These Vegan Snickerdoodle Cookies are soft and chewy, perfectly spiced, and great for holiday parties and celebrations!
I have been on a holiday cookie marathon lately, testing out the recipes of so many different cookies that we associate with this time of year. I was so excited when I made these the other night, and they were a huge hit. These family-friendly, plant-based treats are easy to make and guaranteed to become a new favorite. They are light and airy, sweet, dairy-free, and irresistibly delicious.
History of Snickerdoodle Cookies
The History of Snickerdoodle Cookies can be traced back to the early 19th century. The first known recipe for these cookies appeared in a cookbook published in 1829. The cookbook, titled “The Virginia Housewife,” was authored by Mrs. Mary Randolph. In the book, the recipe for these cookies is referred to as “Drop Cakes.”
The name “Snickerdoodle” did not appear until much later. It is thought to be a derivation of the German word “schneckennudeln,” which means “snail noodles.” This may be due to the cookie’s spiral shape or the fact that they are often baked with cinnamon, which is thought to resemble snail shells.
How to Make Vegan Snickerdoodle Cookies
To prepare these vegan snickerdoodles, start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. In a medium bowl, whisk together the spelt flour, baking soda, salt, and baking powder. Set this mixture aside.
In a separate large bowl, cream together the softened vegan butter and sugar until light and fluffy. Add the vanilla extract and apple cider vinegar and mix until combined. Gradually add the previously prepared dry ingredients to the wet ingredients, mixing until just combined.
Next, add the almond milk, one tablespoon at a time, until the dough reaches a soft and pliable consistency. Fold in the cream of tartar gently. In a small bowl, combine the sugar and cinnamon for the cinnamon sugar coating.
Roll each dough ball in the cinnamon sugar mixture, ensuring even coverage. Place the dough balls on the prepared baking sheet, leaving approximately 2 inches of space between each cookie. Bake for 10-12 minutes, or until the edges are golden brown.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips:
- For a thicker cookie, use less milk.
- If you don’t have apple cider vinegar, you can use lemon juice instead.
- The cookies will keep in an airtight container at room temperature for up to 3 days.
Chilling the snickerdoodle cookie dough for at least 30 minutes is recommended for optimal results.
Tips for chilling snickerdoodle cookie dough:
- You can chill the dough for up to 24 hours.
- If you’re chilling the dough for longer than 2 hours, wrap it tightly in plastic wrap to prevent it from drying out.
- You can also freeze the dough balls for up to 3 months. Thaw them overnight in the refrigerator before baking.
If you enjoyed this recipe, you might also like my Vegan Peanut Butter Cookies or my Vegan Chocolate Chip Cookies.
Vegan Snickerdoodle Cookies
Ingredients
The Snickerdoodles:
- 1 ½ cups 192g spelt, white, or oat flour
- ½ teaspoon each: baking soda salt, and baking powder
- ½ cup 100g sugar, unrefined or xylitol if desired
- ¼ cup 60ml unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- ¼ cup 60g vegan butter (112g), softened to room temperature
- 2 teaspoon cream of tartar
The Cinnamon Sugar Coating:
- 2 tablespoon sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, and baking powder. Set aside.
- In a separate large bowl, cream together vegan butter and sugar until light and fluffy.
- Add in the vanilla extract and apple cider vinegar, mixing until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add the almond milk, a tablespoon at a time, until the dough reaches a soft and pliable consistency.
- Add the cream of tartar and gently mix it in.
- In a small bowl, combine the sugar and cinnamon for the cinnamon sugar coating.
- Roll dough balls in the cinnamon sugar mixture, making sure they are evenly coated.
- Place the dough balls on the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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