Vegan Snickerdoodles

Uwajimaya is this fabulous Asian market in Seattle. It started as a Japanese grocery store in 1928, and now sells products from all over the continent/subcontinent, which makes it easy to create a meal out of the dishes of multiple countries without even realizing it. I go there once every few months (it takes two buses to get there or I would go every week) to stock up on pan-Asian foods. After my recent visit, I told David everything I had bought for him: noodles, dumplings, kimchi, seaweed salad and cookies.

“Snickerdoodle cookies?” He asked.

“No, lemon wafers,” I replied.

“Oh.” He said, sounding a little disappointed. “I was hoping for snickerdoodles.”

Snickerdoodles are his favorite cookie, and since it is nearly Christmas (prime cookie-making time), I didn’t see the harm in whipping up a batch. These are just a straight veganization of the recipe found in the Better Homes and Gardens Cookbook. They are bits of crispy-on-the-outside, chewy-on-the-inside, cinnamon-sugary deliciousness.

Vegan Snickerdoodles
makes 16 medium-sized cookies

  • 1 stick (1/2 cup) non-hydrogenated margarine
  • 1 cup sugar
  • 1/4 tsp baking soda
  • 1/4 tsp cream of tartar
  • egg replacer for 1 egg (eg, 1 tbs Bob’s Red Mill mixed with 3 tbs water)
  • 1/2 tsp vanilla
  • 1 1/2 cups all-purpose flour
  • 2 tbs sugar
  • 1 tsp cinnamon
  1. In a medium bowl, beat margarine for 30 seconds. Add the 1 cup sugar, baking soda and cream of tartar; beat until combined. Beat in egg replacer and vanilla. Beat in flour. Cover and chill for 1 hour.
  2. Preheat oven to 375 degrees F. Combine the 2 tbs sugar and the cinnamon. Shape dough into small balls and roll in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheets and bake 10-11 minutes or until edges are golden. Cool cookies on a wire rack.
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