These oddly named cookies may be a holiday classic, but that is no reason to overlook them the rest of the year. Although a few vegan cook books I own feature a recipe for snickerdoodles, they are lacking a key ingredient: cream of tar tar. Cream of tartar (or tartaric acid) gives these cookies their characteristic tart note and sets them apart from simply being sugar cookies rolled in cinnamon and sugar. Using a combination of shortening and margarine yields the proper balance crispness and chewiness. Give these a try next time you are out of chocolate chips.
Snickerdoodles
1 1/2 cups sugar
1/2 cup Earth Balance or other vegan margarine, softened
1/2 cup non-hydrogenated vegetable shortening
Egg replacer to equal 2 eggs
2 3/4 cups all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
2 teaspoons ground cinnamon
Heat oven to 400°F
Cream together 1 1/2 cups sugar, Earth Balance, shortening, and egg replacer in the bowl of a stand mixer (or in a large bowl using a hand mixer). In a separate bowl, sift together flour, cream of tartar, baking soda, and salt. Add flour to shortening mixture and mix until the dough just comes together.
In a small dish mix remaining sugar and cinnamon. Scoop dough into balls about 1 1/2″ in diameter. Roll the balls in the cinnamon sugar and place on a baking sheet lined with parchment or a silicone baking mat. Press the balls slightly to flatten. Repeat, spacing the cookies about 2″ apart.
Bake for 8-10 minutes.
