Welcome to vegan cookie heaven, where we learn how to make mouthwatering treats that satisfy both our taste buds and dietary preferences. These Vegan Snickerdoodles are a delightful blend of soft, chewy texture and irresistible cinnamon-sugar coating. Whether you’re a vegan, looking for plant-based options, or simply want a scrumptious cookie recipe, this post will guide you through the steps of creating these delectable treats. Oh! They’re made completely in one bowl! Get ready to indulge in a vegan snickerdoodle experience that will leave you craving more.
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Vegan Snickerdoodles Ingredients
Combined, these ingredients come together to create vegan snickerdoodles that are rich in taste, have a delightful texture, and capture the essence of this beloved classic cookie. Here is your grocery list:
For the Cookies
- Vegan Butter: The vegan butter serves as a dairy-free substitute for traditional butter in this recipe. It provides the necessary fat content to create a tender and moist texture in the snickerdoodles while keeping them completely plant-based.
- Sugar: The sugar adds sweetness to the cookies, enhancing their overall flavor. It also helps to create a slightly crispy exterior while maintaining a soft and chewy center.
- Baking Soda: Baking soda acts as a leavening agent, helping the cookies rise and become light and fluffy during baking
- Baking Powder: Similar to baking soda, baking powder contributes to the leavening process, resulting in a slightly puffy and tender texture in the snickerdoodles.
- Sea Salt: Sea salt is a crucial ingredient in baking as it enhances the overall flavor profile of the cookies. It balances out the sweetness and adds a subtle savory element.
- Vanilla Extract: Vanilla extract infuses the cookies with a delightful aroma and flavor, complementing the cinnamon-sugar coating perfectly.
- Nondairy Milk: The nondairy milk acts as a binding and moistening agent in the dough, ensuring that the cookies hold their shape and have a desirable texture.
- All-Purpose Flour: All-purpose flour provides the structure and foundation for the snickerdoodles. It helps create a tender crumb while allowing the other ingredients to meld together.
- Sugar: The sugar used for rolling adds an additional layer of sweetness and helps create a crisp, caramelized exterior on the cookies.
- Cinnamon: The cinnamon brings warm, aromatic notes to the snickerdoodles, giving them their signature flavor. It pairs perfectly with the sugar coating, providing a delicious contrast.
Steps for Making Vegan Snickerdoodles (with pictures!)
- Start by creaming together the vegan butter and the sugar using an electric hand or stand mixer. This should take about a minute. By creaming the butter and sugar together, you create a foundation for the cookie dough that promotes proper texture, structure, and flavor development. This step is essential for achieving delicious, well-balanced cookies with a desirable texture and taste.
- Add remaining ingredients (sans all purpose flour) and continue to mix with your mixer of choice. The goal is to evenly distribute all of these ingredients before adding in the flour. Once leaveners and flavor enhancers are well-dispersed, add in the flour and mix until just combined. Do not over-mix!
- Coat 2 tbsp balls of cookie dough in cinnamon and sugar! Combine the cinnamon and the sugar in a dish and gently roll balls of cookie dough in the mixture. Be sure to coat all of the sides evenly.
- Time to bake! Place prepared balls of cookie dough on a large baking sheet lined with parchment paper. You want to make sure you have at least 2 inches of space between each cookie. I will usually only bake 6 cookies at a time. Place baking sheet on center rack of preheated oven (350 F) and bake for 12-14 minutes.
Tips for Making Amazing Vegan Snickerdoodles
Here are some helpful tips for making vegan snickerdoodles:
- Check Ingredient Labels: Always double-check the ingredient labels of the products you’re using to ensure they are vegan-friendly. Some brands may contain hidden animal-derived ingredients. Verify ingredients are all plant-based before purchasing.
- Properly Measure Flour: When measuring flour, use the spoon-and-level method. Gently spoon the flour into the measuring cup and level off the excess with a knife. This helps avoid adding too much flour, which can result in dense and dry cookies.
- Don’t Over-mix: Once you’ve added the dry ingredients to the wet ingredients, mix until just combined. Over-mixing can lead to tough cookies. Stop mixing as soon as the dough comes together to maintain a tender texture.
- Chill the Dough: After preparing the dough, chill it in the refrigerator for at least 60 minutes. Chilling helps solidify the fat in the dough, preventing the cookies from spreading excessively during baking. It also enhances the flavor and texture of the snickerdoodles.
- Proper Baking Time: Keep a close eye on the cookies while they bake. Bake them until they are lightly golden around the edges, but still soft in the center. Remember that cookies continue to firm up as they cool on the baking sheet.
- Getting ahead: If you’d like to get ahead, prepare the cookie dough in advance. Prepared cookie dough will keep in the fridge for up to 2 days. When you are ready to bake off the cookies, combine the cinnamon-sugar mixture, roll in your cookie dough, place on a baking sheet and bake!
By following these tips, you’ll be on your way to making delicious vegan snickerdoodles that are soft, chewy, and bursting with cinnamon-sugar goodness.
Frequently Asked Questions
What is a Snickerdoodle?
A snickerdoodle is a classic American cookie known for its soft and chewy texture, as well as its distinctive flavor profile. One of the defining characteristics of a snickerdoodle is its coating of cinnamon-sugar. Before baking, the cookie dough is rolled into small balls and then coated in a mixture of granulated sugar and ground cinnamon. This coating caramelizes as the cookies bake, creating a slightly crispy exterior and a warm, spiced aroma.
Why are my Vegan Snickerdoodles so thin?
If your snickerdoodle cookies are turning out thin instead of the desired soft and chewy texture, there are a few potential reasons that could be causing this issue:
- Butter Temperature: The temperature of the butter can greatly affect the cookie texture. If the butter is too soft or melted, it can cause the cookies to spread excessively during baking, resulting in thin cookies. Make sure to use softened butter that is still cool to the touch, but not overly soft.
- Flour Measurement: Using too little flour can lead to thin cookies. Ensure that you are accurately measuring the flour using the spoon-and-level method. Too little flour can result in a dough that is too wet, causing the cookies to spread more than desired.
- Oven Temperature: Incorrect oven temperature can impact the spread of the cookies. If the oven temperature is too low, the cookies may spread too much before they have a chance to set, resulting in thin cookies. Use an oven thermometer to ensure that your oven is preheated to the correct temperature as specified in the recipe.
- Dough Chilling: Chilling the dough before baking helps solidify the fat in the cookies and prevents excessive spreading. If the dough is not chilled for a sufficient amount of time, it can lead to thin cookies. Make sure to follow the recipe instructions and chill the dough for the recommended duration.
- Baking Sheet Preparation: Ensure that you are using a cool baking sheet lined with parchment paper or a silicone baking mat. Using a warm baking sheet can cause the dough to melt too quickly, resulting in thinner cookies.
- Over-mixing: Over-mixing the dough can incorporate too much air, leading to excess spreading during baking. Mix the ingredients until just combined and avoid over-mixing the dough.
Where does the name “Snickerdoodle” come from?
The origin of the name “snickerdoodle,” is shrouded in uncertainty. It is believed to be a whimsical and playful name, with no clear explanation of its meaning. The name “snickerdoodle” has no historical or cultural significance, making it a delightful mystery. Despite the enigmatic origins of the name, snickerdoodles have become a beloved and iconic cookie in American baking traditions.
What can replace cream of tartar in Vegan Snickerdoodles?
The recipe laid out in the recipe card below does not contain any cream of tartar. Cream of tartar is often used in snickerdoodles to provide a tangy flavor and activate the baking soda, resulting in a softer cookie. That said, it isn’t totally necessary. Here we are using baking powder instead. Baking powder is a combination of baking soda and cream of tartar. It is very effective and much easier to find in stores.
How to Serve/Store Vegan Snickerdoodles
Vegan snickerdoodles can be served in various ways to enhance their deliciousness. Here are some ideas for serving and enjoying these delectable cookies:
- On Their Own: Snickerdoodles are delightful on their own, making them perfect for snacking or as a sweet treat with a cup of tea or coffee. Serve them on a platter or in a cookie jar, allowing your guests or family members to grab one whenever they crave a delightful cookie.
- Pair with Plant-Based Milk: Serve vegan snickerdoodles with a glass of your favorite plant-based milk, such as almond milk, soy milk, or oat milk. The combination of the sweet, spiced cookie with the creamy, cool milk creates a delightful contrast of flavors and textures.
- Ice Cream Sandwiches: Take your snickerdoodles to the next level by turning them into vegan ice cream sandwiches. To this end, simply scoop your favorite dairy-free ice cream between two snickerdoodles and press gently. You can roll the edges of the ice cream sandwiches in additional cinnamon-sugar for an extra touch of sweetness.
- Dessert Platter: Include vegan snickerdoodles as part of a dessert platter or cookie assortment. Furthermore, serve them alongside other vegan treats like brownies, oatmeal cookies, or chocolate chip cookies. This allows your guests to enjoy a variety of flavors and textures in one delicious spread.
- Homemade Gift: Package a batch of vegan snickerdoodles in a beautifully decorated box or jar, and offer them as a homemade gift. They make a thoughtful and tasty present for friends, family, or special occasions like birthdays, holidays, or housewarmings.
Allow the snickerdoodles to cool on a wire rack before storing them in an airtight container. This helps maintain their texture and freshness. They can be enjoyed immediately or stored for 2-3 days at room temperature. Baked cookies can also be frozen for up to 1 month.
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Indulge in the aromatic delight of these delectable vegan snickerdoodles! With their soft and chewy texture, delicate hints of cinnamon, and a generous coating of sugar, these cookies are sure to satisfy your sweet cravings. Only 1 bowl needed!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 14 3-inch Cookies 1x
- Category: Cookies
- Method: Bake
- Cuisine: American
- Diet: Vegan
For the Cookies
1 c vegan butter
1 1/4 c sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp sea salt
1 tsp vanilla extract
2 tbsp nondairy milk
2 1/2 c all purpose flour
1/4 c sugar
1 1/2 tbsp cinnamon
- Prepare the Cookie Dough: Cream together vegan butter and sugar in a large bowl using an electric hand mixer or stand mixer. Continue until light and fluffy, about 1 minute. Add baking soda, baking powder, salt, vanilla extract and nondairy milk to the bowl. Beat until ingredients are evenly distributed. Drop in the flour and beat until the cookie dough comes together. Do not over-mix.
- Chill/Prep: Cover the bowl of cookie dough and place in the refrigerator for at least 1 hour. Once the cookie dough has chilled, preheat oven to 350 degrees F (175 C) and line a baking sheet with parchment paper. Add sugar and cinnamon to a small bowl and mix together.
- Bake: Remove cookie dough from the fridge. Roll a 2 tbsp scoop of cookie dough into a ball and roll it in the cinnamon-sugar mixture. Be sure to thoroughly coat all sides. Place onto prepared baking sheet and continue until the sheet is full, taking care to place dough balls 2 inches apart. Bake in preheated oven for 12-14 minutes. Leave remaining cookie dough in the fridge until ready to use.
*Baked cookies will keep in an airtight container at room temperature for 2-3 days or can be frozen for up to 1 month.
*If you’d like to get ahead, prepared cookie dough can keep in a sealed bowl in the fridge for up to 2 days.
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