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!
Cherry Snowball CookiesVegan Cranberry Orange CookiesVegan Salted Chocolate Chip CookiesSoft Vegan Peanut Butter Cookies
Vegan Snickerdoodles
A dairy-free recipe for the classic cookie! Perfect for the holidays!
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RateServings: 24
Calories: 64kcal
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.
Nutrition
Calories: 64kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 51mg | Potassium: 23mg | Fiber: 1g | Sugar: 7g | Vitamin A: 90IU | Calcium: 2mg | Iron: 1mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
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