Vegan Snickerdoodles

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!

4.34 from 6 votes

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Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: cookies

Calories: 102kcal

Author: Sarah McMinn

Ingredients

Vegan Snickerdoodle Cookies

1 and ½ cup all-purpose flour
1 tsp. cream of tartar
½ tsp. baking soda
½ tsp. baking powder
¼ tsp. salt
½ cup non-dairy butter, I use Earth Balance
1 cup granulated sugar
1 tsp vanilla extract
½ cup apple sauce

Cinnamon Sugar

¼ cup granulated sugar
1 tbsp. cinnamon

US Customary - Metric

Instructions

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.

Notes

Serving and Storing - Store leftover cookies in an airtight container at room temperature for up to 5 days. Freeze leftover cookie dough for up to two months. 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. When you’re ready to bake, remove from freezer, roll in cinnamon sugar, and bake!

Recipe Tips

The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
Don't press these cookies down, they will spread on their own in the oven to create that perfectly crinkled crust and pillowy texture.
Pull cookies out when they are slightly underdone. I found 10-12 minutes to be the perfect baking time. They will continue to harden as they cool, giving you a crispy outside with a deliciously chewy center.

Nutrition