Vegan Snickerdoodles
With a crackly top and a soft, chewy interior, these vegan snickerdoodles are just like you remember them from childhood.
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Equipment
Ingredients
- 1/2 cup vegan butter (1 stick) softened at room temperature
- 1/2 cup granulated sugar (100g)
- 2 tablespoons nondairy yogurt (30g) I like Forager brand
- 2 teaspoons vanilla extract
- 1 ¼ cups all-purpose flour (163g) spooned and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon fine salt
For Rolling
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon add extra if you like!
Instructions
- Cream butter: In a mixing bowl, use an electric mixer to cream together softened vegan butter and granulated sugar until light and fluffy. (If working by hand, use a whisk and vigorously beat ingredients until fluffy.)
- Add wet ingredients: Add in nondairy yogurt and vanilla extract and blend until combined.
- Add dry ingredients: Add in all-purpose flour, baking soda, cream of tartar, and salt. Blend together on a low speed until about 80% combined. Then switch to a rubber spatula and finish folding ingredients together. (This will help to avoid over-mixing.)
- Chill dough: Cover the dough and refrigerate for at least 30 minutes, or up to 3 days.
- Prep for baking: When the dough is almost done chilling, preheat oven to 350°F. Optionally, line a baking sheet with parchment or a silicone baking mat.
- Roll cookies: Roll dough into roughly 1" sized balls. For even portions, I use an OXO Medium Cookie Scoop which measures 1 1/2 tablespoons per cookie. For me this recipe yields 12 cookies of this size.
- Coat in cinnamon sugar: Combine cinnamon and sugar in a bowl. Roll each dough ball in cinnamon sugar until evenly coated.
- Bake: Bake in preheated oven for 10-12 minutes, or until cookies are puffy and appear set around the edges. For soft cookies, I usually take mine out at 11 minutes. If you prefer slightly crisp edges, you can extend the cook time until you see slight browning around the edges.
Notes
- Butter: This recipe was tested with our favorite butter, the Country Crock Unsalted Plant Butter.
- Gluten-free: I have not personally tested this, but generally I have good results when making cookies with Bob's Red Mill gluten-free all-purpose flour blend (the one in the blue bag). It's a simple 1:1 substitution. Let us know if you give it a try!
- Cream of tartar: Cream of tartar is what gives snickerdoodles their characteristic soft texture and slightly tangy flavor. It also reacts with baking soda to help the cookies rise. If you don't have any, you can still make this recipe, but I recommend adding 1/2 teaspoon baking powder.
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