Snickerdoodle Cookies (Dairy, Egg & Nut Free)

• FOR THE DOUGH:
• 1/2 cups Margarine (I Used Dairy Free)
• 1 cup Granulated Sugar
• 1 teaspoon Vanilla Extract
• 1/4 cups Unsweetened Applesauce
• 1-1/2 cup All-purpose Flour
• 1 teaspoon Cream Of Tartar
• 1/2 teaspoons Baking Soda
• 1/8 teaspoons Salt
• FOR THE CINNAMON SUGAR:
• 2 Tablespoons Granulated Sugar
• 2 teaspoons Ground Cinnamon

1. Preheat oven to 400 F. Line two cookie sheets with parchment paper and set aside.
2. In the bowl of a stand mixer, combine margarine and sugar. Beat until light and fluffy. Add vanilla and applesauce. Beat until thoroughly combined. Add flour, cream of tartar, baking soda and salt. Mix until dough comes together and no flour is visible.
3. In a small bowl, prepare cinnamon sugar mixture. Using a small cookie scoop, drop dough into the cinnamon sugar two at a time and roll until well covered. Place on the prepared cookie sheets about 2 inches apart. Bake for 8 to 10 minutes or until the centre looks like it's barely done.
4. If you like them crunchy, leave them in the oven for an extra minute.

margarine, sugar, vanilla, ubc, allpurpose, cream of tartar, baking soda, salt, cinnamon sugar, sugar, ground cinnamon

Taken from tastykitchen.com/recipes/desserts/snickerdoodle-cookies-dairy-egg-nut-free/ (may not work)