These may not be exactly like my grandmother's snickerdoodles, but they're a great substitute considering that they contain 1/3 of the fat! These cookies are only 21% fat. They're puffier and more cake-like than the traditional snickerdoodle, but have a great flavor.
1/3 cup soy margarine, softened 1 cup sugar 3 egg whites 2 3/4 cups flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/4 teaspoon salt 2/3 cup soymilk soured with lemon juice or vinegar 2 teaspoons ground cinnamon 2 tablespoons sugar (I used 1 Tbsp red and 1 Tbsp green sugar and mixed each with 1 tsp of the cinnamon in separate bowls to make these Christmasy)
Preheat the oven to 400 degrees. Spray a baking sheet with nonstick cooking spray and set aside. Mix together the butter and sugar, add the egg whites and beat well. In another bowl, combine the flour, cream of tartar, baking soda and salt. Add the buttermilk and the dry mixture to the butter mixture, and stir to combine. At this point, I needed to chill the dough for an hour because it was way too sticky to roll into balls. Even when I took it out, it was still a messy process... but worth it! Combine the cinnamon with the 2 tablespoons of sugar. I needed to use twice as much of the cinnamon/sugar mix to accomodate all the cookies. Taking a teaspoonful of dough at a time, roll the dough into a ball in your hands, then roll it in the cinnamon-and-sugar mixture. Place on the prepared baking sheet 2 inches apart and bake in the preheated oven for about 8 minutes, or until lightly browned.