For the Sugar and Cinnamon Topping
Preheat oven to 350°F (176°C)
Line a baking sheet with parchment paper for easy clean up and to prevent sticking.
In a mixing bowl, whisk the 2 ¼ cups flour, 2 teaspoon cream of tartar, ½ teaspoon baking soda, and ½ teaspoon salt until combined.
In mixing bowl, beat the 1 cup of sugar and 1 cup butter until light and fluffy.
Add the 1 tablespoon vanilla extract and 2 equivalent egg replacer to the butter and sugar and beat until combined.
Add the flour mixture and beat until just combined. Stir with a spoon to make sure the flour is completely incorporated in the cookie dough.
For the Cinnamon Sugar Topping
In a separate bowl, combine the ¼ cup sugar and 1 tablespoon cinnamon (mix it around with a fork until it has a fine consistency)
Use a tablespoon to scoop out the cookie dough and roll into balls.
Roll the top of the balls in the sugar-cinnamon mixture and place sugar side up on the baking sheet.
Bake for 10-12 minutes, or until the edges of the cookies are lightly browned.
- Store the cookies in an airtight container for up to four days.
- Freeze in a freezer safe container for up to 3 months. Bake as instructed.
Here are some pro tips to help you make perfect vegan snickerdoodles.
- Take the butter out of the refrigerator and bring it to room temperature. Don't soften it in the microwave because the temperature of the butter won't be consistent.
- Don't skip the cream of tartar and baking soda. These will ensure that the cookies are soft and puffy.
- Let the oven fully preheat to 350°F (176°C) before baking the cookies.
- Allow the cookies cool on the cookie sheet for a few minutes before transferring to a cooling rack. This will prevent them from cracking and falling apart.
Serving: 4oz | Calories: 141kcal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 133mg | Potassium: 59mg | Fiber: 1g | Sugar: 11g | Vitamin A: 361IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg