These vegan snickerdoodle cookies are soft, chewy, and coated in cinnamon sugar, making them a delightful treat for any occasion. Easy to make and full of flavor, they’re perfect for the holiday season or whenever you crave something sweet. Here’s how to whip up a batch of these delicious cookies!

Ingredients

For the Cookies:

• 1 cup (225g) vegan butter, softened
• 1 ¼ cups (250g) granulated sugar (you can use half brown sugar for added flavor)
• ¼ cup (60ml) non-dairy milk (such as almond or soy)
• 2 teaspoons vanilla extract
• 2 ½ cups (340g) all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons cream of tartar
• ½ teaspoon salt
• 1 teaspoon ground cinnamon

For the Cinnamon Sugar Coating:

• ⅓ cup (67g) granulated sugar
• 1 tablespoon ground cinnamon

Instructions

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Cream the Butter and Sugar:
   • In a large mixing bowl, beat together the softened vegan butter and granulated sugar until light and fluffy, about 2–3 minutes.
3. Add Wet Ingredients:
   • Mix in the non-dairy milk and vanilla extract until well combined.
4. Combine Dry Ingredients:
   • In another bowl, whisk together the flour, baking soda, cream of tartar, salt, and ground cinnamon.
5. Mix Together:
   • Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; the dough should be soft but not sticky.
6. Prepare Cinnamon Sugar Coating:
   • In a small bowl, mix together the granulated sugar and ground cinnamon for the coating.
7. Shape the Cookies:
   • Scoop about 1 tablespoon of dough and roll it into a ball. Roll each ball in the cinnamon sugar mixture until fully coated.
8. Bake:
   • Place the coated cookie balls on the prepared baking sheets about 2 inches apart. Bake in the preheated oven for 8–10 minutes or until the edges are lightly golden but the centers are still soft.
9. Cool:
   • Allow cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Tips for Success

• Don’t Overbake: Snickerdoodles should be soft when they come out of the oven; they will firm up as they cool.
• Cream of Tartar: This ingredient gives snickerdoodles their characteristic tangy flavor and helps keep them soft. If you don’t have it, you can substitute it with an equal amount of baking powder, but it will alter the flavor slightly.
• Storage: Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.

Enjoy these delightful vegan snickerdoodle cookies with a glass of plant-based milk or your favorite hot beverage! They’re sure to be a hit with everyone!