Oh, baby, these cookies are a dream! They’re the PERFECT combination of soft yet chewy, with crispy outer edges. They’re slightly tangy, sweet, and straightforward, and quick to make, too! These vegan snickerdoodles should be on your list of recipes to make this season.
So I heard snickerdoodles are referred to as a poor man’s food . . .
I guess it makes sense because these vegan snickerdoodles require just ten essential ingredients we probably all have lying around the kitchen. The only “odd” element in this recipe is the flax meal. I use flax meal in place of an egg. I mix the flax meal with water, and after about ten minutes, it thickens up into a similar texture to a whisked egg. It is my go-to binder for cookies. Flax meal can easily be found at nearly any grocery store nowadays.
This recipe requires VERY basic kitchen techniques.
These vegan snickerdoodles really couldn’t be any easier to make, and that is one reason why I love them so much. I first cream the butter and sugar together, using a handheld beater. However, you can beat this by hand, with a whisk, if you’re up for a little arm workout. I then add the flax egg and vanilla extract and beat it all together for a couple of minutes longer. Lastly, using a wooden spoon, I stir the dry ingredients in just until combined.
I then wrap the dough in plastic wrap and chill it in the refrigerator for one hour to firm up. Next, I roll it into balls, coat them in cinnamon-sugar, and bake them to perfection. I’m naughty and finish them off with more cinnamon-sugar because, well, I like it, and I think it makes the cookies even prettier.
Soft, chewy, crispy, tangy, and sweet! What’s not to love!?
These cookies are so quick and straightforward to make that it’s almost a bit surprising how dang tasty these are. They’re so soft and chewy on the inside, with slightly crispy and crunchier outer edges. Depending on how you prefer your cookies, you can adjust the baking time. For a slightly softer “under-baked” feel, you can bake them a bit less. For a firmer, slightly chewier cookie, you can bake them for a tad longer.
What I love most about snickerdoodles is the addition of cream of tartar. It gives such a lovely, unique, and slightly tangy flavor to the cookies. It’s what sets snickerdoodles apart from every other cookie. With that being said, do not make these without the cream of tartar, okay!? I’ve done so in the past, and it’s just not right, haha.
As I said, these cookies are sweet. However, they’re not TOO sweet. If you don’t have a gigantic sweet tooth, I think you will still adore these. Now, if you DO have a huge sweet tooth, check out my Better Than Sex Vegan S’mores Chocolate Chip Cookies. They almost remind me of a candy bar because they’re packed full of all sorts of sweets!
If you make these vegan snickerdoodles, don’t forget to post a picture to Instagram, tag me @chefsummerstorm, and #gardengrub so I can see your recreation!
The Most Perfectly Soft & Chewy Vegan Snickerdoodles
- 1/2 cup organic cane sugar
- 2 tsp ground cinnamon
- In a small bowl, stir together the flax meal and water and allow it to rest for 10 minutes. Stir occasionally to keep it from separating. This mixture is called a flax "egg."
- Into a medium-sized bowl, add in the flour, baking soda, cream of tartar, and salt. Whisk well and set aside.
- In a large-sized mixing bowl, add the butter and sugar and use a handheld beater to cream them together at medium speed for 4 minutes, scraping down the sides of the bowl as needed.
- Next, add the flax egg and vanilla extract into the creamed butter. Beat for another 2 minutes at medium speed, scraping down the sides of the bowl as needed.
- Lastly, add the bowl of dry ingredients into the wet mix, and STIR with a wooden spoon JUST until there are no visible bits of the dry ingredients showing. Do NOT over mix.
- Tightly wrap the snickerdoodle dough in plastic wrap and place it in the refrigerator to chill for at least 1 hour to firm up.
How to Assemble and Bake the Snickerdoodles
- To make the cinnamon-sugar coating, mix the two ingredients well.
- Preheat the oven to 350 degrees Fahrenheit. Line two large sheet pans with a piece of parchment paper.
- Divide the cookie dough into 2 tbsp portions and roll them into round balls. This method should yield 11 cookies. Then roll them into the cinnamon-sugar coating and place them 2 inches apart from each other on the sheet trays.
- Bake one sheet tray at a time, on the middle rack, for 11-13 minutes. Rotate the pan half-way through. Hold the other sheet pan of cookies in the refrigerator in the meantime. *Bake the cookies for 11 minutes for that slightly "under-baked" and soft cookie feel. Bake them for 13 minutes for a little firmer and chewier cookie feel. With that being said, everyone's oven heats slightly differently and is why I give a baking time range. You are the one who knows your oven best, so please keep that in mind when baking.
- Right after the snickerdoodles come out of the oven, heavily sprinkle over each one with more cinnamon-sugar coating. *I usually sprinkle around 1/2 tsp onto each cookie.
- Allow the snickerdoodles to cool down completely and then store them in an airtight container.