Non-Dairy Snickerdoodle Cookies

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With the official switch from Pumpkin Spice Lattes to Peppermint Mochas we thought we should jump on the band wagon. These cookies are simple to make, non-dairy and sure to be a holiday favourite.

Ingredients:

1/2 stick margarine, softened
1/2 cup coconut oil
1 cup white sugar
1 cup brown sugar
1 egg
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/4 cup white sugar
1 tbsp cinnamon

Directions:

1) Preheat oven to 350˚F

2) Cream margarine and sugars

3) Add egg and vanilla, beat well

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4) Add flour, baking soda, baking powder and salt

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5) Mix sugar and cinnamon in a bowl

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6) Roll dough into balls (1-2 tbsp)and roll in cinnamon mixture

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7) Bake for 10-15 minutes (until cookies crackle, but are still soft)

These cookies are a new holiday favourite! As well, this was my first chance to use my new electric mixer (Thanks Domestic Goddess!)

Science Fact of The Week:

Cinnamon has been used for many years for medicinal purposes. It contains cinnamaldehyde, cinnamic acid and cinnamate which have been shown to contain numerous health benefits. It has many antioxidants which protect the body from oxidative damage. As well, it is anti-inflammatory and may reduce the risk of heart disease. It may help treat type 2 diabetes by increasing the sensitivity of insulin.

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