Servings: 22 cookies
Calories: 90kcal
Equipment
- measuring cups
- Measuring spoons
- Mixing bowls
- Mixing spoons
- Hand mixer or stand mixer
- Baking sheets
- Parchment paper or silicone baking mat
- Cookie scoop
Ingredients
- ½ cup vegan butter softened
- 1 tablespoon vanilla extract
- 2 tablespoons applesauce unsweetened
- 1 cup powdered sugar
- 1 ½ cups all purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 2 teaspoons cinnamon
- 2 tablespoons white sugar
Instructions
- Preheat the oven to 375°F/190°C. Line 2 baking sheets with parchment paper or a silicone baking mat.
- Make the topping. In a small bowl, combine 2 teaspoons of cinnamon with 2 tablespoons of white sugar. Mix well and set aside.
- Sift the dry ingredients. In a medium size bowl, sift together the flour, cream of tartar, baking soda, salt, and cinnamon. Set this aside.
- Cream the wet ingredients. In a large bowl with a hand mixer, or in a stand mixer with a paddle attachment, cream together the vegan butter, powdered sugar, and vanilla with the applesauce for 3 minutes. Let this get light and fluffy.
- Add the dry ingredients. On low speed, add the sifted dry ingredients. It should come together quickly. You may need to use a spatula to help the ingredients combine. The dough will be thick.
- Shape the cookies. Using a 1.5 tablespoon cookie scoop, roll out each cookie dough ball. Gently roll them in the already prepared cinnamon sugar mixture, before placing them on a cookie sheet. Put 12 cookies per sheet.
- Bake the cookies. Bake the cookies for 11 minutes or until the edges are golden brown. The cookies should be very puffy and have a good crackle of cinnamon sugar on top. Remove them from the oven and let the cookies rest on the hot tray for 10 minutes before removing to cool completely on a cookie rack. Enjoy!
Notes
- How to Store
- Counter: Keep baked and cooled cookies in an airtight container on the countertop for up to a week.
- Fridge: Keep unbaked cookie dough in the fridge in an airtight container for 3 days before baking or freezing.
- Freezer: Keep unbaked cookie dough balls in the freezer in an airtight and freezer safe container for up to 2 months. Let the cookie dough balls come to room temperature on the countertop for 2 hours before baking as directed. Baked and cooled cookies can also be kept in a freezer safe container for up to 3 months. Thaw them in the fridge overnight before serving after freezing.
Nutrition
Calories: 90kcal | Carbohydrates: 14g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 85mg | Potassium: 36mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 197IU | Vitamin C: 0.02mg | Calcium: 4mg | Iron: 0.4mg
Tried this recipe?Let us know how it was!