Vegan Maple Snickerdoodles
These Maple Snickerdoodles are truly the best soft and chewy cookie made with real maple syrup and maple extract for double the maple flavor!
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Servings: 10 cookies
Ingredients
Maple snickerdoodle cookie dough:
- ½ cup vegan butter room temperature
- ½ cup sugar
- ¼ cup maple syrup
- 1 flax egg 1 tablespoon (8 grams) ground flaxseed mixed with 3 tablespoon water, left to sit 5 minutes
- 1 teaspoon vanilla bean paste or vanilla extract
- ½ teaspoon maple extract add more or less as desired depending on brand
- 1 ½ cups+ 2 Tablespoons all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Cinnamon sugar coating:
- ¼ cup sugar
- ½ teaspoon ground cinnamon
Instructions
Make the cookie dough:
- First, add the vegan butter and cane sugar to a large mixing bowl. Then, cream together with an electric mixer until soft and fluffy (about 2 minutes).
- Next, add in the maple syrup, flax egg, vanilla, and maple syrup. Whip with the butter and sugar for another 30 seconds until combined.
- Add the all-purpose flour, cream of tartar, baking soda, and salt to the mixing bowl. Make sure to add the flour first and then add the other ingredients on top. Then, use the electric mixer to mix everything together until a thick cookie dough forms. The dough will be slightly sticky, but should not be wet.
Chill & roll the cookies in cinnamon sugar:
- Cover the bowl of cookie dough with plastic wrap and add the bowl of dough to the fridge to chill for 30 minutes- 1 hour.
- About 10 minutes before removing the dough from the fridge preheat the oven to 350F and line a baking tray with parchment paper. Then, fill a small bowl with the the sugar and cinnamon for rolling and mix together.
- Remove the dough from the fridge and use a 2 Tablespoon cookie scoop to scoop out 10 evenly sized cookies. Roll into balls between your palms and then roll in the bowl of cinnamon sugar until each cookie dough ball is coated.
Bake the cookies:
- Place the cookie dough balls onto the parchment-lined baking sheet making sure to leave the cookies 2 inches apart. If all of the cookies will not fit on one baking sheet, only bake one tray of cookies at a time for the best results.
- Bake the cookies for 11-12 minutes until the bottoms are lightly browned and the cookies are cooked through but have slightly soft centers. The cookies will continue baking after they are removed from the oven so the centers should still be soft, but not glossy or raw, when they are removed from the oven.
- Remove the cookie tray from the oven and immediately tap the tray on the counter to produce a more “wrinkly” cookie. For round cookies, use a round cookie cutter/ mug that is slightly larger than the cookies and swirl the cookies around inside to form them into a round cookie. This step will only work if you do it while the cookies are still warm.
- Then, let the cookies cool on the baking sheet for about 5 minutes. The cookies will be soft and puffy out of the oven and will naturally deflate a little while cooling. If you have any leftover cinnamon sugar, you can sprinkle it over the finished cookies at this time to give them a sparkly finish.
- Transfer the cookies to a wire rack to continue cooling. Then, serve & enjoy these maple snickerdoodles!
Notes
- Baked and cooled maple cookies can be stored in a closed container at room temperature for 48 hours, in the fridge for 3-4 days, or in the freezer for up to 1 month.
- Please see the blog post for more recipe tips & substitution ideas!
Nutrition
Serving: 1large cookie | Calories: 266kcal | Carbohydrates: 41g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 2g | Sodium: 184mg | Potassium: 120mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 20mg | Iron: 2mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!