This luscious little cake-y slice of heaven is light and fluffy and everything you want with your afternoon cuppa. It’s so quick to throw together that you might want to get the other tea things made first.
3 TBLSP all-purpose flour
½ teaspoon cornstarch
Pinch of baking powder
Pinch of cream of tartar
Pinch of salt
½ TBLSP vegan margarine, softened
½ TBLSP sugar
1/2 TBLSP almond milk
A dash of vanilla extract
1 teaspoon granulated sugar
2 shakes of ground cinnamon
Preheat oven to 350 degrees Fahrenheit. Cover a cookie sheet with parchment paper. Well, just a little bit, enough for two cookies.
Make the Cookie Dough:
1. In a small bowl, combine the flour, cornstarch, baking soda, cream of tartar, and salt.
2. In another small bowl, shmush the butter until it’s soft. Cream in the butter and keep shmushing until it’s a little fluffy. Add in the almond milk and vanilla and keep shmushing until it’s amalgamated. In such a small quantity, it won’t completely combine. That’s okay. If you’re REALLY serious, you can use a whisk, but why dirty another tool?
3. Add the flour mixture to the butter mixture and combine until it’s smooth.
4. Shape the dough into two 1-inch balls and flatten them into 2-inch disks.
Make the Cinnamon Sugar:
Combine the sugar and cinnamon in a little bowl. I use the same little bowl I mix wasabi and soy sauce together for dipping sushi. Itty bitty. Or, you could wipe out the bowl you mixed the flour in and use that.
Assemble the Cookies:
1. Roll each dough ball in the cinnamon sugar and place 1 ½ inches apart on the baking sheet.
2. Bake for 10-12 minutes, until they look dry on their tops and are lightly browned on the bottom.
3. Let them cool on the cookie sheet or they will crumble.