We may be in the midst of “Summer in November” here in Toronto, but 75F degree temps in Autumn isn’t enough to stop me from making my most favorite fall cookies ever: Snickerdoodles!
These cookies have a slightly crispy cinnamon sugar exterior that covers a pillowy soft, rich butter cookie inside which literally melts in your mouth.
I’m not really sure which is more fun: saying ‘snickerdoodles’ or eating them, but one thing I do know for sure is that these are hands down the best ones you’ll ever try – and I speak from experience. I’ve tried at least a dozen different recipes – and this one is my favorite. It’s the addition of (dairy-free) cream cheese that makes the insides so rich and soft, and balances so perfectly with a spicy cinnamon sugar crust.
So whether Mother Nature is confusing November with June, or if your city is already blanketed in snow, a steaming mug of coffee and these cookies will make your day.
Best-ever Snickerdoodle Cookies
(yields approximately 36 cookies)
3 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 cup vegan butter, at room temperature
1/2 ounces nondairy cream cheese, at room temperature
1 ¼ cup + 2 tablespoons granulated sugar, divided
½ cup unsweetened nondairy milk
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1. Preheat oven to 375ºF. Line two large rimmed baking sheets with parchment paper and set aside.
2. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
3. Using an electric hand or stand mixer, mix the butter, cream cheese, and 1 ¼ cups sugar for 3-5 minutes on med speed until fluffy. Add milk & vanilla and mix until combined. Reduce speed to low and slowly add the flour mixture until incorporated. Chill for 15-20 minutes.
4. Combine remaining 2 tbsp of sugar and 2 tsps of cinnamon in a shallow bowl. Scoop up approx 2 tablespoons of dough and roll between the palms of your hand to form a ball toss in cinnamon sugar mix to coat. Place on prepared baking sheet, at least 2 inches apart. Repeat with remaining dough until both trays are full.
5. Use the bottom of a glass to gently press the cookies down to approximately ½ inch thick. Bake for 9-10 minutes, or until very lightly golden on the bottom. Cool for 5 minutes before transferring to a wire rack to cool completely.