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    Home » Cookies » DAIRY FREE Snickerdoodle Cookies

    DAIRY FREE Snickerdoodle Cookies

    by Lainey · Posted: Feb 9, 2017 · This post may contain affiliate links ·

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    Dairy Free Snickerdoodles recipe with no special ingredients. Just the classic cinnamon-rolled sugar cookies; fluffy, chewy, and tender. 

    vegan and dairy free snickerdoodle cookies on a plate

    Tips on How to Make DAIRY FREE Snickerdoodle Cookies

    • Preheating the oven before working on the cookie dough ingredients will save you a lot of time and saves half of your waiting time.
    • Instead of using refined sugar, you can substitute it with brown sugar.
    • When mixing butter and sugar, always make sure that it is fluffy and light, more like a buttery spread. Mixing it well will give you soft, nicely textured snickerdoodle cookies.
    • You can place these delicious cookies in a small box and give it to vegan friends as a gift.

     

    How to Make DAIRY FREE Snickerdoodle Cookies:

    Before starting mixing the ingredients together, preheat oven to 350F and prepare cookie sheets using a baking mat or parchment paper. After all of that’s set, you can now begin!

    In a large bowl, cream together the vegan butter and sugar:

    vegan butter and granulated sugar for dairy free snickerdoodle cookies recipe

    It should turn out light and fluffy:

    vegan butter and granulated sugar mixture for dairy free snickerdoodle cookie recipe

    Add the almond milk or your choice of dairy-free milk  and mix until combined:

    vegan butter - sugar mixture with almond milk and vanilla for dairy free snickerdoodle cookie recipe

    Next add the baking soda, salt, cream of tartar, cornstarch, all-purpose flour and mix well:

    mixture with dry ingredients for dairy free vegan snickerdoodle cookie recipe

    The dough should then look like this:

    mixing vegan dairy free snickerdoodle cookie dough on a mixing bowl

    Chill the dough for at least 2 hours or best overnight. Use a ziplock bag in storing your dough for easier handling:

    chilled cookie dough for vegan dairy free snickerdoodle recipe

    Using a mini cookie scooper, scoop the dough:

    scooping the cookie dough of the vegan dairy free snickerdoodle cookie recipe

    Coat the dough balls into the cinnamon sugar mixture:

    coating the vegan dairy free snickerdoodle cookie dough ball into cinnamon-sugar mixture

    To make the cinnamon sugar mixture, mix together the ground cinnamon and granulated sugar.

    After coating the dough balls with the cinnamon-sugar mixture, place on a non-stick cookie sheet:

    vegan dairy free snickerdoodle cookie dough balls on a baking mat

    Bake for 10 minutes, remove and cool on cookie rack:

    freshly baked vegan dairy free snickerdoodle cookies on a baking tray


    You can see all of my cookie recipes in the Cookie Recipe section of my Recipe Index. But if you’re looking vegan cookies check out these yummy cookie recipes:

    • Healthy Oat Cookies
    • Sunbutter Cookies
    • Mini Chocolate Chip Cookies

    Happy baking!

    vegan snickerdoodle cookies
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    DAIRY FREE Snickerdoodle Cookies

    Author: Lainey

    Ingredients

    • 1 cup non hydrogenated margarine softened (vegan butter)
    • 1 ¼ cups sugar
    • 2 tablespoons almond milk
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • 1 teaspoon cream of tartar
    • ¼ cup cornstarch
    • 1 ⅔ cups all purpose flour
    • ⅓ cup granulated sugar
    • 1 teaspoon ground cinnamon

    Instructions

    • In a large bowl cream together the vegan butter and sugar until it's light and fluffy. Next add the almond milk or your choice of dairy free milk and mix until combined.
    • Next add the baking soda, salt, cream of tartar, cornstarch, all purpose flour and mix well. Chill the dough for at least 2 hours or best over night.
    • Preheat oven to 350F and prepare cookie sheets using a baking mat or parchment paper.
    • To make the cinnamon sugar mixture, mix together the cinnamon and granulated sugar.
    • Using a mini cookie scooper, scoop the cough dough into the cinnamon sugar mixture and roll into a ball, then place on cookie sheet.
    • Bake for 10 minutes, remove and cool on cookie rack.
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    Reader Interactions

    Comments

    1. Jessica says

      January 26, 2018 at 10:01 pm

      These were delicious! Thank you!

      Reply
      • Lainey says

        January 28, 2018 at 1:53 pm

        Hi Jessica! Yay, I’m glad you enjoyed the recipe!!

        Reply
    2. Mary Lou Makin says

      March 22, 2018 at 10:34 am

      These taste really good. Only issue I had is they got really hard when they cooled down. Any tips to keep them from getting hard when they cool down?

      Reply
    3. bee says

      June 24, 2018 at 12:13 pm

      what vegan butter brand do you use?

      Reply
    4. Bonnie says

      November 13, 2018 at 1:35 pm

      Amazing! This is so yum!

      Reply
      • Lainey says

        January 30, 2019 at 5:43 am

        Hi Bonnie! Thank you so much for your kind words 🙂

        Reply
    5. Anonymous says

      December 06, 2018 at 6:11 am

      Is this for a dozen?

      Reply
      • Lainey says

        January 30, 2019 at 5:25 am

        Hi! For the measurements that I used below, I have made 20 pieces of delicious Snickerdoodle cookies. Thank you for swinging by!

        Reply
    6. Alexis says

      February 24, 2019 at 3:04 pm

      This recipe is not good I used crisco for a vegan butter because a comment wasn’t answered asking what vegan butter she used and the dough was hard and crumbly. It might not have been the Crisco that made it not work but they did not tase very good either.

      Reply
      • Lainey says

        August 21, 2019 at 9:05 pm

        Hi Alexis! Sorry about what happened but thank you for your feedback. I will try to look into this recipe and see how I can make it better.

        Reply
    7. Kyle says

      April 18, 2019 at 5:15 am

      Tried this with crisco, added 2 more tablespoons of almond milk.

      I also avoided freezing it. Used a tablespoon and baked that way.

      Turned out great! Light and crisp on the outside, slightly gooey in the inside.

      Crisco is a touchy ingredient it truly needs to be creamed with the sugar, and the baking time has to be exactly spot on.

      Reply
      • Lainey says

        August 21, 2019 at 9:06 pm

        Hi Kyle! Thank you for your feedback. I appreciate your kind words. xx Lainey

        Reply
    8. Demetrius Flood says

      July 29, 2019 at 7:10 pm

      I found this recipe online and decided to choose it amongst all the other options. Well, I regret it. This recipe is terrible. I followed the directions exactly as noted, even double checked as I went. Cookies came out terrible and I ended up tossing them and making another recipe. Save yourself the time and don’t make them:). Thank you though!

      Reply
      • Lainey says

        August 21, 2019 at 9:05 pm

        Hi Demetrius! Thank you for your feedback. I will try to look into this recipe and see how I can make it better.

        Reply

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