Snickerdoodles (Vegan)
Ingredients:
- 330 g (2 3/4 cups) all-purpose flour
- 6 g (1 tsp) baking soda
- 1.5 g (1/2 tsp) cream of tartar
- 1.5 g (1/4 tsp) salt
- 228 g (1 cup) vegan butter
- 300 g (1 1/2 cups) sugar
- 60 ml (1/4 cup) unsweetened plant milk
- 7 g (1 tbsp) ground flaxseed mixed with 45 ml water
- 8 ml (2 tsp) vanilla extract
- 25 g (2 tbsp) sugar mixed with 8 g ground cinnamon
Features:
Soy-Free
Nut-Free
Nutrition:
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Let the flax and water mixture sit for about 5 minutes until it thickens to a gel-like consistency before using — this helps it properly bind the dough.
Instructions:
- Whisk the dry ingredients: Whisk together the 330 g (2 3/4 cups) all-purpose flour, 6 g (1 tsp) baking soda, 1.5 g (1/2 tsp) cream of tartar, and 1.5 g (1/4 tsp) salt.
- Make the flax egg: Stir together the 7 g (1 tbsp) ground flaxseed and 45 ml (3 tbsp) water, and let sit for about 5 minutes, until gelled.
- Cream the butter and sugar: Cream the 228 g (1 cup) vegan butter, softened and 300 g (1 1/2 cups) sugar together until light and fluffy, then beat in the 60 ml (1/4 cup) unsweetened plant milk, flax mixture, and 8 ml (2 tsp) vanilla extract.
- Form the dough: Gradually mix in the dry ingredients until a soft dough forms.
- Coat in cinnamon sugar: Scoop the dough into balls and roll in the 25 g (2 tbsp) sugar mixed with 8 g (1 tbsp) ground cinnamon.
- Arrange and bake: Place on a parchment-lined baking sheet, spacing 2 inches apart. Bake at 350°F (175°C) for 10-12 minutes, until the edges are set and slightly cracked.
- Cool: Cool on the pan for 5 minutes before transferring to a wire rack.
Common Mistakes: Overbaking — snickerdoodles keep cooking on the hot pan after they come out; pull them once the edges are just set, even if the centers look slightly underdone. Skipping the cream of tartar — it's what gives snickerdoodles their signature tang and helps create the classic crackled top; don't leave it out.
Prep in Advance: Dough balls can be rolled in cinnamon sugar and frozen on a tray, then transferred to a bag for up to 1 month. Bake straight from frozen, adding 1-2 extra minutes.
Notes: If the dough feels too soft to roll into balls, chill it for 15-20 minutes before shaping.
Tips: Roll the dough balls generously in the cinnamon sugar right before baking for the best crackled, sugary finish.
Storage: Store in an airtight container at room temperature for up to 5 days, or freeze baked cookies for up to 3 months.
Swaps: 3 tablespoons of aquafaba can replace the flax egg. Whole wheat pastry flour can replace part of the all-purpose flour for a slightly heartier texture.
Cream of tartar — works with the baking soda to create the classic snickerdoodle tang and helps produce the soft texture with a crackled top.
Ground flaxseed and water — acts as the egg replacer, helping bind the dough.
Vegan butter — creamed with sugar for a tender crumb and slightly crisp edges.
Cinnamon sugar coating — gives the cookies their signature spiced, crackled exterior.
Snickerdoodles (Vegan)
Ingredients:
- 330 g (2 3/4 cups) all-purpose flour
- 6 g (1 tsp) baking soda
- 1.5 g (1/2 tsp) cream of tartar
- 1.5 g (1/4 tsp) salt
- 228 g (1 cup) vegan butter
- 300 g (1 1/2 cups) sugar
- 60 ml (1/4 cup) unsweetened plant milk
- 7 g (1 tbsp) ground flaxseed mixed with 45 ml water
- 8 ml (2 tsp) vanilla extract
- 25 g (2 tbsp) sugar mixed with 8 g ground cinnamon
Why These Ingredients:
Cream of tartar — works with the baking soda to create the classic snickerdoodle tang and helps produce the soft texture with a crackled top.
Ground flaxseed and water — acts as the egg replacer, helping bind the dough.
Vegan butter — creamed with sugar for a tender crumb and slightly crisp edges.
Cinnamon sugar coating — gives the cookies their signature spiced, crackled exterior.
Prep:
Let the flax and water mixture sit for about 5 minutes until it thickens to a gel-like consistency before using — this helps it properly bind the dough.
Instructions:
- Whisk the dry ingredients: Whisk together the 330 g (2 3/4 cups) all-purpose flour, 6 g (1 tsp) baking soda, 1.5 g (1/2 tsp) cream of tartar, and 1.5 g (1/4 tsp) salt.
- Make the flax egg: Stir together the 7 g (1 tbsp) ground flaxseed and 45 ml (3 tbsp) water, and let sit for about 5 minutes, until gelled.
- Cream the butter and sugar: Cream the 228 g (1 cup) vegan butter, softened and 300 g (1 1/2 cups) sugar together until light and fluffy, then beat in the 60 ml (1/4 cup) unsweetened plant milk, flax mixture, and 8 ml (2 tsp) vanilla extract.
- Form the dough: Gradually mix in the dry ingredients until a soft dough forms.
- Coat in cinnamon sugar: Scoop the dough into balls and roll in the 25 g (2 tbsp) sugar mixed with 8 g (1 tbsp) ground cinnamon.
- Arrange and bake: Place on a parchment-lined baking sheet, spacing 2 inches apart. Bake at 350°F (175°C) for 10-12 minutes, until the edges are set and slightly cracked.
- Cool: Cool on the pan for 5 minutes before transferring to a wire rack.
