10 Irresistible Vegan Snickerdoodles That Will Sweeten Your Day in Just 30 Minutes!

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Vegan Snickerdoodles are a classic twist on the traditional cookie, combining the warm, comforting flavors of cinnamon and sugar in a soft, chewy bite. People often tell me that these cookies remind them of their childhood, and it’s easy to see why! You don’t have to sacrifice flavor or texture for a vegan option. With just a few simple ingredients you likely already have in your pantry, you can whip up a batch of these delightful cookies that everyone will love.

Why Make This Recipe

Why not indulge in a treat that’s not only scrumptious but also friendly to a plant-based diet? These Vegan Snickerdoodles are perfect for various occasions. Whether it’s a cozy evening at home, a casual get-together, or a holiday celebration, they bring joy to any gathering. Moreover, this recipe offers a healthier twist because it replaces eggs and dairy with wholesome alternatives like applesauce. You can satisfy your sweet tooth without the guilt, plus, they come together in just about 30 minutes!

How to Make Vegan Snickerdoodles

Making these delightful cookies is easy and fun. Here’s a step-by-step guide that will have you baking like a pro in no time.

Ingredients:

• ½ cup neutral oil (120ml) like canola, sunflower, or vegetable
• 1 cup granulated sugar (200g)
• ½ cup unsweetened applesauce (120ml)
• 1 tsp vanilla extract (5ml)
• 2 ¾ cups all-purpose flour (330g)
• 1 tbsp cornstarch (8g)
• 1 tsp baking soda (5g)
• 1 tsp cream of tartar (3g)
• ½ tsp salt (3g)
• ½ tsp ground cinnamon (1g)
• 6 tbsp granulated sugar (75g) for coating
• 2 tsp ground cinnamon (4g) for coating

Directions:

1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper and set them aside.
2. In a medium bowl, whisk together the dry ingredients: flour, cornstarch, baking soda, cream of tartar, cinnamon, and salt.
3. In a large bowl, combine the wet ingredients by whisking together the oil, sugar, applesauce, and vanilla extract until you have a smooth mixture.
4. Add the dry mixture to the wet ingredients, mixing until a thick dough forms. Get your hands in there if you need to; the dough will be quite stiff.
5. Chill the dough in the refrigerator for about 30 minutes. This will help keep the cookies from spreading too much and give them that perfect chewy center. If you prefer thinner cookies with crackly tops, feel free to skip this step.
6. For the cinnamon sugar coating, in a small bowl, mix the sugar and ground cinnamon together.
7. Scoop the dough and roll it into balls about the size of golf balls (about 1½ tablespoons each), then roll each ball in the cinnamon sugar until coated.
8. Place the cookies on your prepared baking sheets, spacing them about 2 inches apart. If you want flatter cookies, gently press down each ball with the bottom of a glass.
9. Bake for 9–11 minutes, or until the edges look set and the bottoms are just lightly golden. Remember, the cookies will continue to firm up as they cool, so don’t overbake them!
10. After removing the tray from the oven, tap it gently on the counter to help the cookies settle. Let them cool on the tray for about 10 minutes, then transfer them to a wire rack to cool completely.

How to Serve Vegan Snickerdoodles

These cookies are delicious on their own, but if you want to serve them in style, consider pairing them with a glass of almond milk or your favorite plant-based coffee. They also make a lovely dessert after a cozy meal, and guests will be impressed when you tell them they’re vegan!

How to Store Vegan Snickerdoodles

To keep your Vegan Snickerdoodles fresh, store them in an airtight container at room temperature. They can last for about a week, but trust me, they’ll probably be devoured long before then! If you want to keep them for longer, you can freeze them. Just make sure they’re cooled completely before placing them in a freezer-safe bag.

Tips to Make Vegan Snickerdoodles

• For a little extra flavor, consider adding a pinch of nutmeg or cardamom to the dough.
• If you like your cookies softer, you can reduce the baking time by a couple of minutes.
• Make sure you chill the dough properly; it really makes a difference in texture!

Variation

Feel free to get creative with these cookies! Add in some dairy-free chocolate chips for a sweet surprise, or toss in some chopped nuts like walnuts or pecans for extra crunch. You can also experiment with different spices to give these snickerdoodles a twist!

FAQs

1. Can I replace the oil with something else?
Yes! You can use unsweetened coconut oil or even vegan butter as a substitute for the neutral oil. However, keep in mind that coconut oil may add a slight coconut flavor.

2. How can I make these gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup and includes xanthan gum.

3. What do I do if my dough is too crumbly?
If your dough feels crumbly and won’t hold together, try adding a tablespoon of plant-based milk a little at a time until it comes together.

With these easy steps, you’ll be on your way to baking mouth-watering Vegan Snickerdoodles that will surely impress everyone. Happy baking!