High-Altitude Vegan Snickerdoodles taste just like the Snickerdoodles I remember tearing into when I was a kid. I love these cookies—especially this time of year. These cookies are a delicious paradox of crispy & chewy.
Cream of Tartar is Vegan
It comes from grapes, it’s a byproduct of winemaking. I’m not sure how it got a name with cream in it. It’s a Sick Sad World, Daria. Cream of tartar is an essential ingredient in Snickerdoodles, they really aren’t right without it.
High-Altitude or Sea-Level?
I live in Denver, which is a mile high. I haven’t made these at sea-level. For sea-level you could try baking them for closer to 10 minutes, instead of 11 – 14 minutes. Also, if at sea-level skip the extra 1/2 teaspoon of plant milk.
Crumbly and/or cracked dough is good
To form ball just squeeze & shape the dough, rolling it gently. The cracks you see in the cookies are a signature Snickerdoodle trait.
When Are Snickerdoodles done baking?
The tricky part with Snickerdoodles is that they need to be pulled out of the oven before they look done. Specifically, once they are puffed-up and firm around the edges. However, if you pull them out too early then they won’t firm up completely while cooling on the pan, and they will be doughy in the middle. I’ve done this and they were still really tasty and no one complained.
Be Cool
Once you’ve removed the cookies from the oven, they will be very soft. Show some restraint and let them cool for 5 minutes on the pan so they can firm up and be the delicious cookies they are supposed to be.
Pre-cut parchment paper rocks
I love this unbleached, pre-cut parchment paper. It saves time and I keep it stored flat so I don’t have to deal with it trying to roll up like it does when it comes of the roll.
Let’s Make High-Altitude Vegan Snickerdoodles
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a sil-mat.
In a small or medium bowl with enough room to roll dough balls, make the Cinnamon Sugar Coating by stirring the cinnamon & granulated sugar together with a fork until even in color and well-combined.
Measure all Dry Ingredients into a medium sized bowl, stir together, and set aside.
In a separate large mixing bowl, combine Earth Balance, granulated sugar, and brown sugar.
Using an electric mixer, cream the butter and sugars together until light & fluffy. Add plant-based milk & vanilla extract, then cream together some more.
Add all Dry Ingredients to the mixing bowl. Briefly use the lowest setting on the mixer to combine. Then scrape the side of the bowl and stir together. Please do not over-mix, over-mixing can make tough cookies.
Scoop and roll the dough into about 18 balls. I use a 1 & 1/2 TBSP scoop, leveling & ejecting the dough. Then I roll the dough into balls with my hands. If you don’t have a scoop you can just make balls with your hands, try to make them even in size.
After scooping each ball of cookie dough; roll in the cinnamon sugar. Then transfer each coated cookie dough ball to the baking sheet as you go.
Bake for 11 – 14 minutes or just until the edges start to firm up. Remove the cookies from the oven while they still appear under-done. They will de-puff and firm up while cooling. Allow cookies to cool for 5 minutes on the baking sheet before serving.
Snickerdoodles will stay fresh for 3 days stored in a sealed container.
High-Altitude Vegan Snickerdoodles
Equipment
- electric mixer
- baking sheet
- oven
Ingredients
Wet Ingredients
- 1/2 cup Earth Balance slightly softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 TBSP + 1/2 teaspoon plant-based milk I use oat; if sea level just use 2 TBSP
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 & 1/2 cups all-purpose flour spoon into measuring cup and level with a knife
- 1 teaspoon ground cinnamon
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Cinnamon Sugar Coating
- 2 TBSPs granulated sugar
- 1 teaspoon ground cinnamon I sometimes add an extra pinch (1/8 teaspoon) for The PTK Taster who really likes cinnamon
Instructions
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a sil-mat.
- In a small or medium bowl with enough room to roll dough balls, make the Cinnamon Sugar Coating by stirring the cinnamon & granulated sugar together with a fork until even in color and well-combined.
- Measure all Dry Ingredients into a medium sized bowl, stir together, and set aside.
- In a separate large mixing bowl, combine Earth Balance, granulated sugar, and brown sugar. Using an electric mixer, cream the butter and sugars together until light & fluffy. Add plant-based milk & vanilla extract, then cream together some more.
- Add all Dry Ingredients to the mixing bowl. Briefly use the lowest setting on the mixer to combine. Then scrape the side of the bowl and stir together. Please do not over-mix, over-mixing can make tough cookies.
- Scoop and roll the dough into about 18 balls. I use a 1 & 1/2 TBSP scoop, leveling & ejecting the dough. Then I roll the dough into balls with my hands. If you don't have a scoop you can just make balls with your hands, try to make them even in size.
- After scooping each ball of cookie dough; roll in the cinnamon sugar. Then transfer each coated cookie dough ball to the baking sheet as you go.
- Bake for 11 – 14 minutes or just until the edges start to firm up. Remove the cookies from the oven while they still appear under-done. They will de-puff and firm up while cooling. Allow cookies to cool for 5 minutes on the baking sheet before serving.
- Snickerdoodles will stay fresh for 3 days stored in a sealed container.
Notes
Cream of Tartar is Vegan
It comes from grapes, it’s a byproduct of winemaking. I’m not sure how it got a name with cream in it. It’s a Sick Sad World, Daria. Cream of tartar is an essential ingredient in Snickerdoodles, they really aren’t right without it.High-Altitude or Sea-Level?
I live in Denver, which is a mile high. I haven’t made these at sea-level. For sea-level you could try baking them for closer to 10 minutes, instead of 11 – 14 minutes. Also, if at sea-level skip the extra 1/2 teaspoon of plant milk.Crumbly and/or cracked dough is good
To form ball just squeeze & shape the dough, rolling it gently. The cracks you see in the cookies are a signature Snickerdoodle trait.When Are Snickerdoodles done baking?
The tricky part with Snickerdoodles is that they need to be pulled out of the oven before they look done. Specifically, once they are puffed-up and firm around the edges. However, if you pull them out too early then they won’t firm up completely while cooling on the pan, and they will be doughy in the middle. I’ve done this and they were still really tasty and no one complained.Be Cool
Once you’ve removed the cookies from the oven, they will be very soft. Show some restraint and let them cool for 5 minutes on the pan so they can firm up and be the delicious cookies they are supposed to be. www.planttestkitchen.comNutrition
For your shopping convenience, this post contains affiliate links. I only link to products I have personally purchased & use myself. If you use these links to purchase products, I might receive a small compensation. Thank you for your support!
If you enjoyed this recipe, you might also enjoy
- High-Altitude Vegan-ized Nestlé Toll House Chocolate Chip Cookies
- Decadent High-Altitude Vegan Banana Bread
- Small-Batch High-Altitude Vegan Brownies
- Denver High-Altitude Vegan Zucchini Bread
- Creamy Silken Chocolate Vegan Pudding
- Homemade Cinnamon-Sugar Vegan Graham Crackers & Easy Oven Vegan S’mores
- Rich Salted Chocolate Vegan Tarts (made in jar lids)
Did You Make High-Altitude Vegan Snickerdoodles?
Are you at high-altitude or sea-level? How did it go? Tell me all about it in the comments section below! If this recipe went well for you, pretty please leave a 5-star rating on the recipe card to help others find it.
Recent Comments