Vegan Snickerdoodles
These vegan snickerdoodles are crumbly, soft cookies packed with warm cinnamon flavor. Their sweetness is balanced with a hint of nutmeg. They are also made without cream of tartar.
Equipment
- Mixing bowls
- Sifter
- Parchment paper
- 2 18-by-13 inch half sheet pan
Ingredients
- 3 cups unbleached all-purpose flour spooned and leveled
- 1¼ teaspoon baking powder
- ¼ teaspoon nutmeg freshly grated
- ¼ teaspoon cinnamon
- ⅛ teaspoon salt
- 1 cup vegan butter or margarine (not unsalted) stick or block form
- 1½ cups granulated cane sugar
- 1 teaspoon vanilla extract
- 2 vegan eggs See Notes for Options
Topping
- ⅓ cup granulated cane sugar
- 1 tablespoon ground cinnamon
Instructions
- Sift the flour, baking powder, cinnamon, nutmeg, and salt into a medium bowl.3 cups unbleached all-purpose flour, 1¼ teaspoon baking powder, ¼ teaspoon nutmeg, ¼ teaspoon cinnamon, ⅛ teaspoon salt
- Add the vegan butter and granulated sugar to a large bowl. Mix with a large spoon or with an electric mixer until creamy and pale in color.1 cup vegan butter or margarine (not unsalted), 1½ cups granulated cane sugar
- Mix in the vanilla and vegan eggs then gradually stir in flour.1 teaspoon vanilla extract, 2 vegan eggs
- Cover the dough with plastic wrap and refrigerate for 30 minutes, or until firm.
- Set a rack in the middle of the oven and preheat it to 375°F (190°C). Line two cookie sheets with parchment paper. Mix the topping ingredients in a small bowl.⅓ cup granulated cane sugar, 1 tablespoon ground cinnamon
- Using a #40 cookie scoop (20g or 1½ tablespoons), make 12 equal portions of cookie dough. Form the dough into balls, then roll them in the cinnamon-sugar mixture. Place them 2 inches apart on a cookie sheet.
- Bake for 10 to 12 minutes or until puffy and the top slightly cracks. Cool for 1 minute on the tray then transfer to a cooling rack.
- Repeat with the remaining dough.
Notes
Egg Replacer options:
- Store-bought vegan egg replacer for 2 eggs (e.g, Ener-G or Bob’s Red Mill) mixed with water as directed.
- 2 tbsp tapioca starch mixed with 4 tbsp aquafaba.
- 2 tbsp ground flax or chia seeds mixed with 4 tbsp water. Set aside for 5 minutes until thickened (makes chewier cookies).