The Ultimate Vegan Snickerdoodle Cookie Recipe

Warm, cinnamon-y, and perfectly chewy, snickerdoodles are a classic cookie that everyone loves. But what if you’re following a vegan lifestyle? Don’t worry! This ultimate Vegan Snickerdoodle Cookie Recipe will show you how to make these delightful treats without any animal products, and they’ll taste just as amazing, if not better! These cookies are so good, you won’t even miss the dairy or eggs. So, are you ready to bake some magic?

Similar to other vegan snickerdoodle cookie recipes, this one focuses on achieving that signature crackled top and soft, chewy center. But, we’re adding a few special touches to elevate these cookies to the next level. This recipe is simple, straightforward, and perfect for both seasoned bakers and beginners alike.

The Secret to Perfect Vegan Snickerdoodles

What makes a snickerdoodle a snickerdoodle? It’s all about that cinnamon-sugar coating! And in this vegan version, we’re not holding back. We’re using a generous blend of cinnamon and sugar to create a coating that’s both flavorful and visually appealing. The secret to perfect vegan snickerdoodles lies in the balance of flavors and textures.

Getting Started: Ingredients and Equipment

Before we dive into the baking process, let’s gather our ingredients and equipment. For this vegan snickerdoodle cookie recipe, you’ll need:

• Vegan butter, softened (I recommend using a high-quality brand for the best flavor)
• Granulated sugar
• Brown sugar (packed)
• Unsweetened applesauce
• Vanilla extract
• All-purpose flour
• Baking soda
• Cream of tartar
• Salt
• Cinnamon
• Sugar (for rolling)

You’ll also need standard baking equipment like mixing bowls, measuring cups and spoons, a baking sheet, and parchment paper. Ready to make your kitchen smell like heaven?

Vegan Snickerdoodle Cookie Ingredients

Mixing the Vegan Snickerdoodle Dough

This is where the magic begins! In a large bowl, cream together the softened vegan butter and sugars until light and fluffy. This step is crucial for creating a tender cookie. Think of it like building a strong foundation for a house. A hand mixer or stand mixer works best here, but you can certainly use some elbow grease and a wooden spoon if that’s all you have. Next, add the applesauce and vanilla extract, mixing until well combined. The applesauce acts as a binder and adds moisture, while the vanilla extract enhances the overall flavor profile.

Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. This ensures that the leavening agents are evenly distributed, leading to a consistent rise and texture. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough cookies. Similar to How to make the perfect cookie dough, the key is to mix until just incorporated.

The Cinnamon-Sugar Coating

In a shallow dish, combine the cinnamon and sugar for rolling. Now, here’s the fun part: roll each dough ball generously in the cinnamon-sugar mixture, ensuring it’s fully coated. Don’t be shy with the cinnamon-sugar; it’s what gives these cookies their signature flavor and appearance. I like to roll my dough balls until they are completely covered, like little cinnamon-sugar snowballs.

Vegan Snickerdoodle Cookie Dough Rolling in Cinnamon Sugar

Baking the Vegan Snickerdoodles

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the coated dough balls onto the prepared baking sheet, leaving some space between them. Bake for 8-10 minutes, or until the edges are lightly golden and the centers are still slightly soft. Remember, they will continue to cook a bit as they cool on the baking sheet.

Cooling and Enjoying

Once baked, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This allows the cookies to set properly and prevents them from breaking apart. Once cooled, these vegan snickerdoodles are ready to be devoured!

Why This Vegan Snickerdoodle Cookie Recipe Works

This recipe is carefully crafted to deliver the best vegan snickerdoodle experience. The combination of vegan butter, applesauce, and the perfect blend of spices creates a cookie that’s both delicious and satisfying. The chilling time helps the dough firm up, preventing the cookies from spreading too thin during baking.

Tips for Success

• Use room temperature vegan butter for optimal creaming.
• Don’t overmix the dough.
• Chill the dough for at least 30 minutes.
• Don’t overcrowd the baking sheet.

Baked Vegan Snickerdoodle Cookies

FAQs about Vegan Snickerdoodles

Q: Can I use a different type of flour?

A: While all-purpose flour is recommended, you can experiment with other flours like gluten-free blends, but the texture may vary. You can explore other recipes, like this simple apple cookie recipe, or this simple coconut cookie recipe, for more ideas.

Q: Can I omit the cream of tartar?

A: Cream of tartar helps create the signature tangy flavor and chewy texture of snickerdoodles. While you can omit it, it might alter the final result.

Q: How do I store vegan snickerdoodles?

A: Store leftover cookies in an airtight container at room temperature for up to a week.

Conclusion: Enjoy Your Vegan Snickerdoodles!

This vegan snickerdoodle cookie recipe is a must-try for anyone who loves the warm, comforting taste of cinnamon and sugar. With a few simple substitutions, you can enjoy this classic treat without any animal products. For those interested in baking without dairy, you might also appreciate this resource on how to make cookies without dairy. So, gather your ingredients, preheat your oven, and get ready to bake a batch of these incredibly delicious vegan snickerdoodle cookies!