Pillowy, perfect, and plant-based cookies!
Snickerdoodles, those nostalgic cookies with a silly name, are delicious but traditionally made with dairy butter as well as eggs. Is a vegan alternative possible? One that tastes as good as the original (or even better)? Fortunately, the answer is yes! For snickerdoodles without any animal products, there are just a few key ingredients and techniques, but the rest is super easy.
Vegan snickerdoodles rely on two ingredients: a stick of plant-based butter and unsweetened applesauce. As you can probably tell, these two ingredients replace the butter and eggs. The key is making sure both the vegan butter and applesauce are at room temperature. You can build a batter that bakes up just right and produces cookies that are irresistible!
You will love vegan snickerdoodles because they turn out soft on the inside and are just-right chewy. While they’re perfectly sweet, the cream of tartar gives them the signature tang that snickerdoodles are known for. Rolled in cinnamon sugar, these little gems taste like simple goodness and are perfect with a mug of your favorite coffee or tea.
Why stick butter?
Plant-based butter comes in sticks and in tubs (where it’s spreadable). For snickerdoodles, you want to use the stick form. Why is that? Because the tubs of butter have a lot of air in them, the process involved means the product gets whipped until it’s spreadable. For baking, you want a denser butter and one that will help build the texture of the cookies, so use stick butter. There are many nationally available brands that you can find at most grocery stores.
How do I store leftovers?
Store leftover vegan snickerdoodles in an airtight container or resealable bag at room temperature. They will keep up to 4-5 days this way. You can also freeze them for longer storage. Flash-freeze them on a baking sheet for about 30 minutes first. Then place them in an airtight container and freeze for up to 3 months. To thaw, just set out at room temperature for about an hour before serving.
Serving suggestions
Vegan snickerdoodles are a perfect afternoon snack or dessert any time of year. They also go well with any number of other treats. For a dessert table or holiday cookie tray, consider pairing them with cookies like Vegan Gingerbread Cookies or Vegan Scones. For a fall dessert or birthday treat, pair these snickerdoodles with a scrumptious, seasonal Vegan Apple Crisp. The snickerdoodles and apple goodness are delicious!
Vegan Snickerdoodles
Ingredients
- 1/3 cup granulated sugar, for coating
- 2 teaspoons ground cinnamon, for coating
- 1 cup vegan butter, softened
- 1 1/3 cups granulated sugar
- 1/4 cup applesauce
- 2 teaspoons pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 375°F and line two baking sheets with parchment paper.
- In a small bowl, mix the sugar and cinnamon for the coating until combined. Set aside.
- In a large bowl, cream together the vegan butter and 1 1/3 cups granulated sugar until light and fluffy. Mix in the applesauce and vanilla extract. Gradually add the flour, cream of tartar, baking soda, and salt to the wet ingredients and mix until a dough forms.
- Scoop about 1 1/2 tablespoons of dough, roll into a ball, and then roll the ball in the cinnamon-sugar mixture. Place on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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