When I think of a perfect snickerdoodle I imagine soft, fluffy, sugary circles of goodness. They are not like your traditional cookies that have slightly crunchy edges. Snickerdoodles are slightly underbaked which creates that super soft texture.
No need for eggs or dairy to give these cookies the soft texture they deserve. Of course, rolled in a cinnamon-sugar mixture to create that authentic snickerdoodle taste.
I mean…those cookies look pretty darn perfect to me. I don’t have genius “rolling of dough skills” or anything. It is all thanks to my cookie scoop. That is key to impress your family or friends with bakery-worthy cookies.
So how did I actually achieve the perfect texture without eggs? The perfect ratio of leavening agent to acidity.
Traditionally, cream of tartar is added to snickerdoodles to create the chewy texture. Cream of tartar is an acidic component and reacts with baking soda to create a rise to the final product. We could just leave it like that and only do baking soda and cream of tartar, but without eggs, the texture and rise would not be sufficient. That is where another acidic component comes in, applesauce.
Applesauce also will react with baking soda to create that extra fluff. It is also a great egg substitute in baking. 1/4 cup of applesauce will replace 1 egg in almost any baked good recipe!
These cookies are…
- Ultra fluffy
- Soft & chewy
- Easy & simple
- 100% vegan
The Best Vegan Snickerdoodles
No need for eggs or dairy in this recipe to create an ultra soft & chewy texture!
- 1 1/2 cups unbleached all-purpose flour
- 3/4 tsp baking soda
- 1 tsp cream of tartar
- 1/4 tsp salt
- 1/2 cup organic cane sugar
- 1/4 cup light brown sugar
- 1/4 cup applesauce
- 1/2 cup vegan butter
- 1 tsp vanilla extract
- 3 tbsp organic cane sugar
- 1 tbsp cinnamon
Preheat the oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper.
In a large mixing bowl, whisk together the flour, baking soda, cream of tartar, and salt.
In a smaller bowl using a handheld mixer, cream together the butter and sugar for 2 min. until creamy. The longer whip time creates more air in the mixture which results in a fluffier texture. Add in the vanilla and applesauce.
Add wet mixture into dry and mix until a soft dough forms. Whisk together 3 tbsp of sugar and 1 tbsp of cinnamon in a small bowl. Scoop out even amounts of dough using a cookie scoop and roll in cinnamon-sugar mixture. Place evenly on the baking sheet.
Bake for 12-13 min. Cool for 10 min. before enjoying!