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Soft, Chewy & Vegan Snickerdoodles
Ingredients
3 cups (375g) all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1½ tsp ground cinnamon
½ tsp salt
1 cup (226ml) unsalted vegan butter (room temperature)
1⅓ cup (267g) organic white sugar*
¼ cup unsweetened applesauce (room temperature)
2 tsp pure vanilla extract
Coating
⅓ cup (70g) organic white sugar*
1 tsp ground cinnamon
*or granulated white sugar made without bone char
Recipe
1. Preheat the oven to 375°F (190°C).2. In a mixing bowl, add the all-purpose flour. If you're using a measuring cup, spoon the flour into it and level it off.
3. Add the cream of tartar, baking soda, ground cinnamon, and salt to the flour. Whisk these dry ingredients together until well combined.
4. In a shallow dish, whisk together the sugar and cinnamon for the coating.
5. In a stand mixer with a paddle attachment, mix the vegan butter and sugar until smooth and creamy on medium speed. Be sure to scrape down the sides of the bowl as needed.
6. Add the applesauce and vanilla extract to the mixer and continue to mix on low speed until the ingredients are well combined.
7. Continuing on low speed, slowly add in the dry ingredients. The mixture will become very thick.
8. Line a large baking sheet with parchment paper.
9. Using a 1 1/2 tablespoon cookie scooper, scoop out the cookie dough and place it into the shallow dish with the cinnamon sugar coating. Make sure to coat the dough thoroughly. Then transfer each coated cookie to the baking sheet.
10. Leave about 2 inches of space between each cookie on the baking sheet.
11. Bake the cookies for 10 minutes. Be careful not to overbake, as they won't be as soft if overcooked.
12. If the cookies haven't flattened during baking, use the back of a fork to gently flatten them.
13. Allow the cookies to cool on the baking sheet for 10 minutes, then transfer them to a cooling rack to cool completely.
14. Enjoy your delicious vegan snickerdoodles!