nutritional information

Per Cookie:

  • Calories: 49
  • Protein: 1 g
  • Total Fat: 1.5 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 9 g
  • Cholesterol: 0 mg
  • Sodium: 29 mg
  • Fiber: 1 g
  • Sugar: 4 g
Vegan

Vegan Snickerdoodles

Vegan Snickerdoodles

Makes 45 cookies

Snickerdoodles are just sugar cookies rolled in cinnamon sugar. Try adding ½ teaspoon ground nutmeg or allspice to the cinnamon sugar to boost flavor.
Cookie Dough
  • 1 ¾ cup all-purpose flour
  • ¼ cup cornstarch
  • 1 tsp. baking powder
  • 1 stick (4 oz.) vegan margarine, softened
  • ¾ cup sugar
  • ¼ cup vanilla soymilk
  • 1 tsp. vanilla extract
Cinnamon Sugar
  • ½ cup sugar
  • 3 Tbs. ground cinnamon

1. Preheat oven to 350°F. Coat baking sheet with cooking spray.

2. To make Cookie Dough: Whisk together flour, cornstarch, and baking powder in bowl. Beat margarine in separate bowl with electric mixer until soft. Add sugar, and beat until fluffy. Beat in soymilk and vanilla extract 30 seconds or until smooth. Add flour mixture, and beat 30 seconds or until smooth.

3. To make Cinnamon Sugar: Combine sugar and cinnamon on large plate.

4. Shape dough into 1-inch balls. Roll each ball in Cinnamon Sugar, and place 1½ inches apart on prepared baking sheet. Bake 10 to 12 minutes, or until cookies look dry on tops and are lightly browned on bottoms. Transfer to wire rack to cool. Store in airtight container.

September 2007 p.79

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comments

Just made these for my meat-eater relatives. I didn't tell them the cookies were vegan until they were all down the hatch! They loved them! This is going in my personal cookbook. An absolutely amazing recipe! Thank you!

Cadhla Brannigan - 2014-06-04 02:26:15

Thank goodness I found this recipe! It was super quick and easy to make and my kids didn't leave a speck! I didn't have cornstarch so I used a whole 2 cups of flour and added 1/2 teaspoon of cream of tartar as someone else here suggested...SCRUMPTIOUS!!!

Grecia - 2014-03-21 02:35:17

No. Snickerdoodles are not just sugar cookies rolled in cinnamon-sugar. They are made distinctive, both in texture and in flavor, by the use of cream of tartar amongst the leavening. Without the cream of tartar, they lack snickerdoodle's lemony tang...and they aren't snickerdoodles at all.

Amy - 2013-12-11 18:59:16

These turned out really yummy! Perfect crunchy outside and chewy middle. They didn't last long at game night!

Jess - 2013-11-24 00:00:35

snickerdoodles

shannu - 2013-10-25 22:57:17

These are disgusting! They taste like corn starch and that's it! Avoid like the plague! Why would anyone put corn starch in cookies?!

Disgusted Dan - 2013-09-24 04:37:52

These tasted great! Some adjustments I made: Substituted Coconut Oil for the margarine. Added Sea Salt, a pinch to an 1/8 tsp. (grinded) Added 1/2 tsp. Cream of Tartar Baked 12 minutes (I am close to sea level) on Aluminum pans w/ Silpat liners. Yielded only 2 dozen (plus 1 that I ate raw hahaha), they came out round and puffy. Notes: The 45 really is a long shot. I wonder how they got this number? I even had consistent sizes because I used a #24 scoop and split that into two. Make sure to follow the creaming method, then mix in the dry ingredients, I did not get a sticky batter at all. It was crumbly at first like a pie dough and with continued mixing it formed into a dough ball. I agree with other comments. Snickerdoodles is the main reason I have Cream of Tartar in my cupboards. It is questionable though if this ingredient is vegan or not so I suspect that is the reason this was left out in the recipe. On my next try I may increase the amount to 1 tsp, and reduce the baking powder to 1/2 tsp. So good! You need to try this recipe!

bakedgood - 2013-08-24 14:17:38

These were the most delicious things! I have made them three times this week alone, and everyone I have served them to ADORES them! I do a little variation to the recipe, but it's always in the spur of the moment, so I should really start writing my alterations down... This is my favorite :)

Elizabeth Schwartz - 2013-08-17 21:39:39

Dough was stickier than normal, but it may be because I used the soft butter, and not the stick butter. Also, I didn't use the electric mixer, I hand mixed. I was only able to make 24 cookies. I think some were bigger than 1 inch due; due to mix being so sticky, I couldn't measure properly. But overall, these cookies are YUMMY AND SOFT. Will make again!

Yolanda - 2013-06-23 17:15:42

bout to cook um

salena - 2013-05-12 22:31:19

Thank you for this recipe! I am only 14 so it's hard to resist all the cookies and cakes of the world when they're always at my house:)

Sarah Gill - 2013-04-27 02:33:08

TY this recipe was very simple and are in the oven baking right now, they smell yummay :)

M Yzaguirre - 2013-03-26 21:37:08

Thank you for the cookie recipes!! They look great.

S. Hollander - 2013-02-26 12:28:03

These are not really like Snickerdoodles. They are more of a sugar/"butter" cookie rolled in cinnamon sugar. They're still good, but not what I was hoping for.

Stefanie - 2013-01-29 11:16:52

I substituted 1/4 C Spelt flour for 1/4 C regular flour, and coconut palm sugar in place of the granulated sugar; added a pinch of salt and 1/2 C chopped pecans to the original recipe. The vanilla soy milk was replaced with French vanilla Silk Creamer. Fine turbinado sugar and cinnamon mixture was used to roll the dough balls. I slightly flattened the balls on the prepared cookie sheets to obtain a more crisp cookie. Also, I lined the cookie sheets with parchment paper and used no oil. These were baked to a crispy texture at 360....about 18 minutes. Yield: 21/2 dozen cookies.

Dianne Glass - 2013-01-12 22:20:15