vanilla bean paste!)

For the Cookie Topping:

• 1/2 cup natural cane sugar
• 2 tsp. cinnamon

Now that you've gathered everything, put your apron on & lets do this....

1. Get that oven preheated to 350F & line two cookie sheets with parchment paper (no greasing or nonstick spray necessary).  Then mix your 2 topping ingredients together on a large rimmed plate & set aside.



2. In a large bowl, combine the flour, salt, & baking soda & mix well so it's all incorporated evenly. In another large bowl, whisk together the oil & sugar thoroughly (so my arm wouldn't fall off, i used the whisk attachment on my hand mixer).

(^^^ the dry mix)

(^^^the whisked oil/sugar mix)


3. Next, stir the molasses, cinnamon, vanilla, & "milk" into the oil/sugar mixture (I used the whisk attatchment again here).



4. Then slowly mix in the dry ingredients.....you can use the whisk at the start, but then you'll have to switch into manual & dig in with your hands.  Kneed it together until a nice dough forms, but don't overwork/overknead the dough! Don't want tough cookies....they might beat up on ya.



5. One-by-one, take small portions of the dough & roll into balls (with about a 1 to 1.5 inch diameter) Press them into disks and carefully pat them into the sugar topping. I know, this step seems tedious but it's soooo worth it....just get yourself working assembly line style & blare some good music.




6. Lastly, place the cookies on the lined cookie sheets & bake for 10-12 minutes....till the edges start to turn a faint golden. (I did mine exactly 11 minutes).  Or if you like them extra soft/chewy, pull them out at 10 min.

Let these sit out on the trays for a bit to cool & try not to eat them all at once.  If you need to store them, let 'em cool completely then keep them in a tupperware at room temp. And wallahh! Cookies a la deliciouso!