Vegan Snickerdoodles

My favorite cookie is the snicker doodle. This fluffy and crunchy, sugary, buttery delight is a treat from the gods. If snicker doodles were around in the 1600’s I’m sure the Spanish would have conquered the country of origin and used them as currency (I would have). I made about 300 of these god like cookies over the holidays and gave them as gifts, brought them to parties and forced them upon my coworkers.

This recipe is quite simple. If you’re a vegan baker of any type, you already have these ingredients. If not, you might need egg replacer. You can buy it at your local co-op, store or Amazon.  I buy mine from the Sacramento Food Co-Op.

Snickerdoodles
1 Cup Sugar
1/2 Cup Earth Balance (or other vegan butter)
1 tsp Vanilla Extract
1 Prepared Ener-g Egg-Replacer Egg
1 1/2 Cups Flour
1/4 tsp Cream of Tartar
1/4 tsp Baking Soda

Cinnamon Sugar, for rolling

Cream sugar, Earth Balance, and vanilla extract together. Prepare the Ener-G Egg by following the package instructions, and add it to the Earth Balance and sugar mixture. Mix all the ingredients together. Do all of this in a METAL bowl.

Whisk the dry ingredients together in a separate bowl. When they are all incorporated, mix into the wet ingredients. Slowly mix together until a nice firm ball forms. Cover the metal bowl and chill for 30 minutes. Put two cookie sheets in the refrigerator.

Pre heat oven to 375 (adjust temperature based on elevation).

Using an ice-cream scoop, scoop out a ball of mixture. Roll the mixture into a ball and roll in the cinnamon and sugar mixture. Place on cold cookie sheet and slighty flatten. Repeat this step about 18 times!

Bake the cookies for about 10 minutes. Immediately remove from cookie sheet and place on a cooling rack. Cookies are best served the next day.

For an additional treat- heat up a cookie and serve with a scoop of coconut milk vanilla ice cream.