Best Vegan Snickerdoodles
Simple and delicious, these cinnamon sugar-coated Vegan Snickerdoodles can be made traditionally with cream of tartar or without. It’s an easy recipe that everyone will love! This classic cookie is soft, chewy, and easy to make. Snickerdoodles are a type of sugar cookie rolled in a cinnamon-sugar mixture before baking, resulting in a cookie with a sparkly, cracked surface and a deliciously tangy and slightly chewy texture. This vegan version replaces traditional eggs with applesauce (or a flax egg or plant milk) and uses vegan butter, making it suitable for a plant-based diet. The recipe yields about 28 cookies, perfect for sharing during the holidays or whenever you’re craving a sweet treat.
Ingredients 9
2 1⁄2 cups flour, spelt, white whole wheat or all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
Pinch mineral salt, generous
1 cup vegan butter, at room temp
1 cup cane sugar, organic, pure
1⁄4 cup applesauce, unsweetened
2 tsp vanilla extract
For Rolling
3 tbsp cane sugar, organic, pure
1 tbsp cinnamon
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Method 6
Preheat oven to 375 degrees F. Line a baking sheet with silpat or parchment paper, or lightly grease with .
In a mixing bowl, combine the , , and . Set aside.
In a medium sized mixing bowl, using a spoon, mix together the and until creamy, about 2 minutes. This can also be done with a stand alone mixer or hand blender (I usually just use a bowl and spoon). Then add the and , mix to combine. Add flour mixture and stir just until flour is incorporated. Dough should be firm and thick. If the dough is too soft, chill it in the refrigerator for 15 minutes to 1 hour until it stiffens a bit. This will help keep them from spreading too much.
In a small bowl, combine the and for rolling. Roll dough into about 1 inch balls. To keep them uniform, use either a 1 tablespoon measuring spoon or 1 tablespoon scooper.
Place rolled balls on prepared baking sheet, leaving about 2 inches between balls. Bake in center of the oven for 8 – 9 minutes. For a little crispier cookie, bake for 10 minutes.
Let cool for a few minutes on the pan, they may be too soft just from the oven to move to a wire rack. Once cooled, enjoy!
Baked 4 U's tips
If you don’t have cream of tartar on hand, or prefer to make snickerdoodles without it, you can easily substitute the cream of tartar AND the baking soda with 2 teaspoons of baking powder.
In place of the eggs that are typical in snickerdoodles, we’ll use 1/4 cup applesauce. You can’t taste it and it will add the extra moisture needed. Feel free to substitute the applesauce with a flax egg (1 heaping tablespoon flaxseed meal + 3 tablespoons water, let set for 10 min.) or use 1/4 cup of your favorite unsweetened non-dairy milk.
If the dough is too soft, chill it in the refrigerator for 15 minutes to 1 hour until it stiffens a bit. This will help keep them from spreading too much.
When baking frozen snickerdoodle dough, you do not need to thaw the dough. Simply place the frozen, cookie dough balls onto a baking sheet and bake for 2 – 3 minutes longer than the recipe recommends.
Store cooled snickerdoodles in an airtight container on the counter for up to three days, in the refrigerator for up to 10 days, or freeze for up to 2 months in a freezer-safe bag or container.
