vegan snickerdoodle cookies are a delightful take on the beloved classic cookie, offering all the cinnamon-sugar warmth and soft, chewy texture without using animal products. Whether you’re vegan or simply looking to try something new, these cookies are perfect for any occasion. In this article, we’ll guide you through everything from the ingredients and recipe to tips and creative variations, ensuring you bake the most delicious vegan snickerdoodles.
Table of Contents
What Are Vegan Snickerdoodle Cookies?
The Essence of a Snickerdoodle
Snickerdoodles are classic cookies known for their soft texture and sweet cinnamon-sugar coating. They’re slightly tangy, which traditionally comes from cream of tartar, and are perfect for any season.
What Makes Them Vegan?
Vegan snickerdoodles replace traditional ingredients like butter, milk, and eggs with plant-based alternatives. Despite these swaps, they retain the same flavor and texture that make them so irresistible.
Key Ingredients for Vegan Snickerdoodle Cookies
To make these cookies, you’ll need some pantry staples and a few plant-based alternatives.
Dry Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1 cup vegan butter or coconut oil
- 1 ½ cups granulated sugar
- 2 tablespoons plant-based milk (like almond or oat milk)
- 1 teaspoon vanilla extract
Cinnamon-Sugar Coating
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
These ingredients come together to create vegan snickerdoodle cookies that are as tasty as the original.
Why Vegan Snickerdoodle Cookies Are a Must-Try
Healthier Ingredients
- Lower Cholesterol: Vegan butter and plant-based milk reduce saturated fat compared to dairy.
- No Eggs: Eliminates the risk of salmonella while providing a cruelty-free alternative.
Perfect for Everyone
Vegan cookies are inclusive, making them ideal for family gatherings or parties with diverse dietary needs.
Step-by-Step Vegan Snickerdoodle Recipe
Step 1: Preheat Your Oven
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking soda, salt, and cinnamon.
Step 3: Cream the Butter and Sugar
In a large bowl, use a hand or stand mixer to cream the vegan butter and sugar until light and fluffy. This step is crucial for creating soft, chewy cookies.
Step 4: Add the Wet Ingredients
Mix in the plant-based milk and vanilla extract, ensuring everything is fully combined.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Avoid overmixing to keep the cookies tender.
Step 6: Make the Cinnamon-Sugar Coating
In a small bowl, mix the sugar and cinnamon for the coating.
Step 7: Shape and Coat the Dough
Roll the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture.
Step 8: Bake the Cookies
Place the coated dough balls on the baking sheets, spacing them 2 inches apart. Bake for 10–12 minutes or until the edges are set but the centers are slightly soft.
Step 9: Cool and Serve
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Tips for Baking Perfect Vegan Snickerdoodle Cookies
- Use Room-Temperature Ingredients: This ensures even mixing and a smooth dough.
- Don’t Overmix: Overmixing can make the cookies dense. Stir just until combined.
- Chill the Dough: If the dough feels too soft, refrigerate it for 15–20 minutes before shaping.
- Monitor Baking Time: Remove the cookies when the edges are set but the centers are still soft for a perfect texture.
Common Mistakes to Avoid
Using Cold Vegan Butter
Cold butter won’t cream properly, resulting in uneven dough. Ensure your vegan butter is softened before starting.
Skipping the Cinnamon-Sugar Coating
The coating is essential for the signature snickerdoodle flavor. Don’t skip this step!
Overbaking the Cookies
Snickerdoodles should be soft and chewy. Overbaking can make them hard and dry.
Creative Variations of Vegan Snickerdoodle Cookies
Chocolate Chip Vegan Snickerdoodles
Fold in ½ cup of vegan chocolate chips to add bursts of chocolate flavor to every bite.
Pumpkin Spice Snickerdoodles
Add ½ teaspoon of pumpkin spice to the dough for a festive twist perfect for fall.
Gluten-Free Vegan Snickerdoodles
Replace all-purpose flour with a gluten-free flour blend to make the cookies suitable for gluten-sensitive individuals.
Why You Should Try Vegan Snickerdoodle Cookies
Inclusive and Delicious
These cookies are perfect for anyone, whether you’re vegan, lactose-intolerant, or simply curious about plant-based baking.
Easy to Make
With simple substitutions and minimal effort, you can whip up a batch of vegan snickerdoodle cookies in no time.
Nostalgic Flavors
They capture the same comforting taste of traditional snickerdoodles, making them a treat everyone will love.
Vegan Snickerdoodle Cookies: A Plant-Based Treat That’s Simply Irresistible
Craving the warm cinnamon-sugar goodness of snickerdoodle cookies but need a plant-based version? Look no further! Vegan snickerdoodle cookies deliver all the classic flavors of traditional snickerdoodles without using any animal products. Perfectly soft, chewy, and coated with cinnamon sugar, they’re a delightful treat for everyone to enjoy.
What Are Vegan Snickerdoodle Cookies?
Vegan snickerdoodle cookies are a dairy- and egg-free twist on the classic cookie. They use plant-based ingredients like vegan butter and flaxseed to replicate the texture and flavor of the original recipe. Despite being plant-based, these cookies maintain their soft centers, slightly crisp edges, and signature cinnamon-sugar coating.
If you’re exploring other plant-based desserts, check out snickerdoodle muffins and snickerdoodle banana bread for more delicious ideas.
Ingredients for Vegan Snickerdoodle Cookies
Dry Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- ¾ cup vegan butter or coconut oil, softened
- 1 ½ cups granulated sugar
- 2 tablespoons flaxseed meal mixed with 6 tablespoons water (flax egg substitute)
- 1 teaspoon vanilla extract
Cinnamon-Sugar Coating
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
Step-by-Step Instructions
1. Prepare the Flax Egg
Mix flaxseed meal with water and let it sit for 5 minutes until thickened. This works as an egg replacement.
2. Combine Dry Ingredients
In a bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
3. Cream Butter and Sugar
In a separate bowl, beat vegan butter and sugar until fluffy. Add the flax egg and vanilla extract, mixing until smooth.
4. Create the Dough
Gradually mix the dry ingredients into the wet mixture. Stir until a dough forms.
5. Shape and Coat
Roll the dough into 1-inch balls. Coat each ball generously in the cinnamon-sugar mixture.
6. Bake
Preheat your oven to 375°F (190°C). Place the coated dough balls on a baking sheet lined with parchment paper. Bake for 10–12 minutes or until the edges are lightly golden.
For more dessert inspiration, try snickerdoodle cheesecake bars for a unique take on this classic flavor.
Tips for Perfect Vegan Snickerdoodle Cookies
- Use Fresh Ingredients: Ensure your baking soda and cinnamon are fresh for optimal flavor and texture.
- Chill the Dough: Refrigerate the dough for 30 minutes to prevent spreading while baking.
- Don’t Overbake: Remove cookies when they appear slightly undercooked to keep the centers soft.
External Resources for Vegan Baking
- Guide to Vegan Substitutes – King Arthur Baking
- Vegan Cookie Recipes – Minimalist Baker
- Plant-Based Desserts – Food Network
Conclusion
Vegan snickerdoodle cookies are the perfect treat for anyone seeking a plant-based dessert that doesn’t compromise on flavor or texture. With their soft, chewy centers and irresistible cinnamon-sugar coating, these cookies are sure to become a favorite for vegans and non-vegans alike. Whether you’re baking for a special occasion or simply treating yourself, this recipe is easy, delicious, and guaranteed to satisfy your sweet tooth.
Frequently Asked Questions (FAQs)
1. Can I Freeze Vegan Snickerdoodle Dough?
Yes, you can freeze the dough for up to 3 months.
- Benefit: Allows you to prepare ahead and bake fresh cookies anytime.
- How: Roll the dough into balls, coat them in cinnamon sugar, and freeze them on a baking sheet. Once solid, transfer them to a freezer bag.
2. How Do I Make Vegan Snickerdoodles Gluten-Free?
Substitute all-purpose flour with a gluten-free baking mix.
- Benefit: Makes the cookies suitable for people with gluten sensitivities.
- Tip: Ensure your cinnamon-sugar mix and other ingredients are also gluten-free to avoid cross-contamination.
3. What Plant-Based Milk Works Best for Vegan Snickerdoodles?
Almond, oat, or soy milk all work well.
- Benefit: Adds moisture without altering the flavor.
- Tip: Use unsweetened milk to control the cookie’s sweetness.
4. Can I Use Coconut Oil Instead of Vegan Butter?
Yes, but it may slightly alter the texture and flavor.
- Benefit: Coconut oil is a great dairy-free option that keeps the cookies moist.
- Tip: Use refined coconut oil if you want to avoid a coconut flavor.
5. Do Vegan Snickerdoodle Cookies Taste Different?
They taste almost identical to traditional snickerdoodles.
- Benefit: Perfect for satisfying nostalgic cravings without animal products.
- Flavor: The cinnamon-sugar coating ensures the classic snickerdoodle taste remains intact.
Conclusion
Vegan snickerdoodle cookies are proof that you don’t need animal products to create a delicious, comforting treat. With simple substitutions and the same classic flavors, these cookies are perfect for any occasion. Whether you’re vegan or just looking for a new baking adventure, this recipe is sure to impress. Try it today and share these irresistible cookies with family and friends!