Vegan Snickerdoodles
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
Ingredients
Scale
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
For Rolling
1/4 c sugar
1 1/2 tbsp cinnamon
Instructions
- 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.
Notes
*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.
Find it online: https://censoredbaker.com/vegan-snickerdoodles/
