Vegan Snickerdoodle Sugar Cookies
The recipe makes about 50 vegan cookies. You can increase or decrease the portion. The first time I made those delicious cookies, it was only 24 of them, and my kids ate them in one weekend, so I knew I needed a bigger batch.
I encourage using wholesome vegan and organic ingredients whenever possible not only for superior taste, but also because I care about what you put in your body. You are free to use substitutes wherever you want, but I am going to offer healthy versions. This recipe is free of animal cruelty and works with Paleo, Keto, and vegetarian diets. I love the fact that cookies are easy to make and virtually all ingredients can be substituted with whatever you want. I invite you to experiment and enjoy various tasty results.
The list of ingredients
(in grams, use kitchen scales if needed):
- Organic or all natural unbleached flour (all purpose or for bread) – 1000g or 1 kg
- Baking soda – 16g or 1 teaspoon
- A pinch of Himalayan salt
- A pinch of cinnamon
- A pinch of nutmeg
- Softened vegan butter (you can use nut butters, coconut oil, vegetable margarine), unsalted – 400g
- White cane sugar, organic sugar in a raw, coconut sugar or date sugar – 600g
- Unsweetened organic almond or coconut milk – 230g
- Freshly squeezed lemon juice – 4 tablespoons
- Organic vanilla extract or vanilla paste – 3 tablespoons
Ingredients for topping:
- Organic sugar or dry sugar substitutes – 600g
- A pinch of organic cinnamon
How to make snickerdoodle sugar cookies
Since we are making double portion of cookies, you will need to get 4 baking sheets ready and lined with parchment paper. You can also use regular oiled paper or foil. If you don’t have double oven, we recommend baking two sheets at a time and then repeating because filling the entire oven with 4 sheets will reduce the heat distribution and the quality of cooking. The oven should be preheated to 350 degrees Fahrenheit while you are getting to work on the cookie dough. My oven is not new, so I baked on 370 and the result was perfect, so always adjust suggested temperature based on your appliances.
Take a large bowl bowl and combine baking soda, flour, salt, cinnamon, and nutmeg. Bowl can be wooden, plastic, or stainless steel. Whisk the dry ingredients until thoroughly combined and put away until needed.
Next comes butter, margarine, or whatever you are using instead of it, which should be softened to room temperature. The best practice is remove the butter from refrigerator about an hour before using to get it warmed up to room temperature. If you are using coconut oil, it’ll soften while working with it. Once softened put vegan butter cubes in a stand mixer bowl and add sugar. Use a paddle attachment and slowly blend them to creamy consistency. Mixing those ingredients with the help of hand held tool is even better because you won’t mix them too much, which can be a danger when using stand mixer. If overmixed, the dough will be filled with too much air and might collapse while baking, so avoid that. I used the mixer on low speed and never had any problems with over mixing.
Next step is to add room temperature milk, squeezed lemon juice, and vanilla extract. Continue gently whisking the mixture just to combine all the ingredients. If you want to use regular milk, you certainly can, but choose organic whole milk for best result.
Then add the flour mixture and continue mixing, slowly and gently. The dough is done and should remain quite soft and a bit sticky.
Roll the dough into tablespoon size balls. The size is really up to you; just keep in mind that bigger cookies will need to cook longer. You can flour your work surface slightly to avoid sticky dough. Once you make the balls (it should be about 50 of them), roll them all over the sugary topping mixture (sugar and cinnamon combination).
Put the dough balls on the prepared baking sheets and press them just a little bit with your fingers to make them flatter, kind of like small donuts. Leave some space between them because even if they don’t rise too much, they will expand somewhat.
It takes about 15 minutes to bake the cookies. Mine cooked in 12 minutes, so I suggest you check on them periodically after 10 minutes. At the end of cooking you should see them turning just a little bit golden brown all the way around and on the bottom. As soon as you take them out, they will be a bit soft, but will harden when cooling off. Make sure you leave them on the sheets while they are cooling and let them rest undisturbed.
Cookies taste best when they are fresh and just baked, so we encourage you to serve them right away. However, if you store them in an airtight container, they will remain fresh and delicious for up to 5 days. You can even freeze them for a month.