Snickerdoodles
Cookies
-
March 22, 2022

Snickerdoodles

Dairy-Free
Egg-Free

Here's a classic snickerdoodle but with a twist. Instead of thin and crispy, these snickerdoodles are thick and soft-baked to perfection! Snickerdoodles with super soft centers and a lightly crunchy cinnamon-sugar outer edge are every cinnamon lover's dream. 

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Snickerdoodles

Here's a classic snickerdoodle but with a twist. Instead of thin and crispy, these snickerdoodles are thick and soft-baked to perfection! Snickerdoodles with super soft centers and a lightly crunchy cinnamon-sugar outer edge are every cinnamon lover's dream. 

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WHAT IS A SNICKERDOODLE?!


What comes to mind when you hear of snickerdoodle? I mean, what is a snickerdoodle anyway? The cookie base of a snickerdoodle is similar to that of a sugar cookie. But what sets this cookie apart is each cookie dough ball gets rolled in a cinnamon-sugar mix before baking to perfection. 

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INGREDIENTS FOR SNICKERDOODLES

  • Dairy-free Butter
  • Granulated Sugar
  • Egg Replacement or Aquafaba
  • Vanilla Extract
  • All-Purpose Flour
  • Baking Powder
  • Salt
  • Ground Cinnamon
  • Cinnamon & Sugar, for rolling

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WHY YOU WILL LOVE THESE SNICKERDOODLES

  • Super soft 
  • Slight cinnamon-sugar crunch
  • Thick and chewy
  • Perfect amount of cinnamon in every bite
  • No chilling required
  • Quick and easy to make
  • Dairy and Egg-Free

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TIPS FOR MAKING EXTRA SOFT SNICKERDOODLES

  • Only use room temperature butter to keep the mixture smooth and creamy. We don't want lumps of butter!
  • Baking powder is your leavener for these cookies that help create the soft and pillowy cookie.
  • Sift your flour! Sifting your flour before adding it will help the dough stay soft and help you from overmixing your dough.
  • The trick is to underbake your snickerdoodles. Bake them for only 11 to 12 minutes. The centers will continue baking after removing them from the oven. This keeps the centers soft and chewy and the perfect light crisp on the outer edges. 

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While these snickerdoodles can last for several days and still keep their soft texture, they will more than likely get eaten before then. So go ahead and make it a double batch! 

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Snickerdoodles

Snickerdoodles

Here's a classic snickerdoodle but with a twist. Instead of thin and crispy, these snickerdoodles are thick and soft-baked to perfection! Snickerdoodles with super soft centers and a lightly crunchy cinnamon-sugar outer edge are every cinnamon lover's dream. 

Prep Time:
10 mins
Cook Time:
12 mins
Total Time:
22 mins
Yield:
16 cookies
Author:
Paige Musser
Print recipe

Ingredients

  • 1 cup dairy-free butter, room temperature (Earth Balance)
  • 1 cup granulated sugar
  • 2 Egg Replacer or 1/4 cup aquafaba
  • 1 tsp vanilla extract
  • 2 1/2 cups all-purpose flour, sifted
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/8 tsp ground cinnamon

For Rolling

  • 1/4 cup granulated sugar
  • 1 1/2 tsp ground cinnamon

Instructions

  1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Set aside.
  2. In a medium-sized mixing bowl, sift together the all-purpose flour, baking powder, cinnamon, and salt. Set aside.
  3. Prepare egg replacer according to package instructions for 2 eggs or measure 1/4 cup aquafaba (chickpea liquid). Set aside.
  4. With a mixer, cream your room temperature butter and granulated sugar until light and fluffy.
  5. Add in the egg replacer/aquafaba and vanilla extract. Mix on medium until well blended.
  6. Slowly add in the flour mixture and mix on low until just blended.
  7. Mix together the cinnamon and sugar for rolling with a fork on a plate or in a small bowl.
  8. Measure out dough using 1/4 cup and roll into a ball then roll into cinnamon-sugar mix.
  9. Once all cookies are rolled, reroll in the cinnamon-sugar mix a second time.
  10. Place on a baking sheet and bake for approximately 11-12 minutes or until bottoms are set and lightly browned. Cookie centers won't be done but will continue baking out of the oven. Cool completely.

Recipe Notes

  • Only use room temperature butter to keep the mixture smooth and creamy. We don't want lumps of butter!
  • Baking powder is your leavener for these cookies that help create the soft and pillowy cookie.
  • Sift your flour! Sifting your flour before adding it will help the dough stay soft and help you from overmixing your dough.
  • The trick is to underbake your snickerdoodles. Bake them for only 11 to 12 minutes. The centers will continue baking after removing them from the oven. This keeps the centers soft and chewy and the perfect light crisp on the outer edges. 
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