Vegan Snickerdoodles

• Vegetarian

• Condiments

  • 1 1/2 tsp Ener-g egg replacer

• Baking & Spices

  • 1 3/4 cup All-purpose flour
  • 1/2 tsp Baking soda
  • 2 tsp Cinnamon, ground
  • 1 tsp Cream of tartar
  • 7/8 cup Granulated sugar, White
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla extract

• Dairy

  • 1/2 cup (1 stick, 4 oz room-temperature butter

Found on mycaliforniaroots.com

Description

Ingredients

• 1/2 cup (1 stick, 4 oz) room-temperature butter, vegan or otherwise (I used Earth Balance)
• 3/4 cup white granulated sugar
• 1/2 tsp vanilla extract
• 1 1/2 tsp Ener-G egg replacer + 1/4 cup water
• 1 3/4 cup all-purpose flour
• 1 tsp cream of tartar
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 Tbsp white granulated sugar
• 2 tsp ground cinnamon

Directions

• Place the butter and sugar in the bowl of an electric mixer. Beat on medium-high with the whisk attachment for about 2 minutes, until smooth and fluffy.
• While the butter&sugar are beating, combine the Ener-G egg replacer and water and mix until combined. Add the Ener-G mixture and the vanilla extract to the butter&sugar mix and beat until fluffy again. You may need to scrape the bottom of the bowl to ensure everything is getting incorporated.
• Combine the flour, cream of tartar, baking soda, and salt in a medium bowl and mix well. Add to the wet ingredients and gently stir in with a large spoon until everything is just incorporated. Refrigerate for 30 minutes to 1 hour.
• Preheat the oven to 400F.
• Combine the 2 Tbsp sugar and cinnamon in a medium bowl. Take a 1 Tbsp portion of dough and roll in your hands to make a smooth ball. Roll the ball in the cinnamon mixture until evenly coated. Place on a parchment-lined baking sheet 2 apart.
• Bake for 8-10 minutes, until puffy. It is difficult to gauge doneness due to the outer coating, so just trust the timer if you know your oven is up to temp. They should be cracked on the edges but still very soft.
• Let sit on the baking sheet for 5 minutes, then remove to a rack to cool. Eat!