Vegan gluten free snickerdoodles are known for being classic and renowned for their chewy, soft texture and unique flavour. The ingredients for these delicious cookies are a simple but satisfying combination of flour, sugar, butter, eggs, and a small amount of cream of tartar.
The cinnamon sugar coating that gives Vegan gluten free snickerdoodles a slightly crispy outside and a warm, spicy sweetness is what makes them unique.
Just the name “snickerdoodle” brings up an air of playful cosiness, which is why both beginner bakers and cookie experts love them. A perennial favourite in many homes, snickerdoodles are easy to prepare and have a nostalgic appeal.
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How to Make Vegan Gluten Free Snickerdoodles
The recipe is below, along with a complete ingredient list and instructions for each stage, but first, let’s review the basic concepts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Serving: 6
About vegan gluten free snickerdoodles recipe
Vegan gluten free snickerdoodles are thought to have originated in Germany or the Netherlands. It is believed that the term “snickerdoodle” is a fun play on the German word “Schneckennudeln,” which describes a particular kind of pastry or cinnamon roll.
The cookie’s unique qualities—its chewy texture and cinnamon-sugar coating—reflect inspiration from classic European baked delicacies.
Vegan gluten free Snickerdoodles were first introduced to American bakeries in the early 20th century, though it’s unknown exactly when and where they did so. Since then, they’ve been an essential in many homes.
Snickerdoodles vs. sugar cookies
Vegan gluten free snickerdoodles have a tangy flavour due to the cream of tartar and spiced taste from cinnamon, and they are soft and chewy with crispy edges, while sugar cookies are sweet and have a buttery lavor. Sugar cookies are soft and tender to crisp, depending on the recipe and baking time.
About the Ingredients
Butter: Adds a soft, crumbly texture and richness. Butterfat contributes to the chewy, velvety texture of cookies.
Granulated sugar: strengthens the cookie’s structure and adds sweetness. Also, the sugar aids in the caramelisation process, which gives the edges a faint crunch.
Eggs: Serve as a binding agent, adding moisture and structure to the cookie while also holding the ingredients together.
All-Purpose Flour: Gives the cookie dough structure and forms the basis. The chewy texture of the cookies is attributed to the presence of gluten.
Cream of Tartar: Helps leaven the cookies by reacting with the baking soda, which causes them to rise. It also adds to the distinctively tangy flavour of Snickerdoodles and stabilises the cookie dough.
Baking soda: a leavening ingredient that gives cookies their rise and spread. Carbon dioxide is produced when it combines with the cream of tartar, giving the cookies their frothy, airy texture.
Salt: balances the sweetness and improves the flavour of the biscuits overall.
Ingredients for Vegan gluten free snickerdoodle cookies
- 1 cup (2 sticks) butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
For the coating:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
How to Make Vegan gluten free snickerdoodles recipe
Instructions:
1. Warm up the oven: Set the oven temperature to 350°F (175°C). Get the cookie dough ready: In a big bowl Beat the softened butter and 1 1/2 cups sugar until they are light and fluffy. Add One by one egg mix it until thoroughly blended.
2. Mix the dry ingredients together: In a seperate bowl Mix the flour, baking soda, cream of tartar. Add the dry ingredients to the dough. Mixing until just combined gradually add the dry ingredients to the butter sugar mixture.
3. Make the coating ready: Combine 1/4 cup sugar and 1 tablespoon cinnamon in a small bowl.
4. Shape and Bake Cookies: Form the dough into 1-inch spheres and coat each one with the cinnamon-sugar blend. Arrange the covered dough balls about 2 inches apart on oiled baking sheets.
5. Bake: Bake for eight to ten minutes, until the sides are slightly brown and firm. The centres ought to remain sensitive.
6. Serve: After a few minutes, let the cookies cool on the baking sheets before moving them to wire racks to finish cooling. Enjoy your Vegan gluten free snickerdoodles at home.
Serving Suggestions
Here are some serving suggestions for a delicious vegan gluten free snickerdoodle recipe. When serving tangy and flavourful cookies, serve them on a pretty plate to show off their beautiful golden-brown colour and toppings.
Add your favourite side snacks to enjoy the extra flavour of the vegan gluten free snickerdoodles. Serve immediately after cooling for a delicious experience. They pair well with tea and coffee. Package Snickerdoodles Cookies in gift boxes or bags to give to friends for any occasion.
Place the vegan gluten free snickerdoodles on a pretty plate for better presentation. Feel free to add your own personalised servings of the vegan gluten free snickerdoodles recipe.
Storage suggestions
If you want to store leftover snickerdoodle cookies, make sure you store them in a cool or dry place for 6-7 days. To maintain the flavour and freshness of yummy and delightful snickerdoodles, place them in an airtight container and cover it with plastic wrap.
By keeping them for later, you can enjoy the delicious taste of snickerdoodles later. Enjoy your delicious vegan gluten free snickerdoodles recipe at home.
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