RCI-BR.005.0650.001
Vegan Snickerdoodles
Named after you know who. Ho Ho Ho. Enjoy! Makes about 30 cookies. This recipe can be halved, if desired.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 1 cup
- 1½ cups
- 1 tsp
- soy milk whipped with 2 tbsp cornstarch4 tbsp
- 3 cups
- ½ tsp
- 1 tsp
- tapioca starch or cornstarch1 tsp
- 2 tbsp
- 4 tbsp
- 1 tbsp
Method
1
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2
Cream together margarine and 1½ cups granulated white sugar in a large bowl until light and fluffy, about 2-3 minutes.
3
Stir in vanilla extract and the soy milk mixture (whipped soy milk with cornstarch) until well combined.
4
In a separate bowl, whisk together unbleached white flour, salt, baking powder, and tapioca starch.
5
Fold the dry ingredients into the wet ingredients until a soft dough forms, being careful not to overmix.
6
Mix cinnamon and 4 tbsp granulated white sugar together in a small bowl to create the cinnamon-sugar coating.
7
Roll dough into 1-inch balls and coat each ball thoroughly in the cinnamon-sugar mixture.
8
Place coated dough balls on prepared baking sheets, spacing them about 2 inches apart.
9
Bake for 12 minutes until the edges are lightly golden and centers are just set.
12 minutes
10
Remove from oven and cool on baking sheets for 2 minutes, then transfer to a wire rack to cool completely.