Perfect Vegan Snickerdoodles |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 10 |
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I came to this recipe via vegan*core. It is awesome. Ingredients:
1 cup vegan margarine, such as earth balance |
1 1/2 cups granulated sugar |
1 teaspoon vanilla |
4 tablespoons soymilk or 4 tablespoons rice milk, whipped with |
2 tablespoons cornstarch |
3 cups unbleached white flour |
1/2 teaspoon salt |
1 teaspoon baking powder |
1 teaspoon tapioca starch or 1 teaspoon cornstarch |
2 tablespoons cinnamon |
4 tablespoons granulated sugar |
1 tablespoon cocoa powder (optional) |
Directions:
1. Preheat your oven to 300°F.
2. In a large bowl, cream the margarine and sugar together until smooth. Add the vanilla, and the cornstarch/soymilk mixture, and beat until well-mixed.
3. In a smaller bowl combine the flour, baking powder, salt, and tapioca/corn starch. Stir this into the wet ingredients and combine well.
4. In a very small bowl stir together the granulated sugar, cinnamon and cocoa powder (if desired).
5. Begin rolling the cookie dough into balls of about 3 tbsp each. Roll each ball in the cinnamon/sugar/cocoa powder mixture until completely coated and place on an ungreased baking sheet. Continue until all the dough is used up. Using the bottom of a glass, press down on each ball until they are about an inch thick. Bake for 12 - 14 minutes, and no more. The cookies should still seem very soft when you remove them from the oven. Let cool on the pans for about 10 minutes, and then transfer to a wire baking rack and let cool completely.
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