These vegan snickerdoodles were a huge hit over the holidays with all my non vegan friends and family so I knew I had to share it with you! These light and crunchy, cinnamon sugar cookies are amazing all year round! Enjoy!
1 cup non hydrogenated margarine (softened)
1 1/4 cups sugar
2 tablespoons non dairy milk
1 1/2 teaspoons pure vanilla extract
1 2/3 cup all purpose flour
1/4 cup cornstarch
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
In a large bowl, cream the margarine and sugar together for a couple minutes till its mixed well. Add your non dairy milk and vanilla and beat till that’s combined as well. Now sift in flour, cornstarch, cream of tartar, baking soda and salt and mix until a soft dough forms. Chill dough for atleast 30 minutes ( so its easier for you to work with). Preheat your oven to 350 degrees and get out your cookie sheets. In a small shallow bowl or tray combine sugar, cinnamon and a pinch of nutmeg. Drop a tablespoon of dough in your cinnamon sugar mix and roll it into a ball. Place the balls on your cookie sheet and lightly sprinkle some cinnamon sugar both before and after it goes in the oven. Cookies should take 10-12 minutes to cook, they’ll get puffy in the oven but will deflate once you let them cool.
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