The perfect recipe for soft and thick vegan snickerdoodles, with a cinnamon-sugar coating. Ready in 30 minutes and delicious any time of year!
Vegan snickerdoodles are probably one of my all-time favorite cookies, although I can't say no to a good batch of vegan peanut butter cookies, or vegan oatmeal cookies.
Vegan snickerdoodle cookies are pretty similar to vegan sugar cookies, with a cinnamon-sugar coating and with the unusual addition of cream of tartar, which adds a subtle tart flavor, and a soft chewiness.
Ingredients and substitutions
- Vegan butter: store-bought works terrific, but you could also make your own vegan butter at home. I've only tried this recipe using vegan butter, as it's the best choice, but if you want to use oil instead, I would go for coconut oil. If you try successfully, please let me know in the comments!
- Granulated sugar: feel free to use other types of sugar, like brown, coconut, or cane sugar. Make sure the sugar you’re using is vegan.
- All-purpose flour: I’ve only made this recipe using all-purpose flour, but I think it could work if you use another type. However, you may need to add more or less.
- Cream of tartar: this is the ingredient that gives these cookies their traditional tangy flavor, so I highly recommend you use it. You can omit it, but it won’t be snickerdoodles, just sugar cookies rolled in cinnamon sugar. However, you can use 2.5 teaspoons of baking powder and skip both the cream of tartar and the baking soda.
- Baking soda.
- Ground cinnamon.
- Salt: I used ionized salt, but any salt will do.
- Vanilla extract: I always use homemade vanilla extract as it’s more affordable and extremely easy to make, but store-bought is also a good choice.
- Flax egg: it’s an egg replacer made with flaxseeds and water. It’s so easy to make and ready in 5 minutes.
Dietary variations
- Make it gluten-free: use a gluten-free flour blend or any gluten-free flour for a gluten-free version of this recipe.
- Make it soy-free: use a vegan butter that doesn't contain soy.
How to make vegan snickerdoodles
- Cream the vegan butter and sugar until light and fluffy.
- Incorporate all the remaining ingredients and mix until well combined.
- Mix the topping ingredients in a small bowl.
- Roll into balls, coat in the cinnamon sugar, and bake for about 10 minutes or until the snickerdoodles are lightly golden brown. They will be soft when they come out of the oven but will firm up as they cool.
How to store
- Refrigerator: store them in an airtight container in the refrigerator for about 1 week.
- Freezer: to freeze your vegan snickerdoodles, transfer them to an airtight container and keep them in the freezer for up to 3 months. After baking, allow them to cool completely, then place them in a single layer onto a lined baking sheet to freeze them, and lastly store them in a freezer-safe bag. Squeeze out any extra air and place it flat in your freezer. Most cookies thaw nicely just by being left out.
- Reheat: if you want to enjoy your snickerdoodles warm, you can warm them up in the oven at 325ºF or 160ºC for 5 to 10 minutes.
- Vegan Sugar Cookies
- Vegan Peanut Butter Cookies
- Vegan Pumpkin Cookies
- Vegan Chocolate Cookies
- Vegan Gingerbread Cookies
Did you make this vegan snickerdoodles recipe?
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📖 Recipe
Vegan Snickerdoodles
The perfect recipe for soft and thick vegan snickerdoodles, with a cinnamon-sugar coating. Ready in 30 minutes and delicious any time of year!
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Servings: 24 cookies
Ingredients
- 1 cup vegan butter
- 1 and ⅓ cups granulated sugar
- 3 cups all-purpose flour
- 2 teaspoon cream of tartar, see notes for an alternative
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 teaspoon vanilla extract
- 1 flax egg
For the topping:
- ⅓ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 375ºF or 190ºC. Line 2 large cookie sheets with parchment paper. Set aside.
- Add the vegan butter and sugar to an electric mixer bowl and beat until light and fluffy. You could also use a regular large bowl and a hand mixer, or even a spoon.
- Incorporate all the remaining ingredients and mix until well combined.
- Mix the topping ingredients in a small bowl and set aside.
- Now it’s time to make vegan snickerdoodles! I used a cookie scoop, but feel free to use a regular spoon or even your hands. Fill the scoop with dough, roll it into balls and then roll the balls in the cinnamon-sugar topping. Sprinkle with extra cinnamon sugar on top if desired.
- Place them evenly onto the baking sheets, about 2 inches apart from each other (about 5 cm).
- Bake for about 10 minutes or until the snickerdoodles are lightly golden brown. They will be soft when they come out of the oven but will firm up as they cool.
- Remove from the oven and allow the snickerdoodles to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
- Serve immediately with your favorite vegan drink, or store leftovers in an airtight container at room temperature for up to 1 week or in the freezer for up to 3 months.
Notes
- I've only tried this recipe using vegan butter, as it's the best choice, but if you want to use oil instead, I would go for coconut oil.
- Feel free to use other types of sugar, like brown, coconut, or cane sugar. Make sure the sugar you’re using is vegan.
- I’ve only made this recipe using all-purpose flour, but I think it could work if you use another type. However, you may need to add more or less. Use a gluten-free flour blend or any gluten-free flour for a gluten-free version of this recipe.
- Cream of tartar is the ingredient that gives these cookies their traditional tangy flavor, so I highly recommend you use it. You can omit it, but then it won’t be snickerdoodles, just sugar cookies rolled in cinnamon sugar. However, you can use 2.5 teaspoons of baking powder and skip both the cream of tartar and the baking soda.
Nutrition
Serving: 1cookie | Calories: 177kcal | Carbohydrates: 25.8g | Protein: 1.7g | Fat: 7.4g | Saturated Fat: 2.3g | Sodium: 182mg | Fiber: 0.7g | Sugar: 13.4g
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