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.
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!