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!