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!
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!