In my thirty some years on Earth, I’ve seen dalmatians, pugs, German shepherds, shiba inus, and French bulldogs rise to and from the pinnacle of dog popularity. In Seattle, French bulldogs are riding the final rays of the shining spotlight while doodles of all forms (golden doodles, labradoodles, and schnoodles) are all the rage. To celebrate their ascent to the doggie throne, I baked these vegan snickerdoodles with the help of my trusty sous chef, our dog, Otis.
Otis, a 35-lb dingo look alike, couldn’t be happier with the recent shift of puppy power.. He hates French bulldogs with a barely contained fury – muscles tense, shallow breathing, and cheeks puffing out with every breath, somewhere between hyperventilation and a growl. He’s simply furious about their very existence. I’ve had Otis since he was 8 weeks old and can vouch that a Frenchie has never done him harm, so his breedism is a bit of a mystery. So, on the off chance that Otis’ hatred is popularity based, I decided to get ahead of the curve by creating positive associations with this latest dog trend. Instead of focusing on his hate, we celebrated the rise of the fluffy, goofy, and decidedly less snorty doodle by baking vegan snickerdoodles.
Our baking adventure was successful on a number of levels–most importantly, they turned out absolutely delicious. And let me tell you, this snickerdoodle recipe is one to keep around. They’re incredibly easy to pull together with the perfect amount of crispness to protect the soft, and fluffy center. Got a book club coming up and you need a sweet treat? Done. Going over to your vegan friend’s house and you’re in charge of dessert? Easy solution. Interested in trying out a vegan dessert and want to start with something simple? Check the box. Got a dog that with a soft spot that needs nurturing? Sit boy, it is time for a treat.
Let me know if you try these vegan cookie delights by leaving a comment, rating, or tagging a photo with #plantandvine on Instagram.
vegan snickerdoodles and wine
Milk and cookies? Pshhh, let’s talk about wine and cookies! These pairings will help you chill out with a sweet treat and a glass of wine:
- Sauvignon Blanc: fruity and light-bodied, with grapefruit, white peach, passion fruit, and melon flavors. If you want to play to the creamy elements of the vegan snickerdoodles, look for a Fumé Blanc, a barrel-aged Sauvignon Blanc.
- Suggested Regions: Sonoma or Napa, California
- Madeira: fortified wine from Portugal with burnt caramel, hazelnut, peach, and walnut oil notes. Sweet and big-bodied enough to contend with the cinnamon and creaminess of the snickerdoodles.
- Suggested Regions: Madeira Island, Portugal
- Muscat Blanc: if you’re looking for fruity, sweet, and acidic, Muscat Blanc will be your mandarin orange, pear, honeysuckle sweetie. If you want to turn up the volume on sweetness, look for the sweet dessert versions.
- Suggested Regions: Asti, Italy (Moscato d’Asti)
Vegan Snickerdoodles
Super simple and soft vegan snickerdoodle recipe. Impress vegans and non-vegans alike.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 18 cookies
- Category: Vegan, Vegetarian, Dessert, Cookies
- Method: Baking
- Cuisine: American, Vegan, Dessert
Ingredients
For cookie dough:
- 1/2 cup vegan butter
- 2/3 cup cane sugar
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1 1/2 cups all purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons unsweetened almond milk (or other non-dairy milk)
For cinnamon-sugar:
- 3 tablespoons cane sugar
- 2 teaspoons cinnamon
Instructions
- Preheat the oven to 375°F.
- In medium mixing bowl, add butter and sugar. Using electric mixer, cream together.
- Using electric mixer, add vanilla extract and apple cider vinegar.
- Add the flour, cream of tartar, baking soda, cinnamon, and salt. Mix in by hand, until it forms a crumbly dough.
- Add in the almond milk so the consistency is that of normal cookie dough.
- Roll the cookie dough into small balls (about 1.5″ in diameter) and then roll the balls in the cinnamon and sugar mixture. Place them onto a parchment lined cookie sheet. You can sprinkle more of the cinnamon sugar mixture on top before they go in the oven.
- Bake for 8 – 10 minutes until lightly golden brown. Cool on cookie rack.
- Delicious when still warm out of the oven. Cool completely before storing in covered container.
Notes
*Recipe is a guide. Adapt as needed.
Keywords: vegan snickerdoodles, snickerdoodles, vegan cookies, cinnamon sugar cookies
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