Vegan Snickerdoodle Cookies Recipe
If you’re looking for a delicious and easy vegan cookie recipe, these vegan snickerdoodle cookies are perfect for you. They are soft, chewy, and coated in a delightful cinnamon-sugar mixture.
Ingredients You Will Need
- For the cookies:
- Vegan butter (room temperature)
- Granulated sugar
- Brown sugar
- Flax eggs (ground flaxseed mixed with water)
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Cream of tartar
- For rolling:
- Granulated sugar
- Ground cinnamon
Step By Step Instructions
Prepare the Flax Eggs:
Mix 2 tablespoons of ground flaxseed with 6 tablespoons of water. Let it sit for about 5-10 minutes until it thickens.
Cream the Butter and Sugars:
In your mixer, cream together the vegan butter, granulated sugar, and brown sugar for at least 4 minutes until light and fluffy. Scrape down the sides of the bowl as needed.
Add Vanilla and Flax Eggs:
Add the vanilla extract and mix until combined. Then, add the prepared flax eggs and mix again until fully incorporated.
Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, salt, and cream of tartar.
Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. If the dough is too wet, add a couple of tablespoons of flour. If it’s too dry, add a splash of plant milk.
Form the Dough Balls:
Weigh out the cookie dough into 3-ounce balls. Roll each ball in the cinnamon-sugar mixture until fully coated.
Chill the Dough:
Refrigerate the dough balls for at least 30 minutes. Do not skip this step as it helps the cookies maintain their shape while baking.
Preheat the Oven:
While the dough is chilling, preheat your oven to 375°F (190°C).
Test Bake:
I recommend doing a test bake with one cookie to ensure your oven does not run hot.
Bake the Cookies:
Once the oven is ready, bake the cookies for 18-20 minutes, turning them halfway through. The cookies should have a matte finish on top when done.
Cool and Enjoy:
Let the cookies set for 30-45 minutes to firm up before enjoying.
Ingredients
- ½ cup vegan butter room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 flax eggs 2 tbsp ground flaxseed mixed with 6 tbsp water
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- ½ tsp cream of tartar
For rolling
- ¼ cup granulated sugar
- 1 tbsp ground cinnamon
Instructions
- Mix 2 tablespoons of ground flaxseed with 6 tablespoons of water and let it sit for about 5-10 minutes until it thickens.
- In your mixer, cream together the vegan butter, granulated sugar, and brown sugar for at least 4 minutes until light and fluffy. Scrape down the sides of the bowl as needed.
- Add the vanilla extract and mix until combined. Then, add the prepared flax eggs and mix again until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, salt, and cream of tartar.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. If the dough is too wet, add a couple of tablespoons of flour. If it’s too dry, add a splash of plant milk.
- Weigh out the cookie dough into 3-ounce balls and roll each ball in the cinnamon-sugar mixture until fully coated.
- Refrigerate the dough balls for at least 30 minutes to help the cookies maintain their shape while baking.
- Preheat your oven to 375°F (190°C).
- Optionally, do a test bake with one cookie to ensure your oven does not run hot.
- Bake the cookies for 18-20 minutes, turning them halfway through. The cookies should have a matte finish on top when done.
- Let the cookies set for 30-45 minutes to firm up before enjoying.
Nutrition
How Do I Freeze Cookie Dough?
Here’s how to freeze cookie dough for baking the cinnamon-sugar coating after freezing, instead of before:
Flash Freeze the Dough Balls:
- Place the uncoated dough balls on a parchment-lined baking sheet in a single layer.
- Freeze them for 30 minutes or until solid.
Store the Dough:
- Transfer the frozen dough balls to a freezer-safe zip-top bag or airtight container.
- Label the container with the date and type of cookie.
Freeze:
- Store the dough in the freezer for up to 3 months.
Bake from Frozen:
- Preheat your oven to 375°F (190°C).
- Take out the frozen dough balls.
- Prepare your cinnamon-sugar mixture.
- Roll each frozen dough ball in the cinnamon-sugar mixture to coat it completely.
- Place the coated dough balls on a baking sheet and bake for 20-22 minutes, turning halfway through. The extra two minutes is to account for the frozen dough.
By following these steps, you can enjoy fresh-baked cookies with a delicious cinnamon-sugar coating whenever you crave them!