Snickerdoodle Cookies
Last Updated on July 13, 2021 by Annie
These soft and chewy snickerdoodle cookies have the perfect balance of cinnamon sugar with a splash of vanilla. Ready in under 30 minutes, these easy dairy-free snickerdoodles are the perfect treat!
I think snickerdoodles are the happiest cookie on Earth. For starters, say the name snickerdoodle and try not to smile. If you can do that, let me know and I have some self-help books I can send you. It has the word snicker in it which literally means laugh. And if that isn’t enough…the second half of the word is doodle. Say the word doodle. No, seriously, say it. DOOODLE. You know you smiled just a little bit. Who doesn’t love to doodle? And if you don’t love doodling, you probably love a good labradoodle, goldendoodle, heck even a cheese doodle. Snickerdoodles have been set up for success simply by name alone.
But the thing about snickerdoodles that really makes me smile most of all is that they are my dad’s favorite cookie. And why shouldn’t they be? They are pillowy soft with the perfect balance of cinnamon and sugar, and when you get the right bite, notes of vanilla just melt into your mouth.
What are Snickerdoodle Cookies?
Snickerdoodles are cinnamon sugar cookies, similar to a sugar cookie but coated in a cinnamon-sugar exterior. They are often soft, chewy, and utterly delicious. The name snickerdoodle might come from the German word Schneckennudel however other people believe the word might be a fanciful cookie name from New England, kinda like the fluffernutter.
HOW TO MAKE SNICKERDOODLE COOKIES
Ingredients You’ll Need
- Plant-Based Butter- Replaces butter and provides flavor to the cookies.
- Sugar- A mixture of granulated sugar and brown sugar sweeten the cookies and also make the dough extra soft and chewy.
- Egg- Binds the cookie dough together.
- Flour- Gives structure to the chewy cookies.
- Cream of Tartar- Activates the baking soda and makeds these cookies extra chewy.
- Baking Soda- Allows the cookies to rise to a fluffy finish.
- Salt- To balance out the sweetness.
- Cinnamon- Just a hint in the cookie dough adds a warm flavor to these chewy snickerdoodles.
- Vanilla- Gives the cookies all the good flavor.
- Cinnamon sugar- Used to coat the cookie dough before baking.
Directions for Dairy-Free Snickerdoodle Cookies
- To begin, take out the vegan butter and the egg to allow them to come to room temperature.
- While they are resting, preheat the oven to 350°F and make the cinnamon-sugar mixture by mixing together 2 Tbsp of sugar with 1 tsp of cinnamon. Set this mixture to the side until later.
- In the bowl of a stand mixer, cream together vegan butter, granulated sugar, and brown sugar until smooth (about 3-4 minutes).
- Next, add in the egg and vanilla and beat until incorporated.
- In a medium bowl stir together flour, cream of tartar, baking soda, salt, and cinnamon.
- Slowly spoon the flour mixture into the creamed together vegan butter and sugar mixture. Mix until combined.
- Next place the dough into the refrigerator and allow the dough to chill for about 30 minutes. This makes balling and rolling in the cinnamon sugar mixture MUCH easier.
- Using a regular tablespoon, make 1 tablespoon-sized balls of dough.
- Roll the balls into the cinnamon-sugar mixture and bake for 10 minutes.
- Remove from the oven and allow the cookies to sit on the baking tray for an additional minute before moving to the cooling rack and enjoying.
PRO TIPS FOR SNICKERDOODLE COOKIES
- Allow the vegan butter and egg to come to room temperature. This allows them to cream smoothly into the batter and results in even fluffy cookies.
- Scrape down the sides of the bowl as needed to prevent an unequal distribution of ingredients in the dough.
- Allow the dough to chill in the refrigerator for 30 minutes. This makes the dough easier to roll into balls.
Freezing Directions for Snickerdoodle Cookies
If you want to make these chewy, dairy-free snickerdoodle cookies in advance here’s the best way to freeze and bake them when you are ready.
- Make the dough completely and instead of refrigerating the dough to chill, roll into 1 tablespoon sized balls and place on a parchment paper lined baking sheet.
- Place the baking sheet in the freezer and freeze at least 30 minutes.
- Transfer the dough balls to a free-zer safe container and store for up to 3 months.
When you are ready to bake:
- Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- Remove the dough from the freezer and make the cinnamon-sugar mixture.
- Roll the balls in the cinnamon-sugar to coat. You might need to let the dough thaw a bit before rolling to help the cinnamon sugar better stick to the dough.
- Bake for 11-12 minutes then allow to cool on the cookie sheet for at least 1 minute before transferring to a cooling rack.
DAIRY FREE CHANGES TO SNICKERDOODLE COOKIES
One change is all it takes to make these delightful dairy-free cinnamon sugar-kissed cookies! Simply swap in vegan butter to make these a dairy-free treat!
OTHER COOKIE RECIPES
My love for cookies runs deep. Here are a few other delicious dairy-free cookies you might like to try.
- Cowboy Cookies– These dairy-free chocolate, pecan, and oat cookies are packed with delicious flavors in every bite!
- McKay’s Sugar Cookies– These delicious sugar cookies are the perfect cookie for any season!
- Dark Chocolate Oatmeal Craisin Cookies– Craisins, dark chocolate, oats, and a sprinkle of salt on top… what more could you want?
If you tried this Snickerdoodle Cookie recipe and enjoyed it feel free to leave a comment below! I would love to hear how it went! Or, snap a picture and share it with me on Instagram by tagging @mylifeafterdairy to share all your life after dairy adventures!
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Snickerdoodle Cookies
Soft and pillowy snickerdoodle cookies are the best treat to end your day!
Ingredients
- ½ c. Vegan Butter room temperature
- ¾ c. Sugar
- ¼ c. Brown Sugar
- 1 Egg room temperature
- 1 tsp. Vanilla
- 1½ c. Flour
- ¾ tsp. Cream of Tartar
- ¼ tsp. Baking Soda
- ½ tsp. Salt
- ½ tsp. Cinnamon
Cinnamon Sugar
- 2 Tbsp. Sugar
- 1 tsp. Cinnamon
Instructions
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Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silpat and set aside.
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In the base of a stand mixer, cream together vegan butter, sugar, and brown sugar for about 3 minutes. Next mix in egg and vanilla until combined.
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In a bowl stir together flour, cream of tartar, baking soda, salt, and cinnamon.
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Spoon the flour mixture into the vegan butter mixture on low until fully combined.
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Allow the cookie dough to chill in the refrigerator for 30 minutes before beginning the next step.
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In a small bowl stir together 2 Tbsp sugar with 1 tsp cinnamon.
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Scoop into 1 Tbsp sized balls and roll into cinnamon sugar mixture.
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Bake for 10 minutes, remove from oven and allow to rest 1 minute on the cookie sheet before moving to a cooling rack.
