Perfect Vegan Snickerdoodle Cookies
User Reviews
5.0
Perfect Vegan Snickerdoodle Cookies
This quick and easy vegan snickerdoodle cookie recipe makes delicious soft and puffy cookies that are coated in a cinnamon sugar topping. They are the perfect cookie for any time of year.
Ingredients
- 2 ¼ cups all-purpose flour
- 2 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar use organic or beet sugar to ensure that it’s vegan
- 1 cup vegan butter softened we use Miyoko’s or Earth Balance
- 1 tablespoon pure vanilla extract
- 2 egg equivalent egg replacer we use JUST egg, Follow Your Heart vegan egg, or Bob’s Red Mill or Ener-G egg replacers.
For the Sugar and Cinnamon Topping
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 350°F (176°C)
- Line a baking sheet with parchment paper for easy clean up and to prevent sticking.
- In a mixing bowl, whisk the 2 ¼ cups flour, 2 teaspoon cream of tartar, ½ teaspoon baking soda, and ½ teaspoon salt until combined.
- In mixing bowl, beat the 1 cup of sugar and 1 cup butter until light and fluffy.
- Add the 1 tablespoon vanilla extract and 2 equivalent egg replacer to the butter and sugar and beat until combined.
- Add the flour mixture and beat until just combined. Stir with a spoon to make sure the flour is completely incorporated in the cookie dough.
For the Cinnamon Sugar Topping
- In a separate bowl, combine the ¼ cup sugar and 1 tablespoon cinnamon (mix it around with a fork until it has a fine consistency)
- Use a tablespoon to scoop out the cookie dough and roll into balls.
- Roll the top of the balls in the sugar-cinnamon mixture and place sugar side up on the baking sheet.
- Bake for 10-12 minutes, or until the edges of the cookies are lightly browned.
Notes
- NUTRITION DISCLAIMER
- Here are some pro tips to help you make perfect vegan snickerdoodles.
- Store the cookies in an airtight container for up to four days.
- Freeze in a freezer safe container for up to 3 months. Bake as instructed.
Pro Tips Here are some pro tips to help you make perfect vegan snickerdoodles.
Take the butter out of the refrigerator and bring it to room temperature. Don't soften it in the microwave because the temperature of the butter won't be consistent. Don't skip the cream of tartar and baking soda. These will ensure that the cookies are soft and puffy. Let the oven fully preheat to 350°F (176°C) before baking the cookies. Allow the cookies cool on the cookie sheet for a few minutes before transferring to a cooling rack. This will prevent them from cracking and falling apart.
- Take the butter out of the refrigerator and bring it to room temperature. Don't soften it in the microwave because the temperature of the butter won't be consistent.
- Don't skip the cream of tartar and baking soda. These will ensure that the cookies are soft and puffy.
- Let the oven fully preheat to 350°F (176°C) before baking the cookies.
- Allow the cookies cool on the cookie sheet for a few minutes before transferring to a cooling rack. This will prevent them from cracking and falling apart.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Serving | 4oz | |
| Calories | 141kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Sodium | 133mg | 6% |
| Potassium | 59mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 361IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5.0
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