VEGAN MISO BUTTER SNICKERDOODLES
Our umami-packed Vegan Miso Butter Snickerdoodles are a grown-up version of your childhood favorite! These sweet-and-salty, cinnamon-sugar delights are sure to satisfy your sweet tooth.
Ingredients
(For the cookies)
- ½ cup cold unsalted non-dairy butter 112 g
- ¼ cup white miso paste 72 g
- ⅔ cup organic white granulated sugar 132 g
- 1 ½ teaspoon vanilla extract 6.5 mL
- 2 tablespoon plain, unsweetened non-dairy milk 31 mL
- 1 teaspoon apple cider vinegar 5 mL
- 1 ½ cups all purpose flour 188 g
- 1 teaspoon cream of tartar 3 g
- 1 teaspoon baking soda 4 g
- 1 teaspoon cinnamon 2.5 g
- ¼ teaspoon salt 1.5 g
For the cinnamon-sugar topping
- 2 tablespoon organic white granulated sugar 25 g
- 2 tablespoon cinnamon 16.5 g
Instructions
- Make the miso butter: Combine cold vegan butter with the miso paste in a small bowl. Mash the mixture together with a fork until silky and uniform. Set aside.
- Cream together the wet ingredients with the sugar: To a large mixing bowl, add the miso butter, sugar, vanilla extract, milk and apple cider vinegar. Stir to combine.
- Combine the dry ingredients: In a separate large mixing bowl, add the flour, cream of tartar, baking soda, 1 teaspoon cinnamon and salt (optional), and stir to combine.
- Make the cookie dough: Add the dry ingredients to the wet ingredient bowl and stir until just incorporated. Do not over mix. Cover and refrigerate dough for 15 minutes.
- Make the cinnamon-sugar topping: In a small bowl, whisk together 2 tablespoon each of cinnamon and sugar. Meanwhile, preheat the oven to 375°F (190°C).
- Prep the cookies for baking: Scoop 1 tablespoon of dough and roll into a ball. Repeat with remainder of dough. Then roll the balls in the cinnamon and sugar mixture. Space cookie balls 1.5 inches apart on lined baking sheets. Bake for 10-13 minutes. Enjoy!
Notes
- Use cold butter: You want your compound butter with miso to be silky and evenly combined. To achieve this, use cold butter. This will make it easier to cream it together with the miso paste. DO NOT microwave the butter. Microwaved butter will not bind with miso paste, and you’ll wind up with yucky, unappetizing clumps of miso paste.
- Measure your ingredients by weight: For best results when baking, we recommend measuring your ingredients by weight rather than volume. Your ingredient measurements will be more accurate this way.
- Chill the dough: To prevent cookies from spreading immediately into flat discs, you will need to chill the dough in the refrigerator to solidify the fat. This will slow the spreading process when you bake the cookie.
- Do not over bake. When in doubt, UNDER bake the cookies. The cookies will continue to bake and solidify when they cool. Every oven is different, so keep an eye on your cookies. We recommend taking them out right when they have puffed up and just turning golden brown on the edges.
- Baking sheet size: You’ll need one full sheet or two half sheet baking pans.
- Round cookie tip: For perfectly round cookies, place a round biscuit or cookie cutter around a cookie right after you take the cookies out of the oven. Move the cutter around the cookie in a circular direction to make it rounder.
Tried this recipe?Let us know how it was!