Yummy Snickerdoodles

lil EL doesn't eat eggs, so I am always on the lookout for vegan cookie recipes. This one (thanks to Veganyumyum.com) is super. It passes the non-vegan eaters taste test.

thought i'd pass it on...

go to http://veganyumyum.com/2008/12/snickerdoodles/ for beautiful pics.

Snickerdoodles
Makes about 18 Cookies

1 Cup Sugar
1/2 Cup
Earth Balance
1 tsp Vanilla Extract
1 Prepared Ener-g Egg-Replacer Egg
1 1/2 Cups Flour
1/4 tsp Cream of Tartar
1/4 tsp Baking Soda

Cinnamon Sugar, for rolling
Cream sugar, Earth Balance, and vanilla
extract together. Prepare the Ener-G Egg by following the package instructions
(1 1/2 tsp powder whisked with 2 Tbs hot water until foamy), and add it to the
Earth Balance and sugar mixture. Whip (or whisk) it all up until it’s light a
fluffy.

Whisk the dry ingredients together. Add 2/3 of the dry
ingredients to the whipped mixture and whip until combined. Add in the remaining
flour and mix by hand. Cover the dough with plastic wrap and refrigerate for 1
hour.

Preheat oven to 375º F.

When the dough is chilled, line a
cookie sheet with parchment paper. Using a #40 ice cream scoop, make balls of
dough (each ball will be made with 2 Tbs of dough, if you don’t have a #40
scoop). Roll each ball in cinnamon sugar.

Using a fork (or whatever you
want), squish the dough out into cookie shapes.

Bake at 375º F for 10
minutes for chewy cookies, 12 minutes for crunchy. Remove from oven and let sit
for 30 seconds. They’ll be very soft when they come out of the oven, but that’s
just fine! Gently remove cookies from the baking sheet and let cool for a few
minutes on a wire rack before serving.