Vegan Snickerdoodles

Cinnamon and Sugar Coated Cookies with Crispy Golden Edges Surrounding a Chewy and Moist Center

Snickerdoodles are an oldie but goodie cookie. The vanilla and cinnamon pairs perfectly with just the right amount of salt from the butter. This recipe is good to make both Chewy and Soft Cookies or Cookies with Crispy Edges and Soft Centers (directions for both can be found in the Procedures).

Ingredients

Cookie

¾ cup powdered sugar, sifted

½ cup vegan butter, softened (I used Crocker Country Almond Oil Butter)

2 tablespoons soy milk, room temperature

1 teaspoon vanilla

1 1/4 cup flour

½ teaspoon baking soda

½ teaspoon cream of tartar

Cinnamon Sugar Coating

¼ cup sugar

1 ½ teaspoons cinnamon

Procedures

In a medium mixing bowl cream together 3/4 cup powdered sugar, 1/2 cup butter, vanilla and soy milk.

Sift in the four, baking soda and cream of tartar. Mix until well combined and smooth.

Place in a ziplock or wrap in plastic wrap and refrigerate for at least 2 hours.

Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.

In a small mixing bowl combine the 1/4 cup granulated sugar and 1 and 1/2 teaspoons of cinnamon.

After the 2 hours has elapsed, remove the dough from the fridge. Scoop 2 tablespoons worth of dough and form them into balls. The batter should make around 9 large cookies. Roll the balls in the cinnamon and sugar mixture.

For Cookies with Crispy Edges and Soft Centers, use the balm of your hand to gently flatten the balls into thick disks. Place the disks at least and inch apart from each other on the baking dish.

For Chewy and Soft Cookies, skip the step of flattening the cookies and leave them in balls. Place the balls directly onto the parchment paper lined baking sheet at least an inch apart form each other.

Place the cookies in the oven and bake for 13 minutes or until the edges are slightly golden.

Remove from the oven and place onto a wire rack to cool completely. Enjoy with in the next three days for optimum freshness.