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Vegan Snickerdoodles Cookies

Soft and lightly sweet snickerdoodle cookie. Quick recipe that requires minimal ingredients that can be found in your pantry.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: baked goods, cookies, dessert, snickerdoodle
Yield: 30 cookies
Author: Seanna Howe

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.