How To Make Vegan Snickerdoodles
- January 18, 2022
Simple and delicious, these cinnamon sugar coated Vegan Snickerdoodles can be made traditional with cream of tarter, or without.When you’re craving something sweet or need a little something to take along to holiday festivities, these vegan snickerdoodles are soft, chewy and easy to make, you’ll have plenty of time to include them into your busy schedule.This classic snickerdoodle cookie recipe is sure to be a hit with friends and family, they are the best!Old-fashioned snickerdoodles are a type of sugar cookie rolled in a cinnamon-sugar mixture before baking.Snickerdoodles typically have a cracked surface, and can be either soft or crisp, depending on the ingredients used.Cream of tartar adds a ‘subtle tang or underlying sourness’, giving the snickerdoodles its traditional tangy taste and also makes snickerdoodles chewy by preventing the sugar in the cookie dough from crystallizing into crunchiness.You’ll love how easy they are to make, it takes just a few simple steps:.If the dough is too soft, chill it in the refrigerator for 15 minutes to 1 hour until it stiffens a bit.My favorite snickerdoodles has a slightly crispy edge, and a chewy, soft center.I absolutely love and recommend sourcing Miyoko’s European Style Vegan Butter.Added Moisture: In place of eggs that are typical in snickerdoodles, we’ll be using ¼ cup applesauce.In place of eggs that are typical in snickerdoodles, we’ll be using ¼ cup applesauce.Typically, most snickerdoodle recipes call for upwards of 1 ¾ cups, but that was a bit too sweet for me.Feel free to up the amount to 1 ¼, 1 ½ or 1 ¾ cup to suit your sweet tooth.Typically, most snickerdoodle recipes call for upwards of 1 ¾ cups, but that was a bit too sweet for me.Feel free to up the amount to 1 ¼, 1 ½ or 1 ¾ cup to suit your sweet tooth.To freeze dough: After rolling the cookie dough balls in cinnamon sugar, place them on a small baking sheet or plate that will fit in your freezer and freeze until solid.After rolling the cookie dough balls in cinnamon sugar, place them on a small baking sheet or plate that will fit in your freezer and freeze until solid.( ) , at room temp (I love Miyokos) 1 cup ( 225g ) organic pure cane sugar.( ) (see notes) 2 teaspoons vanilla extract For rolling: 3 tablespoons organic pure cane sugar.organic 1 tablespoon cinnamon Instructions Preheat oven to 375 degrees F. Line a baking sheet with silpat or parchment paper, or lightly grease with oil.In a mixing bowl, combine the flour, cream of tarter, baking soda and salt.If the dough is too soft, chill it in the refrigerator for 15 minutes to 1 hour until it stiffens a bit.Let cool for a few minutes on the pan, they may be too soft just from the oven to move to a wire rack.Notes If you don’t have cream of tarter 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.Recommended Equipment: I love this silpat or parchment paper to line my baking sheets. .
The recipe uses the same basic ingredients as non-vegan cookies, meaning these soft and chewy snickerdoodles taste exactly like the traditional version everyone loves.Or if you’re not a vegan, it’s still always useful to keep an easy and egg free cookie recipe on hand, for those times where you run out of eggs and don’t want to make a special trip to the grocery store.If you want to do a pumpkin-flavored version of the vegan snickerdoodles, simply replace about a fourth of the cinnamon in the coating with pumpkin pie spice instead.Only add extra milk if it's still too dry after a full minute of stirring.For softer cookies, chill 30 minutes (or up to a day – dough balls can also be frozen to bake later).Preheat oven to 325 F. Roll balls in cinnamon sugar, place on a cookie tray, and bake 11 minutes.View Nutrition Facts Notes For a flourless and low carb version, try these Keto Cookies Have you made this recipe? .
Easy vegan Snickerdoodle cookies
Easy homemade vegan Snickerdoodle cookies – soft, chewy, and delicious.These simple cinnamon sugar cookies get ready within 20 minutes and anyone can make them easily.I am not a baker, so if you find any baking recipe on my blog- assume that even a child can make it without fail.I really admire the bakers who make all the fancy cakes, and other baked desserts and wish to do that one day.Many people say that the word snicker comes from the German word- Schnecke, or the Dutch word-Snekrad, both of which mean snail.A lot of people recommend using cream of tartar in these sugar cookies.Once you start making these delicious chewy eggless and dairy-free snickerdoodles at home, you will never think of buying them from the market again. .
Cookies Soft & Chewy Vegan Snickerdoodles
There is absolutely nothing better than biting into a perfectly soft and chewy cookie that has a very slight crunch on the exterior.These vegan snickerdoodles went through a long process of trial and error to get the absolute perfect texture.Flavors are always easy to master when I’m recipe testing, but it’s the texture that takes time.These snickerdoodles have a slightly crispy (but not crunchy) exterior (mostly thanks to the sugar coating) and the most irresistible soft, puffy and chewy center.If you don’t know what a snickerdoodle is, it’s basically a sugar cookie with the addition of cinnamon and cream of tartar.Add the solid coconut oil or butter to a large mixing bowl and microwave for about 10 seconds or until soft.Let cool on the baking sheet for 10 minutes, then transfer to a wire rack using a spatula.It is actually a byproduct of wine production and is an acid (in powder form) and is used as a leavener in baking.When combined with baking soda in this recipe, it produces carbon dioxide which gives snickerdoodles their distinct flavor.Cream of tartar is particularly important in snickerdoodles because it gives it a slight tangy flavor and the perfect chewy texture. .
Vegan Snickerdoodle Cookies
Vegan snickerdoodle cookies are soft, chewy, and rolled in cinnamon sugar!This classic holiday cookie recipe is easy to make with one bowl, no dairy, and no eggs.Although they can be enjoyed at any time of year, snickerdoodles are a classic holiday cookie recipe.Typically, snickerdoodle cookies have a cracked and crispy exterior with a light and fluffy interior.When I think of snickerdoodles, I think “sugar, spice, and everything nice!” You really cannot go wrong with this traditional holiday dessert.: Cream of tartar helps to create a soft and chewy texture.Cream of tartar is a key ingredient when creating classic snickerdoodle cookies.It provides the signature tangy flavor and chewy texture found in a traditional snickerdoodle recipe.To view the full ingredients list and step-by-step instructions, scroll down to follow the recipe card below.Add the all-purpose flour, cinnamon, cream of tartar, baking soda, and salt to the bowl.Mix together until the flour is evenly incorporated and a sticky dough is formed.Roll each ball of cookie dough in the cinnamon sugar coating.Transfer the cookie dough balls to a large, parchment paper-lined baking sheet.I recommend rolling each ball of cookie dough in the cinnamon sugar twice.For the best results, I suggest baking the cookies one tray at a time on the middle rack in your oven.It’s always a good idea to line your baking sheet with parchment paper.This prevents the cookies from sticking to the pan, and removes the need for oil or non-stick cooking spray.Also known as margarine, this variety creates better results than vegan butter sticks.To maintain freshness, keep leftover cookies stored in a sealed container at room temperature.If you try these Vegan Snickerdoodle Cookies, please let me know your thoughts by leaving a rating and comment below!Enjoy this classic holiday cookie recipe made with one bowl, no dairy, and no eggs.Ingredients Scale 1x 2x 3x Cookies ½ cup vegan butter, slightly softened.vegan butter, slightly softened ½ cup granulated sugar.granulated sugar 2 tsp cinnamon Instructions Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper.Add flour, cinnamon, cream of tartar, baking soda, and salt to the bowl.If you make a purchase through one of these links, I earn a small commission at no additional cost to you.
Vegan Snickerdoodles Recipe on Food52
Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.In a medium bowl of a standing electric mixer fitted with the paddle attachment, cream coconut oil and sugar until light and fluffy.To make your coating, mix your 1/4 cup sugar with 1/2 tablespoon cinnamon in a small bowl.
Vegan Snickerdoodles Recipe
I tried these because I was craving something sweet but only had a half stick of butter and no eggs.It's fast, it's easy, and it's healthier compared to other cookies while still fully satisfying your sweet-tooth.The first batch, I decided to add 1/3 cup more flour because of the loose and sticky consistency of the dough.Both batches came out tasting great but the dough is much easier to handle when you add more flour.Ultimately, my husband and I slightly preferred the batch with less flour.Rating: 5 stars I read all the comments about it being batter not dough.Mine also was that way but all I did was roll them in the cinnamon sugar and placed them on the cookie sheet.I had to add at least 1/2 cup more flour maybe more to make it thick enough to roll.I let the dough sit in the fridge for about 20 minutes before baking the cookies!I decreased the applesauce and the oil (1/3 cup) and used white flour.I was unable to roll them into balls as the recipe stated because the batter was not formed enough to do so!However I sprinkled the cinnamon sugar mixture on top and they turned out fine!I added 1.5 tablespoons of vanilla extract 6 oz of apple sauce and 2 tablespoons of vanilla flavored almond milk then let the batter sit for 30 minutes to thicken up. .
20-Minute Vegan Snickerdoodles (No Cream Of Tarter)
The cinnamon-sugar coating is a simple comfort and appeals to all ages because who doesn’t love this timeless cookie?People almost expect them to show up on the cookie tray and these delicious bites of heaven won’t disappoint.My favorite thing about making vegan snickerdoodles is that this recipe is quick and easy!This vegan snickerdoodles recipe is just that and will become your new family favorite to make.They can help roll them in the cinnamon sugar and put them on the cookie sheet.I hope you enjoy these warm and pillowy bites of cinnamon sugar goodness as much as I do!You can easily make vegan snickerdoodles without cream of tarter!First, we are going to whisk together flour, baking powder, and salt in a medium bown.Creaming vegan butter and sugar is pretty easy so don’t get scared by the “big” words.All you have to do is use a wooden spoon or whisk to mix it together until it is completely combined before adding other ingredients.Don’t worry if your snickerdoodle dough seems flaky or doesn’t combine together completely with a wooden spoon.Make sure to place the vegan snickerdoodles on the baking sheet at least 1 inch apart.IMPORTANT: Use the back of a spoon or your hand to gently push down on the tops of the snickerdoodles to flatten them a little bit.Bake the vegan snickerdoodle cookies for 8-10 minutes until they have cracked and the edges have set.I love making a batch ahead of time for the holidays and freezing them.To thaw, simply take them out and wait until they return to room temperature. .
These vegan snickerdoodles are soft, chewy, and tossed in a delicious cinnamon sugar coating.They're perfect for dunking in a glass of dairy free milk.Serve them with a big glass of almond milk for dunking, and you have the ultimate vegan dessert.The regular butter used in traditional snickerdoodles has been substituted for coconut oil, which is common in vegan baking.A few splashes of non-dairy milk make up for the moisture that the eggs would normally supply.The only other thing to watch out for when making your vegan snickerdoodles is the sugar.Some refined sugar brands are still processed with animal bone char, making them secretly non-vegetarian. .
Perfect Vegan Snickerdoodles
These vegan snickerdoodles are sweet, buttery, and flavored with a touch of cinnamon.Soft or crispy (depending on how long you bake them), they're easy to make and perfect for dunking!Believe it or not, I still have a stash of recipe printouts from my middle school cooking class.Just recently I decided snickerdoodles would be a nice one to make — they were always a favorite!These suckers were soft and buttery and loaded with cinnamon sugar flavor.Along with acting as a leavening agent, cream of tartar gives snickerdoodles their characteristic mild tangy flavor (which is what sets them apart from regular old sugar cookies).Along with acting as a leavening agent, cream of tartar gives snickerdoodles their characteristic mild tangy flavor (which is what sets them apart from regular old sugar cookies).Look for brands like Miyoko's and Earth Balance near the regular butter at your supermarket.Look for brands like Miyoko's and Earth Balance near the regular butter at your supermarket.You can leave this out if it's not something you normally buy, but it does add a wonderful touch of flavor to the cookies.Whisk your dry ingredients together in a bowl: flour, cornstarch, cream of tartar, baking soda, and salt.If you forgot to set it out in advance, use this butter softening method to get it ready in hurry.Begin beating in the flour mixture, just a bit at a time, until it's all been added and you have a soft dough.Arrange the dough balls on a parchment paper-lined baking sheet and pop it the oven.Vegan snickerdoodles will keep in a sealed container at room temperature for about 3 weeks, or in the freezer for about 3 months. .