Vegan Small-Batch Snickerdoodle Cookies

Vegan Snickerdoodle Cookies on a wire cooling rack.

5 from 1 vote

Vegan Small-Batch Snickerdoodle Cookies

This Vegan Snickerdoodle Cookies recipe is small-batch and makes just 7 cookies. They are easy to make, require no chilling, and bake up with a chewy center and a crisp edge.

Prep Time15

Cook Time14

Total Time29

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Cookies

Calories: 120kcal

Author: Megan Calipari

Cost: $3

Equipment

1 Stand Mixer or Hand Mixer
1 3 Tablespoon Cookie Scoop
1 Cookie Sheet
Parchment Paper
Measuring Cups and Spoons

Ingredients

4 tablespoon Non-Dairy Butter, room temperature
½ Cup Granulated Sugar
2 tablespoon Non-Dairy Milk
1 teaspoon Vanilla Extract
¾ Cup Plus 2 Tablespoons All-Purpose Flour
2 teaspoon Cornstarch
½ teaspoon Cream of Tartar
½ teaspoon Ground Cinnamon
¼ teaspoon Baking Soda
¼ teaspoon Kosher Salt

For Cinnamon Sugar for Rolling

2 tablespoon Granulated Sugar
¾ teaspoon Ground Cinnamon

Instructions

To Make the Cinnamon Sugar for Rolling the Cookies

In a small bowl, make the rolling sugar by combining granulated sugar and cinnamon. Mix well and set aside.
2 Tbsp Granulated Sugar, ¾ tsp Ground Cinnamon

To Make the Vegan Snickerdoodle Cookies

Preheat oven to 350*F. Line a baking sheet with parchment.
In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachemnt, cream non-dairy butter and sugar until it is light and fluffy.
4 Tbsp Non-Dairy Butter, room temperature, ½ Cup Granulated Sugar
Add non-dairy milk and vanilla, and mix on low until combined.
2 Tbsp Non-Dairy Milk, 1 tsp Vanilla Extract
Add flour, cornstarch, cream of tartar, cinnamon, baking soda, and salt, and mix on low until combined.
¾ Cup Plus 2 Tablespoons All-Purpose Flour, 2 tsp Cornstarch, ½ tsp Ground Cinnamon, ¼ tsp Baking Soda, ¼ tsp Kosher Salt, ½ tsp Cream of Tartar
Using a 3-tablespoon cookie scoop, scoop the snickerdoodle cookie dough onto a baking sheet. You should get 7 cookies. Then, roll each cookie in the cinnamon-sugar rolling mixture and return them to the baking sheet, leaving plenty of space between each cookie.
Bake in a 350*F oven for 13-35 minutes or until the edges of the cookie are lightly golden. Cool slightly before serving.

Notes

Don't skip the Cream of Tartar! It activates the baking soda for spread and lift and also gives these Snickerdoodles their signature chew and slight tang.

Nutrition