Description
Enjoy soft, chewy Snickerdoodle cookies infused with natural cinnamon and plant-based ingredients. This simple recipe uses everyday pantry staples and natural flavorings to create the perfect tender crumb and warm spice, ideal for a cozy treat any day.
Ingredients
Scale
Main Ingredients
- 1 cup plant-based butter
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 cups all-purpose flour (or gluten-free blend for gluten-free version)
- 1 teaspoon baking soda
- 1 teaspoon natural cinnamon flavoring
- 1 teaspoon natural vanilla extract
- ¼ cup plant-based milk
- 1 teaspoon natural gelling agent
- ½ teaspoon salt
Cinnamon Sugar Coating
- ½ cup granulated sugar
- 1 tablespoon natural cinnamon flavoring
Instructions
- Prep and Mix the Dough: Start by creaming the plant-based butter with both the granulated and brown sugars until fluffy. The creaminess sets the stage for tender cookies. Next, add the natural vanilla extract and plant-based milk, mixing well to combine.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, natural cinnamon flavoring, and natural gelling agent. This blend evenly distributes leavening and flavor throughout the dough.
- Blend Wet and Dry Ingredients: Slowly add the dry ingredients into the wet mixture, mixing just until everything comes together. Avoid overmixing to keep your Snickerdoodles soft and tender after baking.
- Prepare Cinnamon Sugar Coating: Combine granulated sugar with a generous amount of natural cinnamon flavoring in a shallow bowl. This coating will give your Snickerdoodles their signature crackling exterior and warm spice profile.
- Shape and Coat Cookies: Roll dough into small balls, about one tablespoon each, then gently toss them in the cinnamon sugar mixture until fully coated. Place them spaced apart on a baking sheet lined with parchment paper to allow room for spreading.
- Bake: Bake your Snickerdoodles in a preheated oven at 180°C (350°F) for 10–12 minutes, until golden around the edges yet still soft in the center. Let them cool slightly before transferring to a wire rack.
Notes
- Don’t overmix: Mix dough just until combined to keep cookies tender and soft.
- Use room temperature ingredients: This helps everything blend together evenly.
- Coat well: Make sure each dough ball is fully coated in cinnamon sugar for that perfect crust.
- Watch baking time: Remove cookies from the oven once edges are golden but centers still look soft for optimal chewiness.
- Chill the dough: For thicker cookies, chill the dough for 30 minutes before baking.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Snickerdoodle, cinnamon cookies, plant-based cookies, vegan dessert, soft chewy cookies
