This recipe is so easy and it makes the BEST snickerdoodle cookies I’ve tasted in a long time. You’ll see in this recipe I use flaxseed as the “egg replacement,” this is my go to for an egg substitute. You’ll come across so many different substitutes for eggs in vegan recipes, this is just my preference- if you have one you like better, please, by all means, use it 🙂 I hope you enjoy this simple recipe as much as my family and I do!

Ingredients

  • 3 cups all purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 cup vegan butter ( I like to use country cook plant based butter)
  • 2 tbsp flaxseed + 6 tbsp water = “Egg Mixture” combine both flaxseed and water in a small bowl mix and set aside.
  • 2 tsp pure vanilla extract

Topping:

  • 1/3 cup granulated sugar
  • 1 tsp ground cinnamon

Directions

  1. Preheat oven to 375F (190 C). Line two large cookie sheets with parchment paper or silicone baking mats. I prefer to use baking mats but use whichever you have at home.
  2. Make the Topping: combine the 1/3 cup sugar and cinnamon together in a small bowl.
  3. Combine Dry Ingredients: whisk together the flour, cream of tartar, baking soda, cinnamon and salt, together in a medium bowl.
  4. Time for the wet ingredients: in a large bowl using a hand mixer or a stand mixer (using the paddle attachment), beat the butter and granulated sugar together on high speed until smooth and creamy; this takes about 2 minutes. Add the “egg mixture” and vanilla. Beat on medium-high speed until combines. Scrape down the sides of the bowl with a rubber spatula as needed. Once combines, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough will be thick.
  5. Once dough is combined, cover and place in the refrigerator for at least 20 mins.
  6. After dough is chilled, portion out the dough into small balls about 1.5 tbsp of dough ( larger or smaller, it’s your personal preference on the size. The baking time for this recipe correlates with 1.5 tbsp size of dough ball).
  7. Roll the dough balls into the cinnamon-sugar topping mixture then place on cookie sheet.
  8. Bake cookies for 10 minutes. You are looking for a soft fluffy cookie. Be careful because it is VERY easy to overcook these cookies! This snickerdoodle cookie is done when the base of the cookie is firm enough to shift the cookie on the tray. The softer the better 🙂
  9. Let the cookies cool completely before storing. They will last about 7 days in an airtight container.
  10. ENGJOY!!!

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