Ultra-Chewy Vegan Snickerdoodles
Try these vegan snickerdoodles for a chewy, soft, and delicious cookie recipe. With the perfect ratio of cinnamon sugar, you'll have a hard time stopping at one!
Equipment
- Mixing bowl
- Hand or stand mixer
- Baking sheets
Ingredients
Dry
- 2 ⅔ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
Wet
- 1 cup vegan butter, softened
- 1 ½ cups cane sugar
- 2 ½ tablespoons cornstarch
- ¼ cup lukewarm water, scant
- 1 ½ teaspoons vanilla extract
Topping
- ¼ cup cane sugar
- 1 tablespoon ground cinnamon
Instructions
Dry
- In a mixing bowl, sift the flour, baking powder, and salt together. Set aside.
Wet
- In a stand mixer or a large mixing bowl with a hand mixer, beat the vegan butter and cane sugar together until fluffy, about 2-3 minutes, scraping down the sides throughout.
- In a small bowl, whisk the corn starch and water together. Add the corn starch “egg” and vanilla to the butter and sugar. Beat for another 30-60 seconds to incorporate.
- Slowly add the dry ingredients to the wet ingredients, mixing on low until combined. Cover the bowl and chill in your fridge for 2-4 hours.
Roll
- When the dough is firm, preheat your oven to 350°F and line 2 baking sheets with parchment paper or silicone mats. Mix the cinnamon and sugar together in a shallow bowl.
- Scoop out 2 tablespoon balls and roll until smooth. Coat well in the cinnamon-sugar mixture, then spread out evenly on the prepared baking sheets.
Bake
- Bake for 8-10 minutes, or until the edges are just turning a light golden color. Remove from oven and leave the cookies on the baking sheets for 5 minutes, then transfer to a wire rack to finish cooling. Happy eating!
Notes
- Use softened butter: Ensure the vegan butter is softened for proper creaming with the sugar. Just don’t let it completely melt!
- Sift the flour: For more accurate measurements, sift your flour before measuring it. This will also help break up unwanted clumps and aerate the ingredients.
- Beat the butter and sugar: The more air you whip into the butter, the lighter and fluffier your cookies will be.
- Chill the dough: Don't skip chilling the dough, as it helps prevent the cookies from spreading too much.
- Cookie scoop: For evenly sized cookies, try using a cookie scoop.
- Coat evenly: Roll the dough balls in the cinnamon-sugar mixture until fully coated.
- Baking mats: Use silicone baking mats or parchment paper to avoid any sticking.
- Use a thermometer: To reduce your chances of under or overbaking your vegan snickerdoodles, use an oven thermometer.
- Do a test: Since oven temperatures vary by design, we recommend testing a small batch first.
- Even spreading: Leave enough space between the dough balls on the baking sheet so they spread evenly.
- Let them cool: Allow the cookies to cool on the baking sheets for a few minutes. This will help prevent any breaking or crumbling.
- Transfer to a wire rack: After letting the cookies cool on the baking sheet, transfer them to a cooling rack right away to keep the insides soft.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1snickerdoodle | Calories: 166kcal | Carbohydrates: 26.3g | Protein: 1.5g | Fat: 6.3g | Saturated Fat: 1.6g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 2.5g | Trans Fat: 0.04g | Cholesterol: 0mg | Sodium: 129.8mg | Potassium: 19.7mg | Fiber: 0.6g | Sugar: 14.6g | Vitamin A: 360.6IU | Vitamin C: 0.01mg | Calcium: 30.1mg | Iron: 0.7mg
Don't miss another recipe!Subscribe to our newsletter!