For the Cookies:
1 1/2 c ap floor
1 tsp cream of tartar
1/2 tsp baking soda
3/4 tsp ground Saigon cinnamon
1/4 tsp salt
1/2 c dairy free butter
5/8 c granulated sugar
1/2 large egg and 1/2 egg yolk
1 tsp vanilla extract
For the Topping: 1/3 cup granulated sugar
1 teaspoon ground Saigon cinnamon
Preheat the oven to 375 degrees F. Line a cookie sheet with parchment and set aside.
In the bowl of a stand mixer, combine dairy free butter and granulated sugar. Mix until light and fluffy. Add the egg and yolk and vanilla extract. Mix until combined.
Add remaining ingredients and mix throughly. Dough doesn’t need to be chilled! Yay!
Mix in a bowl topping ingredients together. Set aside.
Roll dough into approx 1 - 1 1/2” round balls. Roll balls into topping throughly coating. Place on cookie sheet and gently press down slightly until sides are round but top is flat. Sprinkle extra topping on top. cookies should be at least 2” apart.
Bake for 10 minutes until cookies are puffy and edges are just starting to brown. Remove from oven and let them cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
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