Conquer the Kitchen - Vegan Snickerdoodles

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1 cup sugar

1/2 cup Earth Balance Natural Buttery Spread

1 tsp vanilla extract

3/4 cup silken tofu - blended or whisked until fine

1 1/2 cups flour

1/4 tsp cream of tartar

1/4 tsp baking soda

Sugar and cinammon for rolling

 

Cream sugar, Earth Balance and vanilla extract together. Add the tofu to the

Earth Balance and sugar mixture. Whip (or whisk) it all up until it's light and

fluffy.

 

Whisk the dry ingredients together. Add 2/3 of the dry ingredients to the

whipped mixture and whip until combined. Add in the remaining flour and mix by

hand. Cover the dough with plastic wrap and refrigerate for 1 hour.

 

Preheat oven to 375º F.

 

When the dough is chilled, line a cookie sheet with parchment paper. Form into

balls made with about 2 tablespoons of dough. Roll each ball in cinnamon sugar.

Squish them or use a fork to make a design!

 

Bake at 375º F for 10 minutes for chewy cookies, 12 minutes for crunchy. Remove

from oven and let sit for 30 seconds. They'll be very soft when they come out of

the oven, but that's fine! Gently remove cookies from the baking sheet and let

cool for a few minutes on a wire rack before serving.

youtube clip at :

http://www.youtube.com/watch?v=cOS15MKj-yQ & feature=player_embedded