A little crispy on the outside, soft and chewy on the inside, these snickerdoodles are a delight to bite into, or to dip into your morning cuppa. The flavor is also more complex than your basic sugar cookie/biscuit, with an acidic bite from cream of tartar and a little spice from ground cinnamon. My favorite kind of cinnamon to use is royal cinnamon, but any kind will do! You can also mix things up with cardamon, nutmeg, or cloves, though those stray further from the classic snickerdoodle profile!
You can skip the dough chilling on these cookies if needed and go from zero to finished cookies in less than 30 minutes, making them the perfect go-to recipe for last-minute baking.
Recipe
Scalable Version of Recipe: Snickerdoodles
Make a copy (File > Make a Copy) to get a version of the recipe that can easily have the batch size changed
Yields: 1 dozen cookies (40 g each)
Servings: 12
Active Time: 10 minutes
Bake Time: 12 minutes
Passive Time: 20 minutes
Total Time: 45 minutes
Ingredients
Dry
170 g All Purpose Flour
30 g Cake Flour
1 tsp Cream of Tartar ( 3 g )
0.75 tsp Ground Cinnamon ( 1.5 g ), Royal preferred
0.5 tsp Baking Soda ( 2 g )
0.25 tsp Kosher Salt ( 1 g ), Table salt: 1/2 volume, same weight
Wet
112 g Vegan Butter, Cool room temp
135 g Vegan Granulated Sugar
30 g Vegan Milk, Cool room temp
1 tsp Vanilla Extract ( 4 g )
Coating
35 g Sugar
0.5 tsp Ground Cinnamon ( 1 g ), Royal preferred
Notes
Store baked cookies in an airtight container at room temp for up to a week
Dough freezes well. Portion and freeze for up to 6 months. No need to thaw before baking.
Method
In medium bowl, whisk together dry ingredients
In large mixing bowl, or bowl of stand mixer with paddle attachment, cream together butter and sugar (medium speed, 4 minutes, stop and scrape halfway through)
Stop and scrape bowl. Add milk and vanilla extract and beat on medium one minute more
With mixer on low, add dry ingredient mixture
Dough will be shaggy and sticky
Chill dough while oven preheats
Oven: 190C | 375F. Middle Rack.
In a small bowl, mix together coating ingredients
Line sheet(s) with parchment paper/silicone baking mats
40 g portions (2 Tbsp/#30 scoop)
Roll each dough ball in the coating mixture
Spacing: 2-3″ | 5-7 cm
Bake 11-13 minutes, or until golden. Remove to cooling rack.
Allow cookies to cool on baking sheet for at least 10 minutes.
Inspiration Recipe
Soft & Thick Snickerdoodles – Sally’s Baking Addiction
Changes to original recipe:
Swapped cow butter for vegan butter
Adjusted ingredient proportions to make a dozen 40 g cookies that spread more
Adjusted ingredients to replace egg & egg yolk
Specified royal cinnamon
Added chilling time. Not strictly necessary, but helps with shaping
Wrote new instructions
Thread & Thrum 