Description
These Vegan Snickerdoodles taste exactly like traditional snickerdoodles. They’re thick, pillowy, and perfectly chewy in the center – everything a good snickerdoodle should be! All you need is 10 simple ingredients.
Ingredients
Cookie dough:
- 1 tablespoon flaxseed meal
- 3 tablespoons non-dairy milk
- ½ cup vegan butter, softened
- ¾ cup (150g) granulated sugar
- 1 teaspoon vanilla extract
- 1¾ cup (210g) flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For rolling:
- ¼ cup granulated sugar
- 1 tablespoon cinnamon
Instructions
- Make the flax egg. In a small mixing bowl, combine the non-dairy milk and flaxseed meal. Mix until combined and set aside to thicken for 15 minutes.
- Cream the butter and sugar. In a large bowl with an electric mixer or the bowl of a stand mixer, combine the softened vegan butter and granulated sugar. Cream together until light and fluffy, about 3 minutes.
- Add the remaining ingredients. Add the remaining wet ingredients and beat until uniform. Then add the dry ingredients and beat again until just combined – the cookie dough may be crumbly, but this is okay!
- Chill the dough for at least 30 minutes. Cover the dough with plastic wrap, reusable wrap, or a lid, and refrigerate the dough for at least 30 minutes or overnight.
- Prepare to bake. When the cookie dough is ready to bake, preheat the oven to 350F and line a baking sheet with parchment paper or a silicone baking mat. Then, in a small, separate bowl, combine the sugar and cinnamon and set aside.
- Scoop the cookie dough. Using a 2-tablespoon cookie scoop, scoop the snickerdoodle cookie dough into 2-tablespoon dough balls. Roll each cookie dough ball into the sugar-cinnamon sugar mixture and place the cookie dough balls on the baking sheet with 2 inches in between.
- Bake. Bake the cookies for 10-12 minutes or until the bottoms are golden brown.
- Cool, then serve. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Enjoy!
Notes
- Storage and Freezing: These cookies will keep for up to 4 days when stored at room temperature, 7 days when stored in the refrigerator, and up to 3 months when frozen.
- How to Freeze Dough: Cookie dough balls can be frozen after being scooped into individual cookie dough balls (with or without the cinnamon sugar coating). Spread the cookie dough balls on a baking sheet and flash freeze until frozen, 1-2 hours. Once frozen, transfer the cookie dough balls to a freezer-safe container such as a silicone Stasher bag or an airtight container and freeze for up to 3 months. Then, bake directly from frozen until puffy and golden brown.
- How to Freeze Baked Cookies: Place the cooked cookies back on the baking sheet, leaving enough space between each cookie so they are not touching. Place the baking sheet in the freezer and flash freeze until frozen, 1-2 hours. Then, transfer them to a freezer-safe container or bag and freeze for up to 3 months.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Oven