Why do I need to chill the snickerdoodle dough for an hour?

Chilling the dough for an hour is crucial as it helps firm up the dough, making it easier to roll and preventing the cookies from spreading too much during baking, ensuring a chewy texture.

Can I substitute the vegan butter in this snickerdoodles recipe?

Melted vegan butter is key for the texture; substituting with oil might alter the consistency, so it's best to stick to vegan butter for optimal results in these snickerdoodles.

How do I know if my vegan snickerdoodles are baked correctly?

Bake smaller cookies for 15 minutes and larger ones for 17-18 minutes. They should be set around the edges but still slightly soft in the center when removed from the oven.

How should I store leftover vegan snickerdoodles?

Once cooled completely on the cookie sheet for at least 15 minutes, store these vegan snickerdoodles in an airtight container at room temperature to maintain their chewiness for several days.

Is the cinnamon and sugar roll-in mixture essential for these snickerdoodles?

Yes, the cinnamon and sugar mixture is essential for the classic snickerdoodle flavor and appearance, creating that signature crinkled, sweet, and spiced exterior.

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Snickerdoodles
[Vegan]

Name: Snickerdoodles [Vegan]
Cook time: 18 min
Yield: 18
Ingredients: Wet Ingredients:; 1/3 cup melted vegan butter; 1 teaspoon vanilla; 1/3 cup vegan cane sugar; 2/3 cup packed brown sugar; 1/3 cup non-dairy milk; Dry Ingredients:; 1 1/2 cup unbleached all purpose flour; Pinch of sea salt; 1 teaspoon cinnamon; 1/2 teaspoon baking soda; 1/4 teaspoon baking powder; Roll in:; 1 teaspoon cinnamon; 1/3 cup vegan cane sugar

ME By: Michele Elizabeth

Author Bio

Michele Elizabeth is a vegan food blogger over at Two Raspberries, where she takes all... Read More

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A plate of golden-brown vegan snickerdoodles, generously coated in cinnamon sugar, with crinkled tops, ready to be enjoyed.

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Snickerdoodles [Vegan]

114

Dairy Free

These homemade vegan Snickerdoodle Cookies are the best and super easy to make! Sweet, sugar and cinnamon form this chewy cookie.

Ingredients You Need for Snickerdoodles [Vegan]

Wet Ingredients:

1/3 cup melted vegan butter
1 teaspoon vanilla
1/3 cup vegan cane sugar
2/3 cup packed brown sugar
1/3 cup non-dairy milk

Dry Ingredients:

1 1/2 cup unbleached all purpose flour
Pinch of sea salt
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon baking powder

Roll in:

1 teaspoon cinnamon
1/3 cup vegan cane sugar

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How to Prepare Snickerdoodles [Vegan]

In a large mixing bowl add the vegan butter and microwave until melted, add in the rest of the wet ingredients.
Add the flour and the rest of the dry ingredients directly into the wet and then mix well.
Place in the fridge for 1 hour.
In a small bowl add the cinnamon and sugar to roll the cookie balls in.
Roll the dough into balls and roll them in the cinnamon + sugar mixture, repeat until dough is completely used up… you will need to use more than 1 cookie sheet, you can bake 1 at a time and put the other half in the fridge until it’s time to go in the oven.
Bake 15 minutes for the smaller cookies, if making large cookies you may need about 17-18 minutes.
Let cool completely on the cookie sheet for at least 15 minutes.

Notes

Store in a sealed container 4-7 days they only stay chewy for the first day so if you pop them in the microwave for about 15-20 seconds they will soften right back up!

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.