Dairy Free Snickerdoodles
2 Dozen Cookies
Ingredients/
1 stick of earth balance butter
3/4 cup of brown sugar
1/4 cup of honey
2 teaspoon of fresh ginger
1 egg
1 teaspoon of vanilla extract
1/2 teaspoon of cinnamon
1 teaspoon of baking soda
1 1/2 cup of flour
1/4 cup of diced candied ginger
2 tablespoons of granulated sugar
Additional Cinnamon
Directions/
Preheat oven to 325 F.
Combine the softened butter and brown sugar. In a mixer, beat the mixture until fluffy. Add the honey, fresh ginger, and vanilla and beat until just combined. Add the egg and beat until just combined.
In a separate bowl, add the flour, cinnamon and baking soda and mix. Gradually add the flour mixture to the butter and sugar mixture, lightly beating until the mixture is homogeneous. Fold in the candied ginger. Chill in the fridge for 30 minutes.
Once the dough has chilled, form 1 inch balls, roll them in sugar and set on a cookie sheet lined with parchment paper. Bake for 12 minutes. Leave to coo1 on a cookie rack. Top with cinnamon to decorate (optional) Enjoy!
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