Ingredients
Dry Ingredients
- 2 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 1/2 cups sugar
- 1/2 cup vegan butter, softened
- 1/4 cup applesauce
- 1/2 teaspoon vanilla extract
Topping
- 2 tablespoons cinnamon
- 1/4 cup sugar
Instructions
- Preheat Oven: Preheat your oven to 375°F and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.
- Cream Vegan Butter and Sugar: In a large bowl, combine the softened vegan butter and 1 1/2 cups sugar. Mix well with a wooden spoon until fully combined—no electric mixer needed.
- Add Applesauce and Vanilla: Stir the applesauce and vanilla extract into the vegan butter and sugar mixture until smooth and well blended.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture in thirds, stirring continuously until fully incorporated.
- Prepare Cinnamon Sugar: In a separate bowl or plate, mix together the cinnamon and 1/4 cup sugar for coating the cookie dough balls.
- Form Dough Balls: Scoop tablespoon-sized portions of dough, roll them into balls with your hands, then roll each ball in the cinnamon-sugar mixture. Place them about 1 inch apart on the prepared baking sheets. If dough is too dry, add 1-2 tablespoons of non-dairy milk until just moist enough to shape.
- Flatten Dough Balls: Using the back of a spoon or your hand, gently press each dough ball down slightly to encourage even spreading during baking.
- Bake Cookies: Bake for 8-10 minutes or until the cookies crack, spread, and the edges are set. If baking multiple sheets, rotate them halfway through the cooking time for even baking.
- Cool Cookies: Let the snickerdoodles cool on the baking sheet for 10 minutes before transferring to a cooling rack. Enjoy your delicious vegan snickerdoodles!
Notes
- If the dough feels too dry to form balls, add non-dairy milk a tablespoon at a time until it holds together.
- Pressing the dough balls before baking helps achieve the classic snickerdoodle shape and texture.
- These cookies keep well in an airtight container for up to a week.
- You can freeze formed dough balls and bake directly from frozen, adding a couple of extra minutes to baking time.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
