Vegan snickerdoodles? How do you get that buttery, cinnamon sugar flavor without butter or eggs? I wondered the same thing until I got in the lab and created these sweet treats!
Snickerdoodles are Spicy Sugar Cookies
If you’ve had a snickerdoodle, you know they are cinnamon sugar cookies. I’m not saying that’s a bad thing or that these are basic in any way. The simple ingredients in snickerdoodles work together to make a tasty treat that we can’t get enough of. Who doesn’t love cinnamon sugar on top of anything?
Only One Out of the Box Item
Most of the ingredients for the these delicious cookies are in your pantry, but you’ll have to get some cream of tartar to get that tart flavor that balances the sweetness of the cinnamon sugar.
If you already eat a vegan or dairy free diet, you know that flax seeds are great egg replacer. If you’ve seen either of my other baked recipes, you know that it’s my go to. Flax seeds make a gel-like substance that acts as a great binder in items that need it to be combined.
Butter gives these cookies a great flavor and you have the ability to substitute regular butter for any substitute. I’m a fan of the avocado based butter, but I cannot tell a real difference in any of the plant based butters.
A Vegan Snickerdoodles Recipe You’ll Love
We know before we start any cookie recipe, you should have your flax eggs made and butter out so that it can be soft and ready to mix in. Be sure to slightly under bake this recipe for the best results (unless you like a crispy cookie).
Prepping for Vegan Snickerdoodles
I usually pride myself on not using a lot of dishes in baking. Baking is one of my favorite things to do, but dishwashing isn’t my favorite. For this recipe you’ll need an extra bowl to make cinnamon sugar. So that’s only one more dish, but still.
Get a freezer or refrigerator safe bowl with a lid so that you can let the dough rest before baking the cookies.
Making the actual Vegan Snickerdoodle Dough
Start by creaming the butter, sugar, flax eggs, almond milk and vanilla in a bowl until the dough is smooth and all of the butter is evenly distributed.
Next, slowly add in the flour, cornstarch, cream of tartar, baking soda, 1/2 table spoon of cinnamon and salt in small portions until a thick batter is formed. If your batter is too thick add plant milk a tsp at a time until you get the desire consistency.
Most snickerdoodles only require cinnamon to be added to the outside, but I prefer a little bit of cinnamon throughout. Remember, we season at every step over here. Even in cookies.
Be sure to allow this dough to rest in the refrigerator overnight for best results or in the freezer for an hour.
Bake and Enjoy!
Once the dough has rested, mix the cinnamon and sugar in a small bowl. Roll the dough into small balls and then completely cover the ball in the cinnamon sugar mixture. After that, you’re ready to bake and enjoy these tasty vegan snickerdoodles. Preheat the oven to 350 degrees F and bake for 11-13 min until your desired texture is made.
Vegan Snickerdoodles
Ingredients
- 1 cup unsalted plant based butter softened
- 1¾ cup white sugar reserve ¼ cup
- 2 flax eggs
- 2 tbsp plant based milk
- 2 tsp vanilla extract
- 1½ tbsp ground cinnamon reserve 1 tbsp
- 3 cups all purpose flour
- 1½ tsp cream of tartar
- ½ tsp baking soda
- 1 tsp salt
Instructions
- Before preparing the cookie dough, take out ¼ cup of sugar and 1 tbsp of cinnamon for rolling later
- Cream together butter, remaining sugar, flax eggs, plant milk, vanilla extract and remaining ground cinnamon.
- Add the flour, cream of tartar, baking soda and salt in small portions until the dough begins to form. This dough will be slightly thicker than usual. If needed, add more milk.
- Allow dough to rest in the refrigerator overnight or in the freezer for 1 hour. While the dough is resting, mix the reserved cinnamon and sugar and set aside.
- Once rested, preheat oven to 350°F and start to roll the dough into balls using your hands. For more uniform balls, use a medium cookie scoop or spoon.
- Roll balls into the cinnamon sugar and place on a parchment lined cookie sheet.
- Bake cookies for 11 - 13 minutes or until desired crispyness is achieved.
- Allow cookies to cool before enjoying!
Put These in the Regular Dessert Rotation
Whether you plan to make these regularly or just as a special treat every once in a while, you should add these to your recipe book. These are great in warm and cold weather and will always hit the spot. If you try out this recipe, be sure to let me know how they turned out!
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