Snickerdoodles!

They smell like them.  They look like them.  And, yes, they TASTE just like traditional Snickerdoodles!

 Hannah's first submitted photo with her Ipod!

1 1/2 cups sugar
2 sticks Earth Balance Soy Free Buttery sticks, softened (1 cup total)
1/2 c. water
3 tsp. Ener-G Egg Replacer
2 3/4 c. Rice Flour Mix*
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt

1/4 cup sugar
2 tsp. ground cinnamon

1. Heat oven to 400 degrees.

2.  Mix 1 1/2 cups sugar, buttery sticks, and water in a large bowl.

3. Stir in the egg replacer, flour, cream of tartar, soda and salt. If dough if still a bit too dry, add another tablespoon or two of water, one a a time.

4. Mix the 1/4 c. sugar and cinnamon in a small bowl.

5.  Shape the dough into 1 inch balls.  Roll balls in cinnamon sugar mixture.  Place 2 inches apart on ungreased cookie sheets.  Bake 8-10 min. or until set.  Remove from cookie sheet.  Cool on wire rack.

*the Rice flour mix we used in our first batch of these snickerdoodles had homemade gluten free-oat flour in place of the sweet sorghum flour.  Please refer to the Rice flour mix recipe.