Snickerdoodle Cookie Recipe
Try these vegan snickerdoodles for a chewy, soft, and delicious cookie recipe. You're going to have a hard time stopping at just one!
In a mixing bowl, sift the flour, baking powder, and salt together. Set that bowl aside.
In a stand mixer or a large mixing bowl with a hand mixer, beat the vegan butter and cane sugar together for a few minutes, or until fluffy.
In a small bowl, whisk the corn starch and lukewarm water together. Add the corn starch “egg” and vanilla to the butter and sugar.
Slowly add the dry ingredients to the wet ingredients, mixing on low until just combined (careful not to overmix).
Cover the bowl and chill in your fridge for a few hours. Preheat your oven to 350 degrees F and line a couple of baking sheets with parchment paper.
Scoop out 2 tablespoon balls. Coat well in the cinnamon-sugar mixture, then transfer them to your prepared baking sheets.
Bake the cookies for 8-10 minutes, or until the edges are just turning a light golden color.
Leave the cookies on the baking sheets for 5 minutes, then transfer them to a wire rack.
Find full measurements, instructions, and more at the link down below!