Vegan Snickerdoodles
Indulge your sweet tooth with these soft and chewy Vegan Snickerdoodles, a plant-based twist on the classic cookie! Made with simple pantry staples like all-purpose flour, vegan butter, and plant-based milk, these cookies are perfectly spiced with cinnamon and coated in a delightful cinnamon-sugar blend for that iconic snickerdoodle flavor. The cream of tartar gives them their signature tangy kick, while the rich buttery texture makes them utterly irresistible. Easy to prepare in just 25 minutes, this recipe yields 24 cookies that are ideal for holiday treats, cookie swaps, or everyday snacking. Serve them warm with a glass of your favorite dairy-free milk for a comforting and wholesome dessert that everyone will love. Whether you're a seasoned vegan or simply looking to try a dairy-free dessert, these Vegan Snickerdoodles are a must-bake!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Cream of tartar
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 0.75 cup Vegan butter (softened)
- 1.25 cups Granulated sugar
- 3 tablespoons Unsweetened plant-based milk (such as almond, soy, or oat)
- 1 teaspoon Vanilla extract
- 1.5 teaspoons Ground cinnamon
- 3 tablespoons Granulated sugar (for coating)
- 1 teaspoon Ground cinnamon (for coating)
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
In a medium mixing bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Set aside.
In a large bowl, use an electric mixer or a wooden spoon to cream the vegan butter and 1 1/4 cups of granulated sugar until light and fluffy.
Add the plant-based milk and vanilla extract to the butter-sugar mixture. Mix until combined.
Gradually add the dry ingredients to the wet ingredients in batches, mixing well until a soft, slightly sticky dough forms.
In a small bowl, combine 3 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon to make the coating mixture.
Scoop 1 1/2-tablespoon portions of dough (a cookie scoop works well for this) and roll each into a ball with your hands.
Roll each dough 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.
Lightly press down on each dough ball to flatten slightly.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set but the centers are still soft. Do not overbake as the cookies will firm up as they cool.
Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Enjoy these delicious vegan snickerdoodles with a glass of your favorite plant-based milk!
Nutrition Facts
Calories |
3611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.0 g | 183% | |
| Saturated Fat | 38.6 g | 193% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3413 mg | 148% | |
| Total Carbohydrate | 537.5 g | 195% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 288.9 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 189 mg | 15% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1920 mg | 41% | |
*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.
