Snickerdoodles (cinnamon sugar cookies)

Ingredients

• 100 g all-purpose flour
• A pinch of salt (0.5 g)
• 12 g cornstarch
• 1 g vanilla extract
• 1 g baking powder
• 65 g vegan butter
• 70 g sugar
• 15 ml plant-based milk
• About 30 g sugar, for rolling
• 1 teaspoon ground cinnamon, for rolling

Missing an ingredient?

• What to use instead of sugar
• What to use instead of all-purpose flour
• What to use instead of cornstarch
• What to use instead of soy milk
• What to use instead of baking powder
• What to use instead of vegan butter

Instructions

1. Preheat the oven to 175°C (350°F), conventional (top and bottom heat), and line a baking sheet with parchment paper.
2. Beat the vegan butter with the 70 g of sugar until smooth and creamy.
3. Add the salt, vanilla and cornstarch and beat everything together.
4. Mix the baking powder with the flour and add it gradually, beating and alternating with the plant-based milk.
5. In a small bowl, mix the sugar and cinnamon for rolling.
6. Roll walnut-sized balls, coat them well in the cinnamon sugar and place them on the baking sheet, spaced apart.
7. Flatten them with something flat and bake at 175°C (350°F) for 12-14 minutes, until lightly golden.
8. Let them cool completely on a wire rack.
9. For crispier cookies, use a little less sugar and plant-based milk and bake them for 10-12 minutes at 200°C (400°F).

Nutrition facts

Approximate, per serving (about 25 g). Calculated with data from USDA FoodData Central.