I am not a baker, so if you find any baking recipe on my blog- assume that even a child can make it without fail. I really admire the bakers who make all the fancy cakes, and other baked desserts and wish to do that one day. But, right now I am just happy baking the few simplest recipes I know. The holiday season is here. After September, the internet gets filled with back to back festival recipes from all over the world and it becomes such a happy place. Today, I am sharing a cookie recipe to celebrate this season – Vegan snickerdoodle cookies.
What are snickerdoodle cookies
Snickerdoodle cookies are very tasty soft and chewy cookies rolled in sugar and cinnamon powder. Though very popular in the US, they are believed to be originated in Germany. Many people say that the word snicker comes from the German word- Schnecke, or the Dutch word-Snekrad, both of which mean snail. However, the real source of the name is not confirmed.
Tips for the ingredients used in vegan snickerdoodle cookies dough
Cream of tartar/ baking soda? A lot of people recommend using cream of tartar in these sugar cookies. I have tried it both ways - with and without cream of tartar and didn’t find much difference. Also, it’s not easy to find the cream of tartar everywhere so I generally make it with baking powder and baking soda. However, if you have the cream of tartar, you can use it in the recipe. If you are not a vegan and want to follow this recipe, just replace vegan butter with normal butter and plant-based milk with normal milk. The quantity will remain the same. I have used vegan butter in this recipe, but if you want to make snickerdoodles with coconut oil, use refined coconut oil.
Once you start making these delicious chewy eggless and dairy-free snickerdoodles at home, you will never think of buying them from the market again.
More easy vegan baking recipes
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Step by step photo instructions
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