When you bake these Snickerdoodle cookies, your kitchen will fill with the heady aroma of cinnamon. The best vegan version of this sugar-cookie relative pillowy at the center and crisp at the edges. Once cooled, they are soft, chewy and perfect dessert.
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These simple but delicious cookies with a funny name are a favorite among many people. The cream of tartar gives the cookies their signature cakey texture.
VEGAN SNICKERDOODLE INGREDIENTS
Flour: all-purpose flour
Vegan butter
Cane sugar
Vegan egg: you could use chia-seed egg (recipe could be found here).
Cream of tartar
Baking soda
Cinnamon
HOW TO MAKE SNICKERDOODLE
- In a mixing bowl, whisk together flour, baking soda, cream of tartar and salt.
- In a separate bowl, using mixer, beat the vegan butter and sugar. Add vegan egg and vanilla extract.
- Add the dry ingredients to butter mixture, and mix until incorporated.
- In a small bowl, stir together cinnamon and cane sugar (2 tbsp cane sugar).
- Roll the dough into a ball (1 tsp) and roll the ball in the cinnamon mixture.
- Place the coated ball on a baking sheet.
- Repeat with the remaining dough. Space between balls should be 2 inches.
- Bake until cookies are flatten and lightly brown (10 minutes).
I hope you will love this vegan Snickerdoodle recipe because it’s:
Simple
Easy to make
and classic!
Other recipes to try:
Easy Snickerdoodle Cookies
Ingredients
- 1 1/3 cup flour
- 1/3 cup vegan butter
- 1 vegan egg
- 1 tsp cream of tartar
- 1/2 tsp baking powder
- 3/4 cup cane sugar
- 1/2 tsp vanilla extract
- pinch of salt
Cinnamon Coating
- 2 tbsp cane sugar
- 2 tsp cinnamon
Instructions
- In a mixing bowl, whisk together flour, baking soda, cream of tartar and salt.
- In a separate bowl, using mixer, beat the vegan butter and sugar. Add vegan egg and vanilla extract.
- Add the dry ingredients to butter mixture, and mix until incorporated.
- In a small bowl, stir together cinnamon and cane sugar (2 tbsp cane sugar). Roll the dough into a ball (1 tsp) and roll the ball in the cinnamon mixture.
- Place the coated ball on a baking sheet. Repeat with the remaining dough. Space between balls should be 2 inches.
- Bake until cookies are flatten and lightly brown (10 minutes).
Nutrition
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