Snickerdoodle Cookies

Ingredients
1/2 cup vegan butter (typically 1 stick)
2/3 cup cane sugar (or white sugar)
1 teaspoon vanilla extract

1 teaspoon apple cider vinegar
1-1/2 cup all purpose (white) flour
1 teaspoon cream of tartar
1 teaspoon baking soda

1-1/4 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon oatmilk (or other non-dairy milk)

For Rolling

3 tablespoons cane sugar

1 teaspoon cinnamon

Directions

Add the butter and sugar to an electric mixer and whisk them together for about 2 minutes, until the mixture appears light and creamy. Add in the vanilla and apple cider vinegar and mix in.

Add in the flour, cream of tartar, baking soda, cinnamon, and salt and mix in by hand (don’t use the electric mixer for this part) until it forms a crumbly dough.

Then add in the oatmilk. The added moisture will help it hold together in a proper dough.

(Pause here, if you want to chill the dough overnight before baking).

Preheat the oven to 375°F. While the oven is preheating, place the dough in the refrigerator to chill.

When you're ready to bake, roll the cookie dough into balls and then roll the balls in the cinnamon and sugar mixture and place them onto a parchment lined baking tray. Flatten the dough balls just a bit, into thick disks. You can sprinkle more of the cinnamon sugar mixture on top of the balls before they go in the oven.

Bake for 10 minutes. They probably won't looked finished. Remove from the oven and let the cookies firm up and cool down directly on the tray. After about 5-10 minutes of cooling on the tray, transfer cookies to a cooling rack to finish cooling.

Makes about 14 cookies.

Adapted From
https://lovingitvegan.com/vegan-snickerdoodles/#recipe