Cinnamon Sugar Cookies have that great mixture of cinnamon and sugar as a coating. Don’t get me wrong. I love sugar cookies as they are but with this little bit of extra coating – they become special. Every bite brings the taste over your lips and they become lip smackin’ good.
1 cup beet sugar (any sugar that is not marked sugar cane)
1/2 cup vegan butter, softened
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 Tablespoon almond milk
1 teaspoon Vanilla Extract
1 egg replacer or 1 flax egg which is 1 Tablespoon Flaxseed Meal and 3 Tablespoons water
2-1/4 cup whole wheat pastry flour
2 Tablespoons Beet sugar
1/2 teaspoon ground cinnamon
Mix the topping of sugar and cinnamon and set aside.
I have a salt shaker that I keep this mixture in and it sprinkles very easily.
Prepare the 'egg' and set aside.
Cream the sugar with the butter, with a Hand Mixer until it is light and fluffy.
Add the baking soda, baking powder, nutmeg, salt, almond milk, vanilla and prepared egg replacer or flax egg.
Add the flour and mix well.
Use a Cookie Scoop and make 1" to 1-1/2" balls.
Only put about 6 to 8 on a cookie sheet and 2" apart. They really spread.
Flatten slightly with the bottom of a glass.
Bake at 375° for 7 minutes.
Do not over bake because you want them nice and soft-ish on the center.
Immediately sprinkle the cinnamon sugar mixture over the hot cookies.
Remove from pan to a wire rack to cool.
You may freeze them in any of the methods shown in my article http://veganinthefreezer.com/preparing-food-for-the-freezer/
They defrost quickly so it really doesn't take any planning. Just put them on a plate for an hour or so and enjoy.