Vegan Snickerdoodles

Stacked snickerdoodles on a cooling rack showing texture.

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.

Course Dessert

Cuisine American

Diet Vegan, Vegetarian

Prep Time 30

Cook Time 14

Rest 30

Total Time 1 14

Servings cookies

Calories 121

Author Jhanelle Golding

Equipment

Mixing bowls
Sifter
Parchment paper
2 18-by-13 inch half sheet pan

Ingredients

3 cups (375 g) 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 (300 g) granulated cane sugar
1 teaspoon vanilla extract
2 vegan eggs See Notes for Options

Topping

⅓ cup (66 g) 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).

Nutrition