Vegan Snickerdoodles Recipe

Vegan butter: A dairy-free alternative to traditional butter, providing the necessary fat content for the cookies.

Sugar: Used to sweeten the dough and for the cinnamon-sugar coating.

Non-dairy milk: Adds moisture to the dough, ensuring a soft and chewy texture.

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

All-purpose flour: The base of the dough, providing structure and stability.

Cream of tartar: A leavening agent that helps create the classic snickerdoodle texture.

Baking soda: Works with the cream of tartar to help the cookies rise.

Salt: Balances the sweetness and enhances the overall flavor.

Ground cinnamon: Mixed with sugar to create the signature snickerdoodle coating.

Sugar: Used again for rolling the dough balls, creating a sweet and crispy exterior.

When creaming together the vegan butter and sugar, ensure that 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 to achieve the desired texture.

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

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor, which can enhance the taste of snickerdoodles.

• non-dairy milk - Substitute with almond milk: Almond milk is a common non-dairy milk that works well in baking due to its neutral flavor and similar consistency to other non-dairy milks.

• vanilla extract - Substitute with almond extract: Almond extract can provide a different but complementary flavor profile, adding a nutty undertone 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.

• cream of tartar - Substitute with lemon juice: Lemon juice can mimic the acidity of cream of tartar, helping to activate the baking soda and provide the desired texture.

• baking soda - Substitute with baking powder: Baking powder can be used in place of baking soda, though you may need to adjust the quantity to achieve the same leavening effect.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute, offering a slightly different mineral content and flavor.

• ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other spices like nutmeg and cloves, adding a more complex flavor to the cookies.

• sugar - Substitute with maple sugar: Maple sugar provides a unique flavor and can be used in the same way as regular sugar for rolling the cookies.

• Allow the vegan snickerdoodles to cool completely on a wire rack before storing. This ensures they maintain their texture and don't become soggy.

• Store the cookies in an airtight container at room temperature. They will stay fresh for up to one week. Consider layering them with parchment paper to prevent sticking.

• For longer storage, place the cookies in an airtight container and refrigerate. They can last up to two weeks this way, though they may lose some of their initial crispness.

• To freeze the baked cookies, arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They can be stored for up to three months.

• When ready to enjoy, thaw the frozen cookies at room temperature for about 30 minutes. For a freshly-baked taste, warm them in a preheated oven at 300°F (150°C) for 5-7 minutes.

• If you prefer to freeze the cookie dough, 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.

• To bake frozen dough, preheat the oven to 375°F (190°C) and place the frozen dough balls on a parchment-lined baking sheet. Bake for 12-14 minutes, or until the edges are lightly golden. No need to thaw the dough before baking.

• Always label your containers with the date to keep track of freshness.

• Preheat your oven to 300°F (150°C). Place the vegan snickerdoodles on a baking sheet lined with parchment paper. Heat for 5-7 minutes until they are warm and slightly crispy on the edges.

• Use a microwave-safe plate and cover the cookies with a damp paper towel. Microwave on medium power for 10-15 seconds. This method helps retain moisture and keeps the snickerdoodles soft.

• For a quick stovetop method, place a non-stick skillet over low heat. Add the vegan snickerdoodles and cover with a lid. Heat for 2-3 minutes, flipping halfway through to ensure even warming.

• If you have an air fryer, preheat it to 300°F (150°C). Place the cookies in a single layer in the basket and heat for 2-3 minutes. This method will give them a slightly crispy exterior while keeping the inside soft.

• For a toaster oven, preheat to 300°F (150°C) and place the vegan snickerdoodles on the rack or a small baking tray. Heat for 5-7 minutes until warmed through and slightly crispy on the edges.

• Oven: Used to bake the snickerdoodles at the specified temperature.

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

• Parchment paper: Lining the baking sheet to prevent the cookies from sticking.

• Mixing bowl: Used to cream together the vegan butter and sugar, and to mix the wet and dry ingredients.

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

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

• Small bowl: For mixing the ground cinnamon and sugar for rolling the dough balls.

• Measuring cups: To measure out the ingredients accurately.

• Measuring spoons: To measure smaller quantities of ingredients like vanilla extract and baking soda.

• Spatula: Used to scrape down the sides of the mixing bowl and to mix the dough.

• Wire rack: For cooling the baked cookies completely.

• Cookie scoop: Helps in forming uniform 1.5-inch dough balls.

• Cooling rack: Allows the cookies to cool evenly after baking.

Pre-measure ingredients: Measure out all ingredients before starting to streamline the process.

Use a stand mixer: A stand mixer can quickly and efficiently cream the vegan butter and sugar.

Chill the dough: If the dough is too soft, chill it for 10-15 minutes to make it easier to handle.

Batch baking: Use multiple baking sheets to bake more cookies at once.

Pre-mix cinnamon sugar: Prepare the cinnamon-sugar mixture ahead of time to save a step during assembly.