If you haven’t had a snickerdoodle before, they are essentially sugar cookies rolled in cinnamon sugar. They’re simple and very yummy! This recipe originally comes from Lois Dieterly’s book Sinfully Vegan, though I did change a few things in the recipe. I would recommend picking up a copy of her book if you want to make rich and yummy vegan desserts. She lives in Reading, Pennsylvania, so some of the recipes are veganized versions of Pennsylvania Dutch desserts such as Fasnachts and Apple Dumplings.
1 cup Earth Balance vegan butter
1 cup sugar
1/4 teaspoon salt
2 teaspoons vanilla
1 1/2 teaspoons Ener-G Egg Replacer Powder
2 tablespoons plus up to 1/2 cup of water
3 cups all purpose flour
- Preheat your oven to 375°. Lightly grease your cookie pan with a little vegan butter.
- In a mixing bowl, cream the vegan butter and sugar. Then add the vanilla and salt and stir until well combined.
- In a small bowl mix together the egg replacer powder and 2 tablespoons of warm water. Stir well.
- Add the egg replacer to the butter and sugar and stir.
- Add the flour a little at a time, mixing well. If needed, slowly add up to 1/2 cup more water until all of the flour is incorporated. I didn’t need to use a full 1/2 cup and probably used about 1/4 cup of water. Add about 1 tablespoon at a time so you don’t add too much.
- In a small bowl, mix together some cinnamon sugar. About 1/2 cup of sugar to 1 tsp of cinnamon is a good ratio, but you can use as much or as little as you like.
- Roll the dough into about 1 inch balls, then roll the dough balls in the cinnamon sugar. Place the dough balls on a baking sheet and flatten them down. They don’t spread out much when cooking. Bake for 20 minutes. They are soft when warm and get crispier as they cool.