Start your season baking off with these deliciously spiced vegan snickerdoodles. A soft and chewy cookie with a perfectly crispy outside. Made in just 20 minutes!
Let baking season commence!
I’ve held off as long as I could. But with September just a day away, I figured it was time to dust off the old whisk, don my apron, and get to work on some sweet and spicy Autumnal baking.
It’s my most favorite time of the year.
To start off the season of baking, I’m bringing you one of my favorite cookies OF ALL TIME. Vegan Snickerdoodles, friends! These cookies are everything you love about snickerdoodles. A cookie with a crunchy outside that gives way to a soft chewiness followed by a slight tang that lingers on your tongue after the last bite is taken.
I can think of no better way to start the season.
What is a snickerdoodle?
There is some confusion between the difference of a snickerdoodle and a sugar cookie. Both sugar cookies and snickerdoodles rely on the same basic ingredients – flour, leavener, butter – but snickerdoodles have a signature key ingredient that makes them stand out among the rest: cream of tartar.
The cream of tartar has two important roles.
- Gives the snickerdoodles that signature tanginess that combines so well with the sweet buttery flavors of the cookie.
- And provides the extra chewiness that we know and love about vegan snickerdoodles. By preventing sugar crystals to form (which give cookies their crunch) cream of tartar gives us that soft, delicate, pillowy cookie – the mark of a GREAT snickerdoodle.
How to make snickerdoodles:
To get that perfect texture, vegan snickerdoodle dough needs to be soft.
For that reason, it is important not to skip the chill step in the recipe card below. Snickerdoodle dough should be chilled for at least 1 hour before rolling. If you are short on time, or simply impatient (that’s me every time) you can freeze the dough for about 20 minutes instead.
Once the dough is chilled, it gets rolled into balls about 1 rounded tablespoon big and coated with cinnamon sugar.
At that point, the cookies get placed onto baking trays.
Don’t press these cookies down, they will spread on their own in the oven to create that perfectly crinkled crust and pillowy texture.
You will want to bake your sugar cookies at a higher temperature which allows extra chewiness on the inside while creating a delicate crispy shell on the outside. I choose to bake mine at 375F which, after a lot of trial and error, seems to give me the best texture inside and out.
When pulling them out of the oven, your cookies will appear slightly underdone.
Fear not! That is how they should be. This is crucial for the soft chewiness that we seek. Let your vegan snickerdoodles continue cooking on the baking sheet for 5 minutes after pulling them from the oven and then another 10 on a wire cooling rack.
Storing your vegan snickerdoodles.
- These cookies can last for about 5 days stored in an airtight container at room temperature. They are, however, best when eaten a day or two after baking
- If you only want to make only a few at a time, you can store the remaining dough in the freezer. To do this, roll all the dough into balls. Place them on a baking sheet in the freezer to freeze all the way through. Once frozen, transfer your cookie dough into a large ziplock bag and return to the freezer. You can store the cookies this way for up to 2 months. When you’re ready to bake, remove from freezer, roll in cinnamon sugar, and bake!
If you haven’t tried vegan snickerdoodles yet, I recommend you do.
Start your season baking off with these deliciously spiced vegan snickerdoodles. A soft and chewy cookie with the perfectly crispy outside. Made in just 25 minutes!
- 1/4 cup granulated sugar
- 1 tbsp. cinnamon
In a small bowl combine the flour, cream of tartar, baking powder, baking soda, and salt. Set aside.
In a stand-up mixer beat the non-dairy butter, sugar, and vanilla until light and fluffy, scraping down the sides as necessary. Add the apple sauce and beat to combine. It will look curdled at this point which is fine.
Add the flour mixture in two batches, scraping down the sides in between. Mix until a soft dough has formed. Do not over-mix.
Wrap the dough in plastic wrap and chill for at least 1 hour.
Preheat the oven to 375F. Line two baking sheets with parchment paper and set aside.
In a shallow bowl combine the cinnamon and sugar. Roll dough into balls about 1 rounded tablespoon big. Place in the cinnamon sugar mixture and coat completely. Put rolled cookies on the prepared baking sheet and bake for 10-12 minutes. They should look slightly underdone but will continue to harden as they cool.
Let the cookies cool for 5 minutes on the baking sheets before transferring them to a wire cooling rack to cool completely.
These cookies last for about 5 days stored in an airtight container at room temperature.
If you only want to make only a few at a time, you can store the remaining dough in the freezer. To do this, roll all the dough into balls. Place them on a baking sheet in the freezer to freeze all the way through. Once frozen, transfer your cookie dough into a large ziplock bag and return to the freezer. You can store this way for up to 2 months. When you're ready to bake, remove from freezer, roll in cinnamon sugar and bake!
If you give this recipe a try, let us know what you think in the comments below. Or snap a photo and share it on Instagram. Make sure to tag @mydarlingvegan so I can see your creations!