Vegan Snickerdoodles
These Vegan Snickerdoodles are soft, chewy, and have that hint of telltale tanginess that makes them oh-so special and delicious! These easy vegan cookies come together quickly and are perfect for Christmas or any holiday treat!
Equipment
Ingredients
Wet Ingredients
- ¾ cup sugar (150g)
- ½ cup vegan butter (at room temperature) (113g)
- ¼ cup vegan cream cheese (57g)
- 1 tablespoon soy milk
- 2 teaspoon vanilla
Dry Ingredients
- 2 cups all-purpose flour (250g)
- 1 teaspoon cream of tartar
- 1 teaspoon cinnamon
- ¼ teaspoon baking soda
- ½ teaspoon salt
For Rolling
- ¼ cup sugar
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 375F (190C).
- Add the ¾ cup sugar, butter, and cream cheese to the bowl of a stand mixer. Use the paddle attachment and mix at medium speed to cream the ingredients. (Or mix them in a bowl with a hand mixer).
- Add the soy milk and vanilla and mix again until just combined.
- In a separate bowl, whisk all the dry ingredients together.
- Add the flour mixture to the wet mixture in half-cup increments, mixing until just combined each time. In the end, a thick dough will form. If your dough is too crumbly, you could add an extra teaspoon or two of soy milk, but this batter should be firm.
- In a small bowl or shallow plate, whisk together ¼ cup sugar and a teaspoon of cinnamon for rolling.
- Take about 1 to 1.5 tablespoons of the dough and roll it into a ball, then roll the ball in the cinnamon-sugar mixture, thoroughly coating the ball. Place the ball on a lined cookie sheet. These cookies spread a little but you should easily be able to fit 9 to 12 cookies per cookie sheet. Repeat until you've made the number of cookies you want to make (if you are baking them in two batches, store the extra dough in the refrigerator while the first batch is baking.)
- Bake on the middle rack in the oven for 9 to 11 minutes. The cookies should have a thin crisp exterior (almost like a thin shell) and a lightly browned bottom, but they should still be soft on the inside. Let the cookies rest for a few minutes on the cookie sheet and then transfer them to a cooling rack.
- Serve and enjoy or store in an airtight container (fridge or counter) for up to 1 week.
Notes
- I highly recommend weighing the ingredients for which weights are listed. This will ensure the exact measurements and give you the best results. If you don't have a scale and need to use measuring cups, be sure the flour is loose and not packed into the cup.
- This recipe will make 16 to 20 cookies, depending on how big they are.
- Nutritional information is calculated based on 16 cookies.
- This dough does not need to be chilled, but if you find yours is too wet to handle, cover and chill it in the refrigerator for 30 minutes before baking.
- If you are baking these cookies in more than one batch, be sure to chill the cookie dough in the refrigerator between batches and let the cookie sheet cool completely before starting a new batch (placing cookie dough onto a warm cookie sheet can cause the cookies to spread too much).
Nutrition
Serving: 1cookieCalories: 161kcalCarbohydrates: 26gProtein: 2gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 0.01mgSodium: 153mgPotassium: 53mgFiber: 1gSugar: 13gVitamin A: 274IUVitamin C: 0.1mgCalcium: 9mgIron: 1mg
Tried this recipe?Tag me on Instagram @no_sweat_vegan or #nosweatvegan!