Vegan Snickerdoodles
These vegan snickerdoodles are pillowy soft on the inside with a beautiful crinkled exterior rolled in fragrant cinnamon sugar that caramelizes perfectly in the oven. Every bite of this vegan recipe delivers that signature tangy flavor from cream of tartar that makes snickerdoodles so uniquely irresistible.
Pillowy soft vegan snickerdoodles rolled in cinnamon sugar with the classic tangy cream of tartar flavor in every bite.
Nutrition per serving
Ingredients
dry
wet
coating
Instructions
Mix Wet Ingredients
Beat the softened vegan butter and sugar together in a large bowl until light and fluffy about 2 to 3 minutes. Add the applesauce which serves as the egg replacement in this vegan recipe and mix until well combined.
Add Dry Ingredients
Add the flour cream of tartar baking soda and a quarter teaspoon of salt to the bowl. Mix on low speed until a soft slightly sticky dough forms. Do not overmix the dough at this stage.
Prepare Cinnamon Sugar
In a shallow bowl mix together the 2 tablespoons of sugar with the cinnamon until well combined. This fragrant coating is what makes snickerdoodles so distinctive and delicious.
Roll and Coat
Preheat oven to 375 degrees F and line baking sheets with parchment paper. Roll the dough into 1-inch balls and then roll each ball generously in the cinnamon sugar mixture coating all sides. Place on prepared sheets 2 inches apart.
Bake and Cool
Bake for 9 to 11 minutes until the edges are set and the tops are crinkled. The cookies should look slightly underdone in the center when you pull them. Cool on the pan for 5 minutes before transferring to a rack.
Substitutions
Common mistakes
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