Vegan Snickerdoodles
Try this Vegan Snickerdoodles recipe, or contribute your own.
Try this Vegan Snickerdoodles recipe, or contribute your own.
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 2 tsp ground cinnamon
- 1/2 tsp baking soda
- 3/4 cup white granulated sugar
- 1 tsp cream of tartar
- 1 3/4 cup all-purpose flour
- 1/2 cup (1 stick 4 oz) room-temperature butter vegan or otherwise (i used earth balance)
- 1 1/2 tsp ener-g egg replacer + 1/4 cup water
- 2 tbsp white granulated sugar
- Carbohydrate 18.1665990924937 g
- Cholesterol 12.20125 mg
- Fat 4.71240041680185 g
- Fiber 0.433671334958902 g
- Protein 1.14048450137832 g
- Saturated Fat 2.93289341668813 g
- Serving Size 1 1 cookie (27g)
- Sodium 171.65034684366 mg
- Sugar 17.7329277575348 g
- Trans Fat 0.358776066711264 g
- Calories 118 calories
Step-by-step
- Place the butter and sugar in the bowl of an electric mixer.
- Beat on medium-high with the whisk attachment for about 2 minutes, until smooth and fluffy.
- While the butter & sugar are beating, combine the Ener-G egg replacer and water and mix until combined.
- Add the Ener-G mixture and the vanilla extract to the butter & sugar mix and beat until fluffy again.
- You may need to scrape the bottom of the bowl to ensure everything is getting incorporated.
- Combine the flour, cream of tartar, baking soda, and salt in a medium bowl and mix well.
- Add to the wet ingredients and gently stir in with a large spoon until everything is just incorporated.
- Refrigerate for 30 minutes to 1 hour.
- Preheat the oven to 400F.
- Combine the 2 Tbsp sugar and cinnamon in a medium bowl.
- Take a 1 Tbsp portion of dough and roll in your hands to make a smooth ball.
- Roll the ball in the cinnamon mixture until evenly coated.
- Place on a parchment-lined baking sheet 2" apart.
- Bake for 8-10 minutes, until puffy.
- It is difficult to gauge doneness due to the outer coating, so just trust the timer if you know your oven is up to temp.
- They should be cracked on the edges but still very soft.
- Let sit on the baking sheet for 5 minutes, then remove to a rack to cool.
- Eat!
My Unexpected Journey with Vegan Snickerdoodles
As a busy marketing executive, my life often feels like a whirlwind of deadlines, meetings, and client calls. Time for hobbies? Luxury. Time for baking? A distant, sweet-smelling dream. But then, a strange thing happened. My niece, Lily, turned eight, and she requested a vegan birthday cake. Now, I’m not a vegan myself, but Lily is passionate about animal welfare, and her heartfelt request warmed my slightly cynical heart.
I scoured the internet, overwhelmed by the sheer volume of recipes. Then, I stumbled upon a recipe for vegan snickerdoodles. Snickerdoodles! These were the cookies of my childhood – that comforting cinnamon-sugar swirl, the soft, chewy texture. The thought of recreating that nostalgic taste in a vegan version sparked a curious ember within me. This wasn’t just about baking a cake; this was about connecting with Lily on a deeper level, showing her that even the most traditional treats can be adapted to reflect our values.
The baking process was surprisingly therapeutic. The rhythmic beating of the mixer, the comforting aroma filling my tiny apartment kitchen – it was a welcome break from the chaos of my professional life. I meticulously followed the recipe, carefully measuring each ingredient, enjoying the unexpected satisfaction of creating something tangible, something delicious, from scratch. It was almost meditative. I found myself lost in the simple act of kneading dough, rolling balls, and watching them transform into golden-brown perfection in the oven.
The final product? Simply divine. The snickerdoodles were soft, perfectly spiced, and utterly irresistible. Even my colleagues, who knew nothing about Lily’s request, were captivated by these little bundles of cinnamon-sugar joy. They vanished from the office in minutes. Lily’s eyes lit up when she saw them, a pure, unadulterated joy that made the entire experience worthwhile. This wasn’t just a baking project; it was a journey of connection, creativity, and unexpected self-discovery.
The experience reminded me of the importance of slowing down, of finding moments of peace and joy in the everyday. It also challenged my preconceived notions about vegan baking. I initially viewed vegan cooking as a restrictive and difficult process. But with the right recipe and a little patience, I discovered a world of delicious and creative possibilities. The snickerdoodles opened my eyes to the beauty of adaptability and the power of simple pleasures.
Beyond the simple act of baking, this experience also reignited a long-dormant passion within me. I always loved baking as a child, but my busy career had sidelined this love for far too long. The success of the vegan snickerdoodles gave me the confidence to explore other vegan recipes. It was a reminder that it’s never too late to rediscover your passions and to find creative outlets that enrich your life.
Now, I regularly bake for my friends and family. The aroma of freshly baked goods often fills my apartment, transforming a stressful work environment into a cozy haven. Baking has become my sanctuary, a place where I can unwind, create, and connect with others through the simple act of sharing delicious treats. And it all started with a little girl's request for a vegan birthday cake and a simple recipe for vegan snickerdoodles.
So, if you’re looking for a way to escape the everyday grind, to connect with your inner child, or to simply experience the joy of creating something delicious, I highly recommend trying these vegan snickerdoodles. You might just surprise yourself with what you discover along the way.
Ingredients: (Already listed above)
