Vegan Snickerdoodles

Description
Named after you know who. Ho Ho Ho. Enjoy!

Ingredients

 * 1 cup margarine
 * 1 1/2 cups granulated white sugar
 * 1 tsp vanilla
 * 4 tbsp soy milk whipped with 2 tbsp cornstarch
 * 3 cups unbleached white flour
 * 1/2 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)
 * 1 tbsp cocoa powder (optional)

Directions
Preheat your oven to 300 F.

In a large bowl, cream the margarine and Sugar together until smooth. Add the vanilla, and the cornstarch/soymilk mixture, and beat until well-mixed.

In a smaller bowl combine the flour, baking soda, salt, and tapioca/corn starch. Stir this into the wet ingredients and combine well.


 * In a very small bowl stir together the granulated sugar, cinnamon and cocoa powder (if desired).

Begin rolling the cookie dough into balls of about 3 tbsp each. Roll each ball in the cinnamon/Sugar/cocoa powder mixture until completely coated and place on an ungreased baking sheet. Continue until all the dough is used up. Using the bottom of a glass, press down on each ball until they are about an inch thick. Bake for 12 – 14 minutes, and no more. The cookies should still seem very soft when you remove them from the oven. Let cool on the pans for about 10 minutes, and then transfer to a wire baking rack and let cool completely.

Makes about 30 cookies. This recipe can be halved, if desired.