Sunday, April 29, 2012

vegan snickerdoodles!

Jonathan was talking about how delicious snickerdoodles are. I decided I better make some.

I don't have cream of tartar on hand, so I substituted it out. I think it is better this way, anyway!

1 cup softened earth balance (two buttery sticks)
1 1/2 cups organic unrefined sugar
ener-g egg replacer for 2 eggs
2 teaspoons vanilla extract
2 3/4 cups organic all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt (or a little more!)

2 tablespoons organic unrefined sugar
a pinch of vanilla powder (not necessary)
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
(I like to add a pinch of cardamom, ginger, and nutmeg individually too)

1.) Preheat oven to 400 degrees fahrenheit
2.) Cream together earth balance, unrefined sugar, egg replacer, and vanilla extract
3.) In a medium sized bowl, mix together all-purpose flour, baking powder, and salt
4.) Add dry ingredients to the creamed mix
5.) In a very small bowl, mix together the topping ingredients
6.) Roll dough into one-inch balls; roll the balls in the topping mixture
7.) Place on baking sheet, bake for 8-10 minutes
8.) Remove cookies from baking sheet ASAP and put on cooling rack
9.) ENJOY!