The world might be a better place if we all ate more Snickerdoodles. A little puffy and chewy in the center and crispy around the edges, every bite has just enough cinnamon and sugar to make you feel that all is well. Perfect for dunking in an afternoon cup of tea.
The Joy of Cooking claims that this cookie originally comes from Germany and was called Schneckennudel ("snail noodles"), a kind of pastry. Other sources say the name is a silly made-up name with no discernible origin. Because they are rolled in cinnamon, they seem to be a staple in the holiday cookie line up. Our vegan version uses vegan butter in place of dairy-based butter and coconut cream for the richness the egg would have provided.
Whatever the origin, I know that these cookies are a cinch to make!
Preheat the oven to 375°F. Line two large baking trays with parchment paper. Combine the granulated sugar and cinnamon together in a small bowl and set aside for rolling. Whisk together the flour, cream of tartar, cinnamon, baking soda, and salt in a medium bowl.
Use an electric mixer to beat the butter and sugar together in a large bowl until smooth and creamy. Add the coconut cream and vanilla. Beat until combined, scraping down the sides as necessary. Slowly add half the dry ingredients to the wet ingredients and beat until combined. Repeat with the second half of the dry ingredients. The dough will be thick but don’t overmix.
Portion dough using a spoon or portion scoop into balls that are about 1 ½ tablespoons each. Roll the dough in your hands to smooth and then roll in cinnamon-sugar. Sprinkle extra cinnamon-sugar on top if desired. Place on the baking trays 3 inches apart. For flatter cookies, flatten slightly with the back of a metal measuring cup.
Bake for 10 minutes until the cookies are puffy and soft. Allow cookies to cool on the baking sheet for several minutes then transfer to a wire rack to cool completely. Cookies will stay fresh for up to 7 days in an airtight container.
Preheat the oven to 375°F. Line two large baking trays with parchment paper. Combine the granulated sugar and cinnamon together in a small bowl and set aside for rolling. Whisk together the flour, cream of tartar, cinnamon, baking soda, and salt in a medium bowl.
Use an electric mixer to beat the butter and sugar together in a large bowl until smooth and creamy. Add the coconut cream and vanilla. Beat until combined, scraping down the sides as necessary. Slowly add half the dry ingredients to the wet ingredients and beat until combined. Repeat with the second half of the dry ingredients. The dough will be thick but don’t overmix.
Portion dough using a spoon or portion scoop into balls that are about 1 ½ tablespoons each. Roll the dough in your hands to smooth and then roll in cinnamon-sugar. Sprinkle extra cinnamon-sugar on top if desired. Place on the baking trays 3 inches apart. For flatter cookies, flatten slightly with the back of a metal measuring cup.
Bake for 10 minutes until the cookies are puffy and soft. Allow cookies to cool on the baking sheet for several minutes then transfer to a wire rack to cool completely. Cookies will stay fresh for up to 7 days in an airtight container.
