Vegan Snickerdoodles (Cream of Tarter-free recipe)

These light and fluffy, sweet and bright cookies are a holiday favorite.

Prep Time15

Cook Time10

Total Time25

Servings: cookies

Author: Kathy Patalsky

2 flax eggs (2 tablespoon ground flax seed + ½ cup water) this mixture should be nice and thick when adding
½ cup vegan butter (1 stick)
⅓ cup sugar organic
⅓ cup brown sugar organic
2 tablespoon lemon juice freshly squeezed
2 cups all purpose flour
1 teaspoon baking powder
½ - 1 teaspoon cinnamon
¼ teaspoon salt
rolled in: mixture of sparkly sugar and cinnamon

Preheat oven to 350 degrees. Line a baking sheet with parchment paper, or grease with vegan butter.
Prepare your flax eggs by whisking ground flax seed with water. Let those sit for at least five minutes to firm up a bit.
In a large mixing bowl, add: flax eggs, vegan butter, sugar and brown sugar and lemon juice. Beat to combine.
Slowly beat in the flour, baking powder, salt and cinnamon. Beat until fluffy dough forms.
Place the dough in the fridge for one hour.
Roll the dough into balls, then dip the balls into a mixture of cinnamon and sparkly sugar. Place on the baking sheet.
Bake at 350 degrees for 9-12 minutes. Ten minutes is usually the sweet spot for me. Cool cookies on a baking rack. You do not want to over-bake them if you want a tender, fluffy texture.