What makes these snickerdoodle cookie cups unique?

These snickerdoodle cookie cups stand out with the addition of ground cardamom, which infuses them with a warm, aromatic, and slightly exotic flavor profile beyond traditional cinnamon.

Why are these cookies called 'cookie cups' and baked in muffin tins?

Baking the dough in greased mini muffin tins gives these snickerdoodles their distinctive 'cup' shape, creating perfectly portioned, bite-sized treats that are easy to serve and enjoy.

What is a flax egg and why is it used in this recipe?

A flax egg, made from ground flax seeds and warm water, acts as a vegan binder, replacing traditional eggs to help hold the cookie cup dough together without animal products.

Is chilling the dough essential for these cookie cups?

Yes, chilling the dough for 20 minutes in the refrigerator helps it firm up, making it easier to roll into balls and preventing the cookie cups from spreading too much during baking.

How should I store leftover Cardamom Snickerdoodle Cookie Cups?

Once cooled, store these cookie cups in an airtight container at room temperature for up to 3-4 days to maintain their freshness and tender texture.

2.1K Views 10 years ago

Cardamom Snickerdoodle Cookie Cups
[Vegan]

Name: Cardamom Snickerdoodle Cookie Cups [Vegan]
Cook time: 30 min
Yield: 18-20
Ingredients: 1 flax egg (1 tablespoon ground flax seeds plus 3 tablespoons warm water); 1 1/3 cups flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cardamom; 1/2 cup vegan butter; 2/3 cup light brown sugar; 1 teaspoon vanilla extract; 1/4 cup sugar; 1 teaspoon cinnamon

KG By: Kristen Genton

Author Bio

Kristen Genton is the blogger behind Good Habits and Guilty Pleasures. Growing up in seven... Read More

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A plate of golden-brown vegan Cardamom Snickerdoodle Cookie Cups, each rolled in cinnamon-sugar, nestled in mini muffin liners.

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Cinnamon

Cardamom Snickerdoodle Cookie Cups [Vegan]

99.5

18-20

Dairy Free

These snickerdoodle cups combine the classic snickerdoodle flavor with the fun portability of a cupcake. These cookies also step up the classic snickerdoodle profile by adding a dash of cardamom that makes them exciting and exceptional.

Ingredients You Need for Cardamom Snickerdoodle Cookie Cups [Vegan]

1 flax egg (1 tablespoon ground flax seeds plus 3 tablespoons warm water)
1 1/3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cardamom
1/2 cup vegan butter
2/3 cup light brown sugar
1 teaspoon vanilla extract
1/4 cup sugar
1 teaspoon cinnamon

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How to Prepare Cardamom Snickerdoodle Cookie Cups [Vegan]

Mix 1/4 cup sugar and 1 teaspoon cinnamon and set it aside.
Pre-heat the oven to 350°F and grease your mini muffin tins.
Combine the dry ingredients in a bowl and set them aside
Cream the butter with the sugar until they're light and fluffy.
Add in the vanilla and flax egg and mix them well.
Dump in your dry ingredients and mix them until everything is combined.
Let dough set in the refrigerator for 20 minutes.
Scoop dough by the tablespoon and roll them into a ball, then roll the balls in the cinnamon-sugar, and place the balls in mini muffin tins.
Bake them for 11 minutes.
Let them rest for 2 minutes in a pan before removing them.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.