Vegan Snickerdoodles ~
A dairy-free recipe for the classic cookie! Perfect for the holidays!
These yummy cookies rolled in cinnamon sugar are super easy to make with simple ingredients and ready to serve in 30 minutes or less!
Ingredients for Vegan Snickerdoodles:
- ground flaxseed
- water
- vegan butter
- vegetable shortening
- granulated sugar
- vanilla bean paste
- all-purpose flour
- cream of tartar
- baking soda
- salt
- ground cinnamon
How to make Vegan Snickerdoodles:
Preheat oven to 400 degrees F.
Make the flax egg. Into a small bowl, add ground flaxseed and water. Stir to combine and set aside for 5 minutes.
Make the cookie dough. Into a large mixing bowl, add vegan butter, vegetable shortening, granulated sugar, flaxseed mixture, and vanilla bean paste. Using a hand mixer or stand mixer, cream together the ingredients. Add all-purpose flour, cream of tartar, baking soda, and salt. Blend to combine; the dough will be crumbly.
Form the cookies. Using your very clean hands, shape the dough into 24 balls approximately 1-inch in diameter.
Make the cinnamon sugar. Into a small bowl, add granulated sugar and ground cinnamon. Stir to combine.
Roll the dough. Roll balls of dough in cinnamon-sugar mixture to coat.
Bake for 8 minutes. Cool on the baking sheets for 5 minutes then transfer to cooling racks.
Cookies will stay fresh for up to 1 week in an airtight container.
Cheers!
Can you freeze snickerdoodle cookies?
Yes! You can freeze the prepared dough or fully baked cookies!
To freeze cookie dough: Once the dough is rolled into balls, arrange them on a baking sheet then freeze until solid. Once they are frozen, remove them from the baking sheet and place in a freezer bag or airtight container. Snickerdoodle cookie dough can be frozen for up to 2 months. The dough will need to be thawed prior to baking.
To freeze baked cookies: Stack cookies in a freezer bag or airtight container. The cookies will keep well for up to 2 months.
More Cookie Recipes!
Vegan Cranberry Orange Cookies
Vegan Salted Chocolate Chip Cookies
Soft Vegan Peanut Butter Cookies
Vegan Snickerdoodles
Ingredients
Flax egg:
- 1 tablespoon ground flaxseed
- 2 1/2 tablespoons water
Cookie dough:
- 1/4 cup vegan butter
- 1/4 cup vegetable shortening
- 3/4 cup granulated sugar
- 1 teaspoon vanilla bean paste
- 1 1/3 + 1 tablespoon all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
Cinnamon sugar:
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
Instructions
Preheat oven to 400 degrees F.
Make the flax egg:
- Into a small bowl, add ground flaxseed and water. Stir to combine and set aside for 5 minutes.
Make the cookie dough:
- Into a large mixing bowl, add vegan butter, vegetable shortening, granulated sugar, flaxseed mixture, and vanilla bean paste. Using a hand mixer or stand mixer, cream together the ingredients.
- Add all-purpose flour, cream of tartar, baking soda, and salt. Blend to combine; the dough will be crumbly.
- Using your very clean hands, shape the dough into 24 balls approximately 1-inch in diameter.
Make the cinnamon sugar:
- Into a small bowl, add granulated sugar and ground cinnamon. Stir to combine.
Roll the dough:
- Roll balls of dough in cinnamon-sugar mixture to coat.
Bake the cookies:
- Onto baking sheets, arrange cookie dough balls at least 2 inches apart.
- Bake for 8 minutes.
- Cool on the baking sheets for 5 minutes then transfer to cooling racks.
- Cookies will stay fresh for up to 1 week in an airtight container.
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