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Snickerdoodle

Snickerdoodle

  • Author: Jonathan
  • Total Time: 27 minutes
  • Yield: 24 cookies 1x
  • Diet: Gluten Free

Description

This easy and delicious Snickerdoodle cookie recipe features soft, chewy cookies rolled in a warm cinnamon-sugar coating. Made with simple pantry staples and natural plant-based ingredients, it offers the perfect comforting treat for any occasion. The recipe is quick to prepare and yields tender cookies with a slight chew, enhanced by a subtle caramel undertone and a hint of tang from apple cider vinegar.

Ingredients

Scale

Dry Ingredients

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon natural gelling agent
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup unsalted plant-based butter, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract (natural)
  • 1 tablespoon apple cider vinegar

Cinnamon-Sugar Coating

  • 1/4 cup granulated sugar (extra for rolling)
  • 2 teaspoons cinnamon (natural)

Instructions

  1. Preparing the dry ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, natural gelling agent, and salt to ensure even distribution for proper rising and texture.
  2. Creaming the butter and sugars: In a large bowl, use a mixer to cream the softened unsalted plant-based butter with granulated sugar and brown sugar until the mixture is light and fluffy, which is essential for a soft cookie texture.
  3. Adding the wet ingredients: Mix vanilla extract (natural) and apple cider vinegar into the creamed butter and sugar. The acidity from the vinegar activates the baking soda, creating a tender crumb.
  4. Combining wet and dry: Gradually add the dry flour mixture to the wet ingredients, stirring gently until just combined to avoid overmixing and tough cookies.
  5. Making the cinnamon-sugar coating: In a small bowl, mix extra granulated sugar and cinnamon (natural) evenly. Roll the cookie dough balls generously in this mixture to coat them completely.
  6. Baking: Place the coated dough balls on a baking sheet lined with parchment paper, spacing them evenly. Bake at 350°F (175°C) for 10 to 12 minutes, until edges are set but centers remain soft. Let the cookies cool slightly before enjoying.

Notes

  • Chill the dough for 1 hour before baking to reduce spreading and improve texture.
  • Use room-temperature unsalted plant-based butter to achieve a smooth, creamy mixture when creaming with sugars.
  • Do not overbake; cookies should look slightly underdone when removed and will firm up while cooling.
  • Roll the dough balls generously in cinnamon sugar for a thick, aromatic coating.
  • Space cookies well on the baking sheet to allow for spreading without sticking.
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 130
  • Sugar: 12g
  • Sodium: 90mg
  • Fat: 6g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 19g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 0mg

Keywords: snickerdoodle, cinnamon cookies, plant-based cookies, soft cookies, easy cookie recipe, cinnamon sugar, vegan cookies, homemade cookies

Find it online: https://familycookspot.com/snickerdoodle/