Vegan Snickerdoodles

Snickerdoodles (2)

We adapted these delightful cookies from Superkind bakery in Los Angeles, thanks to a recipe in Country Living. They’re perfect with a cup of tea on a rainy fall afternoon!


  • 3 and 1/4 cups flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 3 teaspoons cinnamon, divided
  • 1 cup Earth Balance butter, softened
  • 2/3 cup brown sugar
  • 1 and 1/4 cups sugar, divided
  • 2 Ener-G eggs
  • 2 teaspoons vanilla extract
  1. In a large bowl, combine the flour, cream of tartar, baking soda, and 2 teaspoons cinnamon; set aside.
  2. In the bowl of a stand mixer, combine the butter, brown sugar, and 1 cup sugar; beat at high speed for about 2 minutes, until creamy.
  3. Add the Ener-G eggs and vanilla, beating until combined. Reduce the speed to low and beat in the flour mixture until just combined.
  4. Meanwhile, mix together the remaining 1 teaspoon cinnamon and 1/4 cup sugar in a small bowl.
  5. Roll the dough into 1-inch balls and roll in the cinnamon-sugar mixture. Place on baking sheets 2 inches apart and bake at 350 degrees F for 11 minutes, until lightly browned. Transfer to wire racks to cool.