Vegan Snickerdoodles
User Reviews
0.0
0 reviews
Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
24
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Course
Dessert, Baked Goods
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Cuisine
Vegan
Vegan Snickerdoodles
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
For the cookies:
- 1 flax egg 1 tbsp flax meal + 3 tbsp warm water
- 1 cup vegan butter
- 1 cup white sugar you can also reduce it to 3/4 and it'd be fine
- 1 cup brown sugar you can also reduce it to 3/4 and it'd be fine
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
For the cinnamon sugar
- 1/4 cup white sugar
- 1 tbsp cinnamon
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Instructions
- Preheat oven to 350ªF (180ºC)
- In a small bowl, combine flax meal and warm water to create the flax egg. Let sit for about 10 minutes, stirring a few times in between.
- Leave your butter on the counter for about 30 minutes to let the chill come off from the fridge. In a large mixing bowl using a beater or stand mixer, cream butter with white sugar and brown sugar.
- Add flax egg and vanilla extract and beat until combined.
- Sift in flour, baking powder, baking soda, and salt.
- In another shallow bowl, stir together white sugar and cinnamon to make cinnamon sugar coating.
- Roll into 1-inch balls (I use a 1 1/2 tbsp cookie scoop to divide them evenly) and roll in cinnamon sugar. Place on a lined, heavy-bottomed baking sheet and bake for 11 minutes, until cookies are puffy and edges are just barely golden brown.
- Remove pan from oven and let cool on a wire rack for a minute or two before removing the cookies and allowing to cool on the wire rack.
- Store in an airtight container
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