Description
These Easy Vegan Snickerdoodles are delightfully soft and chewy with the classic cinnamon-sugar coating. Perfectly plant-based and made without eggs or dairy, these cookies combine vegan butter and silken tofu for a tender texture. Ready in just 20 minutes, they are an ideal treat for anyone craving vegan comfort cookies with a nostalgic twist.
Ingredients
Scale
Sugar Coating
- 50 g granulated sugar
- 2 teaspoons ground cinnamon
Cookie Dough
- 150 g vegan block butter, room temperature
- 100 g soft brown sugar
- 100 g granulated sugar
- 30 g soft silken tofu
- 2 tablespoons vanilla extract
- 250 g plain flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt
Instructions
- Preheat Oven: Preheat your oven to 190°C (374°F) and line two baking trays with parchment paper to prepare for baking.
- Make Sugar Coating: In a medium bowl, combine 50 g granulated sugar with 2 teaspoons ground cinnamon. Mix well and set aside for coating the cookie dough balls later.
- Prepare Cookie Dough: In a large mixing bowl, whisk together the vegan butter, 100 g brown sugar, and 100 g granulated sugar using an electric whisk or stand mixer for 3-4 minutes until the mixture is light and fluffy. Add the silken tofu and vanilla extract, then whisk again to incorporate fully.
- Add Dry Ingredients: Sift together the plain flour, cream of tartar, baking soda, baking powder, 1 teaspoon ground cinnamon, and sea salt into the wet mixture. Gently fold with a spatula until a sticky dough forms.
- Shape Cookies: Using a cookie scoop or melon baller, portion out approximately 30 g of dough per cookie. Roll each portion into a ball with your hands, then coat evenly by rolling in the prepared cinnamon-sugar mixture. Place the coated balls onto the lined baking trays, spacing them at least 2 inches apart.
- Bake: Bake the cookies in the preheated oven for 10 minutes. After baking, allow them to cool on the baking trays for 5 minutes. Then transfer the parchment paper with cookies to a cooling rack and let them cool for an additional 15-20 minutes until they reach room temperature.
- Storage: Store the cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies for up to three months.
Notes
- Use vegan block butter for best texture; margarine or other vegan butters should work as alternatives.
- Silken tofu acts as an egg substitute adding moisture and softness to the cookies.
- If you prefer a stronger cinnamon flavor, you can increase the cinnamon in the coating or dough slightly.
- Ensure cookies have enough space between them on the tray to prevent spreading and sticking during baking.
- Cookies firm up as they cool; avoid overbaking to keep them soft and chewy.
