Perfect Vegan Snickerdoodle Recipe (Soft & Tangy Delight)

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Finding a vegan Snickerdoodle recipe that rivals the classic version can feel daunting. Many plant-based versions need more texture or taste, leaving a gap in the hearts of cookie lovers everywhere. 

I remember my skepticism when I first embarked on the quest to create a vegan Snickerdoodle that didn’t just mimic but enhanced the beloved cinnamon-sugar experience.

The journey took me through countless trials, but the result was a recipe that captured the essence of the traditional cookie while being entirely vegan.

This discovery satisfied my sweet tooth and aligned with my ethical eating choices, proving that indulgence and plant-based eating can go hand in hand.

What Is A Vegan Snickerdoodle? 

A Vegan Snickerdoodle is a delightful variation of the classic Snickerdoodle cookie, tailored to a plant-based diet. It eschews all animal products, replacing butter with vegan alternatives like coconut or vegetable oil and using plant-based milk instead of dairy.

The cookie still features its signature soft, chewy texture with a generous coating of cinnamon sugar. Despite these substitutions, it retains the sweet and slightly tangy flavor profile, making it a great choice for those looking to enjoy traditional treats without compromising their dietary preferences.

Fact – Snickerdoodles, known for their crinkly top and cinnamon-sugar coating, date back to the 19th century. They embody a timeless appeal in the realm of cookies.

Recipe Directions 

• Combine Dry Ingredients: Mix your dry ingredients in a large bowl, except for the cinnamon sugar coating. Ensure everything is well combined for a uniform flavor.
• Incorporate Liquid Ingredients: Gradually add your liquid ingredients to the dry mix. Stir the mixture until a cohesive dough forms. It’s essential only to add extra milk if the dough remains too dry after stirring vigorously for a full minute. Typically, up to 1 1/2 tablespoons of additional milk is needed.
• Form the Dough: Gather the dough and press it into a large ball using your hands. For easier handling, you can also transfer the dough into a ziploc bag and then form it into a ball inside the bag.
• Shape the Cookies: Roll small portions of the dough into balls. If you prefer softer cookies, chill the dough balls for at least 30 minutes or even up to a day. Dough balls can also be frozen at this stage if you wish to bake them later.
• Preheat Oven: Set your oven to preheat at 325°F (163°C).
• Coat the Dough Balls: Roll each dough ball in the cinnamon sugar mixture until well coated. This gives the cookies their signature sweet and slightly spicy flavor.
• Bake: Arrange the coated dough balls on a cookie tray, spacing them out evenly. Bake in the preheated oven for 11 minutes. The cookies will look undone when you take them out, but this is exactly what you want.
• Cool: Allow the cookies to cool on the tray for 10 minutes. They will continue to firm up to the perfect texture as they cool.

Variations, Add-Ons, And Toppings 

• Chocolate Chips: Mix vegan chocolate chips into the dough for a chocolatey twist.
• Nuts: Add chopped walnuts, pecans, or almonds for added crunch and nuttiness.
• Citrus Zest: Incorporate lemon or orange zest into the dough for a fresh, citrusy note.

• Spices: Experiment with nutmeg or cardamom alongside cinnamon for a deeper flavor profile.
• Vegan Cream Cheese Filling: Create Snickerdoodle sandwich cookies with a sweet vegan cream cheese filling for a decadent treat.
• Maple Glaze: After baking, drizzle a maple syrup glaze over the cookies for added sweetness and a moist texture.
• Pumpkin Spice: Swap the cinnamon sugar coating for a pumpkin spice blend during the fall season for a festive variation.
• Coffee Flavored: Add espresso powder to the dough for a subtle coffee flavor that complements the cinnamon.
• Vegan Caramel Drizzle: Top-baked cookies with a vegan caramel sauce for a gooey, rich finish.
• Sea Salt: Sprinkle sea salt on the cookies before baking to balance the sweetness.

Vegetable Substitutions

• Avocado for butter in baking, providing moisture and healthy fats.
• Mashed Bananas work as a binding agent in pancakes and muffins.
• Zucchini or carrots are grated, so add moisture to cakes and bread.
• Cauliflower can mimic chicken or steak textures in savory dishes.
• Mushrooms, particularly portobellos, serve as meaty burger substitutes.
• Butternut Squash is a creamy base for vegan mac and cheese.
• Eggplant offers a hearty component in lasagna or as “bacon.”
• Spinach or Kale for green color and nutrients in smoothies.
• Sweet Potatoes are filling for pies or a base in vegan cheese sauces.
• Pumpkin Puree adds moisture and binds ingredients in baking, similar to mashed bananas.

Quick Tip: For a richer flavor in vegan baking, remember to add a pinch of salt. It enhances sweetness and balances the overall taste of desserts. 

Best Side Dishes

1. Almond Milk Latte The nutty flavor complements the cinnamon in the cookies.
2. Coconut Whipped Cream Adds a light, creamy texture that is perfect for dipping.
3. Fruit Salad A refreshing contrast with seasonal fruits like berries and mango.
4. Vegan Vanilla Ice Cream Offers a cool, creamy balance to the warm spices.
5. Chai Tea The spices in the chai echo the cinnamon in the Snickerdoodles.
6. Vegan Hot Chocolate A cozy and rich beverage pairing for colder days.
7. Cashew Yogurt Parfait Layer with granola and fresh fruit for a wholesome snack.
8. Pumpkin Spice Latte For a festive fall pairing that highlights seasonal flavors.

How To Serve?

• Warm And Soft: Serve them fresh from the oven when they’re still warm and soft for a comforting treat.
• With A Dip: Pair with a vegan chocolate or caramel sauce for dipping.
• Ice Cream Sandwich: Use two cookies to sandwich a scoop of vegan ice cream for a decadent dessert.
• Coffee )r Tea Companion: As a perfect snack, offer alongside a cup of hot coffee, tea, or a dairy-free latte.
• Dessert Platter: Arrange a dessert platter with other vegan baked goods for a variety.
• Crumbled Topping: Crumble over vegan ice cream or a fruit salad for added texture and flavor.
• Gift Box: Package in a decorative box or tin as a thoughtful homemade gift.
• With A Glass Of Plant Milk: Simple yet classic, serve with a cold glass of almond, soy, or oat milk for dipping.

Quick Tip – For perfectly chewy cookies, remove them from the oven when they’re slightly underdone. They’ll continue to firm up on the baking sheet, ensuring a soft center.

Storage & Make Ahead

• Cool Completely: Ensure cookies are completely cool before storing to prevent sogginess.
• Airtight Container: Store in an airtight container at room temperature for up to 1 week for optimal freshness.
• Freeze Dough: You can freeze dough balls on a baking sheet and transfer them to a freezer bag. Bake straight from the freezer, adding a couple of minutes to the baking time.
• Make Ahead: The dough can be made and refrigerated for up to 3 days before baking, allowing flavors to meld and deepen.
• Revitalize: Refresh cookies in a 300°F oven for 5 minutes if they become too soft or chewy.

Fact – The term “Snickerdoodle” is believed to have German origins, possibly derived from the word “Schneckennudel,” which refers to a cinnamon-dusted pastry similar to a snail shape.

Frequently Asked Questions

Can I Use Gluten-Free Flour Instead Of Spelt, White, Or Oat Flour?

You can use gluten-free flour blends designed for baking as a substitute in a vegan Snickerdoodle recipe. These blends often mimic the texture and properties of wheat flour.

However, due to the different compositions of gluten-free flours, the outcome may vary slightly in texture and flavor.

It’s a good idea to look for a blend that includes xanthan gum or add it separately if your blend does not, as it helps replicate the structure that gluten provides.

How Can I Ensure My Snickerdoodles Are Chewy And Not Crispy?

There are a few key steps to achieve chewy Snickerdoodles: First, do not overbake the cookies. Remove them from the oven when slightly underdone; they will continue to firm up as they cool.

Second, chilling the dough before baking helps control the spread of the cookies, leading to a chewier texture.

Lastly, accurate measurements of ingredients, especially fat and sugar, are ensured, as they play significant roles in texture.

Are These Cookies Suitable For Someone With Nut Allergies?

This vegan Snickerdoodle recipe can be suitable for individuals with nut allergies, provided you choose your ingredients carefully, particularly the milk and butter alternatives.

Use nut-free plant milk, such as oat or soy, and ensure that your vegan butter is also nut-free. Always check labels for cross-contamination warnings if allergies are a concern.

Can I Make These Cookies Sugar-Free?

Yes, you can make vegan Snickerdoodles sugar-free by substituting the sugar with a sugar-free alternative like xylitol or erythritol.

Remember that the texture and flavor might change slightly with these substitutes. When using xylitol or erythritol for the cinnamon sugar coating, you’ll achieve a similar look and feel, but the taste may be less sweet than traditional sugar. Always adjust to your preference.

How Long Can I Store These Cookies, And Can I Freeze Them?

Vegan Snickerdoodles can be stored in an airtight container at room temperature for up to 1 week. You can freeze the baked cookies for up to 3 months for longer storage.

Please freeze them individually, place them in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container.

This prevents them from sticking together. To enjoy, thaw at room temperature or warm them in the oven for a few minutes to refresh their texture.

Dough balls can also be frozen and baked directly from the freezer, adding an extra minute or two to the baking time.