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Vegan Snickerdoodles Recipe

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These Vegan Snickerdoodles are soft and chewy with lightly crisp edges and a generous cinnamon-sugar coating. Made without eggs or dairy, they are an easy plant-based version of the classic cookie.

Ingredients

  • 1/2 cup vegan butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar, for coating
  • 1 1/2 teaspoons ground cinnamon, for coating

Instructions

  1. Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
  2. Add the softened vegan butter and 3/4 cup granulated sugar to a large mixing bowl. Beat until light and creamy.
  3. Mix in the unsweetened applesauce and vanilla extract until well combined.
  4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients and mix just until a soft cookie dough forms. Avoid overmixing.
  6. Combine 1/4 cup granulated sugar and the ground cinnamon in a small bowl.
  7. Scoop 1 to 1 1/2 tablespoon portions of cookie dough and roll them into balls.
  8. Roll each dough ball generously in the cinnamon-sugar mixture until completely coated.
  9. Arrange the dough balls on the prepared baking sheet, leaving about 2 inches between each cookie.
  10. Bake for 9 to 11 minutes, until the edges are set but the centers still look slightly soft.
  11. Cool the cookies on the baking sheet for about 5 minutes, then transfer them to a wire rack to finish cooling.

Notes

  • For soft snickerdoodles, remove the cookies from the oven while the centers still appear slightly underdone; they will continue to firm as they cool.
  • For extra cinnamon flavor, add about 1/2 teaspoon ground cinnamon directly to the cookie dough.
  • A small pinch of nutmeg or cardamom can be added for a warmer spiced flavor.
  • Replace a portion of the granulated sugar with brown sugar for a slightly richer, chewier cookie.
  • Vegan white chocolate chips can be folded into the dough for a festive variation.
  • Store cooled cookies in an airtight container at room temperature for 4 to 5 days.
  • Freeze baked cookies in an airtight freezer-safe container for up to 2 months.
  • Unbaked dough balls can also be frozen. Roll frozen portions in cinnamon sugar before baking and add a couple of extra minutes to the baking time if needed.

Nutrition

Find it online: https://thefamilycooking.com/vegan-snickerdoodles-recipe/