Snickerdoodle Cookies
The Sweet Combination Of Cinnamon + Sugar + Vegan!
Who doesn’t love the smell while walking through the mall of Auntie Anne’s pretzels?! That is exactly what your house will smell like if you make these. They are a cinnamon sugar dream.
My favorite recipe to quickly make to impress anyone and they will never know they are vegan. For anyone who may not love chocolate, these are the perfect cookies for you.
My absolute favorite time to make these is in the fall or winter to have my house smelling amazing and curl up on the couch and eat these. Obviously, any season they will taste super delicious, but something about making them in the cold months just makes it that much better.
My favorite way to eat these is fresh out of the oven with a scoop of vanilla ice cream. Trust me you have to try this combo. The sweetness from the sugar and ice cream plus spice from the cinnamon there is no better combo. It tastes so decadent but is really made with a lot healthier and simple ingredients.
I always use coconut sugar to keep the recipe refined sugar-free, however, any granulated sugar will work. There are also premade spice mixes for cinnamon sugar if you have that!
The recipe calls for vegan butter. Any brand at all will work. I typically use Earth Balance.
Ingredients
Vegan butter
Nondairy milk
Sugar
Vanilla extract
Baking powder
Cinnamon
All-purpose flour
Recipe
3 tablespoons vegan butter
2 tablespoons nondairy milk
1/3 cup sugar
1-2 teaspoons vanilla extract
2 teaspoons baking powder
1-2 teaspoons cinnamon
2/3 cup all-purpose flour
Cinnamon Sugar Mix
¼ cup sugar
2 teaspoon cinnamon
Directions
Start by preheating your oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.
In a small bowl melt the butter. Transfer to a larger bowl and add in the sugar, nondairy milk, and vanilla extract. Stir to combine.
Add in the baking powder, cinnamon, and all-purpose flour. Stir until a dough is formed. Set aside.
In a bowl mix the sugar and cinnamon.
Use a cookie scoop to scoop the dough. Using your hands, roll the dough into a ball and coat each piece in the cinnamon sugar mixture.
Press flat onto the baking sheet. Bake for 7-9 minutes.
Make sure to store them in an airtight container in the refrigerator. They should last up to one week. I hope you enjoy these as much as I do