the best vegan snickerdoodle cookies
Make the best Vegan Snickerdoodle Cookies ever with this simple recipe! These cookies are chewy in the middle, crispy at the edges, and perfectly spiced with cinnamon in each bite.
Servings: 20
Ingredients
- ¼ cup vegan butter
- ¼ cup vegan shortening
- ¼ cup granulated white sugar
- ½ cup packed dark brown sugar
- 3 tablespoon aquafaba chickpea brine
- 1 tablespoon vanilla extract
- 1¼ cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ salt
- 2 teaspoon ground cinnamon
- *for the cinnamon sugar coating*
- 3 tablespoon white granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- In a medium bowl, beat together the vegan butter, vegan shortening, white sugar, and brown sugar together until light and fluffy.
- Add in the aquafaba and vanilla, and beat until combined.
- Stir in the flour, baking powder, baking soda, salt, and cinnamon until the cookie dough comes together.
- Refrigerate dough for 30-60 minutes until solid.
- When ready to bake, preheat oven to 350F and line 2 baking sheets with silicone liners or parchment paper.
- In a small bowl, combine the granulated sugar and cinnamon to make the cinnamon sugar. Scoop out about 2 tablespoon sized portions of cookie dough, and roll them between your hands. Then, drop the cookie dough balls into the cinnamon sugar to coat them. Repeat with all.
- Bake cookies for 15 minutes until golden brown and fragrant. Enjoy!