Snickerdoodle Cookies 



Snickerdoodle Cookies

Simple, Easy, Delicious
Prepare and bake these soft sugar cookies rolled in cinnamon/sugar and baked to perfection in under 30 minutes!! Follow my instructions in the video and try my simple techniques.  I know that you will enjoy these cookies as much as I do and won't believe how good they are.

Cookie Ingredients:  
1 cup Earth Balance Margarine   
1 ¼ cup evaporated cane juice sugar
¼ cup soymilk  
1 1/2 teaspoons vanilla extract  
1 teaspoon salt  
1 teaspoon baking soda 
1 teaspoon egg re-placer powder (No Egg Replacer? Don't Stress. Add 1 t extra baking soda)
 2 1/4 cups bread flour  

For rolling the cookie in:
6 Tablespoons evaporated cane juice sugar
2 ½ teaspoons Cinnamon
 
Directions:
Pre-heat oven to 375 degrees  

Wet Ingredients: 
Soften margarine (bring to room temperature). Add softened margarine to a large bowl. Cream together margarine with evaporated cane juice sugar, until mixture becomes creamy and smooth. Next add the mixture of soymilk/vanilla extract to sugar/margarine mixture and combine until well integrated.  
 
Dry Ingredients: Whisk together the flour, salt, baking soda and egg replacer powder in a medium size bowl.  Next slowly add the dry ingredients to the wet ingredients, and mix until thoroughly combined. 

How to Roll in Cinnamon/Sugar Mixture: Take a spoonful of cookie dough, and gently make the dough into a round circle with your fingers and roll in the cinnamon/sugar mixture until well coated. 

Place on cookie sheet and press down with the palm of your hand to flatten the cookie into a circle.  Bake for 12 to 15 minutes, until slightly golden. Remove the cookies from the sheet and allow to cool on a wire rack or plate.  This recipe makes 24 large cookies. 



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