These cookies have a soft and cake-like texture with slightly crispy edges from the sugar coating.
VEGAN SNICKERDOODLES
2 sticks room temperature butter
1 c granulated sugar
1/2 c dark brown sugar
1.5 tsp vanilla
1/4 c non-dairy milk
1/2 tsp baking soda
2/2 tsp corn starch
3 1/2 c flour
FOR COATING: 1/2 c granulated sugar and 4 tbsp cinnamon
Preheat oven to 350. Cream butter with sugar, then add vanilla and milk. The mixture will be very liquid and lumpy. Don’t worry, it will cream together again once you add the dry ingredients. Stir together your dry ingredients and add them half a cup at a time. Once it has combined, scrape it all into a ball and chill for at least 20 minutes. The longer the dough chills, the more they will retain their shape. If you don’t mind a thin, spread out cookie, chill it less. While the dough chills, stir together the sugar and cinnamon in a shallow bowl.
Once the dough has chilled, scoops small balls and roll them thoroughly in the cinnamon sugar mixture, leaving a little extra cinnamon sugar on top. Space them out on the cookie sheet to allow for spread. Bake until just set and no longer shiny or squishy.
