I have made these cookies at least 3 times, all within the same week I realised these cannot be anything less than the best vegan snickerdoodles EVER. Really, I was so excited. Just sitting there, spatula in hand, the other covered in a greasy mix of cinnamon, butter and sugar. How could this be? These must be one of the best things ever to savour (in moderation, of course). Preceding the most wonderful vacation I’ve had in a while (Belgium, Germany and Austria, woot!) were these cookies. Just these, nothing more and nothing less, and nothing more was needed, to be very honest. Now I’m babbling, but clearly you can tell how excited I am about these. I considered sharing the recipe for these on a whim on Instagram, but realised they’re too special not to have a reserved spot in the archives.
The word ‘best’ of course elevates everyone’s expectations, and I promise these won’t let you down. All my friends who tried it said various things:
‘Better than Ben’s (with reference to the popular Ben’s Cookies here in London)?!’,
‘Oh my God I can’t stop’
But enough with the all bark and no bite. I’ll rat this one out, you deserve at least that. These are by far the most chewy, delicious, cinnamony snickerdoodles I have ever had. Loving the cracks and crags of these, which you can enjoy below, alongside some shots of the trip I just came back from, where every day ended with a full belly and fuller heart.
Stiff and chewy all the way through. Rolling them in my ratio of cinnamon and sugar will yield incredibly chewy outer edges and a perfectly sweet bite each time. Cinnamon goes way back, and this love affair with this spice has no end. Cinnamon is able to prevent cognitive brain decline, whilst boasting many antioxidant and anti-inflammatory properties. Petri dish experiments, as reductionist as they sound, still have shown some potential anti-cancer properties. How cool is that?
Another day, another one-bowl wonder. It’s a simple matter of creaming together vegan butter and sugar, before adding the dry ingredients and mixing everything until you get a relatively dry mixture. But texture should not fool you– this recipe will yield the most chewy cookies after baking, as the butter melts and moistens everything. It is a true dream, I say.
Snickerdoodles (makes around 12 medium cookies)
330g plain flour, or use half whole-wheat if desired (I have not tried the latter, but I guess this would yield a sturdier, more earthy-tasting cookie)
1/2 tsp each of baking powder and baking soda
pinch of salt
1 egg (vegan substitute: 1 flax egg– make it by mixing 1 tbsp ground flaxseed with 2 tbsp water and letting that gel in a small bowl for a few minutes before using)
1 tsp vanilla extract
150g butter at room temp (vegan substitute: vegan butter or margarine)
130g (around 3/4 cup) of white sugar
120g (around a packed 3/4 cup) of light brown sugar.
mixture to roll cookies in: 30g white sugar mixed with 1 tbsp ground cinnamon (you may realise you do not need all of it when rolling your cookie dough in this mixture)
Preheat the oven to 180C and line 2 baking trays with parchment paper.
Cream together the butter and sugar using a fork or electric whisk. I simply use a fork and spatula to cream it to save on some washing! Mix the butter and sugar until you get a smooth, fluffy consistency. Add the egg/flax egg and vanilla extract and mix until incorporated.
Next, add the flour, salt, baking powder and baking soda. Mix everything by hand or with an electric whisk. The mixture will be quite dry and crumbly (don’t worry, they won’t turn out like this). Roll the mixture into 2-inch balls, then roll in the cinnamon-sugar mixture. Place the balls at least 1 inch apart as they will spread a little.
Bake them in the oven for 18 minutes. Once baked, take the cookies out and use the bottom of a glass to lightly tap on the tops of the cookies to flatten them just a little. This evens out the conduction of heat and makes the cookies incredibly chewy and less raw in the centre. The cookies will look slightly pale and perhaps a little raw once out of the oven, but leave them to cool on your counter and they will stiffen and cook a little more. Resist if you can (I can’t). Enjoy on their own. These last quite a few days in an airtight container.