Vegan Snickerdoodles
User Reviews
5
Vegan Snickerdoodles
Description
This vegan version of snickerdoodles starts with cold vegan butter whipped with sugar until smooth. Unsweetened applesauce replaces eggs to bind the dough. Vanilla extract adds flavor. The dough includes flour, baking soda, and cream of tartar, which provide leavening and the characteristic snickerdoodle tang. Once scooped into balls, the dough is rolled in a cinnamon sugar mixture before baking.
The cookies bake at a moderate temperature to lightly golden edges while remaining soft and fragile inside. Because the dough doesn’t spread much, gently tapping the baking sheet after placing dough balls can create a thinner cookie if preferred. After baking, allowing cookies to cool before transferring helps maintain structure.
These cookies store well at room temperature in an airtight container for several days. The use of vegan butter and applesauce keeps them dairy-free while maintaining a tender crumb and classic cinnamon-sugar flavor profile.
Ingredients
Cookie Dough
- ½ cup vegan butter cold
- ¾ cup granulated sugar
- ½ cup applesauce unsweetened
- 1 tsp vanilla extract
- 2 cups flour gluten free 1 to 1 or all purpose
- 1 tsp baking soda
- 1 tsp cream of tartar
Cinnamon Sugar Coating
- 3 tbsp granulated sugar
- 3 tbsp cinnamon
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- In a small bowl, make cinnamon sugar coating. Mix sugar and cinnamon. Set aside.
- In the bowl of a stand mixer, add cold Vegan butter and granulated sugar. Mix on high until no clumps of butter remain, about 2 to 3 minutes.
- Then, add in applesauce and vanilla. Stir to combine.
- Add in flour, baking soda and cream of tartar. Stir to combine.
- Use ice cream scoop to scoop balls of dough. Place each ball of dough into cinnamon sugar mixture. Roll around until fully coated. Then place on baking pan.
- Repeat for all cookie dough.
- Bake for 8 to 9 minutes. For thinner cookies, lightly tap cookie sheet against countertop a few times.
- Finally, allow cookies to cool on pan for 10 minutes before transferring to a cooling rack.
Notes
- Use cold vegan butter straight from the refrigerator for best texture and cream until smooth.
- Both gluten-free 1-to-1 flour blends and all-purpose flour work well in this recipe.
- To achieve thinner cookies, gently tap baking sheet against countertop after placing dough balls on it.
- Cookies will be soft and delicate just out of the oven; allow to cool on the pan to firm up before moving.
- Store baked cookies in an airtight container at room temperature for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10cookies
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Calories | 252kcal | 13% |
| Carbohydrates | 41g | 14% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 2g | 100% |
| Sodium | 180mg | 8% |
| Potassium | 98mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 11IU | 0% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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