Vegan Snickerdoodle Cookies
These cinnamon sugared vegan snickerdoodles are delicious, soft and pillowy. They're as simple as cookies get, and don't require any chilling or waiting around.
What distinguishes snickerdoodles from regular cookies is one tiny ingredient: cream of tartar. What it does is prevents the sugar in cookies from crystallising, giving it a soft, chewy pillowy texture. It also gives a slight tang to the cookie, which works to balance out the sugar in these and create a deeper cinnamon flavour. You can find cream of tartar in most supermarkets and health food shops, but if you really can't get your hands on it, sub the cream of tartar with baking powder. Your cookies might not be as soft without it, but they'll still be delicious.
1 tbsp ground flaxseeds
190g vegan butter block, at room temperature
190g cane sugar
1 tsp vanilla extract
300g plain flour
1 tsp cream of tartar
1 tsp baking soda
½ tsp salt
2 tbsp cinnamon
2 tbsp cane sugar
Preheat the oven to 170˚C and line two large baking trays with parchment paper.
Add flaxseeds to a small bowl along with 3 tbsp water. Mix to combine, and let sit for 10 minutes to thicken.
Add butter and 190g cane sugar to a large bowl. Use a spoon to mix the butter and sugars until creamed (1-2 minutes). Fold in the vanilla extract and thickened flax mixture.
In a separate bowl, combine the flour, cream of tartar, baking soda and salt and whisk to combine.
Fold the dry ingredients into the wet, until just combined.
In a small bowl, combine the two tbsp of sugar and cinnamon.
Scoop out 1 tbsp of dough and roll it into a ball. Roll the ball in the cinnamon sugar, then place on the lined baking tray. Repeat with the rest of the dough.
Bake the cookies for 9-10 minutes, until puffed and golden. Let cool for 15 minutes before tucking in.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.