Vegan Snickerdoodles

2 3/4 cup all-purpose flour

2 tsp cream of tartar

1 tsp baking soda

1/4 tsp salt

8 tbsp nondairy, non-hydrogenated butter

1/2 cup nandairy, non-hydrogenated shortening

1 1/2 cup granulated sugar

2 tbsp ground cinnamon

2 egg replacements (I used Ener-G)

1/4 cup turbinado sugar

Preheat oven to 400 degrees, with one rack in the top third and one rack in the bottom third of oven. Line two baking sheets with parchment paper, set aside.

Sift together flour, cream of tartar, baking soda, and salt; set aside.

In a separate bowl, whisk together the Ener-G egg replacer. Use 1/4 cup warm water mixed with 3 teaspoons egg replacer. Whip until it’s foamy.

In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add the egg replacement, and beat to combine. Add dry ingredients, and mix until just combined. The dough will be light, white, and airy.

In a small bowl combine turbinado sugar and ground cinnamon. use a small ice cream scoop to form balls of the dough, and roll in the cinnamon sugar.

Place about 2 inches apart on the prepared baking sheet. Bake until cookies are set in the center and begin to crack, about 10 minutes, rotating the baking sheets after 5 minutes.

Makes 48 cookies.