Vegan Maple Snickerdoodles with Cinnamon Sugar
These vegan maple snickerdoodles combine maple syrup, warm cinnamon, and a tender cookie center in an easy dairy-free bake.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 2 cups all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon fine salt
- 1/2 cup vegan butter softened
- 1/2 cup brown sugar packed
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar for rolling
- 1 teaspoon ground cinnamon for rolling
Instructions
Instructions
- Whisk the flour, baking soda, cream of tartar, and salt in a bowl.
- Beat the softened vegan butter and brown sugar until smooth, then mix in the maple syrup and vanilla.
- Add the dry ingredients and stir just until a soft dough forms. Chill for 30 minutes.
- Heat the oven to 350°F and line two baking sheets. Mix the granulated sugar and cinnamon in a shallow bowl.
- Scoop the dough into 18 portions, roll each into a ball, and coat in cinnamon sugar.
- Bake for 10 to 12 minutes, until the edges are set and the centers still look slightly soft. Cool on the sheet for 10 minutes, then transfer to a rack.
Notes
Let the cookies finish setting on the baking sheet; moving them while hot can cause breakage.