“Cinnamon. It should be on tables at restaurants along with salt and pepper. Anytime anyone says, “Oh This is so good. What’s in it?” The answer invariably comes back, “Cinnamon”. Cinnamon. Again and again.” — Jerry Seinfeld
(pictures updated on April 25, 2017)
If you try the recipe, snap a picture and tag me @themisfitbaker on Instagram. I’d love to see! 😃
Recipe Type: dessert
Makes: 4 1/2 dozen
- 1 cup Vegan Butter (I used Earth Balance)
- 1 1/2 cup Granulated Sugar
- 1/2 cup Pureed Silken Tofu
- 2 3/4 cup All-Puropse Flour
- 2 tsp Cream Of Tartar
- 1 tsp Baking Soda
- 3 tbsp Granulated Sugar
- 3 tbsp Ground Cinnamon
Preheat oven to 400°F and line cookie sheets with parchment paper.
Make the coating by stirring together the sugar and cinnamon until combined. Set aside.
Whisk together the flour, cream of tartar, and baking soda. Set aside.
To make the dough, cream the vegan butter until smooth. Add sugar and beat until light and fluffy. Add the pureed tofu and beat on medium-high for 60 – 90 seconds, scrapping the sides of the bowl when necessary. Beat in the flour mixture just until mixed (be careful to not over beat).
Scoop a tablespoon of dough, gently roll into a ball (doesn’t have to be perfect), and then roll in cinnamon sugar coating. Repeat with remaining dough, placing balls 2 inches apart on cookie sheets.
Bake for 7-8 minutes. Do not over-bake, cookies will appear puffy and soft (they deflate as they cool). Allow to cool for 3 minutes on sheet before transferring to a cooling rack. Cool completely before storing.
Store in a tightly sealed container.
-This recipe makes a big batch of 4 and 1/2 dozen, but easily halves (I almost always half it). The finished cookies also freeze beautifully. To freeze them I simply dump them into an airtight container (after they’ve cooled completely) and pop them into the freezer.
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