Day 28: Vegan Snickerdoodles

     For my birthday my roommate got me this wonderful vegan dessert cook book called “The Vegan Cookie Connoisseur” by Kelly Peloza. This cookbook includes over 140 vegan cookie recipes that are absolutely scrumptious.

    When I came home from my vacation in Florida, my roommate surprised me with a warm batch of vegan snickerdoodles. I was delighted to try a new vegan version of one of my favorite types of cookies. They were so good that I had to restrain myself from eating the whole platter. Try them out your self and let me know what you think.

Snickerdoodles

¾ cup margarine

1 1/3 cups sugar

1 teaspoon vanilla

¼ cup soy milk

2 ½ tablespoons cornstarch

3 cups flour

1 teaspoon baking powder

¼ teaspoon salt

1 teaspoon corn starch

1 teaspoon cinnamon

1 tablespoon cinnamon

2 tablespoons sugar

     Step 1: Mix together the margarine and salt until fluffy. Then mix in the vanilla, soy milk, and cornstarch.

     Step 2: Sift in flour, baking powder, salt, cornstarch, and a teaspoon of cinnamon. (If the dough is too dry add a hint of soymilk without making the dough too sticky)

    Step 3: Mix the sugar and tablespoon of cinnamon in a small bowl. Form the dough you made previously into 1 ½ inch balls and roll in the cinnamon-sugar mixture.

    Step 4: Preheat the oven to 325 degrees. Place the balls on a lightly greased cookie sheet and flatten slightly. Bake for about 11 to 13 minutes until golden brown around the edges.

Makes about 2 dozen