Enjoy vegan brown butter snickerdoodles with a chewy center and crunchy edges. The brown butter gives this spin on classic snickerdoodles a caramel-like flavor. Comforting, and easy-to-make - the perfect treat to ring in the cozy season.
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💡 The recipe in a nutshell
- Vegan (no eggs & dairy free)
- Easy-to-make
- Chewy center, crunchy edges
- Comforting classic
- Enriched with vegan brown butter
📋 Ingredients
To make vegan brown butter snickerdoodles you need the following 13 ingredients:
- Vegan browned butter
- Fine cane sugar
- Light brown sugar
- Filtered water
- Flax seed meal
- Vanilla extract
- All-purpose flour
- Ground cinnamon
- Pumpkin spice
- Cream of tartar
- Baking soda
- Salt
- Vanilla Sugar (optional)
🥄 Equipment
To make vegan brown butter snickerdoodles you need a few items:
- Pan to brown the butter
- Electric mixer or whisk
- Mixing bowls
- Cookie scoop
- Baking sheet
- Parchment paper
- Cooling rack
👩🏽🍳 How to make vegan brown butter snickerdoodles
Making vegan brown butter snickerdoodles is super simple!
- Start by browning the vegan butter. To get the best results use European-styled vegan butter, and follow our vegan brown butter guide.
- Next, mix the cooled brown butter, brown sugar, and cane sugar until well combined. Beat in water, flax meal, and vanilla until fluffy. In a separate medium bowl whisk together flour, cinnamon, pumpkin pie spice, cream of tartar, baking soda, and salt. While mixing slowly add the dry ingredients to the wet and mix until just combined.
- Refrigerate the dough for 1-2 hours.
- Preheat your oven. Line a baking sheet with parchment paper.
- Take out dough. Measure about 2 tablespoons of dough and roll them into a ball (We like to use a cookie scoop for this step).
- Mix sugar, vanilla sugar (if using), and the ground cinnamon in a shallow bowl. Roll dough balls in the cinnamon-sugar mixture, then place on the cookie sheet, leaving around 4cm (1.5 inches) between each cookie.
- Bake for 9 to 11 minutes, or until cookies is just golden brown around the edges. Cool cookies on a baking sheet for 10 minutes. Remove and transfer to a cooling rack. Enjoy!
💭 Common questions
What is a snickerdoodle? A snickerdoodle cookie is a classic sugar cookie that is rolled in cinnamon and sugar before baking.
What does snickerdoodle taste like? Snickerdoodles taste like a classic chewy sugar cookie flavored with a generous amount of cinnamon. So this is a cookie perfect for cinnamon lovers! Sometimes cream of tartar for a tangy, and/or brown butter for a caramel flavor profile are added.
Are snickerdoodles vegan? Traditional snickerdoodle cookies are not vegan, since dairy products and eggs are typically used to make them. However, our recipe below is entirely vegan and just as good!
🥣 Storage
To store leftover baked snickerdoodles, keep them in an airtight container, Ziplock bag, or cookie box at room temperature for up to five days. To freeze add to a freezer-safe bag or container. They keep fresh frozen for around 3 months.
📖 Recipe
Vegan Brown Butter Snickerdoodles
Equipment
- Pan to brown the butter, Electric mixer or whisk, Mixing bowls, Cookie scoop, Baking sheet, Parchment paper, Cooling rack
Ingredients
Snickerdoodles
- 100 g Vegan butter (½ cup)
- 100 g Fine cane sugar (½ cup)
- 50 g Light brown sugar (¼ cup)
- 2 tablespoon Filtered water
- ½ tablespoon Flax seed meal
- 2 teaspoon Vanilla extract
- 180 g All-purpose flour (1 ¼ cups)
- 1 teaspoon Ground cinnamon
- 1 teaspoon Pumpkin spice
- 1 teaspoon Cream of tartar
- ½ teaspoon Baking soda
- A pinch of Salt
Cinnamon sugar coating
- 2 tablespoon Ground cinnamon
- 100 g Fine cane sugar or vanilla sugar (¼ cup)
Instructions
How to brown butter
- Start by browning the vegan butter. Make sure to check out our vegan brown butter guide. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to crackle and foam, and then brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning (make sure you scrape all of it out of the pan - every last drop!). Set aside to cool for at least 10 minutes (do not skip this).
Prepare snickerdoodles
- Mix cooled brown butter, brown sugar, and cane sugar until well combined. Beat in water, flax meal, and vanilla until fluffy.
- In a separate medium bowl whisk together flour, cinnamon, pumpkin pie spice, cream of tartar, baking soda, and salt. While mixing slowly add the dry ingredients to the wet and mix until just combined. Refrigerate the dough for 1 to 2 hours.
- Preheat the oven to 180°C / 355°F. Line a baking sheet with parchment paper.
- Take the dough out of the fridge. Measure about 2 tablespoons of dough and roll them into balls (We like to use a cookie scoop for this step).
- Mix sugar, vanilla sugar (if using), and the ground cinnamon in a shallow bowl. Roll dough balls in the cinnamon-sugar mixture, then place them on the cookie sheet, leaving around 4cm (1.5 inches) between each cookie. Bake for 9 to 11 minutes, or until the cookies are just golden brown around the edges.
- Cool cookies on a baking sheet for 10 minutes. Remove and transfer to a cooling rack. Enjoy!
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I love all the spices in this cookie!
I love everything about this cookie recipe. It is so easy and delicious!
Great spice combination!