Vegan & Gluten Free Snickerdoodle Cookies
1 tsp cream of tartar
1 tsp baking soda
1/2 cup vegan butter, room temperature
1/2 cup unsweetened applesauce, room temperature
3/4 cup granulated sugar
1 tsp vanilla extract
Topping:
5 tbsp cinnamon
5 tbsp granulated sugar
1. Line baking sheets with parchment paper. Prepare two mixing bowls. In the first bowl add all the dry ingredients. In the second bowl mix all the wet ingredients.
2. Use a hand mixer to blend all the wet ingredients until it’s fluffy about 3 minutes.
3. Fold the dry ingredients into the wet ingredients. Chill the dough in the refrigerator for 30 minutes. Preheat the oven to 350F
4. While the oven is preheating mix cinnamon and sugar topping in a bowl
5. Scoop the dough into tablespoon size balls and dip them into the topping mixture. Repeat until you have about 12 balls.
6. Bake for 8-10 minutes. Let them cool for about 10 minutes
