Indulge in the delightful world of vegan baking with these scrumptious snickerdoodles. Perfectly soft and chewy, these cookies are a wonderful treat for anyone looking to enjoy a classic dessert without any animal products. The combination of cinnamon and sugar creates a warm, comforting flavor that is sure to satisfy your sweet tooth.
When preparing this recipe, you might need to pay special attention to vegan butter and cream of tartar. Vegan butter can be found in the dairy-free section of most supermarkets, often near other plant-based dairy alternatives. Cream of tartar is a common baking ingredient that helps stabilize the cookies and can usually be found in the baking aisle.
Ingredients for Vegan Snickerdoodles Recipe
All-purpose flour: The base of the cookie dough, providing structure and texture.
Sugar: Adds sweetness and helps create a tender crumb.
Vegan butter: A plant-based alternative to traditional butter, providing richness and moisture.
Vanilla extract: Enhances the flavor with a sweet, aromatic note.
Baking soda: A leavening agent that helps the cookies rise.
Cream of tartar: Stabilizes the dough and adds a slight tangy flavor.
Salt: Balances the sweetness and enhances the overall flavor.
Cinnamon: Used for rolling the dough balls, adding a warm, spicy flavor.
Technique Tip for Perfect Vegan Snickerdoodles
When creaming together the vegan butter and sugar, make sure the butter is softened but not melted. This will help incorporate air into the mixture, resulting in a lighter and fluffier cookie. Additionally, when rolling the dough balls in cinnamon, ensure they are evenly coated for a consistent flavor in every bite.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the cookies denser.
sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.
softened vegan butter - Substitute with coconut oil: Coconut oil provides a similar fat content and texture, though it will add a slight coconut flavor.
vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile.
baking soda - Substitute with baking powder: Use 1.5 times the amount of baking powder as a substitute for baking soda to achieve a similar leavening effect.
cream of tartar - Substitute with lemon juice: Lemon juice provides the necessary acidity to activate the baking soda.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and may add a slightly different mineral flavor.
cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other spices like nutmeg and cloves, adding a more complex flavor.
Alternative Recipes Similar to Vegan Snickerdoodles
How to Store or Freeze These Cookies
To keep your vegan snickerdoodles fresh and delightful, store them in an airtight container at room temperature. They will stay soft and chewy for up to a week.
If you want to extend their shelf life, you can refrigerate the cookies. Place them in an airtight container or a resealable plastic bag. They will last for about two weeks in the fridge.
For longer storage, freezing is an excellent option. Arrange the snickerdoodles in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
Once frozen, transfer the cookies to a freezer-safe container or a resealable plastic bag. Make sure to remove as much air as possible to prevent freezer burn. They can be frozen for up to three months.
When you're ready to enjoy your frozen vegan snickerdoodles, simply take them out of the freezer and let them thaw at room temperature for about 15-20 minutes. For a warm treat, you can also reheat them in the oven at 300°F (150°C) for 5-7 minutes.
If you prefer to freeze the dough instead of the baked cookies, roll the dough into balls and place them on a baking sheet. Freeze until solid, then transfer to a freezer-safe container or resealable plastic bag.
When you're ready to bake, there's no need to thaw the dough. Simply roll the frozen dough balls in cinnamon and bake as directed, adding an extra 1-2 minutes to the baking time.
How to Reheat Leftovers
Preheat your oven to 300°F (150°C). Place the vegan snickerdoodles on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Heat for about 5-10 minutes until they are warm and slightly crispy on the edges.
If you prefer using a microwave, place a damp paper towel over the cookies and microwave them on medium power for 10-15 seconds. This method helps retain moisture and keeps the snickerdoodles soft.
For a quick stovetop method, use a non-stick skillet over low heat. Place the vegan snickerdoodles in the skillet and cover with a lid. Heat for 2-3 minutes, flipping halfway through to ensure even warming.
If you have an air fryer, preheat it to 300°F (150°C). Place the cookies in the basket in a single layer and heat for 2-3 minutes. This method will give them a slightly crispy exterior while keeping the inside soft.
For a toaster oven, preheat to 300°F (150°C) and place the vegan snickerdoodles on the rack or a baking sheet. Heat for 5-7 minutes until they are warm and slightly crispy.
Essential Tools for Baking Vegan Snickerdoodles
Oven: Preheat to 375°F (190°C) to bake the cookies.
Mixing bowl: Use one for creaming the vegan butter and sugar, and another for whisking the dry ingredients.
Hand mixer: Cream together the vegan butter and sugar until light and fluffy.
Whisk: Combine the flour, baking soda, cream of tartar, and salt.
Measuring cups: Measure out the flour, sugar, and vegan butter accurately.
Measuring spoons: Measure the vanilla extract, baking soda, cream of tartar, and salt.
Baking sheet: Place the rolled dough balls on it for baking.
Parchment paper: Line the baking sheet to prevent sticking.
Cooling rack: Allow the cookies to cool completely after baking.
Spatula: Transfer the cookies from the baking sheet to the cooling rack.
Small bowl: Hold the cinnamon for rolling the dough balls.
Time-Saving Tips for Making Vegan Snickerdoodles
Pre-measure ingredients: Measure all ingredients ahead of time to streamline the baking process.
Use a stand mixer: A stand mixer can quickly cream the butter and sugar, saving you time and effort.
Chill the dough: If the dough is too soft, chill it for 10 minutes to make it easier to handle and roll.
Line baking sheets: Use parchment paper to line your baking sheets for easy cleanup and to prevent sticking.
Batch rolling: Roll all the dough balls at once before coating them in cinnamon to save time.
Vegan Snickerdoodles Recipe
Ingredients
Main Ingredients
- 1 cup All-purpose flour
- ½ cup Sugar
- ½ cup Vegan butter softened
- 1 teaspoon Vanilla extract
- ½ teaspoon Baking soda
- ½ teaspoon Cream of tartar
- ¼ teaspoon Salt
- 2 tablespoon Cinnamon for rolling
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, cream together the vegan butter and sugar until light and fluffy.
- Add the vanilla extract and mix well.
- In another bowl, whisk together the flour, baking soda, cream of tartar, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Roll the dough into small balls, then roll each ball in cinnamon.
- Place the balls on a baking sheet and flatten slightly.
- Bake for 8-10 minutes, or until the edges are golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Value
Keywords
Suggested Appetizers and Main Courses
More Amazing Recipes to Try 🙂
- Apple Cinnamon Tart Recipe1 Hours
- Apple Strudel Recipe1 Hours 10 Minutes
- Apple Galette Recipe1 Hours
- Apple Crumble Recipe1 Hours
- Apple Cinnamon Crumble Recipe1 Hours
- Apple Crisp Recipe1 Hours
- Apple Cinnamon Compote Recipe30 Minutes
- Apple Cider Donuts Recipe35 Minutes
Leave a Reply