Snickerdoodle Cookies
Servings 12
Ingredients
- 6 tbsp Vegan butter melted, cooled
- 1 tsp vanilla extract
- 2 tbsp non-dairy milk
- ½ cup cane sugar
- 1 ¼ cup flour
- ¾ tsp baking soda
- ½ tsp baking powder
For coating:
- ¼ cup cane sugar
- 2 tbsp cinnamon
Instructions
- Preheat oven to 350F. Line a cookie sheet with parchment paper.
- Whisk vegan butter, vanilla, non-dairy milk, and cane sugar in a bowl.
- Fold in flour, baking soda, and baking powder.
- Stir until the dough comes together. refrigerate the dough for 30 minutes.
- Make the coating; combine cane sugar and cinnamon on a wide and shallow plate. Stir to combine.
- Shape the dough into balls and arrange it onto a cookie sheet.
- Press each cookie to flatten slightly.
- Bake the cookies for 11-12 minutes.
- Cool them completely before serving.
Video
Notes
- Just after removing from the oven the cookies will be soft, but keep in mind that they will firm up after cooling.
- The cookie dough is freezer-friendly – you can freeze the raw cookie dough, but make sure to shape it into the cookies before you do. The ideal way to freeze cookies is by placing them in a freezer-friendly container and placing parchment paper in between each so that they do not stick together. To bake from frozen, increase the baking time by a few minutes.
- This is a recipe made in one bowl, and therefore it is super easy even for the absolute beginners, but also when you are craving something sweet and mess-free.
- Instead of just the cinnamon, you can add one part of the gingerbread spice mixture.
- How to store the cookies; store them in a fridge, in an airtight container.