Classic Vegan Snickerdoodle Cookies
I absolutely adore these cookies! The moment they come out of the oven, your kitchen fills with this warm, spicy cinnamon aroma that's just heavenly. They have this beautiful crackled tops and are incredibly soft and chewy in the middle. When you bite into one, you get this perfect contrast between the sweet, buttery flavor and the zesty cinnamon coating. They're dangerously addictive and disappear way too quickly in my house!
Ingredients
- ☐ flour — 2½ cups, all-purpose
- ☐ baking powder — 1 teaspoon
- ☐ cream of tartar — 1 teaspoon
- ☐ salt — ½ teaspoon
- ☐ cinnamon — 1 teaspoon, for dough
- ☐ vegan butter — 1 cup, softened to room temperature
- ☐ granulated sugar — 1½ cups
- ☐ brown sugar — ¾ cup, packed
- ☐ flax eggs — 2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit 5 minutes
- ☐ vanilla extract — 2 teaspoons
- ☐ cinnamon sugar — ¼ cup sugar mixed with 2 teaspoons cinnamon, for coating
Nutrition Facts
Per serving · 24 servings total
Instructions
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Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, cream of tartar, salt, and 1 teaspoon cinnamon.
In a large bowl, beat the softened vegan butter with both sugars until light and fluffy, about 2-3 minutes.
Add the flax eggs and vanilla extract to the butter mixture, beating until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don't overmix.
In a small bowl, mix the ¼ cup sugar with 2 teaspoons cinnamon for the coating.
Roll the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture until evenly coated.
Place the balls on the prepared baking sheets, about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden but the centers still look slightly soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Recipe notes
For best results, make sure your vegan butter is softened but not melted. These cookies are best enjoyed the same day they're made but can be stored in an airtight container for up to 3 days.
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