Snickerdoodle Cookies are a perfect little sweet treat!
Easy to make and even easier to eat!
Perfectly crispy on the outside and super chewy on the inside!
Ready in less than one hour with no weird egg replacers or obscure vegan ingredients!
These vegan Snickerdoodle Cookies just happen to be the base crust and garnish for my Snickerdoodle Cheesecake too!
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Notes for Success
Strangely since I was never a big fan of Aquafaba in cake recipes I happen to love it in cookie recipes!
But if you don’t have aquafaba you can simply replace it with 2 Tablespoons of flax meal added to 1/3 cup of hot water instead
Or your favorite egg replacer like Bob’s Red Mill *not sponsored
To prevent spreading of your cookies, refrigerate the scooped dough balls while you preheat the oven
I also like to make large batches of cookie dough so I can freeze the dough balls for up to 2 months!
Just grab a few balls of dough out of the freezer, roll them in cinnamon sugar and bake as usual!
Snickerdoodle Cookies
Ingredients
- 1 cup Vegan Butter 226g
- 1 cup Granulated Sugar 200g
- 1 cup Light Brown Sugar 200g
- ½ teaspoon Salt
- ⅓ cup Aquafaba 77ml
- 2 teaspoon Vanilla Extract 10ml
- 3½ cups All Purpose Flour 435g
- 1¼ teaspoon Baking Soda
- ½ teaspoon Baking Powder
For the cinnamon sugar
- ½ cup Granulated Sugar
- ½ teaspoon Ground Cinnamon
Instructions
- Preheat oven to 350°F Be sure all your ingredients are at room temperature before beginning
- Cream the vegan butter with both sugars & the salt in the bowl of your electric mixer with the paddle attachment
- Cream for 3-5 minutes on medium/high speed or until light & fluffy
- Add the aquafaba slowly while mixing on low speed until incorporated
- Stop the mixer and scrape the bottom & sides of the bowl then add the vanilla extract & mix on high speed for 10 seconds to emulsify
- Sift together the flour, baking powder & baking soda and then add all at once to the creamed mixture. Mix just until it comes together
- With a 2 ounce scoop scoop the dough one ball at a time directly into the bowl of cinnamon sugar, roll around to coat & place onto a parchment lined sheet pan spaced 2" apart
- Bake in a preheated 350°F oven for 12-15 minutes or until golden browned
Notes
Strangely since I was never a big fan of Aquafaba in cake recipes I happen to love it in cookie recipes! But if you don't have aquafaba you can simply replace it with 2 Tablespoons of flax meal added to 1/3 cup of hot water instead or your favorite egg replacer like Bob's Red Mill *not sponsored
To prevent spreading of your cookies, refrigerate the scooped dough balls while you preheat the oven
Storage Cookies will stay fresh for up to 1 week in an airtight container at room temperature You can also freeze un-baked dough, by scooping the dough into a parchment lined sheet pan, freeze and then transfer to a zip lock bag for up to 2 months
Tried this recipe?Let us know how it was!
Thank you so much for this awesome recipe. The cookies are so yummy and the dough is so light and fluffy. I want to use them to make also the cheesecake but it will be hard not to eat them all before.
Just the size was not so clear to me as i am not American so my first cookies are a little oversizes for my taste but this is easy adjustable 😀
Thanks so much again. Finally a perfect vegan Snickerdoodle!
When it calls for aquafaba, do we just add the chickpea water or do we turn it in to that aquafaba texture first?
Thanks,
Indigo
Hey great question! I should be more clear in my writing! It’s always liquid, if I ever whip it (which I rarely do, except for when I make mousses) I would instruct that in the directions! Thanks!
Love this recipe! All my colleagues gave me big compliments when I brought them to work ☺️
Looking forward to trying these. Was thinking I’d frost them with your cream cheeze buttercream. What do you think ?