These vegan snickerdoodles are so soft, chewy, and crisp around the edges. Made in just one bowl, they take minutes to make and SO delicious!
When it comes to classic vegan desserts, my favorite recipes to make are tiramisu, chickpea blondies, and these vegan snickerdoodles.
FREE EBOOK SERIES! 5 SECRETS FOR FOOLPROOF VEGAN DESERTS
Whenever the holiday season rolls around, my favorite thing to do is baking. There’s nothing better than spending the lead-up to Christmas in the kitchen baking a batch of cookies, brownies, or cakes. While I try to change up what I bake, my very favorite dessert is snickerdoodles.
I’ve been meaning to share a vegan snickerdoodle cookie recipe for quite some time. They are my new favorite vegan cookie and they are so simple to make. They need just one bowl and take minutes to make. No eggs and no dairy are needed, but you’d never tell. The texture is slightly crisp around the edges, chewy throughout, and soft in the middle. The cookies are sweet and with a light cinnamon flavor, without being overpowering.
During the holiday season, my friends BEG me to make them these cookies, as no one can believe that they are vegan. Even non-vegans are obsessed!
How do you make vegan snickerdoodle cookies?
- Vegan butter– Try to use vegan butter from a stick, not from a spread. The latter often has added water in it which can affect the overall texture of the cookies.
- Sugar– White, brown, or uncut white sugar can be used. I used a combination of the two.
- Milk of choice– I used soy milk, but any plant based milk can be used.
- Vanilla extract– A must for any good cookie recipe!
- All purpose flour– Be sure to sift the flour if you notice clumps in the package.
- Cinnamon– Gives some cinnamon flavor to the cookies, but only a little will be used. More will be sprinkled once the cookies have been baked.
- Baking soda– Gives the cookies some rise and avoids them from spreading too much.
- Cream of tartar– Prevents the cookies from crystalizing so they stay soft and chewy.
- Salt– Brings out the sweetness of all the other ingredients.
- Cinnamon sugar– To sprinkle on the cookies. I do a little before baking them and the rest once they have been removed from the oven.
Start by adding the butter and sugar into a large mixing bowl. Using a mixer, beat together until creamy. Add the milk and vanilla extract and mix until combined. Next, add the dry ingredients into a small bowl and whisk together until combined. Gently fold through the dry ingredients into the wet ingredients until combined.
Now, form 12 balls of dough and moving quickly, dip them in the cinnamon sugar mixture. Place the balls of dough onto the lined baking sheet and bake for 8-10 minutes, until just cooked around the edges. Remove the cookies from the oven and let them cool on the pan for at least 10 minutes, until firm.
Tips to make the best vegan snickerdoodles
- Do not overbake the cookies, as they continue to cook as they are cooling down.
- For a less intense cinnamon flavor, simply coat them in extra sugar.
- Using a combination of white and brown sugar gives the cookies crispy edges and soft middles.
Is there a substitute for cream of tartar in snickerdoodles?
Cream of Tartar helps prevent the sugar in the cookie dough from crystallizing so that the cookie stays soft instead of crunchy.
If you must substitute the cream of tartar, I would suggest replacing the cream of tartar AND baking soda with 2 teaspoons of Baking Powder. Your resulting cookies will be a little fatter and less chewy, but tasty delicious nonetheless.
Storing and freezing snickerdoodles
- To store: Cookies will keep well at room temperature, in a sealable container, for up to 2 weeks.
- To freeze: Place leftover cookies in a ziplock bag and store them in the freezer for up to 6 months.
More vegan cookie recipes to try
- Oatmeal chocolate chip cookies
- Banana oatmeal cookies
- Oatmeal cookies
- Red velvet cookies
- Chocolate chip cookies
Watch how to make it
- 1 cup Vegan Butter ideally, the stick variety (225g)
- 1 1/4 cup Sugar I used half Brown, half White (250g)
- 1/4 cup Non-Dairy Milk 60g
- 2 tsp Vanilla Bean Paste or extract
- 2 1/2 cups all purpose flour 340g
- 1 1/2 tsp cinnamon
- 1 tsp Baking Soda
- 2 tsp Cream Of Tartar
- 1/2 tsp Salt
Cinnamon Sugar Coating:
- 1/3 cup Sugar
- 1 tbsp Cinnamon
- Preheat oven to 180C/350F. Line two large cookie sheets with parchment paper and set aside.
- In a large bowl, whisk together your Vegan Butter and Sugar until light and fluffy, around 2-3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add Non-Dairy Milk and Vanilla extract to creamed mixture and mix well.
- In a separate bowl, add the dry ingredients and mix until combined. Gently fold through the dry ingredients into the wet ingredients until combined. Divide your cookie dough into 1 tablespoon portions.
- In a small bowl, combine ingredients for Cinnamon Sugar Coating. Roll each cookie dough ball in the Cinnamon Sugar Coating and place each ball on your prepared baking sheet.
- Bake cookies for 8-10 minutes, until just barely golden around the edges.
- Remove from the oven and allow the cookies to cool on the baking sheet for at least 10 minutes.
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