Best Easy Vegan Snickerdoodle Cookies Recipe

Craving a cookie that’s both delightfully sweet and irresistibly cinnamon-y?

Look no further! These vegan Snickerdoodle cookies are incredibly easy to make, and they deliver that classic soft and chewy texture with a perfect tangy twist. Prepare to be amazed at how simple it is to whip up these impressive treats that everyone will devour.

Why You’ll Love It

• They’re incredibly delicious with a perfect balance of sweetness and cinnamon spice.
• The cookies have a delightfully soft and chewy texture that melts in your mouth.
• They are surprisingly easy to make, requiring minimal effort and time.
• These vegan snickerdoodles are perfect for any occasion, from casual get-togethers to holiday celebrations.
• They can be easily customized with extra toppings and variations to suit your preference.

What Makes This Recipe Unique?

These Vegan Snickerdoodle Cookies achieves that signature Snickerdoodle tanginess through the use of cream of tartar, a crucial ingredient that not only contributes to the flavor but also helps create that perfect chewy texture. Unlike some vegan cookie recipes, we don’t compromise on taste or texture, ensuring these cookies are indistinguishable from their traditional counterparts. Plus, we use a specific method for rolling and baking to get those beautiful cracked tops that are characteristic of a great snickerdoodle.

Ingredient List

• 1/2 cup (1 stick) vegan butter, softened
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 2 tablespoons unsweetened applesauce
• 1 teaspoon pure vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cream of tartar – This key ingredient gives the cookies their signature tangy flavor and chewiness.
• 3 tablespoons granulated sugar, for coating
• 1 1/2 teaspoons ground cinnamon, for coating

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened vegan butter, granulated sugar, and light brown sugar until light and fluffy.
3. Mix in the unsweetened applesauce and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking soda, salt, and cream of tartar.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
6. In a small bowl, combine the 3 tablespoons of granulated sugar and 1 1/2 teaspoons of ground cinnamon.
7. Roll the dough into 1.5 inch balls, then roll each ball in the cinnamon sugar mixture until fully coated.
8. Place the coated dough balls onto the prepared baking sheet, leaving some space between each cookie.
9. Bake for 9-11 minutes, or until the edges are lightly golden and the centers are slightly soft. The cookies will continue to set as they cool.
10. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Optional Toppings/Variations

Feel free to experiment with these fun additions!

• Chocolate Drizzle: After the cookies have cooled, drizzle with melted vegan chocolate.
• Sea Salt Sprinkle: Add a pinch of flaky sea salt to each cookie right after they come out of the oven for a sweet and salty kick.
• Nutmeg Dusting: Mix a tiny bit of ground nutmeg with the cinnamon sugar for an extra warm spice.

Expert Tips

• Make sure the vegan butter is softened, not melted, for the best texture.
• Avoid overmixing the dough, which can result in tough cookies.
• Roll each cookie dough ball evenly for consistent baking.
• Don’t overbake the cookies; they should still be slightly soft in the center when you remove them from the oven.
• Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to prevent breaking.

Frequently Asked Questions (FAQs)

• Can I substitute the applesauce? You can substitute the applesauce with an equal amount of mashed banana or vegan yogurt.
• Can I use a different type of flour? For best results, stick with all-purpose flour. If using gluten-free flour, make sure it’s a 1:1 blend for baking.
• How should I store the cookies? Store cooled cookies in an airtight container at room temperature for up to 3-4 days or in the freezer for longer storage.
• Can I make the dough ahead of time? Yes, you can prepare the dough, roll it into balls, and keep it in the fridge for up to 24 hours before baking.
• Why did my cookies come out flat? This can happen if the butter was too warm or if you didn’t use enough flour. Ensure you are using the correct measurements, and soften butter instead of melting it.

Variations and Customization Options

Here are some ways to personalize your Vegan Snickerdoodle Cookies:

• Lemon Zest: Add a teaspoon of lemon zest to the dough for a citrusy twist.
• Maple Syrup Glaze: Drizzle with a simple glaze made from maple syrup and a touch of plant-based milk.
• Chopped Nuts: Gently press some chopped walnuts or pecans into the top of the cookies before baking.
• Espresso Powder: Add 1/2 teaspoon of espresso powder to the dough for a slightly coffee-flavored cookie.

Serving Suggestions

These vegan Snickerdoodles are wonderful enjoyed with a glass of your favorite plant-based milk, a cup of warm tea, or a scoop of vegan vanilla ice cream. They are also perfect for potlucks, bake sales, and holiday gatherings. Their comforting taste makes them a great any-time treat!

Conclusion

These vegan Snickerdoodles are truly a game-changer – easy to make, unbelievably delicious, and perfect for any occasion. They bring that classic cookie comfort without any of the dairy. Go ahead, try them and you’ll be hooked! Share your cookie creations with us, and consider subscribing for more delicious vegan recipes.

Related Recipes You’ll Love

• Gluten-Free Chocolate Cake
• Flourless Almond Cake
• Gluten-Free Carrot Cake
• Apple Fritter Bread

Don’t forget to subscribe to our newsletter for more delicious recipes and baking tips delivered straight to your inbox!