Vegan Snickerdoodles – a delicious recipe with flour, cornstarch, baking powder, margarine, sugar, vanilla soymilk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F.
2
Coat baking sheet with cooking spray.
3
To make Cookie Dough: Whisk together flour, cornstarch, and baking powder in bowl.
4
Beat margarine in separate bowl with electric mixer until soft.
5
Add sugar, and beat until fluffy.
6
Beat in soymilk and vanilla extract 30 seconds or until smooth.
7
Add flour mixture, and beat 30 seconds or until smooth.
8
To make Cinnamon Sugar: Combine sugar and cinnamon on large plate.
9
Shape dough into 1-inch balls.
10
Roll each ball in Cinnamon Sugar, and place 1 1/2 inches apart on prepared baking sheet.
11
Bake 10 to 12 minutes, or until cookies look dry on tops and are lightly browned on bottoms.
12
Transfer to wire rack to cool.
13
Store in airtight container.
697
kcal
Calories
1
g
Fat
173
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 3/4 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp. baking powder, 1 stick (4 oz.) vegan margarine, softened, and more.
Yes, Vegan Snickerdoodles falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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