Believe it or not, I still have a stash of recipe printouts from my middle school cooking class. Every now and then I get inspired to dip into that stash and veganize one of them. Just recently I decided snickerdoodles would be a nice one to make — they were always a favorite! Have you ever had snickerdoodles before? If not, get ready for a treat! My vegan snickerdoodles are somewhat similar to vegan sugar cookies, but the addition of cream of tartar gives them a wonderfully chewy texture and a mild tangy flavor. But it gets even better! These cookies are rolled in a mix of cinnamon sugar before baking. If you love desserts like vegan coffee cake, vegan cinnamon rolls, or vegan cinnamon bread, then you’ll probably love snickerdoodles too. Well, my vegan snickerdoodles came out better than the originals from middle school. SO GOOD! These suckers were soft and buttery and loaded with cinnamon sugar flavor.
How They’re Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Tip: Make sure the butter and non-dairy milk are both at about room temperature. If you forgot to set the butter out in advance, use this butter softening method to get it ready in hurry. See how easy that was? They really are the BEST vegan snickerdoodles! I love enjoying my cookies with a cup of tea.
More Vegan Cookie Recipes
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