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    Home » Recipes » Vegan Cookie Recipes

    Vegan Brown Butter Snickerdoodles

    Published: Sep 30, 2022 · Updated: Sep 28, 2023 by Jacqui Wormington · This post may contain affiliate links. · 4 Comments

    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. 

    Jump to:
    • 💡 The recipe in a nutshell
    • 📋 Ingredients
    • 🥄 Equipment
    • 👩🏽‍🍳 How to make vegan brown butter snickerdoodles 
    • 💭 Common questions
    • 🥣 Storage
    • 📖 Recipe
    • 💬 Reviews
    vegan brown butter snickerdoodles from high-angle shot

    💡 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
    assertment of vegan brown butter snickerdoodles

    👩🏽‍🍳 How to make vegan brown butter snickerdoodles 

    Making vegan brown butter snickerdoodles is super simple! 

    1. Start by browning the vegan butter. To get the best results use European-styled vegan butter, and follow our vegan brown butter guide.
    2. 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.
    3. Refrigerate the dough for 1-2 hours.
    4. Preheat your oven. Line a baking sheet with parchment paper.
    5. 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).
    6. 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.
    7. 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!
    stack of brown butter snickerdoodles

    💭 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 snickerdoodle from high-angle shot

    Vegan Brown Butter Snickerdoodles

    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. 
    5 from 4 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 15 minutes mins
    Cook Time 10 minutes mins
    Resting 2 hours hrs
    Total Time 25 minutes mins
    Course Dessert, Snack, Sweets
    Cuisine American, Dairy-Free, Egg-Free, Vegan
    Servings 14 coookies

    Equipment

    • Pan to brown the butter, Electric mixer or whisk, Mixing bowls, Cookie scoop, Baking sheet, Parchment paper, Cooling rack

    Ingredients
      

    Snickerdoodles

    • 100 grams vegan butter (½ cup)
    • 100 grams fine cane sugar (½ cup)
    • 50 grams light brown sugar (¼ cup)
    • 2 tablespoons filtered water
    • ½ tablespoons flax seed meal
    • 2 teaspoon vanilla extract
    • 180 grams 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 tablespoons ground cinnamon
    • 100 grams 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!

    Video

    The provided nutritional information is an estimate. Accuracy is not guaranteed.

    Tried this recipe?Leave a comment & tag @thesimplesprinkle on Instagram

    PS: Don't forget to rate this recipe and leave a comment on your experience - this helps improve my recipes and serves you with the best instructions, tips, and substitution ideas. Plus, I love hearing about your takes on my recipes! Tag me on Instagram @thesimplesprinkle to show me your pictures.

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      Lemon Olive Oil Cookies

    Reader Interactions

    Comments

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      Recipe Rating




    1. Jamie says

      December 02, 2022 at 9:36 pm

      5 stars
      I love all the spices in this cookie!

      Reply
    2. Amy Liu Dong says

      December 03, 2022 at 5:49 am

      5 stars
      I love everything about this cookie recipe. It is so easy and delicious!

      Reply
    3. Marcellina says

      December 04, 2022 at 6:00 am

      5 stars
      Great spice combination!

      Reply
    4. Amy says

      December 05, 2022 at 10:15 pm

      5 stars
      These were absolutely delicious. Can't believe they're vegan too!

      Reply

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    Portrait image of Jacqui Wormington, founder of The Simple Sprinkle.

    Hey there, I am Jacqui! I'm a self-taught vegan recipe developer, content creator and food photographer. My goal? To make veganism easy-peasy-lemon-squeezy! With my drool-worthy recipes and savvy tips, I'll prove that going plant-based doesn't mean giving up your favorite meals.

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