Hojicha Snickerdoodle Cookies (Vegan)
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.
What you will need:
Give your snickerdoodles an autumn twist by adding ground cardamom and Hojicha roasted green tea powder. These cookies are ridiculously easy to prepare and are perfect for satisfying those fall baking cravings. I am not able to fine the Hojicha tea powder near me, so I order it from Amazon, there is a link below. The rest of the ingredients can be found at your local grocery store.
Ingredients:
- all-purpose flour
- baking soda
- cream of tartar
- ground cinnamon
- ground cardamom
- Hojicha roasted green tea powder – Amazon.com : ONE ORGANIC Hojicha Roasted Green Tea Powder 4.4 oz (125g) : Grocery & Gourmet Food
- plant based butter
- plant based yogurt
- vanilla extract
- brown sugar
- cane sugar
How to:
These warm and cozy cookies are as delicious as they are easy to prepare, so let’s get started. Pre-heat the oven to 350F and line two cookie sheets with parchment paper.
Combine all the dry ingredients in a small bowl—flour, baking soda, cream of tartar, ground cinnamon, ground cardamom and Hojicha roasted green tea powder. Whisk them together well, then set the bowl aside.
Place the butter and brown sugar in a medium bowl. Using a handheld mixer, cream the butter and sugar together on medium-high speed for about 2 to 3 minutes or until light, fluffy, and creamy. Add the yogurt and vanilla extract and mix on medium speed for 30 seconds to 1 minute, or until everything is well combined.
Combine the dry and wet ingredients, then beat with a handheld mixer on medium speed until the flour is completely blended and no longer visible.
Combine the rolling sugar ingredients in a small container—cane sugar, ground cinnamon, and ground cardamom. Stir well to mix everything together, then set the container aside.
Each cookie is 2 tablespoons of cookie batter. Scoop the batter and roll it between your palms to form a smooth, even ball. Roll the dough ball in the prepared sugar mixture until it’s completely coated. Transfer the coated dough ball to a prepared cookie sheet. Repeat this process until all 16 cookies are formed and coated.
Bake the cookies for 10 to 12 minutes, then let them sit on the pan for 5 to 10 minutes before transferring them to a cooling rack. If you like, give the pan a couple of taps when it comes out of the oven to gently flatten the tops—totally optional. Store the cookies in an airtight container at room temperature.
Alright, let’s get started. Please make, bake and enjoy!
Hojicha Snickerdoodle Cookies (Vegan)
Ingredients
Cookie Batter
- 2 cups (240 grams) all-purpose flour
- 1½ tsp baking soda
- 1 tsp cream of tartar
- 1 tsp ground cinnamon
- ¼ tsp ground cardamom
- 2 tsp Hojicha roasted green tea powder
- ¾ cup (150 grams) brown sugar
- 10 tbsp (140 grams) plant based butter – room temperature
- 4 tbsp (60 grams) plant based yogurt – room temperature
- 2 tsp vanilla extract
Rolling Sugar
- 3 tbsp cane sugar
- ½ tsp ground cinnamon
- ⅛ tsp ground cardamom
Instructions
- 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.