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Home » Popular » Cookies & Cakes » Vegan Snickerdoodles

Vegan Snickerdoodles

December 13, 2020Leave a Comment

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A dairy-free recipe for the classic cookie! Perfect for the holidays! via @thiswifecooks

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!

Vegan Snickerdoodles ~ A dairy-free recipe for the classic cookie! Perfect for the holidays!  

Table of Contents

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  • Ingredients for Vegan Snickerdoodles:
  • How to make Vegan Snickerdoodles:
  • Can you freeze snickerdoodle cookies?
  • More Cookie Recipes!
  • Vegan Snickerdoodles
      • Flax egg:
      • Cookie dough:
      • Cinnamon sugar:
      • Preheat oven to 400 degrees F.
      • Make the flax egg:
      • Make the cookie dough:
      • Make the cinnamon sugar:
      • Roll the dough:
      • Bake the cookies:

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! 

Holly signature

 

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.

Vegan Snickerdoodles ~ A dairy-free recipe for the classic cookie! Perfect for the holidays!

More Cookie Recipes!

Cherry Snowball Cookies

Vegan Cranberry Orange Cookies

Vegan Salted Chocolate Chip Cookies

Soft Vegan Peanut Butter Cookies 

Vegan Snickerdoodles ~ A dairy-free recipe for the classic cookie! Perfect for the holidays!

Vegan Snickerdoodles ~ A dairy-free recipe for the classic cookie! Perfect for the holidays!

Vegan Snickerdoodles

A dairy-free recipe for the classic cookie! Perfect for the holidays!
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Course: Dessert
Cuisine: American
Keyword: Christmas, cookies, dairy free, make-ahead, quick and easy
Prep Time: 20 minutes minutes
Cook Time: 8 minutes minutes
Total Time: 28 minutes minutes
Servings: 24
Calories: 64kcal
Author: Holly Gray
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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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    Filed Under: Baking, Cookies & Cakes, Dessert, Kid Favorites, Vegan, Vegan & Vegetarian Christmas Recipes Tagged With: Christmas, cookies, dessert, make-ahead, vegan

    Previous Post: « Brussels Sprouts with Toasted Bread Crumbs
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    Hi, I’m Holly! I’m a busy wife and mom. I love cooking for my family and sharing creative and flavorful plant-based recipes.

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