Vegan Snickerdoodles
Dairy-free and egg-free snickerdoodles that are just as soft and flavorful as the traditional version.
Instructions
- 1
Prepare flax eggs by mixing ground flaxseed with water. Let sit for 5 minutes to thicken.
- 2
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- 3
In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt.
- 4
In a large bowl, beat vegan butter and sugar together until light and fluffy. Add flax eggs and vanilla.
- 5
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- 6
In a small bowl, mix 1/4 cup sugar and 2 tablespoons cinnamon. Shape dough into 1-inch balls and roll in the cinnamon-sugar mixture.
- 7
Place balls 2 inches apart on prepared baking sheets. Bake for 10-12 minutes. Let cool before serving.
Recipe Details
Servings: 36
Ingredients:
- 2 3/4 cups All-Purpose Flour
- 2 tsp Cream of Tartar
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Vegan Butter
- 1 1/2 cups Granulated Sugar
- 2 Flax Eggs
- 1 tsp Vanilla Extract
Equipment:
- Baking Sheets
- Parchment Paper
- Electric Mixer
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