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If you grew up loving snickerdoodles as we did, then you already know these cookies are guaranteed to put a smile on your face. You can't go wrong with snickerdoodles. You just can't!

Here's what you need:

1 cup vegan butter softened
1 1/4 cups sugar
2 tablespoon nondairy milk
1 1/2 teaspoon pure vanilla extract
1 2/3 cups unbleached all-purpose white flour
1/3 cup cornstarch
1 1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt

Cinnamon Sugar For Rolling:

1/3 cup sugar
1 tablespoon ground cinnamon

In a large bowl, cream the Earth Balance and sugar together until light and creamy. Scrape the sides of the bowl when necessary. Add the nondairy milk and vanilla and beat until combined.

In a separate bowl, sift all of the dry ingredients together. Add the dry ingredients to the wet ingredients and mix until soft dough forms, 3 to 4 minutes.

Cover the dough with plastic wrap and refrigerate for 1 hour, or overnight if desired.

Preheat the oven to 350° and line two baking sheets with parchment paper. In a small shallow bowl, combine the sugar and cinnamon.

Scoop one tablespoon of dough and roll it into a ball. Drop the ball into the cinnamon sugar and move it around, covering it entirely with the cinnamon-sugar mixture.

Place the balls on cookie sheets about 2-inches apart. Bake for 10 - 12 minutes. Cookies will be puffed up and will deflate when removed from the oven.

Allow the cookies to cool for 5 minutes on the baking sheets before moving them to wire racks to cool completely. Store the cookies in a covered container.