Vegan Snickerdoodles

Print Recipe Save it for later

The perfect snickerdoodle—puffy, creamy, and cinnamon-sugar coated. Totally vegan, but you'd never know it!

Prep Time40

Cook Time8

Total Time48

Course: Dessert, Snack

Cuisine: American

Keyword: Cookies, Snickerdoodles, Vegan

Servings: cookies

Calories: 115kcal

Ingredients

For the cookies

1/2 cup (4 oz) vegan butter room temperature; Earth Balance used (or dairy butter if not vegan)
3/4 cup white granulated sugar
1/2 tsp vanilla extract
1 1/2 tsp Ener-G egg replacer mixed with water below
1/4 cup water for egg replacer
1 3/4 cups all-purpose flour
1 tsp cream of tartar
1/2 tsp baking soda
1/4 tsp salt

For the coating

2 Tbsp white granulated sugar
2 tsp ground cinnamon

Instructions

In a mixer bowl, beat vegan butter and 3/4 cup sugar on medium-high with the whisk attachment for ~2 minutes until smooth and fluffy.
In a small bowl, whisk Ener-G egg replacer with 1/4 cup water. Add this and the vanilla to the butter-sugar mixture; beat again until fluffy, scraping the bowl as needed.
In a separate bowl, whisk flour, cream of tartar, baking soda, and salt. Add to wet ingredients and stir gently with a spoon until just combined. Refrigerate dough 30–60 minutes.
Preheat oven to 400°F (205°C). Line a baking sheet with parchment. Mix the 2 Tbsp sugar and cinnamon in a small bowl.
Portion ~1 Tbsp dough, roll into a smooth ball, then roll in cinnamon sugar to coat. Place on the sheet 2 inches apart.
Bake 8–10 minutes until puffy and crackled at the edges but still soft. Cool 5 minutes on the sheet, then transfer to a rack. Enjoy!

Equipment

Electric mixer (whisk attachment)
Mixing bowls
Measuring cups and spoons
Baking sheet
Parchment paper
Cooling rack

Notes

Chilling helps the cookies bake up thick and fluffy. If your kitchen is warm, keep the bowl in the fridge between batches. For cinnamon lovers, double the coating and roll twice.

Nutrition