Vegan Crispy Snickerdoodle Cookie Recipe

A chewy and crispy snickerdoodle cookie that's easy to make and dairy and egg free.

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Course: Dessert

Cuisine: American, Vegan

Keyword: crispy cookie, dairyfree, egg free, snickerdoodle

Prep Time: 10

Cook Time: 12

Total Time: 22

Servings: cookies

Calories: 141kcal

2 1/4 cups all-purpose flour
2 tsp cream of tartar
½ tsp baking soda
½ tsp salt
1 cup granulated sugar use organic or beet sugar to ensure that it’s vegan
1 cup vegan butter softened we use Miyoko’s or Earth Balance
1 tbsp pure vanilla extract
2 egg equivalent egg replacer we use JUST egg, Follow Your Heart vegan egg, or Bob’s Red Mill or Ener-G egg replacers.
FOR THE SUGAR AND CINNAMON TOPPING
¼ cup granulated sugar
1 tbsp ground cinnamon

Preheat oven to 350°F (176°C)
Line a baking sheet with parchment paper for easy clean up and to prevent sticking.
In a mixing bowl, whisk the 2 ¼ cups flour, 2 tsp cream of tartar, ½ tsp baking soda, and ½ tsp salt until combined.
In mixing bowl, beat the 1 cup of sugar and 1 cup butter until light and fluffy.
Add the 1 tbsp vanilla extract and 2 equivalent egg replacer to the butter and sugar and beat until combined.
Add the flour mixture and beat until just combined. Stir with a spoon to make sure the flour is completely incorporated in the cookie dough.
FOR THE SUGAR AND CINNAMON TOPPING
In a separate bowl, combine the ¼ cup sugar and 1 tbsp cinnamon (mix it around with a fork until it has a fine consistency)
Use a tablespoon to scoop out the cookie dough and roll into balls.
Roll the top of the balls in the sugar-cinnamon mixture and place sugar side up on the baking sheet.
Bake for 10-12 minutes, or until the edges of the cookies are lightly browned.
NUTRITION DISCLAIMER
Store the cookies in an airtight container for up to four days.
Freeze in a freezer safe container for up to 3 months. Bake as instructed.

NUTRITION DISCLAIMER