Vegan Snickerdoodle Cookies

1200 x 1200 image of this vegan snickerdoodle recipe.

5 from 1 vote

Vegan Snickerdoodle Cookies

These Vegan Snickerdoodle Cookies are perfectly soft inside with a sugary-cinnamon crisp outside. No chilling these vegan snickerdoodles are ready in less than 1 hour.

Prep Time15

Cook Time11

cooling:10

Total Time36

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings:

Calories: 145kcal

Author: Michele

Ingredients

½ cup vegan butter melted and cooled (113 grams)
1 teaspoon vanilla
⅓ cup cane sugar (67 grams)
⅔ cup brown sugar (packed 147 grams)
⅓ cup vegan yogurt (room temp- unsweetened vanilla-I used coconut yogurt - 80 grams)
2 cups unbleached all purpose flour (250 grams)
⅛ teaspoon sea salt
½ teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon cream of tartar

roll in:

1 ½ teaspoons cinnamon
¼ cup cane sugar

Instructions

Pre-heat the oven to 360˚ F. Line a baking sheet with parchment paper.
In a large mixing bowl add the vegan butter and microwave until melted. Add the vanilla, cane sugar, brown sugar, vegan yogurt and whisk.
Add the flour, salt, cinnamon, baking powder, baking soda, and cream of tartar and fold together with a spatula.
Mix the cinnamon and sugar in a small bowl and use a 1 ounce cookie scooper (or about 2 tablespoons) and scoop into balls. The dough is very soft and it is supposed to be that way, if you just can't make it work then you can place in the fridge for 15 minutes but keep in mind we do not want to bake these cookies hard from the fridge, we want them soft before baking them so let them thaw back out after you roll them if you put them in the fridge. In a small bowl with the "roll in" cinnamon and sugar mixture roll each cookie in the mixture and place on the lined baking sheet and in the oven for 11 minutes on the middle rack.
Remove and let cool completely, repeat until all the cookies are done or freeze extras (see notes below about freezing the dough).
Store in a sealed container on the counter for 3-4 days.

Video

Notes

Size/Do not over bake: Be sure you don't over bake these cookies. Make sure you are using a 1.5 ounce (or about 2 tablespoons) sized cookie scoop and bake on the middle shelf, on a parchment paper lined aluminum baking sheet for 12 minutes. They might not seem done to you, but they are. You want them to be just set around the edges and still soft in the center almost looking underbaked, they will continue to bake while they cool for another 5 minutes on the baking sheet, before removing to cool.

Baking Sheet: Use a light colored baking sheet, if you only have a dark one I recommend checking on the cookies at about 10 minutes, dark pans tend to burn the bottom of the cookies more because they get hotter.

Butter: For this recipe I have used Earth Balance stick butter, VioLife block butter and Miyokos block butter (now reformulated and called Melt) and it needs to be measured then melted (not softened) and then cooled.

Yogurt: I like the So Delicious brand or SILK almond.

Measuring the butter: I recommend a kitchen scale for best results, a little bit too much or too little will really affect the cookies. If you do not have a scale or a full stick of butter with measuring lines on it, I use the "dry cup method" for measuring the butter, scoop the butter into a dry measuring cup and level it off with the back of a butter knife. Butter gets measured before melting it.

Measuring sugar: To measure white sugar use a dry measuring cup, scoop it into the bag and level it off using the back of a butter knife. If you have a kitchen scale it would be more accurate to use that.

Measuring brown sugar: To measure brown sugar use a dry measuring cup, scoop it into the cup and pack it firmly. If you have a kitchen scale it would be more accurate to use that.

Measuring flour: To measure all purpose white flour, a kitchen scale is the best and most accurate way to measure, but if you don’t have one using the dry cup method is the next best. To measure flour, spoon the flour into the measuring cup and use a butter knife to level it off gently. Avoid packing the flour this will result in way too much flour being used. Please note that most “gram” conversions are based on white all purpose flour, not all flours weigh the same so please make sure that if you are substituting a different flour such as oat, gluten free or any others that the best way to measure would be using the dry cup method.

Storing the cookies: Store the cookies in a sealed container at room temperature for 3-5 days. (Best practice is with a piece of white bread in the container to keep the cookies soft, it's not a joke it works).

Freezing: You can also freeze the dough by scooping them out using a cookie scoop, roll in the cinnamon sugar mixture and place them on a parchment paper lined baking sheet in the freezer until frozen and then store them in a freezer zip lock bag for up to 3 months. To bake them, let them thaw out on the counter for about 30 minutes or on the stove while pre heating for 10-15 minutes (while sitting on parchment paper lined baking sheet) then bake according to directions.

Nutrition