I had mixed feelings about the start of Daylight Savings Time this year. On the one hand…BOO for losing an hour of precious sleeping time. On the other hand…YAY for gaining an hour of precious food photography time! I guess I could’ve taken a nap in the afternoon, but I know I never would’ve fallen asleep with a plate of cookies taunting me from the counter just wanting to be photographed. So the cookies won. And I think we’re all kind of okay with that.
I’ve wanted to come up with a vegan snickerdoodle recipe for a while. It was another one of those items on my “to make for blog” list, just like these were. It’s sad that my boyfriend had to move to a city that’s 2 hours away, but I guess the bright side is that I have more free time to accomplish things my baking to-do list. Although now my favorite taste tester and hand model isn’t around much for either of those things…he’s pretty bummed about that too. Mostly the taste tester part.
I think my favorite part about these cookies is how fluffy they get while baking. The oven magically turns into yummy little cinnamon-sugary pillows. And the sugar coating gives them a glittery look once they’re all baked. Glittery food just tastes better.
I don’t know about you, but I automatically anticipate that vegan versions of desserts just won’t taste as good as the original non-vegan versions. But I keep proving myself wrong! And I’m okay with being wrong about certain things. If I hadn’t baked these cookies myself, I probably never would’ve guessed they were vegan. I feel like that is exactly how a vegan recipe should be. I use Earth Balance Buttery Sticks as my vegan butter for these cookies, and it creams up perfectly for cookie dough. I haven’t tried baking with any other brands of vegan butter, but I imagine they would work fine also. And once again, I turn to my friend Ener-G Egg Replacer to take the place of real egg in this recipe. I love that stuff.
- 1 cup (2 sticks) vegan butter, softened to room temperature
- 1 ⅓ cup granulated sugar
- 1 Energ-G Egg Replacer egg (1 ½ teaspoons Ener-G egg + 2 Tablespoons warm water)
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 2 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- Preheat oven to 375°F degrees. Line two large cookie sheets with silicone baking mats or parchment paper. Set aside.
- Prepare the sugar-cinnamon coating. In a small bowl, stir together the ¼ cup sugar and 1 teaspoon cinnamon. Set aside.
- Using an electric mixer fitted with the paddle attachment, cream the softened butter for about 1 minute on medium speed. Add the sugar and continue to mix on medium speed for several minutes until fluffy and light in color. Add Ener-G egg and vanilla, and continue to mix on medium speed until smooth and fluffy. Scrape down the sides as needed throughout the process.
- While the wet ingredients are mixing, prepare the dry ingredients. In a medium size bowl, whisk together the flour, cream of tartar, baking soda, cinnamon and salt. With the mixer running on low speed, slowly add the dry ingredients to the wet in 3 additions. The dough will be very thick and you will likely need to finish mixing by hand.
- Form the dough into 1 ½ - 2 inch balls (I use a 1 ½ inch cookie scoop). Roll the dough balls in the cinnamon-sugar coating and place on prepared baking sheets about 2 inches apart.
- Bake for 11-12 minutes. The cookies will be very puffy and soft. While they are still very warm, you can lightly press down on the tops to flatten them out slightly if you like. Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
- Leftover cookies can be stored in an airtight container at room temperature for 5-7 days.
- About 28 cookies
- (Serving size = 1 cookie)
- Calories: 143
- Fat: 6g
- Sodium: 156mg
- Carbohydrates: 20g
- Fiber: 1g
- Sugar: 9g
- Protein: 1g