Easy Snickerdoodle Cookies
When you bake these Snickerdoodle cookies, your kitchen will fill with the heady aroma of cinnamon. The best vegan version of this sugar-cookie relative pillowy at the center and crisp at the edges. Once cooled, they are soft, chewy and perfect dessert.
1 1/3 cup flour 1/3 cup vegan butter 1 vegan egg 1 tsp cream of tartar 1/2 tsp baking powder 3/4 cup cane sugar 1/2 tsp vanilla extract pinch of salt Cinnamon Coating 2 tbsp cane sugar 2 tsp cinnamon
In a mixing bowl, whisk together flour, baking soda, cream of tartar and salt. In a separate bowl, using mixer, beat the vegan butter and sugar. Add vegan egg and vanilla extract. Add the dry ingredients to butter mixture, and mix until incorporated. In a small bowl, stir together cinnamon and cane sugar (2 tbsp cane sugar). Roll the dough into a ball (1 tsp) and roll the ball in the cinnamon mixture. Place the coated ball on a baking sheet. Repeat with the remaining dough. Space between balls should be 2 inches. Bake until cookies are flatten and lightly brown (10 minutes).
Calories: 73 kcal Carbohydrates: 13 g Protein: 1 g Fat: 2 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 1 g Trans Fat: 1 g Sodium: 29 mg Potassium: 30 mg Fiber: 1 g Sugar: 7 g Vitamin A: 120 IU Vitamin C: 1 mg Calcium: 8 mg Iron: 1 mg