Vegan Snickerdoodle Cookie Recipe
Updated: Mar 1, 2021
Delicious Yet Simple Melt In Your Mouth Vegan Snickerdoodle Recipe
Makes 24 Cookies
2 1/2 cups Flour
2 tsp Cream of Tartar
1 tsp Baking Soda
1 cup Butter (Room Temperature)
1 cup Sugar
1/4 cup Apple Sauce
1 tsp Vanilla Extract
Cinnamon Sugar Coat:
1 tbs Cinnamon
Preheat the Oven to 375 Fahrenheit
Mix cinnamon sugar into a little bowl, you will use this to coat the dough later on. Place parchment paper onto baking sheet.
In a medium bowl sift together flour, cream of tartar, baking soda, and salt. If you don't have a sifter using a whisk or a fork will get the job done.
In a separate medium bowl cream together butter and sugar.
Add the vanilla and apple sauce into the butter-sugar bowl, mix until well combined.
Slowly fold in the flour bowl into the wet ingredients bowl. Dough should be tough, if the dough is still wet and sticky then refrigerate it for 5-10 min
Roll dough in your hands into 1 inch balls and toss and coat them in the cinnamon-sugar mix before placing on the baking sheets. Use a cup or flat clean surface to flatten the dough balls into desired size. *see notes*
Place cookies into preheated oven and bake for 8-10 minutes
Remove from oven. Allow cookies to rest on cooling rack for a few minutes before consuming.
Oven 375 F
Bake for 8-10 minute
Store baked cookies in a airtight container on the counter for 2 weeks, or in the fridge for a month.
The thicker the cookie the softer the interior. I prefer my snickerdoodles soft and melt in your mouth consistency, so I stick with thicker.
If you make the cookies any larger than 1 inch you will have to bake them longer.
You can usually smell when your cookies are done. I test mine by lifting the cookie off of the tray. Use caution because they will be hot coming right out of the oven. It should hold its form. I also lightly press down on the center to test if the cookie is too soft.
Save the dough (before coating) in the refrigerator for 2 weeks, or store in the freezer for up to 6 months.