My husband is more of the baker in our family than I am, but together we made Snickerdoodles.
This recipe has been adapted (veganized) from Betty Crocker:
- 1 1/2 cups sugar
- 1/2 cup Earth Balance (softened)
- 1/2 cup of vegetable shortening
- 2 eggs worth of Ener-G Egg Replacer* (3 tsp powder whisked with 4 Tbsp hot water until foamy)
- 2 3/4 cups of all-purpose flour
- 2 tsps. cream of tartar
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1/4 cup sugar
- 2 tsps. ground cinnamon
Preheat oven to 400 degrees F. Mix 1 1/2 cups of sugar with the Earth Balance, shortening and prepared egg replacer. In separate bowl sift dry ingredients: flour, cream of tartar, baking soda, and salt. Blend dry ingredients into wet. Put in fridge for about an hour to keep cookies from flattening out. Mix rest of sugar (1/4 cup) and cinnamon together in a bowl. Then shape dough into 1 1’4 inch balls. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until set. These are awesome warm from the oven with a cold glass of unsweetened almond milk.
- Make about 4 dozen cookies.
*Ener-G Egg Replacer is the number one way to take all your favorite baked goods and veganize them. Earth Balance is a great vegan substitute for butter or margarine.