These vegan snickerdoodles are incredibly soft and melt in your mouth, and I promise you won't be able to tell they're vegan!
Ever since I was little, snickerdoodles have been my favorite cookies. Whenever I pass by a bakery that sells them, I can't resist grabbing one (or two... or three).
Every once in a while, I like to make plant-based versions of my favorite recipes, and I thought I would take a stab at perfecting some vegan snickerdoodles. And honestly, I might prefer these more than normal snickerdoodles!
But don't just take my word for it—give them a try for yourself and tell me what you think.
Tips for Making These Cookies
Here are a few tips to get a perfect vegan snickerdoodles every time:
- After adding in the dry ingredients, make sure to mix only until just combined. If you overmix at this point, the cookies will turn out tough and chewy. Mix just until the dry ingredients have completely been incorporated, then scrape the bowl well.
- Chill the cookie dough before scooping. Through lots of trial and error, I have found that these cookies spread quite a bit in the oven if you don't chill the dough. You can even refrigerate the dough overnight if you want!
- Remove the cookies from the oven while they're still a bit soft. These cookies will harden up once they are out of the oven, so make sure to remove them around the 10-12 minute mark. Once they have cooled slightly, I recommend transferring them to a wire rack to cool completely.
Common Questions About These Cookies
Absolutely! Tightly wrapped in plastic wrap, this dough can be refrigerated for up to 2-3 days. Alternatively, you can freeze the dough for up to 2 months—just let it thaw to room temperature before scooping the cookies.
Personally, I have had success with both almond milk and oat milk. However, I believe any plant-based milk would work just fine. If you do try another kind of milk, let me know how it works out in the comments below.
Stored in an airtight container, these snickerdoodles usually last for about 3-5 days. After that, you can wrap them firmly in a plastic bag and freeze them for up to two months. When you are ready to eat one, let them thaw at room temperature or even warm them up for a few minutes in the oven.
Watch How to Make This Recipe
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