Recipe: Vegan Shnickerdoodles

Adapted from a recipe found at http://www.joyofbaking.com/Snickerdoodles.html, this is a vegan version that uses simple ingredients and is fun to make and fun to eat!

   2 3/4 cups unbleached white flour
   2 teaspoons baking powder (I use aluminum-free Rumford)
   Salt to taste

Whisk above ingredients together. Set aside.

   1 cup Earth Balance Original Whipped Organic Buttery Spread (or vegan margarine at room temperature)
   1 1/2 cups cane sugar
   2 heaping Tbsp of cornstarch and soy flour mixed with some water into a medium paste
   1 Tsp - 1 Tbsp vanilla soymilk, if necessary

With a hand mixer or in an electric mixer, beat the margarine and cane sugar till smooth. Add the cornstarch/soy flour paste and blend until smooth. Add soymilk if necessary to bind the cookie dough into a smooth ball that can be rolled easily. Knead with your hands to get the right cookie dough texture.

Preheat oven to 400 F. Line baking tray with parchment paper (do NOT use wax paper; it will start a fire) or spray with baking spray (works just as well).

   1/4 cup cane sugar
   1 1/2 Tsp cinnamon
   Coloured sprinkles (optional)

Mix ingredients together in a pasta bowl. Roll pinches of the dough into 1-inch balls then roll in the mixture and coat well. Place cookie balls on the baking trap 2 inches apart. Flatten cookie balls with a glass to approximately 1/2 inch thick. Bake for 8-10 minutes, depending on the temperature of your oven, until golden brown. Cookies will still be soft. Use a spatula to flip the cookies upside down onto a plate and let cool.

Calories ~ 66 per cookie. Makes between 55 and 72 cookies.