Snickerdoodles! And recipe!
Cinnamon…sugar…snickerdoodles!
These lovely cookies were made by Garrick from the PPK. Photo courtesy of Garrick.
As requested, I’m going to share this recipe. I’ll be sharing some cookie recipes from time to time, so let me know how they were if you make them!
Snickerdoodles
Makes about 3-4 dozen
3/4 cup margarine
1 1/3 cups sugar
1 teaspoon vanilla
1/4 cup soy milk
2 1/2 tablespoons cornstarch
3 cups flour
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon cornstarch
1 teaspoon cinnamon
1 tablespoon cinnamon
2 tablespoons sugar
Preheat oven to 325°F.
Cream together the margarine and sugar until fluffy. Add the vanilla, soy milk, and cornstarch and mix until incorporated.
Sift in the flour, baking powder, salt, cornstarch, and cinnamon. Stir. If the dough is too dry and crumbly, add a splash of soy milk. It shouldn’t be sticky though.
Mix the sugar and cinnamon in a small bowl. Form the dough into 1 1/2″ balls and roll in the cinnamon sugar mixture. Place on a lightly greased cookie sheet and flatten slightly. Bake for about 12 minutes until golden around the edges, but still soft on top, then transfer to a wire cooling rack.
Enjoy!
Edit: I don’t think I’ve mentioned this on my blog yet, but my oven bakes everything freakishly quick (even from cookbooks, etc), so baking times on recipes I share definitely aren’t set in stone. Accurate/average baking times will be established when recipe testing starts and the cookie recipes get baked in a variety of kitchens with different ovens since some ovens bake slooowly and some quick.
So, if you try out a recipe and the cookies are definitely not done after the specified time that worked in my oven, just bake them longer and let me know how long they took.
- Posted in: Recipe
omg thank you so much for sharing this! I’ve never had a snickerdoodle before and yours look like the perfect ones to try first.
Hi there. Why so much cornstarch? I saw it in there twice.
I used part soy margarine and ran out, so used a bit of coconut oil and MAN…were the cookies ever amazing. Thanks for the recipe.
I don’t know if you want feedback or not, but in case you do, this recipe didn’t work very well for me. They tasted pretty good, except 10 minutes at 300 was not sufficient. They were still practically dough when I took them out of the oven. I ended up leaving them in for at least twice that long; if I try the recipe again I’ll increase the temperature and/or cooking time.
Mine probably took about 15 minutes, I was thinking of increasing the oven temp to 350 the next time I make them.
hey, i’m a returning vistor at the ppk and i found your food porn and the link to your site..
i just made these. the only thing i would say is that i baked them at 350 for about 15 minutes. the thing is, they didnt exactly spread, so i might try changing it a little by adding some baking soda, too. however, this is a great recipe!
I really need to make these!
just a question:
why (2)two entries of “cornstarch”?
one with 2 1/2 tablespoon
and the other one is 1 teaspoon.
thanks for sharing the recipe.
I made these today, and they are super. I can’t read and only used 1 teaspoon of cornstarch but they were still tasty. I baked them for 17-19 minutes, and I turned the oven up to 350 for the last pan. Thanks for the recipe!
Glad you guys liked them!
jeep-ney-The 2.5 TB of cornstarch goes into the wet ingredients sort of as a binder, then the 1 tsp that goes in with the dry ingredients adds to the texture.
I made these and they needed to bake for ~15-16 minutes at 325 in my electric oven. I didn’t flatten them out much, though — they certainly didn’t flatten like those in the photograph — so I bet that added to the baking time.
My kids LOVE these. Thanks!
I’m a vegan, but even during my pre-vegan times, I never had the pleasure of ingulging in Snickerdoodles. Thank you so much for this recipe, and for making my first Snickerdoodle experience a good one. They’re great!
Can anyone comment on their consistency and texture a day or two after they’ve been baked? Do they get super hard? Or do they stay pretty soft? Thanks!
Hey, I was wondering if anyone could tell me how many they make? I’m making cookies for my friends to indulge while cramming for finals, and I need to know if I can just make one batch of vegan cookies for everyone or if I need a couple. Thanks!
I loved them, I baked them for about 20 minutes and a slightly higher temperature but I have a really really old oven.
Oh, my GOODNESS!
Oops, didn’t get to finish my comment. Like I was saying…
Oh, my GOODNESS!! My house smells fantastic right now! And the cookies are to die for! I guess your oven and mine work very much the same because they came out perfectly. Definitely the best cookies I’ve made since I became vegan!
Thanks so much for the recipe!
I made these veganlicious snickerdoodles tonight and they turned out awesome. My first two batches stayed in for 12mins and I made them 1inch diameter balls. The last batch were 1 1/2inch balls and they stayed in for 12mins as well. The last batch turned out perfect, soft for days and just sweet enough. I love this recipe and recommend that everybody try it.
I can’t wait to try these! My son is allergic to milk and eggs and I’m looking for cookies to send to his school (which is nut free) Looking forward to giving my son something new and delicious.
These are PERFECT! They come out deliciously every time I make them. No one believes they’re vegan!! Thanks so much for the recipe; I love it.
yum. I also added cocoa to the sugar/cinnamon mixture that the balls are rolled in.. it’s good : )
I cooked them on convection at 305 degrees for around 12-14 minutes total
Thanks!
I increased the temp to 350 and baked at 13 minutes. There is a cookie contest at work I’m sure to win with these, they are so delicious! I gave one to my 22 month old daughter and her response was “mmmMMMMMmmm!” So sweet. Thanks for this fantastic recipe!
As a non-vegan I normally have a policy never to attempt to bake without eggs. But, I had a vegan to bake for soI tried these. And God help me, I actually loved them! I did not have dairy-free margarine on hand so I used vegetable shortening. I found the dough too crumbly so I added 2 Tablespoons of additional soy milk. I baked them for 12 minutes at 350 degrees. I’m not saying that I’ll give up my egg using ways, but I’d definetely make these again!
these cookies were great! I baked them for 20 min. at 325 because of all the comments i read and they came out ok but a little too crunchy for my liking. the next 2 batches i baked at the recommended time and temperature and they turned out perfect! these are delicious and made about 40-45 small cookies. i will definitely make these again!
This recipe did not work out for me at all! The dough just ended up “melting” in the oven and the flat, boiling liquid hardened into what just tasted like sugar with a hint of cinnamon. Where did I go wrong?? I’ve never had such a failure baking… I’m so disappointed.