This one is for my niece and other vegans who get a bad deal during Christmas cookie season. I alway feel as if they just have to watch as we eat cookie after cookie loaded with butter and eggs. So I have modified my snickerdoodles to go vegan. I hope you like it.

Dry ingredients:
2 1/2 cups flour
1 teaspoon cream of tartar
3/4 teaspoon baking soda
1/8 teaspoon salt
1 teaspoon cinnamon
Wet ingredients:
1 cup of Crisco shortening
3/4 cup brown sugar
3/4 cup sugar
1 teaspoon vanilla
4 ounces vegan egg substitute
Coating:
1/4 cup sugar
2 teaspoons cinnamon

Preheat oven to 375.

In bowl 1, mix flour, salt, baking soda, cinnamon, and cream of tartar.

In bowl 2, cream Crisco, brown sugar, and white sugar until smooth.

Mix in vanilla and egg substitute.

Refrigerate for 30 minutes.

Mix cinnamon and sugar.

Make 11/2 inch balls and roll in cinnamon sugar.

Place on parchment-lined baking sheet.

Bake for 9-12 minutes.