If you’re craving a classic cookie with a simple yet satisfying flavor, these gluten-free and vegan snickerdoodle cookies are the perfect choice. Soft, chewy, and coated in a delicious cinnamon-sugar mixture, these cookies are a favorite for any occasion. Whether you’re making a quick batch for a casual snack or baking for a larger gathering, snickerdoodles always deliver that warm, comforting taste.
Why Snickerdoodles Work for Any Occasion
Snickerdoodles are versatile enough to be enjoyed year-round. They don’t require any special ingredients, making them an easy go-to recipe when you’re in need of something sweet. Plus, they’re great for:
- Quick Treats: Need something fast? These cookies take about 10 minutes to prepare and 10 minutes to bake, making them perfect for a last-minute dessert.
- Baking in Bulk: If you’re planning for a bake sale or gathering, snickerdoodles are a reliable crowd-pleaser. Their simple ingredients mean you can easily whip up a large batch.
- Gifting: These cookies hold up well, making them great for packing into gift boxes or cookie tins for friends and family.
Key Steps to the Perfect Snickerdoodle
Making snickerdoodles is straightforward, but a few simple tricks can ensure you get that perfect chewy texture and crispy cinnamon-sugar coating every time:
- Chill the Dough: Chilling the dough for at least 30 minutes helps the cookies keep their shape during baking. It also enhances the texture, giving you a chewy center with slightly crisp edges.
- Roll in Cinnamon-Sugar: Don’t skip this step! Rolling the dough balls in a generous mixture of cinnamon and sugar creates that signature snickerdoodle flavor and the lightly crackled exterior.
- Avoid Overbaking: Pull the cookies out of the oven once the edges are golden, but the centers still look soft. This ensures they stay chewy after cooling.
Storage and Make-Ahead Tips
Snickerdoodles are also super convenient for storage and prep. Here’s how to make the most out of your batch:
- Store at Room Temperature: These cookies can be stored in an airtight container at room temperature for up to 5 days. They’ll stay soft and fresh, ready to enjoy whenever the craving hits.
- Freeze the Dough: Want to make a batch ahead of time? You can freeze the dough balls before baking. Just roll them in cinnamon-sugar, place them on a baking sheet to freeze, and then transfer to an airtight container. When you’re ready, bake straight from frozen—just add a couple of minutes to the bake time.
- Bake in Advance: If you’re baking the cookies ahead of time, they can be frozen after baking as well. Simply store them in an airtight container and let them thaw at room temperature when you’re ready to enjoy them.
Why You’ll Keep Coming Back to This Recipe
Snickerdoodles are more than just a cookie—they’re a nostalgic treat that reminds you of cozy moments. The mix of cinnamon and sweetener, paired with that soft, chewy texture, makes them irresistible for both kids and adults alike. Plus, the simplicity of the ingredients means you can make them whenever you like, no need for special trips to the grocery store.
Vegan Snickerdoodle Cookies
Ingredients
- ½ cup avocado oil
- 1 cup low-carb granulated sweetener
- ½ cup unsweetened applesauce*
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 2 ¾ cups gluten-free flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
Cinnamon Sugar Coating
- 6 tablespoons low-carb granulated sweetener
- 2 teaspoons ground cinnamon
Instructions
Make the dough
- In a medium bowl, whisk together the flour, cornstarch, baking soda, cream of tartar, cinnamon, and salt. Set aside.
- In a large mixing bowl, combine the avocado oil, sweetener, applesauce, and vanilla. Beat for 1-2 minutes until the mixture is smooth and well blended.
- Gradually stir in the flour mixture until a thick, soft dough forms. If the dough feels too stiff, add 1-2 tablespoons of non-dairy milk to soften it.
- Cover the dough and refrigerate for at least 30 minutes. Chilling the dough helps reduce spreading during baking. If you prefer a thinner cookie with a crackled top, chill for less time.
Assemble and Bake
- In a small bowl, mix the cinnamon and sweetener for the coating until evenly blended.
- Preheat your oven to 375°F and line your baking sheets with parchment paper.
- Scoop heaping tablespoons of dough and roll them into balls.
- Roll each dough ball in the cinnamon-sugar mixture until fully coated, then place them on the lined baking sheets, leaving about 2 inches between each cookie.
- Bake the cookies for 9-11 minutes, until they are firm and slightly golden around the edges.
- Once baked, remove the tray from the oven and gently tap it on the counter to help the cookies settle.
- Let the cookies cool on the baking sheet for at least 10 minutes before transferring them to a cooling rack.