I have to be honest. If you don’t like snickerdoodle cookies, we probably can’t be friends. Okay, that’s not totally true. I am a HUGE fan of these babies. These are probably a close second to gingerbread cookies. All this talk about ginger and cinnamon has me thinking of how much I love Fall. Don’t worry, I’m still not wishing Summer away..yet. Today, I decided to make a super soft & puffy snickerdoodle recipe for you guys! It’s so tasty, chewy, and best part is that it’s VEGAN!
Soft & Puffy Snickerdoodle Cookies
I have always wanted to be those kinds of girls who just suddenly decide to start baking. Just imagine you’re sitting on the couch reading a book and think, “I’m going to bake a cake.” Then you do, and it’s perfectly frosted and decorated with fruits. How do I become that girl? Let me know in the comments because that’s basically my main goal in life.
My favorite thing about snickerdoodle cookies are just how deliciously chewy they are and all that sweet cinnamon sugar covered around them. Honestly, anything covered in cinnamon sugar is amazing. One of my favorite unhealthy treats I like to make is actually cinnamon sugar toast with butter. It’s delicious and probably so bad for you. Highly recommend it if you’re feeling extra fat one day.
These snickerdoodle cookies are
Soft
Chewy
Cinnamon-y
Everything you want in a snickerdoodle cookie
Related recipe: Easy Vegan Maple Butter | One Ingredient
This recipe yields about 20 cookies, but this absolutely depends on the size of the balls you make. My best advice is to grab a palm size and start rolling. The ball should be about the size of ping pong ball!
Recipe for Snickerdoodle Cookies
The ingredients for this recipe are flour, vegan butter, salt, sugar, cinnamon, cream of tartar, vanilla extract, baking soda, apple cider vinegar, and almond milk.
The first thing you’re going to do is cream the butter and sugar together, make sure the butter is mixed well with the sugar. I did this by hand with a fork, but would recommend using an actual mixer- I’m just lazy. Now you’ll add the rest of the wet ingredients: vanilla extract, ACV, and the almond milk.
After that’s mixed, you can now add the dry ingredients! You can either mix the dry ingredients in a separate bowl and then add them to the wet or just mix them roughly on top of the wet before you marry the two together. Obviously you can tell which one I did, which takes less effort.
Once everything is mixed well, it’s time to make some balls! This is the point where I’ll preheat the oven to 375ºF. I grab a handful and roll the dough into balls. In a little bowl, I added the cinnamon and sugar for the topping and rolled each ball in it until they were completely covered. Place them all on a greased sheet pan. When you’ve rolled them all, pop them into the oven for 13 minutes.
They will look like they’re not baked completely. Do NOT put them back in. They will cook a little more as they cool and finish by being the best super chewy and delicious snickerdoodle cookies!
Looking for more vegan recipes? Check out: The Best White Wine Sangria
Ingredients
- 1 cup vegan butter, I use Earth Balance
- 2.5 cups of all-purpose flour
- 1 1/4 cup of raw cane sugar
- 2 tsp of vanilla extract
- 1 tsp of cinnamon
- 1.5 tsp of baking soda
- 1/4 tsp of salt
- 1 tsp apple cider vinegar
- 1 tbsp vanilla almond milk (or soy)
- 1 tsp of cream of tartar
- For the topping
- 1/4 cup raw cane sugar
- 1 tbsp of cinnamon
Instructions
- Cream butter and sugar together until well mixed
- Add all wet ingredients: vanilla extract, milk, and apple cider vinegar. Mix well
- On top (or a separate bowl) mix the dry ingredients together before incorporating with the wet: flour, cinnamon, baking soda, salt, and cream of tartar
- Mix well until it looks like a sandy dough
- Preheat oven to 375ºF
- Roll the dough into ping pong-sized balls
- In a small bowl, combine the topping ingredients and roll each ball into the cinnamon and sugar mixture until completely covered
- On a greased or lined sheet, place an inch apart from each other
- Bake for 10-12 minutes
- Take out of the oven and let it cool for 3 minutes before moving to a cooling rack because the cookies will be too soft to move.
- Enjoy!
Notes
The cookies will look undercooked when you take them out of the oven. However, do NOT cook them for longer or they'll burn/dry out once cooled.
Keeps well in a tupperware container for 5 days.
If you end up making this amazing snickerdoodle cookie recipe, tag me on Instagram @thetinyherbivore so I can see your creations! Feel free to use the hashtag #thetinyherbivore so I definitely don’t miss it! What do you guys think of this recipe? Let me know in the comments below or DM me on Instagram!
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great and perfect