Sugar-Free Snickerdoodles - cooking recipe

Ingredients

Cookie Mix
1 cup margarine
1 1/2 cups artificial sweetener
1 teaspoon vanilla
1 egg substitute
3 cups unbleached white flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon cornstarch
water, as needed
2 tablespoons cinnamon

Preparation

Preheat oven to 350 degrees.
Mix together margarine, sweetener, vanilla, and egg substitute. Slowly add flour, salt, baking powder and cornstarch. Then add water 1 tablespoon at a time until you reach a medium consistency (so that you can scoop it and roll it into balls easily).
In a separate shallow bowl, put the 2 tablespoons of cinnamon.
Using an ice cream scoop, scoop the cookie batter, then roll it in-between your hands to form a bowl. Roll is lightly through the cinnamon, place on a cookie sheet, and flatten with your hand.
Space cookies about 1\" apart on a cookie sheet. Bake at 350 degrees for 12 minutes, or until the bottom is crisp. Let cool on baking sheet for 5 minutes before transferring to a cooling rack.