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Vegan Snickerdoodles – From My Bowl

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These Vegan Snickerdoodles are completely puffy, delicate, and barely chewy. All you want is 10 easy elements and 20 minutes to make. No chilling required! 

These Vegan Snickerdoodle Cookies are the fuss-free vacation cookies you want in your life. They’re thick and buttery, rolled in a coating of cinnamon sugar, then barely underbaked to make the perfect melt-in-your-mouth snickerdoodles. Don’t sleep on this recipe! 

Desk of Contents
  1. The Signature Snickerdoodle Ingredient: Cream of Tartar
  2. What You’ll Want for the Finest Vegan Snickerdoodles
  3. Methods to Make Vegan Snickerdoodles
  4. Serving Solutions
  5. Methods to Retailer and Freeze Vegan Snickerdoodles
  6. Substitutions and Variations
  7. Recipe FAQs
  8. Vegan Snickerdoodles Recipe
vegan snickerdoodles laid out on a white plate with a couple cinnamon sticks as decoration on the side

The Signature Snickerdoodle Ingredient: Cream of Tartar

In the event you’re new to snickerdoodles or by no means baked them your self, chances are you’ll be questioning what precisely is a snickerdoodle? A sugar cookie? Why are they referred to as snickerdoodles?

Snickerdoodles are basically sugar cookies with cream of tartar. Whereas it’s not 100% recognized the place the snickerdoodle title originates, we do know this signature ingredient provides snickerdoodles their irresistible tangy taste and is well worth the journey to the grocery retailer.

Snickerdoodles are my all-time favourite cookie and I’m so proud of this plant-based model! They’re good for gifting, bringing to events, and making for family members in the course of the vacation season. 

What You’ll Want for the Finest Vegan Snickerdoodles

These vegan snickerdoodle elements are as pantry-friendly because it will get. All you want is 10 reasonably priced elements. Listed below are just a few ingredient notes to make sure good outcomes: 

ingredients for vegan snickerdoodles served in white bowls and laid out on a marble kitchen counter
  • Vegan butter sticks: As a normal rule of thumb, you all the time need to go for butter sticks over buttery spreads in vegan baking. They’re extra akin to the consistency of dairy butter and straightforward to measure.
  • All function flour: I’ve not examined a gluten-free model of those snickerdoodles. In the event you’d wish to experiment with it, I’d suggest substituting a 1:1 gluten-free flour mix. 
  • Baking soda: This leavening agent is activated by the acidity within the cream of tartar and is what makes them so delicate and puffy! 
  • Cinnamon: Arguably the second most necessary ingredient in making snickerdoodles. Be certain that to make use of the complete tablespoon. 

Methods to Make Vegan Snickerdoodles

side-by-side images of the baking process of vegan snickerdoodles, with the image on the left showing a cookie ball rolled in the cinnamon sugar topping, and the image on the right showing cookie balls laid out on a baking tray
  1. Combine the cinnamon and sugar collectively in a small bowl for coating. Put aside. 
  2. Cream the butter and sugar. In a stand mixer or utilizing a hand mixer, cream the butter and sugar collectively till easy. Add the milk and vanilla and combine once more till mixed. 
  3. Whisk the flour, cornstarch, cream of tartar, baking soda, salt, and cinnamon collectively in a separate bowl. 
  4. Add the dry elements to the butter combination and combine till a dough varieties.
  5. Scoop 2-tablespoon sized cookie balls and roll within the cinnamon sugar. 
  6. Switch the dough balls to a baking sheet, 2” aside. Barely flatten every cookie to assist them unfold.
  7. Bake for 9 minutes, then cool utterly on a wire rack. 
  8. Get pleasure from instantly whereas the vegan snickerdoodles are delicate and puffy!

Caitlin’s Cooking Ideas

  • Don’t skimp on the butter! Whereas I really like a very good wholesome, oil-free cookie, this snickerdoodles recipe requires a full cup of butter. Trying to regulate this to make these cookies more healthy isn’t price it. Now’s the time to bask in pillowy cookies. 
  • Spoon and degree your flour. Digging the measuring cup within the flour is handy, however usually packs as much as 30% an excessive amount of flour into the measuring cup and ends with dry cookies. Use the spoon and degree methodology, or higher but, use my weighted measurements!
four vegan snickerdoodles stacked on a white serving plate, with one bite taken off the cookie on top

Serving Solutions

I extremely suggest serving these vegan snickerdoodles with a glass of your favourite nut milk, vegan nog, or vegan scorching chocolate. It’s possible you’ll even be excited about my Final Information to creating your personal nut milk from scratch!

In the event you’re in search of extra vegan Christmas cookie recipes, you’ll additionally love these Vegan Chai Sugar Cookies, Chocolate Stuffed Peanut Butter Cookies, Vegan Thumbprint Cookies and these Double Chocolate Peppermint Cookies!

Methods to Retailer and Freeze Vegan Snickerdoodles

Do-it-yourself vegan snickerdoodles will maintain for as much as 5 days when saved in an hermetic container at room temperature. Refrigeration just isn’t really useful as a result of they may lose their softness! 

Freezing choices: These vegan snickerdoodles can be frozen earlier than or after baking. When freezing baked vegan snickerdoodles, make sure the cookies are cooled utterly earlier than flash freezing, then switch to a freezer secure container and retailer for as much as 2 months. 

If freezing cookie dough, I extremely suggest rolling the dough into particular person 2-tablespoon sized cookie dough balls for simple future baking. This manner, you may bake as few or as many cookies at a time as you’d like! 

If following this methodology, comply with recipe steps 1-4, however skip rolling them in cinnamon sugar (you’ll do that later proper earlier than baking!). Place every cookie dough ball on a lined baking sheet, then stick the baking sheet within the freezer for 2-4 hours, or till the cookie dough balls are frozen strong. Switch the dough balls to a freezer secure container and freeze for as much as 2 months. 

When able to bake, take away the specified variety of cookie dough balls from the freezer and decide again up with recipe step 5. Bake straight from frozen for 1-2 minutes longer, or till delicate and puffy.

vegan snickerdoodles laid out on a baking tray

Substitutions and Variations

  • Butter substitutions: Unsalted vegan butter sticks or coconut oil will work as a salted vegan butter substitution. If substituting, enhance the salt measurement to ¾ teaspoon. I’d suggest refined coconut oil so there is no such thing as a coconut taste. 
  • Cornstarch substitution: Arrowroot powder will work, too. 

Recipe FAQs

What occurs in the event you don’t add cream of tartar?

In the event you by chance skipped cream of tartar, your vegan snickerdoodles will nonetheless be scrumptious, however they may style extra like a sugar cookie with cinnamon. Cream of tartar is the only real ingredient that offers these snickerdoodles their traditional tangy taste. 

Why did my snickerdoodles come out laborious?

In case your vegan snickerdoodles got here out laborious and crunchy, likelihood is they have been over baked or the elements weren’t measured appropriately. The important thing to soft-baked snickerdoodles is underbaking them barely and utilizing the proper fats ratio. For finest outcomes, use my weighted measurements.

Can I refrigerate snickerdoodle dough in a single day?

Sure. In the event you’d wish to prep your cookies prematurely, comply with recipe steps 1-3, then tightly cowl the dough bowl with plastic wrap or vegan-friendly wax wrap. The following day, place the bowl on the kitchen counter and permit the dough to heat to room temperature for half-hour earlier than resuming the recipe.

Get pleasure from! In the event you make this recipe and determine to share it on Fb or Instagram, don’t neglect to tag me @FromMyBowl + #FromMyBowl! I might additionally like it in the event you may depart a remark under with a recipe ranking! Thanks for the assist 😊 

For the Cookie Dough:

  • 1 cup salted butter or 2 sticks, softened to room temperature
  • 1 1/3 cup cane sugar
  • 3 tablespoons non-dairy milk
  • 1 tablespoon pure vanilla extract
  • 3 cups all-purpose flour spooned and leveled
  • 2 teaspoons cornstarch
  • 2 teaspoons cream of tartar*
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons floor cinnamon

For the Cinnamon Sugar Topping:

  • 3 tablespoons cane sugar
  • 1 tablespoon cinnamon

  • Prep: Preheat the oven to 375F. Line two baking sheets with parchment paper or silicone baking mats and put aside. Make the topping by mixing the cinnamon and sugar collectively in a small bowl; put aside.

  • Cream the Butter: Add the softened butter and sugar to a big bowl. Use a hand mixer or stand mixer to cream the butter and sugar collectively till easy, about 1 to 2 minutes. Add the milk and vanilla and blend once more till effectively mixed.

  • Dry Substances: Add the flour, cornstarch, cream of tartar, baking soda, salt, and cinnamon to the bowl. Use a spatula to combine the dry elements collectively, then incorporate them into the butter combination to type a dough. The dough could look barely dry, however ought to stick collectively while you pinch it. If the dough is simply too dry add extra milk in 1 tbsp increments.

  • Make the Cookies: Use a cookie scoop or tablespoon to divide the dough into 2-tablespoon sized balls. Roll the cookie dough collectively to type a easy ball, then roll every ball within the cinnamon sugar topping and place 2 inches aside on the baking sheet. Frivolously flatten every cookie dough ball onto the sheet as they won’t unfold a lot when baking. (Word: if you’d like your cookies additional thick, don’t flatten them!)

  • Bake: Bake for 9 minutes; the cookies will seem puffy and delicate. Let the cookies cool on the baking sheet for 10 minutes, then switch them to a wire rack and allow them to cool utterly.

  • Storage: Retailer the cookies in an hermetic container at room temperature for as much as 5 days. It’s also possible to freeze the cookies (or cookie dough!) for as much as 2 months.

  • Cornstarch could be changed with arrowroot powder.
  • Vegan butter could be changed with softened coconut oil. I like to recommend utilizing refined coconut oil, because it has no coconut taste.

Energy: 179kcalCarbohydrates: 25gProtein: 2gFats: 8gSaturated Fats: 5gPolyunsaturated Fats: 0.4gMonounsaturated Fats: 2gTrans Fats: 0.3gLdl cholesterol: 20mgSodium: 161mgPotassium: 64mgFiber: 0.5gSugar: 13gVitamin A: 244IUVitamin C: 0.1mgCalcium: 9mgIron: 1mg



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