Back to School Snickerdoodles

September means one thing – back to school and the end of the summer. Well, that’s not all actually, it’s house spider season (eek!) and the evenings getting rapidly colder and darker. Doesn’t sound like much fun does it?!

To smooth over the first day back at school I made a batch of these rather more-ish and delectable cookies, freshly baked for the return from school. Snickerdoodles don’t feature in the UK but I really wonder why – these soft and yet crispy beauties coated with sugar and cinnamon are an absolute delight and it’s certainly hard to stop at just one 😉

This recipe was inspired by, and adapted from one that appears in Vegan Cookies Invade the Cookie Jar

Snickerdoodles (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes about 30 cookies

  • 1 cup dairy-free spread
  • 1 1/4 cups caster sugar
  • 2 tbsps oat milk
  • 1 tsp vanilla extract
  • 1 2/3rds cups plain flour
  • 1/4 cup cornflour
  • 2 tsps baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp salt

For coating:

  • 1/2 cup granulated sugar
  • 1/2 tsp cinnamon

– Cream together the dairy-free spread and sugar until light and fluffy.

– Whisk in the oat milk and vanilla.

– Sift in the flour, baking powder, cinnamon and salt.

– Beat the mixture until it forms a soft dough.

– Leave to rest in the fridge for at least half an hour

– Preheat the oven to 180 degrees Centigrade/Gas Mark 4

– Line some baking sheets with baking parchment

– In a shallow bowl, mix together the sugar and cinnamon.

– Scoop heaped tsp sized balls of dough and gently roll into balls. Toss in the sugar/cinnamon mix and place, well apart, on the lined baking sheets.

– Bake for 10-12 minutes

– Cool on the baking sheets for ten minutes before moving to a wire rack.