Vegan variant of the American biscuits
The last time I made Snickerdoodles was many years ago when I wasn’t vegan yet. Now I’ve finally baked them in a vegan version, even if it took a few tries!
Since not only does the dough contain cinnamon, but the dough balls are also rolled in a mixture of cinnamon and sugar before baking, making them perfect for the Christmas season!
How to make vegan snickerdoodles
The preparation is relatively simple and you don’t need any unusual ingredients or special egg substitutes for this vegan recipe. It is important that you use soft vegan butter, as it is easier to stir into a foam with the sugar.
If you prefer to use vanilla extract instead of vanilla sugar, simply increase the brown sugar by 15g and add the liquid vanilla extract to the batter along with the apple cider vinegar and plant-based drink.
First mix the softened butter with the white and brown sugar and the vanilla sugar until fluffy. This should take about 5 minutes with the help of a mixer. Before the dry ingredients are folded in, the apple cider vinegar and the plant-based drink are added and only stirred briefly.
In a second bowl, mix the flour with cinnamon, cream of tartar, and salt, then add to the butter-sugar mix. You no longer need the mixer, as the dough is relatively soft and the dry ingredients can be easily folded in using a spatula. The dough does not need to be kneaded. It is enough if all the ingredients are well combined and a soft, slightly sticky mass has formed.
Now it’s time to form the vegan snickerdoodles! It is best to use a tablespoon and form about 20 small balls from the dough. These are now rolled in a cinnamon-sugar mixture and then placed on a baking tray lined with baking paper or a baking mat.
By rolling the Snickerdoodles in cinnamon and sugar, the typical cracked surface occurs during baking and the cinnamon flavor becomes even more intense. You can also use the cinnamon a little more sparingly or just roll the dough balls in sugar if you’re not the biggest cinnamon fan 🙂
Place the balls a little apart on the baking sheet, as they will spread a little while baking.
A little hint
You can adjust the baking time depending on whether you want the vegan snickerdoodles to be a little softer or crispy. We prefer them crispy and bake them in the preheated oven for 12 minutes. Take them out 1-2 minutes earlier if you want them a little softer in the center.
After baking, the cookies are still very soft. Let them cool on the baking sheet for a few minutes, then transfer them to a wire rack.
If you put the vegan Snickerdoodles in a cookie jar, they will easily last a week. Although it is unrealistic that they are not eaten earlier 🙂
- 150 g vegan butter soft
- 80 g brown sugar
- 60 g white sugar
- 16 g vanilla sugar
- 1 tbsp apple cider vinegar
- 250 g wheat flour
- 2,5 tsp cream of tartar baking powder
- 1,5 tsp cinnamon
- 0,25 tsp salt
- 1,5 tbsp plantdrink
- 3 tbsp white sugar
- 1 tsp cinnamon
- Preheat the oven to 180°C top/bottom heat.
- Place softened butter, white and brown sugar, and vanilla sugar in a bowl. Beat with mixer for about 5 minutes until fluffy.
- Briefly stir in the apple cider vinegar and plant drink.
- In a second bowl, mix the flour with cream of tartar, cinnamon, and salt. Add to the butter-sugar mix and fold in with a spatula instead of the mixer.
- Mix with the spatula to a smooth mass.
- In a small bowl, mix together the sugar and cinnamon for the topping.
- Form 20 balls from the dough and roll each of them in the cinnamon-sugar mixture.
- Place the balls on a parchment-lined baking sheet or baking mat and bake in the preheated oven for 10 minutes.
- The Snickerdoodles are still very soft right after baking. Therefore carefully place on a wire rack and allow to cool completely.
- If you prefer slightly crunchy cookies, just leave them in the oven for 2 more minutes.