Vegan Snickerdoodles (from "Vegan Cookies Invade Your Cookie Jar")
Cookie:
1 Cup vegan butter (I use the soy free earth balance)
1 1/4 Cups sugar
2 Tablespoons nondairy milk (I use rice milk)
1 1/2 teaspoons vanilla extract
1 2/3 Cups all purpose flour
1/4 Cup cornstarch
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
Topping:
1/3 Cup sugar
1 rounded teaspoon ground cinammon
*preheat oven to 350 & line 2 baking sheets with parchment paper
*cream butter & sugar until lighty & creamy, about 2 minutes
*add milk & vanilla & mix in
*sift in dry ingredients & beat until a soft dough forms
*chill dough in refrigerator at least 30 minutes
*combine topping ingredients
*scoop dough out (tablespoon at a time), rolling into a ball
*roll ball in topping & place on baking sheet (space cookies about 3" apart)
*sprinkle tops of cookies with more topping
*bake 10-12 minutes
*allow to cool on baking sheet 5 minutes before transferring to cooling racks
*store in loosely covered container
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