Experience the magic of Snickerdoodle Cookies — soft, pillowy centers, and crisp, golden edges in just 20 minutes. These expertly crafted treats feature a rich, moist texture with the addition of flax eggs, while the blend of vegan and gluten-free friendly ingredients ensures a delightful indulgence. Coated in a cinnamon sugar mixture, each bite is a symphony of flavors. Elevate the experience with an optional Cream Cheese Frosting Swirl for a touch of extra decadence. Perfect for a quick holiday treat or sharing moments of Christmas bliss with loved ones.
The Best Snickerdoodle Cookie Ingredients
Snickerdoodle Cookie Dough Ingredients:
- ½ cup melted vegan butter
- 1 ¼ cup cane sugar (divided)
- 2 tablespoon flax seed meal (for flax eggs)
- 4 tablespoon hot water (for flax eggs)
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- ¼ teaspoon salt
- ⅛ teaspoon cream of tartar
- 1 ¼ cup regular or gluten-free all-purpose flour
- 1 teaspoon cinnamon (for topping)
Note: If you're not adhering to a vegan or dairy-free diet, feel free to use regular butter in the cookie dough. You may also omit the flax seed meal and hot water which are used to make flax eggs and opt for one single regular egg instead.
To Make Frosted Snickerdoodle Cookies:
- 2 tablespoon vegan butter, softened
- 2 oz vegan cream cheese
- ¾ cup powdered sugar
Why These Are The Best Christmas Cookies
The soft, pillowy centers and delicately crisp, golden edges, all achieved in just 20 minutes. The magic begins with a carefully crafted recipe that embraces both vegan and gluten-free elements, ensuring everyone at your holiday table can indulge in the joy of these delightful cookies. bring people together, cater to diverse preferences, and encapsulate the essence of the holidays in a single, delightful bite. These Snickerdoodles are more than just a cookie; they're a festive tradition waiting to be shared and savored. Adding a velvety Cream Cheese Frosting Swirl creates an extra layer of decadence to your holiday treat spread.
How To Make Snickerdoodle Cookies
Step 1: Preheat the oven to 400°F and line a baking sheet with parchment paper.
Step 2: Prepare flax eggs by mixing flax seed meal and hot water, letting it sit for 2 minutes until a gel forms. If you're using a regular egg instead of flax eggs, skip this step.
Step 3: In a large mixing bowl, combine melted vegan butter, 1 cup cane sugar, baking powder, vanilla, salt, cream of tartar, and flax eggs or one regular egg. Add gluten-free all-purpose flour and mix until a decadently sticky cookie dough forms.
Step 4: Roll 2 tablespoon of dough into balls, coat in a cinnamon sugar mixture, and place on the baking sheet with space between each cookie.
Step 5: Bake for 8-9 minutes until achieving a perfect blend of soft centers and golden edges.
Step 6: For an extra layer of indulgence, mix softened vegan butter, vegan cream cheese, and powdered sugar until creamy. Frost your cookies and savor the deliciousness! Perfect for a quick treat or sharing with loved ones.
Frequently Asked Questions
The beauty of these Frosted Snickerdoodle Cookies lies in their versatility. While the optional Cream Cheese Frosting Swirl adds an extra layer of decadence and a festive touch, the cookies are delicious on their own. The soft, pillowy centers and crisp, golden edges offer a delightful experience even without frosting.
Feel free to enjoy these Snickerdoodles in their pure, unfrosted form, perhaps paired with a glass of your favorite plant-based milk. Whether you choose to savor them as-is or with the optional frosting, these cookies are bound to bring joy to your taste buds and festive spirit to your holiday celebrations. The choice is yours, and either way, they are sure to be a delightful treat!
Absolutely! Here is a list of some of our favorite vegan cookie recipes! Many of these make great Christmas Cookies:
Gingersnap Cookies
Chocolate Chip Cookies
Christmas Cut Cookies
Frosted Sugar Cookies
Cool Completely: Allow the cookies to cool completely on a wire rack before storing to prevent condensation and maintain their texture.
Airtight Container: Store the cooled cookies in an airtight container. This helps prevent them from drying out and protects their flavor.
Layering: If you need to stack the cookies in the container, place a piece of parchment paper or wax paper between layers to prevent sticking.
Room Temperature: If you plan to consume the cookies within a few days, storing them at room temperature is fine. Make sure the storage area is cool and dry.
Refrigeration (Optional): If you want to extend the shelf life, especially in warmer climates, you can refrigerate the cookies. Again, use an airtight container to prevent them from absorbing any odors in the fridge.
Freezing (Optional): For longer storage, you can freeze the cookies. Place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container or resealable plastic bag. Thaw them at room temperature when ready to enjoy.
Avoid Moisture: Keep the storage container away from direct sunlight, and avoid storing them near items with strong odors, as cookies can absorb odors easily.
Snickerdoodle Cookies
Equipment
- parchment paper
- baking sheet
- Large Mixing Bowl
- two medium mixing bowls
- measuring cups and spoons
- small mixing bowl
Ingredients
Snickerdoodle Cookie Ingredients
- ½ cup melted regular or vegan butter
- 1 ¼ cup cane sugar divided
- 2 tablespoon flax seed meal for the flax eggs
- 4 tablespoon hot water for the flax eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- ¼ teaspoon salt
- ⅛ teaspoon cream of tartar
- 1 ¼ cup regular or gluten-free all purpose flour
- 1 teaspoon cinnamon for topping
Optional Cream Cheese Frosting Swirl
- 2 tablespoon vegan or regular butter, softened
- 2 oz vegan cream cheese
- ¾ cup powdered sugar
Instructions
How To Make The Best Snickerdoodle Cookies
- Begin by preheating the oven to 400. Line a baking sheet with parchment paper.
- Prepare the flax eggs by mixing the flax seed meal and hot water together. Let this combination sit for 2 minutes until a gel forms.
- In a large mixing bowl, mix the melted vegan butter, 1 cup of cane sugar, baking powder, vanilla, salt, cream of tartar, and flax eggs together. Add the flour and mix until a thick sticky cookie dough forms.
- Create the cinnamon sugar toping by adding the remaining ¼ cup of cane sugar into the medium sized mixing bowl and mixing in the cinnamon.
- Use your hands to form about 2 tablespoon of the cookie dough into a ball, toss it in the cinnamon sugar mixture, and set it onto the lined baking sheet. Repeat until you've used all of the cookie dough (you may need more than one baking sheet or to bake in two separate batches). Leave about an inch and a half of space between each cookie as they will spread.
- Bake the cookies for 8-9 minutes and then remove from the oven. They will look slightly underdone but once they sit and cool, they will be perfectly soft in the center and golden around the edges.
- These are seriously delicious without any frosting but the frosting makes them look more festive and taste more indulgent! To add frosting to your snickerdoodle cookies, add the softened vegan butter, cream cheese, and powdered sugar to a mixing bowl and mix until cream.
- Frost your cookies and enjoy! I love these with or without frosting - served warm with a glass of oat or almond milk!
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