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vegan snickerdoodle cookies
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DAIRY FREE Snickerdoodle Cookies

Author: Lainey


  • 1 cup non hydrogenated margarine softened (vegan butter)
  • 1 ¼ cups sugar
  • 2 tablespoons almond milk
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cream of tartar
  • ¼ cup cornstarch
  • 1 ⅔ cups all purpose flour
  • cup granulated sugar
  • 1 teaspoon ground cinnamon


  • In a large bowl cream together the vegan butter and sugar until it's light and fluffy. Next add the almond milk or your choice of dairy free milk and mix until combined.
  • Next add the baking soda, salt, cream of tartar, cornstarch, all purpose flour and mix well. Chill the dough for at least 2 hours or best over night.
  • Preheat oven to 350F and prepare cookie sheets using a baking mat or parchment paper.
  • To make the cinnamon sugar mixture, mix together the cinnamon and granulated sugar.
  • Using a mini cookie scooper, scoop the cough dough into the cinnamon sugar mixture and roll into a ball, then place on cookie sheet.
  • Bake for 10 minutes, remove and cool on cookie rack.
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