My first time trying this cookie out… and I’m really happy with the outcome. Making them mini, lends to a crisper cookie. And more importantly, you get more out of the recipe when you make them mini. The double duty of rolling the cookie into sugar took a long time, but well worth it. Instead of doing the rolling in batches, I did it all at once, placing the extra cookies on a paper towel while I wait for the batches. They are perfect for gifting during the Christmas season, and with using brown sugar instead of decorator sugar, the cookie is super sweet!
Modified from book Vegan Cookies Invade Your Cookie Car, City Girl Snickerdoodles pg. 46
Makes 80 mini cookies
1 cup of margarine (I used soy margarine)
1 1/4 cup of sugar
2 tablespoons nondairy milk (I used soy milk)
1 1/2 teaspoon pure vanilla extract
1 2/3 cups all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking soda
1/4 teaspoon salt
Cinnamon sugar for rolling:
1/3 cup sugar
2 tablespoons brown sugar
1 rounded teaspoon ground cinnamon
a bit pinch of ground nutmeg
1. In a large bowl, cream together margarine and sugar until light and creamy, about 3 minutes and scraping at the side of the bowl when necessary.
2. Add nondairy milk and vanilla and beat until mixed in.
3. Sift in flour, cornstarch, baking soda and salt. Beat until soft dough forms, about 4 minutes.
4. Dough will be soft and fluffy. Chill in fridge covered in plastic wrap for min 30min to over night.
5. Preheat oven to 350degrees and line two baking sheets with parchment paper.
6. In a small bowl combine sugar, brown sugar, cinnamon and nutmeg.
7. Scoop 1 tablespoon of dough and roll a ball (roughly 1 1/2 inch wide), drop in cinnamon sugar and place on cookie sheet. Keep about 1 1/2 inch apart.
8. Bake 10 minutes. Cookies will be puffy but will deflate when cooling. Allow cookies to cool for 5 min on baking sheet, then move to wire rack. Store in loosely covered container.