Cardamom Snickerdoodle Cookies (V)
These melt-in-your-mouth cardamom snickerdoodle cookies are vegan, quick, easy to whip up and perfect for dessert or an evening snack.
Ingredients
Wet mixture:
- 1/2 cup (107 g) vegan butter, slightly softened
- 1/2 cup 100 g granulated sugar
- 1/4 cup 100 g brown sugar
- 2 tsp vanilla extract
- 2 tbsp plant milk
Dry mixture:
- 4-5 cardamom pods or 1 tsp ground cardamom
- 1+1/2 cup (204 g) all purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
Cinnamon sugar coating:
- 1/4 cup (50 g) granulated sugar
- 2 tsp cinnamon
Instructions
- Preheat the oven to 180C/375F.
- Whisk together the vegan butter, granulated sugar, and brown sugar in a large bowl until light and fluffy. Add plant-based milk and vanilla extract. Cream once again.
- Take the cardamom pods and separate the pods from the shell. Grind them using a mortar and pestle and add that to the mix.
- Combine the dry mixture (flour, cinnamon, baking soda, and salt) in another bowl and add that to the wet mix. Stir together with a wooden spoon until everything is combined.
- Chill for 2-3 hours and then scoop out and roll the dough into desired size.
- Make the cinnamon sugar coating by combining granulated sugar and cinnamon in a plate. Coat each ball in the cinnamon sugar.
- Transfer cookie dough balls to a lined baking tray. Bake for 11-12 minutes or just until the edges start to firm up. Allow cookies to cool for 5 minutes on the baking sheet before enjoying.
Notes
Do not over-bake. Remove the cookies from the oven while they still seem underbaked. They will sort of deflate and firm up while cooling.
Tried this recipe?Let us know how it was!