The Most Perfectly Soft & Chewy Vegan Snickerdoodles
These cookies are the perfect combination of soft and chewy, with crispy outer edges. They have a lovely sweetness from the cinnamon sugar and a slight tanginess from the cream of tartar. These snickerdoodles are also effortless and quick to make!
Ingredients
Snickerdoodle Dough
- 1 tbsp flax meal
- 3 tbsp water
- 1 1/4 cup + 2 tbsp all-purpose flour
- 1/4 tsp baking soda
- 3/4 tsp cream of tartar
- 1/2 tsp kosher salt
- 1/2 cup vegan butter, cold
- 3/4 cup organic cane sugar
- 1 tsp vanilla extract, 100% pure
Cinnamon-Sugar Coating
- 1/2 cup organic cane sugar
- 2 tsp ground cinnamon
Instructions
Snickerdoodle Dough
- 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.
Tried this recipe?Let me know how it was!