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Classic Vegan Snickerdoodle Cookies Recipe
These vegan snickerdoodle cookies are soft, chewy, thick and packed with cinnamon flavor!
Is there a more classic cookie than snickerdoodles?
They’re the ultimate comfort cookie! With a super soft center and slightly crispy exterior, these crinkled cookies are irresistible.
These crinkled cookies are all you want this holiday season, and beyond!
They are just perfect with a tall glass of almond milk or coffee, or you can get creative and stuff them with some vegan frosting or ice cream to make cookie sandwiches!
The Best Ever Vegan Snickerdoodles
I had a big task to accomplish when I started creating this recipe – snickerdoodle cookies are so iconic and everyone expects them to be a very specific way in taste and texture.
This is one cookie that I don’t see any need to ever add or remove anything from it, it’s perfect just the way it is, and I wanted to nail it!
The main part of what makes snickerdoodles is the combination of cream of tartar and baking soda, they HAVE to be properly leavened to bake properly and get those cute crinkles.
Luckily these are already vegan, of course, so I just had to make a few alternative ingredients and experiment with amounts. I think you’re going to love the result!
How to Make Soft and Chewy Snickerdoodles
Making Non Dairy Snickerdoodle Dough
These cookies start pretty basic, you’ll want to add your room-temperature vegan butter to a bowl, along with the sugar and vanilla.
Mix them for 1-2 minutes or until smooth! You can do this by hand, or with an electric mixer if you have one. Then add in the plant milk and apple cider vinegar and mix real quick.
In another bowl, mix together the flour, cream of tartar, baking soda, salt, cinnamon and flaxseed.
Pour the dry ingredients into the wet and combine – I used my hands toward the end to help form everything into a dough ball!
Baking Snickerdoodle Cookies
I like to refrigerate my dough for about 30 minutes – this isn’t necessarily required, but if you have the time I would definitely do this step. It helps the cookies be nice and thick! Then, preheat your oven to 375 degrees.
Then, form the dough into balls, roughly 1 1/2-2 tablespoon amounts, and toss in the sugar/cinnamon mixture, rolling them around one by one until they’re fully coated.
Place on a baking sheet covered with parchment paper or aluminum foil about 2 inches apart, and do not squish them down!
Bake for 9-11 minutes, or until lightly browned on bottom.
Let them cool on the baking sheet for about 10 minutes, then transfer to a cooling rack and enjoy!
Quick and Easy Snickerdoodle Recipe
I just love how these vegan snickerdoodles came out, there’s no better cookie in my opinion than these soft and chewy cinnamon cookies!
Simply swapping out eggs and dairy milk with some ground flaxseed and plant milk did the trick for me, and after a few attempts I’m proud to say that I’ve got this recipe down!
I hope you enjoy these delicious cookies!
This recipe is:
- Cinnamon Flavored
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- 2 3/4 Cups All-Purpose Flour
- 1 Cup Vegan Butter, room temperature
- 1/4 Cup Plant Milk
- 1 1/4 Cup Cane Sugar
- 2 Tsp Vanilla Extract
- 2 Tsp Cream of Tartar
- 2 Tsp Cinnamon
- 1 Tsp Baking Soda
- 1 Tsp Apple Cider Vinegar
- 1 Tbsp Ground Flaxseed
- 1/2 Tsp Salt
- 1/4 Cup Cane Sugar
- 1 Tsp Cinnamon
- In a bowl, add the room temperature vegan butter, sugar and vanilla extract. Mix with a whisk or a mixer for 1-2 minutes until creamy and smooth.
- Add the plant milk and apple cider vinegar and mix well.
- In a separate bowl, add the flour, cream of tartar, cinnamon, baking soda, ground flaxseed and salt and mix well.
- Pour dry ingredients into wet ingredients and mix well. You may want to use your hands towards the end to form the dough into a large ball.
- Refridgerate for 30 minutes and then take 2 tablespoon amounts of the dough and roll into balls with the palms of your hand. Then, preheat your oven to 375 degrees.
- Mix together your sugar coating and roll the cookie dough to evenly coat.
- Place on a baking sheet covered in parchment paper or aluminum foil and bake for 9-11 minutes, or until lightly brown on the bottom.
- Let cool for 10 minutes on the pan and then transfer to a cooling rack. Enjoy!