Snickerdoodles (vegan, dairy free)

I don't know what happened to the photos of these, but oh well. They're my most popular cookie - the one that people seem to love and request the most, so here you go.

Cookie Ingredients:
1 cup margarine
1 1/2 cup sugar
1 tsp vanilla
4 tbsp soy milk mixed with 2 tbsp corn starch
3 cups flour
1/2 tsp salt
1 tsp baking powder
1 tsp corn starch

Cream sugar and margarine. Add vanilla and soy milk mixture into the sugar and margarine and blend with electric mixer. Combine all dry ingredients in a separate bowl and add by thirds into the wet mixture.

Rolling Ingredients:
1/2 cup sugar
1/3 cup cocoa
4 tbsp cinnamon

(The above quantities for the spice mix are just a general preference. I like to add a bit more cinnamon and less cocoa. Try it out and see what you like!)

Roll the cookie dough into balls (I use about a tablespoon of dough for each cookie) and then roll the balls in the sugar-spice mixture. Place on a greased cookie sheet and flatten each cookie to approx. 1-2 cm. before baking. Bake for only 8 minutes at 200 degrees Celsius. The cookie should be soft to the touch, this will make for a softer, cake-like cookie. If you like a crunchy cookie, bake for an extra 5-7 mins.

After baking the cookies for 8 minutes, let them rest on the pan for about 5 minutes before transferring to a wire rack to cool. This will make sure the outside is slightly crispy but the inside is chewy!