Vegan Snickerdoodles

The perfect snickerdoodle cookie – puffy, creamy, and delicious! Vegan, too – but you’d never know it!

For the cookies:
½ cup (1 stick, 4 oz) room-temperature butter, vegan or otherwise (I used Earth Balance)
¾ cup white granulated sugar
½ tsp vanilla extract
1½ tsp Ener-G egg replacer + ¼ cup water
1¾ cup all-purpose flour
1 tsp cream of tartar
½ tsp baking soda
¼ tsp salt

For the coating:
2 Tbsp white granulated sugar
2 tsp ground cinnamon

View the full recipe at My California Roots →