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Snickerdoodle

Snickerdoodle

  • Author: Kevin
  • Total Time: 27 minutes
  • Yield: 24 cookies 1x
  • Diet: Vegan, Gluten Free (if gluten-free flour blend used)

Description

This easy Snickerdoodle recipe offers soft, chewy cookies with a rich cinnamon sugar coating, made using plant-based butter for a tender, vegan-friendly treat. Perfect for cozy moments or sharing, these cookies combine simple pantry ingredients with a warm, comforting flavor and quick preparation.

Ingredients

Scale

Wet Ingredients

  • 1 cup plant-based butter, softened
  • 1 teaspoon apple cider vinegar (natural)
  • 1 teaspoon vanilla extract (natural)

Dry Ingredients

  • 2 3/4 cups all-purpose flour or gluten-free flour blend
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt

Sweeteners and Coating

  • 1 cup sugar
  • 1/4 cup brown sugar
  • 2 teaspoons ground cinnamon (natural)

Instructions

  1. Prepare your cinnamon sugar coating: In a small bowl, combine ground cinnamon (natural) and sugar. This mixture will be used later to roll your cookie dough balls, giving them their signature coating full of warmth and sweetness.
  2. Mix the wet ingredients: Using a large bowl, beat softened plant-based butter with both brown sugar and granulated sugar until fluffy. Add the apple cider vinegar (natural) and vanilla extract (natural) and continue mixing until everything is well combined and smooth.
  3. Incorporate dry ingredients: In a separate bowl, whisk together the all-purpose flour (or gluten-free flour blend), baking soda, and salt. Gradually add this mixture to the wet ingredients, stirring gently until a soft dough starts to form.
  4. Shape and coat the dough: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Scoop out dough balls and roll each generously in the cinnamon sugar mixture to coat every side before placing them spaced apart on the sheet.
  5. Bake and cool: Bake your Snickerdoodle cookies for 10 to 12 minutes or until they are puffed with slightly crackled tops. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely, ensuring they stay chewy and soft inside.

Notes

  • Use room temperature ingredients for even mixing and a smooth dough.
  • Don’t overbake to keep the centers soft and chewy.
  • Chill dough briefly to improve flavor and prevent spreading.
  • Roll dough balls generously in cinnamon sugar for a crisp and spicy outside.
  • Bake one sheet at a time for consistent oven temperature.
  • Prep Time: 15 minutes
  • Cook Time: 10-12 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 120
  • Sugar: 8g
  • Sodium: 90mg
  • Fat: 5g
  • Saturated Fat: 1g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 0mg

Keywords: Snickerdoodle, cinnamon sugar cookies, vegan cookies, plant-based butter cookies, chewy cookies, gluten-free cookies

Find it online: https://yumwayrecipes.com/snickerdoodle/