snickerdoodle

Note: Items in photo may be slightly different than recipe.

Snickerdoodles

Makes about two dozen cookies • One hour to prepare, plus one hour to chill the dough

The regular Earth Balance is soy based, but there is a soy-free product if you’re looking to avoid soy.

Ingredients

  • 1 cup sugar
  • 1/2 cup Earth Balance
  • 1 teaspoon vanilla extract
  • 1 prepared Ener-g Egg-Replacer egg
  • 1 1/2 cups flour
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon baking soda
  • cinnamon sugar, for rolling

Instructions

  1. In the bowl of a stand mixer, cream together sugar, Earth Balance, and vanilla. Prepare the Ener-G Egg per package instructions and add it to the sugar mixture. Mix until light and fluffy.
  2. Whisk the dry ingredients together. Add 2/3 of the dry ingredients to the whipped mixture and mix until combined. Add in the remaining flour and mix by hand. Cover the dough with plastic wrap and refrigerate for 1 hour.
  3. When the dough is almost chilled, preheat oven to 375°F. Line a cookie sheet with parchment paper.
  4. Using a small ice cream scoop, make balls of dough (about 2 tablespoons of dough). Roll each ball in cinnamon sugar. Remember more cinnamon is better! Flatter the tops with your finger or the back side of a spoon.
  5. Bake for 10 minutes for chewy cookies, 12 minutes for crunchy. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutritional Information

This recipe inspired in part or in whole from here.

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