Snickerdoodle cookies are a classic cookie that everyone loves, and they are quite quick to make. Snickerdoodle cookies are also one of the easiest cookies to make vegan. These cookies are quick to make and don’t need any time to chill. If you are making the dough for ahead of time then you can store in the fridge. I recommend letting the dough sit on a counter for 10 minutes before rolling out the cookie dough balls if you are making the dough ahead of time.
My vegan snickerdoodle cookies are delicious, soft and chewy. These lightly sweet and cinnamon-laced cookies are perfect whether you need to bring to an event or you just have a sweet tooth that needs to be satisfied.
Also, my vegan snickerdoodle cookies are free of most major allergies like dairy, eggs, and animal-based products. Additionally, this recipe could be made gluten-free by simply substituting the all-purpose flour with a 1 to 1 gluten-free baking flour.
Why do you need Cream of Tartar?
Cream of tartar is an essential ingredient in these vegan snickerdoodle cookies. Cream of tartar is what gives the cookies its chewy texture and a slightly tangy flavor. The cream of tartar allows the cookies to stay chewy by preventing the sugar from crystallizing while baking.
If you enjoyed this recipe make sure to check out my other recipes, like this Vegan Lemon Loaf Cake that will satisfy those cravings that Starbucks no longer can. Also, make sure to subscribe to stay up to date about when I post new recipes.
Vegan Snickerdoodles Cookies
Equipment
- Oven
- Mixing Bowl
- Baking Sheet
Materials
Dough
- 3/4 cup Vegan Butter
- 1 cup Pure Cane Sugar
- 1 1/2 tsp Apple Cider Vinegar
- 1 1/2 tsp Vanilla Extract
- 2 1/4 cups All-Purpose Flour
- 2 1/2 tsp Cinnamon
- 1 1/2 tsp Baking Soda
- 1 1/2 tsp Cream of Tatar
- 1/4 tsp Salt
- 1 1/2 tbsp Non-dairy milk
For Rolling
- 3 tbsp Sugar
- 2 tsp Cinammon
Instructions
- Preheated the oven to 375 °F.
- Cream the butter and sugar with an electric mixer.
- Once you thoroughly have mixed them and it has a whipped and creamy like texture add the vanilla and apple cider. Then mix some more.
- Add the rest of your dry ingredients and mix with your hands or on a low setting with an electric mixer until you have a crumbly dough.
- From here you can add the soy milk and mix until you can form a dough ball.
- Roll the dough into balls that are around tbsp sizes. Once the balls are formed you can roll them in the cinnamon and sugar mixture.
- Bake for 10 minutes.
- Let the cookies cool before serving. Store in an airtight container for up to 5 days.