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Snickerdoodle

Snickerdoodle

  • Author: Michael
  • Total Time: 27 minutes
  • Yield: 24 cookies 1x
  • Diet: Plant-Based

Description

This easy Snickerdoodle recipe features soft, chewy, plant-based cookies coated with aromatic cinnamon sugar. Using pantry staples and a natural gelling agent, these tender cookies deliver the perfect balance of warmth and sweetness for a delightful snack or dessert, adaptable to various dietary preferences.

Ingredients

Scale

Dry Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon natural gelling agent
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 3/4 cup granulated sugar
  • 1/3 cup vegetable oil
  • 1/2 cup plant-based milk
  • 1 teaspoon vegetarian Worcestershire sauce (natural)
  • 1 teaspoon vanilla extract (natural)

Cinnamon Sugar Coating

  • 2 tablespoons granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Prepare the dry ingredients: In a large mixing bowl, sift together the all-purpose flour, natural gelling agent, baking powder, baking soda, and a pinch of salt. This ensures an even distribution of the leavening agents and a uniformly soft texture throughout your Snickerdoodle cookies.
  2. Whisk the wet ingredients: In a separate bowl, combine the granulated sugar, vegetable oil, plant-based milk, vegetarian Worcestershire sauce (natural), and vanilla extract (natural). Whisk thoroughly until the mixture is smooth and slightly creamy to guarantee even flavor incorporation.
  3. Mix wet and dry ingredients: Gradually add the dry ingredients into the wet mixture, folding gently with a spatula until just combined. Take care not to overmix to keep the dough tender and light while hydrating all the flour.
  4. Prepare the cinnamon sugar coating: In a small bowl, mix together the ground cinnamon and granulated sugar. This creates the characteristic Snickerdoodle crust, adding both flavor and texture.
  5. Shape and coat the dough balls: Using a tablespoon or cookie scoop, form small dough balls. Roll each ball generously in the cinnamon sugar mixture to ensure every side is coated, resulting in a classic flavorful exterior after baking.
  6. Bake the cookies: Place the coated dough balls on a parchment-lined baking pan, spacing them apart to allow for spreading. Bake in a preheated oven at 350°F (175°C) for 10 to 12 minutes, until edges are set but centers remain soft.
  7. Cool and enjoy: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack. This resting time lets the texture set perfectly without drying out the soft centers.

Notes

  • Measure flour properly by spooning it into the measuring cup instead of scooping directly to avoid dense cookies.
  • Remove cookies from oven when edges are firm but centers stay slightly soft for ideal chewiness.
  • Chill dough for 30 minutes before baking to reduce spreading and help maintain cookie shape.
  • Roll dough balls generously in cinnamon sugar to create a flavorful outer layer.
  • Try using brown sugar instead of granulated sugar for a richer, caramel-like flavor.
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 120
  • Sugar: 10g
  • Sodium: 90mg
  • Fat: 6g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 5.5g
  • Trans Fat: 0g
  • Carbohydrates: 17g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 0mg

Keywords: snickerdoodle, plant-based cookies, cinnamon sugar cookies, soft cookies, chewy cookies, vegan cookies, easy cookie recipe

Find it online: https://classicrecipehub.com/snickerdoodle/