Soft and chewy snickerdoodles
These soft and chewy snickerdoodles are pure comfort in cookie form. They’re soft in the middle, with crinkly tops coated in cinnamon sugar and a gentle tang that sets them apart from any other sugar cookie. While they bake, the whole kitchen smells like cinnamon and vanilla.
They’re simple, too. You probably already have everything you need: flour, sugar, vegan butter, cinnamon, and a few baking basics. There’s no mixer required, just a whisk and two bowls. They’re perfect for holiday baking, cookie swaps, or an everyday treat with a cup of coffee.
Preparation Time: 30 minutesIngredients
Cookie dough
- 1.5 cups plus 2 tablespoons unbleached all-purpose flour, spooned and leveled
- 1 teaspoon cream of tartar
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 cup vegan butter sticks
- 0.75 cup granulated sugar
- 0.25 cup unsweetened applesauce
- 1 teaspoon pure vanilla extract
Cinnamon sugar coating
- 0.25 cup granulated sugar
- 1 tablespoon ground cinnamon
Preparation
- Prep: Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- Mix the dry ingredients: In a large bowl, whisk together the flour, cream of tartar, baking soda, salt, and cinnamon.
- Cream the butter and sugar: In another bowl, whisk the softened vegan butter and sugar until creamy. Add the applesauce and vanilla, and whisk until combined. It may look a little curdled, which is normal.
- Make the dough: Add the wet mixture to the dry ingredients and stir just until no dry flour remains. Don’t overmix.
- Make the coating: In a small bowl, mix the sugar and cinnamon for the coating.
- Shape: Divide the dough into 12 equal portions and roll each into a ball. Roll the balls in the cinnamon sugar until fully coated, then place them on the baking sheet about 2 inches apart. Don’t flatten them.
- Bake: Bake for 14 to 16 minutes, until the edges are set and the tops are puffed and crackled. The centers will still look soft.
- Cool: Let the cookies rest on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.
Tips
Soften the butter first: Take the vegan butter out of the refrigerator about 30 minutes before you start, so it’s soft enough to whisk easily.
Spoon and level the flour: Spoon the flour into the measuring cup and level it off, rather than scooping it straight from the bag. This keeps the cookies soft instead of dry.
Don’t overmix: Stir the dough just until no dry flour remains. Overmixing can make the cookies dense.
Don’t flatten the dough balls: Leave them round. As they bake, they spread on their own and the tops crack into that classic crinkly pattern.
Don’t overbake: Snickerdoodles keep cooking for a few minutes on the hot baking sheet. Pull them out when the edges are set but the centers still look soft.
Chill the dough if it’s too soft: If your kitchen is warm and the dough feels sticky, refrigerate it for 30 minutes before scooping to help the cookies hold their shape.
Bake one sheet at a time: The cookies bake most evenly on the middle rack. If they don’t all fit, bake the rest in a second batch.
Try a spiced twist: Use pumpkin pie spice in place of the cinnamon in the coating for a cozy holiday flavor.
Storage: Store in an airtight container at room temperature for up to 4 days. To keep them extra soft, add a slice of bread to the container.
Freezing: Freeze baked, cooled cookies in a freezer bag for up to 3 months and thaw at room temperature. You can also freeze the uncoated dough balls, then roll them in cinnamon sugar and bake straight from the freezer, adding 2 to 3 minutes to the baking time.
Try Plant-based Today
