Vegan Snickerdoodles
The perfect recipe for soft and thick vegan snickerdoodles, with a cinnamon-sugar coating. Ready in 30 minutes and delicious any time of year!
Nutrition Facts
Ingredients
Instructions
Preheat the oven to 375ºF or 190ºC. Line 2 large cookie sheets with parchment paper. Set aside.
Add the vegan butter and sugar to an electric mixer bowl and beat until light and fluffy. You could also use a regular large bowl and a hand mixer, or even a spoon.
Incorporate all the remaining ingredients and mix until well combined.
Mix the topping ingredients in a small bowl and set aside.
Now it’s time to make vegan snickerdoodles! I used a cookie scoop, but feel free to use a regular spoon or even your hands. Fill the scoop with dough, roll it into balls and then roll the balls in the cinnamon-sugar topping. Sprinkle with extra cinnamon sugar on top if desired.
Place them evenly onto the baking sheets, about 2 inches apart from each other (about 5 cm).
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Continue Reading at Simpleveganblog →Chef's Notes
Notes
I've only tried this recipe using vegan butter, as it's the best choice, but if you want to use oil instead, I would go for coconut oil.
Feel free to use other types of sugar, like brown, coconut, or cane sugar. Make sure the sugar you're using is vegan.
I've only made this recipe using all-purpose flour, but I think it could work if you use another type. However, you may need to add more or less. Use a gluten-free flour blend or any gluten-free flour for a gluten-free version of this recipe.
Cream of tartar is the ingredient that gives these cookies their traditional tangy flavor, so I highly recommend you use it. You can omit it, but then it won't be snickerdoodles, just sugar cookies rolled in cinnamon sugar. However, you can use 2.5 teaspoons of baking powder and skip both the cream of tartar and the baking soda.
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