Vegan Snickerdoodles
These vegan snickerdoodles are soft and fluffy with just the right amount of tangy flavor. My recipe is straightforward and uncomplicated, requiring only common pantry ingredients. In fact, you probably already have everything you need in your pantry to create a big batch of these classic cookies.
Ingredients
- 1 cup vegan butter softened to room temperature
- 1½ cups granulated sugar
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
For coating:
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- In a large bowl, cream together the softened vegan butter and sugar until light and fluffy.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing well. Stir in the vanilla extract.
- Shape the cookie dough into 1-inch balls and roll each ball in the cinnamon-sugar mixture until evenly coated.
- Place the coated dough balls on a baking sheet, then chill the dough in the refrigerator for 30 minutes to 1 hour.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Once chilled, place the dough balls on the prepared baking sheets, leaving some space between each.
- Bake in the preheated oven for 10-12 minutes or until the edges are set but the centers are still soft.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
❄️Storage Instructions
Store completely cooled cookies in an airtight container at room temperature. I recommend eating them within 3-4 days. If you want to freeze your vegan snickerdoodles, place the cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container, separating layers with parchment paper. Simply thaw your cookies at room temperature when you're ready to eat them.Nutrition
Calories: 75kcalCarbohydrates: 10gProtein: 0.02gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gSodium: 103mgPotassium: 31mgFiber: 0.1gSugar: 10gVitamin A: 240IUVitamin C: 0.01mgCalcium: 2mgIron: 0.03mg
Tried this recipe?Let us know how it was!