Perfect Vegan Snickerdoodles
Soft, chewy, and warmly spiced, these Perfect Vegan Snickerdoodles are the ultimate plant-based treat for cookie lovers. This easy recipe uses simple pantry staples like vegan butter, all-purpose flour, and plant-based milk to create perfectly tender cookies with a signature cinnamon-sugar coating. With just 15 minutes of prep time and a quick 10-minute bake, you'll have a batch of 24 golden cookies ready to share (or keep all to yourself!). The use of cream of tartar ensures a classic tangy flavor and pillowy texture, making these snickerdoodles a standout dessert. Perfect for holiday gatherings, afternoon snacks, or pairing with your favorite dairy-free latte, these cookies are a must-try for vegans and non-vegans alike.
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Recipe Information
Ingredients
- 2.75 cups All-purpose flour
- 2 teaspoons Cream of tartar
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 2 teaspoons Ground cinnamon (for rolling)
- 3 tablespoons Granulated sugar (for rolling)
- 0.75 cups Vegan butter, softened
- 1.25 cups Granulated sugar
- 2 tablespoons Plant-based milk (such as almond, soy, or oat)
- 1.5 teaspoons Vanilla extract
Instructions
Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
In a medium-sized mixing bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
In a small bowl, mix together the ground cinnamon (for rolling) and granulated sugar (for rolling). Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened vegan butter with the granulated sugar until light and fluffy, about 2-3 minutes.
Add the plant-based milk and vanilla extract to the butter mixture, mixing until fully incorporated.
Gradually add the dry ingredients from the first bowl into the wet mixture, stirring until just combined. Do not overmix.
Use a cookie scoop or tablespoon to portion out the dough into 1.5-inch balls. Roll each ball in the cinnamon-sugar mixture until fully coated.
Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 9-11 minutes, or until the edges are set and the tops look slightly puffed. Avoid overbaking!
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your Perfect Vegan Snickerdoodles with a cup of tea or plant-based milk!
Nutrition Facts
Calories |
156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.0 g | 8% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 142 mg | 6% | |
| Total Carbohydrate | 23.4 g | 9% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 12.1 g | ||
| Protein | 1.5 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 6 mg | 0% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 81 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
