Description
These soft vegan snickerdoodle cookies are dairy-free and egg-free, with tender centers, lightly crisp edges, and a classic cinnamon sugar coating. Made with simple pantry ingredients, they are perfect for holidays, cookie trays, or everyday baking.
Ingredients
Scale
Cookie Dough:
- 1/2 cup vegan margarine (Earth Balance), softened
- 1/2 cup natural cane sugar
- 2 teaspoons vanilla extract
- 2 tablespoons applesauce
- 2 teaspoons lemon juice
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
For Rolling:
- 1/4 cup natural cane sugar
- 1 teaspoon cinnamon
Instructions
- In a large bowl, cream together the margarine and sugar until light and fluffy. Mix in the vanilla, applesauce, and lemon juice until combined.
- In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture in two parts, mixing just until combined. Do not overmix.
- Cover the bowl and chill the dough in the refrigerator for 30 minutes.
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Scoop and roll the dough into 2-tablespoon-sized balls.
- In a small bowl, mix the rolling sugar and cinnamon. Roll each dough ball in the mixture and place on the prepared baking sheet. Lightly press if flatter cookies are desired.
- Bake for 10 minutes, or until lightly golden around the edges. Allow to cool before serving.