Description
These Easy Vegan Snickerdoodles are soft, chewy, and bursting with cinnamon flavor. Made with vegan butter and silken tofu for a tender texture, these cookies are perfect for those seeking a plant-based treat without compromising on classic taste.
Ingredients
Scale
Sugar Coating
- 50 g granulated sugar
- 2 teaspoons ground cinnamon
Cookie Dough
- 150 g vegan block butter, room temperature
- 100 g soft brown sugar
- 100 g granulated sugar
- 30 g soft silken tofu
- 2 tablespoons vanilla extract
- 250 g plain flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt
Instructions
- Preheat Oven: Preheat your oven to 190°C (374°F) and line two baking trays with parchment paper to prevent the cookies from sticking.
- Prepare Sugar Coating: In a medium bowl, combine the 50 g granulated sugar with 2 teaspoons ground cinnamon, mixing thoroughly. Set this aside for coating the cookie dough balls.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the vegan butter, brown sugar, and granulated sugar using an electric whisk or stand mixer for 3-4 minutes until the mixture is light and fluffy. Then add the silken tofu and vanilla extract, whisking again until fully incorporated.
- Add Dry Ingredients: Sift the plain flour, cream of tartar, baking soda, baking powder, sea salt, and 1 teaspoon ground cinnamon into the wet mixture. Use a spatula to fold and mix the ingredients until they form a cohesive dough.
- Shape Cookies: Using a cookie scoop or melon baller, portion out approximately 30 g of dough per cookie. Roll each portion into a ball with your hands, then evenly coat each ball by rolling it in the prepared cinnamon-sugar mixture. Place the coated dough balls onto the prepared baking trays, spacing them at least 2 inches apart.
- Bake Cookies: Bake the cookies in the preheated oven for 10 minutes. After baking, remove the trays and allow the cookies to cool on the trays for about 5 minutes before carefully transferring the parchment paper with cookies onto a cooling rack. Let the cookies cool completely for 15-20 minutes until they reach room temperature.
- Storage: Store the cooled snickerdoodles in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed container for up to 3 months.
Notes
- For best results, use vegan block butter at room temperature to achieve the right texture.
- The silken tofu acts as an egg replacement, providing moisture and binding the dough.
- Ensure cookies are spaced well on the baking tray to avoid spreading into each other.
- If you prefer crispier cookies, reduce bake time slightly; for softer, chewy cookies, bake as directed.
