The big myth about snickerdoodle cookies (plus a vegan recipe) : TreeHugger

There’s a lie about one of my favorite cookies that’s be perpetuated by a number of websites, including a few that are dedicated to vegetarian and vegan recipes like Vegetarian Times and MindBodyGreen. So I’m writing this post in an effort to set the snickerdoodle record straight, if such a thing is possible in this digital age.

Snickerdoodles are NOT just sugar cookies rolled in cinnamon sugar.

Sugar cookies lack another very important ingredient, which is cream of tartar. This ingredient not only helps give the cookies a bit more tang, they also add to their perfectly pillowy texture. Where sugar cookies are flatter, snickerdoodles should be domed.

But don’t despair, fellow vegan baker! I have the perfect recipe for this holiday treat. I’m sure there are some folks out there who would say that a snickerdoodle isn’t real without butter and eggs, but clearly such a person has not tried baking with coconut oil. Coconut oil adds enough richness to any cookie dough that it’s hard to resist eating it all up before baking a single cookie.

vegan snickerdoodle cookies © Margaret Badore


1/2 teaspoon cream of tartar
1 teaspoon baking powder
1/2 cup coconut oil or vegan butter substitute
2 cups flour
3/4 cup sugar
1 pinch of salt
1 teaspoon vanilla extract
1/4 cup soy or almond milk
1/4 cup cinnamon sugar (I like a blend of 1 tablespoon of cinnamon for a 1/4 cup sugar, but you can blend according to your taste)

Makes about 20 to 24 cookies.


1. Pre-heat oven to 350ºF.

2. Combine cream of tartar, baking powder, and flour in a bowl. Soften the coconut or vegan butter and combine with the flour mixture.

3. Add the sugar, salt, vanilla extract and non-dairy milk of your choice. Mix thoroughly. The dough should be soft and a bit sticky, not crumbly.

3. Form balls of dough with a diameter of about 1 inch.

4. Put the cinnamon sugar in a small bowl. Roll the balls of dough in the cinnamon sugar, until covered on all sides.

5. Place cookies on a greased cookie sheet, about 1 inch apart. Back for 10 minutes, or until the cookies are just slightly browned along the bottom ridge. Cool for 5 to 10 minutes before eating.

Best eaten warm out of the oven, or store in an air-tight container at room temperature.

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13 November 2015 | 6:00 pm – Source:


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