Hojicha Snickerdoodle Cookies (Vegan) (Edit recipe)

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These hojicha snickerdoodle cookies are the ultimate fall-inspired twist on a classic. Soft and cakey, they’re packed with cinnamon, cardamom, and hojicha roasted green tea for a warm, cozy, earthy vibe. Rolled in cardamom-infused cinnamon sugar, they get an extra hit of comforting flavor. They’re super easy to whip up, completely dairy and egg free, and make the perfect quick treat to complement the warm, cozy vibes of autumn.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

11 minutes

INGREDIENTS

15

Serves: 16

Ingredients

Cookie Batter

2 cups All Purpose Flour, (240 grams)
1.5 tsp Baking Soda
1 tsp Cream of Tartar
1 tsp Cinnamon, Ground
.25 tsp Cardamom, Ground
2 tsp Hojicha Roasted Green Tea Powder, (link below to the hojicha powder I used)
.75 cup Brown Sugar, (150 grams)
10 Tbsp Plant-Based Butter, -room temperature (140 grams)
4 Tbsp Almond Milk Yogurt, -room temperature (60 grams) (or plant-based yogurt of choice)
2 tsp Vanilla Extract

Rolling Sugar

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350F and prepare 2 cookie sheets by lining them with parchment paper.
To a small bowl, add all of the dry ingredients – flour, baking soda, cream of tartar, ground cinnamon, ground cardamom and hojicha roasted green tea powder. Whisk to combine and set the bowl aside.
To a medium bowl, add the brown sugar and butter. Using a handheld mixer, cream the butter and sugar together on medium-high speed for 2 to 3 minutes. It should be light, and creamy.
To the creamed butter and sugar, add the yogurt and vanilla extract. Blend on medium speed for 30 seconds to one minute.
Add the dry ingredients to the wet ingredients. Blend at medium speed until no more flour can be seen.
Prepare the rolling sugar by adding the cane sugar, ground cinnamon, and ground cardamom to a small container. Mix well and set aside.
Each cookie is 2 tablespoons of cookie batter. Scoop the batter, roll it between your palms to form it into a ball and smooth it out. Place the dough ball in the rolling sugar and roll it around until it is fully coated. Place the coated dough ball on a prepared cookie sheet.
Repeat this process for all 16 cookies.
Bake the cookies for 10 to 12 minutes. As soon as the tray comes out of the oven, I bang the pan 2 to 3 times to flatten the tops just a tad – this step is optional.
Let the cookies cool on the pan for 5 to 10 minutes before transferring them to a cooling rack.
Store the cookies in an airtight container at room temperature.

Notes

A link to the Hojicha roasted green tea powder I used - Amazon.com : ONE ORGANIC Hojicha Roasted Green Tea Powder 4.4 oz (125g) : Grocery & Gourmet Food

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	159
Fat:	6 g
Carbohydrates:	22 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	163 mg
Fiber:	1 g
Sugars:	9 g
Sugar Alcohol:	0 g
Calculated per serving.