Yep. Another dessert post!
I feel like I’ve been making nothing but sweets lately. I’ve enjoyed it a lot, but I don’t think my waistline will appreciate it if I continue down this road… On the other hand, my house has been filled with the sweet aroma of baked goods lately and it’s been fun to share them with family and friends.
Within the past week I’ve made chocolate chip cookies, ginger cookies, gingerbread cinnamon rolls, and these amazingly delicious soft and chewy snickerdoodle cookies! Honestly, I thought that life couldn’t get any better after the ginger cookies, but these snickerdoodle cookies… OMG! They’re so soft and chewy! They’re also super easy to make and taste amazingggg!
Every bite of these cookies made me so nostalgic. My mom used to make them for Christmas growing up. Of course, her’s were a non-vegan version so I was so happy when these snickerdoodle cookies came out tasting so great. They’re tasty fresh out of the oven (after they’ve cooled for a few minutes) but I LOVE how they taste the next day.
These snickerdoodle cookies are addicting so BEWARE! Before making them, I’d advise a plan to distribute them to family, friends, or coworkers. Trust me on this! You could also bake half of the dough, then freeze the other half for later. Try this recipe out and let me know what you think in the comments below!
Soft+Chewy Vegan Snickerdoodle Cookies
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 1 cup softened vegan butter (I used Earth Balance)
- 2 flax eggs (2 tbsp flax seed meal+5 tbsp water mixed and chilled for 10 min)
- 1 1/2 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp cream of tartar
- 2 1/2 cups all purpose flour
- 3 tbsp white sugar
- 1 tbsp cinnamon
- Preheat oven to 350. Begin by mixing both sugars and butter until light and fluffy.
- Add in vanilla and flax eggs until well combined.
- Add in dry ingredients until dough is formed.
- Mix white sugar and cinnamon together. Set aside.
- Using a cookie scoop, form dough into small balls and toss in cinnamon and sugar mixture then transfer to a sheet pan lined with parchment paper.
- Once completed, transfer the pan to the refrigerator for about 10 minutes, then bake for 13 minutes.
- Let cool for 5-7 minutes and enjoy!