Snickerdoodle Cookies Recipe

Vegan butter: A plant-based alternative to traditional butter, providing the necessary fat and moisture for the cookies.

Sugar: Adds sweetness to the cookies and is also used in the cinnamon-sugar coating.

Ground flaxseed: Mixed with water, it acts as a vegan egg substitute to bind the dough.

Vanilla extract: Enhances the flavor of the cookies with a rich, aromatic note.

All-purpose flour: The main structure of the cookies, providing the necessary gluten for texture.

Baking soda: A leavening agent that helps the cookies rise and become fluffy.

Cream of tartar: Stabilizes the dough and adds a slight tangy flavor.

Cinnamon: Adds a warm, spicy flavor to the cookies and is also used in the coating.

Salt: Enhances the overall flavor by balancing the sweetness.

When creaming together the vegan butter and sugar, ensure the mixture becomes light and fluffy. This step is crucial as it incorporates air into the dough, resulting in a lighter and more tender cookie. Use a stand mixer or hand mixer on medium speed for about 3-5 minutes, scraping down the sides of the bowl as needed to ensure even mixing.

• vegan butter - Substitute with coconut oil: Coconut oil provides a similar fat content and texture, making it a great alternative for baking.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor, which complements the cinnamon in snickerdoodles.

• ground flaxseed mixed with water - Substitute with chia seeds mixed with water: Chia seeds create a similar gel-like consistency when mixed with water, acting as a binding agent in the same way as flaxseed.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but pleasant flavor profile that can add a unique twist to the cookies.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may result in a denser cookie.

• baking soda - Substitute with baking powder: Use 3 teaspoons of baking powder for every teaspoon of baking soda to achieve a similar leavening effect.

• cream of tartar - Substitute with lemon juice: Lemon juice can provide the necessary acidity to activate the baking soda, though it may slightly alter the flavor.

• cinnamon - Substitute with nutmeg: Nutmeg offers a warm, spicy flavor that can serve as a good alternative to cinnamon.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content and flavor.

• To keep your snickerdoodle cookies fresh and delightful, store them in an airtight container at room temperature. They will stay soft and chewy for up to a week.
• If you want to extend their shelf life, you can refrigerate the cookies. Place them in an airtight container or a resealable plastic bag, and they will last for up to two weeks.
• For longer storage, consider freezing the cookies. Arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the cookies to a freezer-safe bag or container. They can be stored in the freezer for up to three months.
• When you’re ready to enjoy your frozen snickerdoodles, simply let them thaw at room temperature for about 15-20 minutes. If you prefer warm cookies, you can reheat them in a preheated oven at 300°F (150°C) for 5-7 minutes.
• If you prefer to freeze the cookie dough instead of the baked cookies, roll the dough into balls and coat them in the cinnamon-sugar mixture. Place the dough balls on a baking sheet and freeze until solid. Transfer the frozen dough balls to a freezer-safe bag or container. When you’re ready to bake, place the frozen dough balls directly on a baking sheet and bake as directed, adding an extra 1-2 minutes to the baking time.
• Always label your containers or bags with the date to keep track of freshness. This way, you can ensure you’re enjoying your snickerdoodle cookies at their best quality.

• Preheat your oven to 300°F (150°C). Place the snickerdoodle cookies on a baking sheet lined with parchment paper. Warm them for about 5-10 minutes until they are soft and slightly warm. This method helps maintain their crispy edges and chewy centers.

• If you're in a hurry, use the microwave. Place a damp paper towel over the cookies and microwave them on medium power for 10-15 seconds. This will help them stay moist and prevent them from becoming too hard.

• For a quick stovetop method, heat a non-stick skillet over low heat. Place the cookies in the skillet and cover with a lid. Warm them for about 1-2 minutes on each side. This method can give them a slightly toasted flavor, enhancing their cinnamon-sugar coating.

• If you have an air fryer, preheat it to 300°F (150°C). Place the cookies in the basket in a single layer and heat for 2-3 minutes. This method is quick and helps retain their texture.

• For a more unconventional method, use a toaster oven. Preheat it to 300°F (150°C) and place the cookies on the rack or a small baking sheet. Heat them for 5-7 minutes until they are warm and slightly crispy.

• Oven: Used to bake the cookies at the specified temperature of 375°F (190°C).

• Baking sheet: A flat sheet used to place the cookie dough balls for baking.

• Parchment paper: Lining the baking sheet to prevent the cookies from sticking and to make cleanup easier.

• Large mixing bowl: Used to cream together the vegan butter and sugar, and to mix in other wet ingredients.

• Hand mixer: Helps to cream the vegan butter and sugar until light and fluffy.

• Small bowl: Used to mix the remaining sugar and cinnamon for coating the cookie dough balls.

• Whisk: Used to whisk together the dry ingredients like flour, baking soda, cream of tartar, cinnamon, and salt.

• Measuring cups: Essential for accurately measuring the ingredients like flour, sugar, and vegan butter.

• Measuring spoons: Used to measure smaller quantities of ingredients like vanilla extract, baking soda, and cinnamon.

• Spatula: Helps to mix the dry ingredients into the wet ingredients until just combined.

• Cookie scoop: Useful for portioning out the dough into 1-inch balls.

• Wire rack: Allows the cookies to cool completely after baking.

• Cooling rack: Another term for a wire rack, used for cooling the cookies.

• Rolling pin: Optional, but can be used to flatten the dough balls slightly before baking.

• Timer: Ensures the cookies are baked for the correct amount of time, 8-10 minutes.

Pre-measure ingredients: Measure all ingredients ahead of time to streamline the baking process.

Use a stand mixer: A stand mixer can quickly cream the butter and sugar, saving you effort and time.

Make dough in advance: Prepare the cookie dough a day ahead and refrigerate it to save time on baking day.

Batch rolling: Roll all the dough balls at once before coating them in the cinnamon-sugar mixture.

Double up on baking sheets: Use multiple baking sheets to bake more cookies simultaneously.