Snickerdoodles have always been one of my favorite cookies. I loved baking them with my daughters. It is such a great cookie to make with little ones. I would whip up the batter and my kids would roll little balls of dough in the cinnamon-sugar topping. At least once a month, we would make a batch so they were certainly missed when we found out my son need dairy-free, gluten-free, and egg-free treats.
But, after several attempts, I landed on a vegan recipe that tastes just like the Southern Living classic my kids grew up on. These cookies are sturdy, but chewy with a bit of a fluffiness to them. I just love the buttery, cinnamon flavor. It's a timeless, simple cookie that is perfect for the holidays. I loved getting to participate in the Great Food Blogger Cookie Swap and I can't wait until next Christmas when my grandson will be old enough to help make a batch!
Click here for a printable recipe!
- 2 1/2 cups all-purpose gluten-free flour
- 1 teaspoon xanthan gum
- 3/4 teaspoon baking soda
- 1 1/2 teaspoon cream of tarter
- 1/4 teaspoon salt
- 3/4 cup Earth Balance Vegan Butter Sticks
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup applesauce plus 1/4 teaspoon baking soda
- 3 teaspoons vanilla extract
- 1 1/2 teaspoons egg replacer
- 2 tablespoons water
- 4 tablespoons cinnamon
- 4 teaspoons granulated sugar
Prep Time: 20 minutes
Bake Time: 10-12 minutes
Yields: 3 Dozen
1. Preheat oven to 350F. Line a cookies sheet with parchment paper or a slipmat.
2. Whisk together dry ingredients. Set aside.
3. In a stand mixer, cream butter and sugars until fluffy.
4. In a small bowl, mix egg replacer and water. Let stand until frothy. Add to sugar mixture. Blend. In another small bowl, add 1/4 teaspoon baking soda to applesauce. Let stand one minute. Add to sugar mixture. Blend. Add vanilla to sugar mixture. Blend.
5. On low, slowly add flour mixture to wet ingredients, stirring until just combined.
6. Mix cinnamon and sugar in a small bowl or saucer. Scoop out a tablespoon of dough. Roll into a small ball. Roll ball in cinnamon-sugar. Place on prepared sheet, spacing cookies two inches apart.
7. Bake for 10-12 minutes or until golden brown. Let cool. Store in an airtight container for up to a week.