Vegan Snickerdoodles

Description
Named after you know who. Ho Ho Ho. Enjoy!
 * Makes about 30 cookies. This recipe can be halved, if desired.

Ingredients

 * 1 cup margarine
 * 1½ cups granulated white sugar
 * 1 tsp vanilla
 * 4 tbsp soy milk whipped with 2 tbsp cornstarch
 * 3 cups unbleached white flour
 * ½ tsp salt
 * 1 tsp baking powder
 * 1 tsp tapioca starch or cornstarch
 * 2 tbsp cinnamon
 * 4 tbsp granulated white sugar
 * 1 tbsp cocoa powder (optional)

Directions

 * 1) Preheat your oven to 300°F (150°C).
 * 2) In a large bowl, cream the margarine and sugar together until smooth.
 * 3) Add the vanilla, and the cornstarch/soymilk mixture, and beat until well-mixed.
 * 4) In a smaller bowl combine the flour, baking soda, salt, and tapioca/cornstarch.
 * 5) Stir this into the wet ingredients and combine well.
 * 6) In a very small bowl stir together the sugar, cinnamon and cocoa powder (if desired).
 * 7) Begin rolling the cookie dough into balls of about 3 tbsp each.
 * 8) Roll each ball in the cinnamon/sugar/cocoa mixture until completely coated and place on an ungreased baking sheet.
 * 9) Continue until all the dough is used up.
 * 10) Using the bottom of a glass, press down on each ball until they are about an inch thick.
 * 11) Bake for 12 – 14 minutes, and no more.
 * 12) The cookies should still seem very soft when you remove them from the oven.
 * 13) Let cool on the pans for about 10 minutes, and then transfer to a wire baking rack and let cool completely.