I can't remember a single Christmas celebration when we didn't have a batch or 3 of Snickerdoodles produced in our home and blown through in a matter of hours. They are a favorite for people who like simple cookies with just a touch of spice. Really, you can do anything with Snickerdoodle dough, but everyone in our family loves them they way they were meant to be with just a touch if cinnamon and sugar on top. These cookies are soft and chewy every time, if you are ever afraid of ruining a cookie then Snickerdoodles can be your new never fail "go to" cookie. I promise you, ANYone can make these and everyone will ask for more!
2 3/4 c. flour
1 1/2 c. organic cane sugar
1 c. Earth Balance vegan buttery spread, softened
2 eggs or 2 tsp. egg replacer
2 tsp. cream of tartar
1 tsp. baking soda
1 tsp. vanilla
1/4 tsp. sea salt
3 T. organic cane sugar
1 ½ tsp. ground cinnamon
Preheat oven to 400 degrees
Cream butter and sugar together. Add eggs or egg replacer and vanilla, mix thoroughly. Add all remaining dry ingredients. Beat at a low speed, scraping the bowl often, until well blended.
Stir together 3 T. sugar and cinnamon in a small bowl.
Bake for 8-10 minutes or until edges are slightly browned.
*Watch your first batch closely and time the rest of your batches like that one. All ovens have different “hot spots”.