As an Amazon Associate I earn from qualifying purchases.

These vegan snickerdoodles are soft, slightly chewy, pillowy, and loaded with cinnamon sugar flavor but no dairy or eggs – A classic holiday cookie vegans and non-vegans can enjoy all year!

completed Easy Vegan Snickerdoodles on a white surface
Want to save this recipe?
Enter your email & get this sent to your inbox! Plus you’ll get great new recipes from us every week!

What Are Snickerdoodles?

Snickerdoodle cookies taste similar to a sugar cookie rolled in cinnamon sugar (major yum and perfect for the holidays!) but have a distinct cracked surface and are softer, more pillowy, and chewy with a distinctive tang, thanks to the addition of cream of tartar.

However, while a traditional Snickerdoodles recipe requires eggs and dairy, this recipe is 100% vegan, but you’d never guess! With just 9 simple, inexpensive ingredients, you can get this vegan snickerdoodles recipe whipped up with ease.

They’re also fairly easy to adapt in several ways (keep reading for our favorite ideas), require no chilling, and are perfect for vegans and non-vegans to enjoy this holiday season and all year long at potlucks, parties, bake sales, and at home.

Looking for even more holiday-ready vegan cookie recipes? You might enjoy vegan chocolate crinkle cookies, double chocolate chip peppermint cookies, vegan gingersnaps, and vegan raspberry thumbprint cookies. And if you’re all set on cookies, you’ve gotta try vegan gingerbread cake, biscoff brownies, or vegan fruit cake.

The Ingredients in Snickerdoodles

ingredients for Easy Vegan Snickerdoodles on a white surface
  • Flax egg: A combination of ground flax meal (or chia seeds) and water left to thicken and coagulate makes a great vegan egg alternative in eggless snickerdoodle cookies.
  • Vegan butter: Use your favorite unsalted vegan butter – like Miyoko’s or Earth Balance – make sure it’s room temperature. Salted vegan butter works in a pinch, but then there’s no need to add extra salt to the cookie dough.
  • Sugar: We used organic white sugar (to ensure it is vegan). Raw cane sugar or even coconut sugar would work as a less refined option.
  • Vanilla extract: Use natural rather than artificial for the best flavor.
  • All-purpose flour: Or, for gluten-free vegan snickerdoodles, experiment with an all-purpose gluten-free blend like King Arthur’s or Bob’s Red Mill.
  • Cream of tartar: This ingredient helps control the spread, makes for softer, chewier cookies, and provides the unique, tangy flavor to snickerdoodles cookies.
  • Baking soda: To provide some lift and lightness for the best texture.
  • Cinnamon: Make sure it’s fresh for the best vegan cinnamon cookies.
  • Sea salt: Or kosher salt, not table salt.
  • Cinnamon sugar: To coat the homemade snickerdoodles, you’ll need a combination of sugar and ground cinnamon.

Add-ins and Flavor Variations

  • Pumpkin spice snickerdoodles: Replace ½-¾ tbsp of cinnamon from the cinnamon sugar coating with storebought or homemade pumpkin pie spice.
  • Stuffed snickerdoodles: There are several ways to stuff dairy-free snickerdoodles, including:
    • Vegan cream cheese snickerdoodles (chill the mixture first)
    • Salted caramel snickerdoodles (hard caramels rolled into balls + sprinkle of salt)
    • Peanut butter/Biscoff snickerdoodles (frozen in tsp portions)
    • Vegan chocolate stuffed snickerdoodles (use small vegan chocolate/ squares of choc)

To make stuffed snickerdoodles, flatten two separate tablespoon portions of dough and place a teaspoon of the filling over one. Then, place the other flattened piece over that and pinch the edges to seal. Roll into a ball, roll in the cinnamon sugar, and bake.

How to Make Vegan Snickerdoodles

  • First, combine the ground flax meal (or chia seeds) and water in a small bowl, mix, and set aside for 5 minutes. Then, preheat the oven to 350F/177C and line a baking sheet with parchment paper or a silicone mat.
  • Then, using a mixer, cream the vegan butter and sugar until light and fluffy (3-4 minutes).
  • Then add the flax egg and vanilla and mix for a further minute.
  • In a separate bowl, whisk the flour, cream or tartar, baking soda, cinnamon, and salt.
  • Add the dry ingredients to the wet ones and mix until fully incorporated.
  • Next, in a small bowl or plate, stir ¼ cup sugar and 2 tbsp cinnamon.
  • Use a cookie scoop or other measuring tool to scoop 2 tbsp portions of dough into your hand to roll into balls, then coat in the cinnamon sugar.
  • Spread the sugar-coated cookie dough balls 2 inches apart on the baking sheet and gently flatten them with a spatula or other flat tool.

For slightly thicker cookies, don’t flatten them at all.

  1. Bake in the center of the oven for 10-12 minutes until the edges are slightly golden (the center will still be soft).
  2. Then remove them from the oven and leave them to cool on the baking sheet for at least 15 minutes before transferring them to a cooling rack to finish cooling – enjoy!

FAQs

Can I make snickerdoodles without cream of tartar?

Technically, yes, but they aren’t really snickerdoodles without it. This ingredient is important for texture (the softness and chewiness) and taste (that signature tang). To make them without, replace the COT with more baking soda, and you’ll have delicious cinnamon sugar cookies.

Can I prepare the cookie dough in advance?

We haven’t tried, but we should think it would be fine to keep the dough covered in a refrigerator for 2-3 days until you’re ready to roll and bake it. Add an extra 1-2 minutes to the baking time if necessary.

You can also freeze the unbaked snickerdoodle dough. Shape and roll them in the cinnamon sugar then flash freeze to store for up to 3 months. Bake from frozen, adding a few minutes to the cooking time.

Pro Recipe Tips

  • Measure the flour correctly: Fluff it up in the bag, spoon it into the measuring cup, then use the back of a knife to level the measuring cup. This ensures you don’t end up with dense/dry cookies.
  • For smaller cookies: Use a tablespoon scoop and bake them for 8-10 minutes.
  • Don’t overcrowd the tray: The cookies spread a lot, so require the space to do so without turning into one giant blob.
  • Don’t overbake the cookies: They should be slightly under-baked and soft when removed from the oven. The residual heat further bakes them for perfect soft, chewy snickerdoodles. The longer they bake, the crisper they’ll be.
completed Easy Vegan Snickerdoodles on a white surface

Storage Instructions

Leave the vegan snickerdoodle cookies to fully cool, then store them in an airtight container at room temperature for 4-5 days or in the refrigerator for up to 10 days. Bring them back to room temperature before enjoying, though for the best texture.

You can also freeze the cookies for 2-3 months by flash-freezing them for a couple of hours (to avoid sticking) and then transferring them to a Ziplock/Stasher bag.

completed Easy Vegan Snickerdoodles in a container

Photos by Alfonso Revilla

completed Easy Vegan Snickerdoodles on a white surface

Easy Vegan Snickerdoodles

5 from 33 votes
Prep: 15 minutes
Cook: 10 minutes
Cool: 15 minutes
Total: 40 minutes
Servings: 12 cookies
These vegan snickerdoodles are soft, slightly chewy, pillowy, and loaded with cinnamon sugar flavor but no dairy or eggs – A classic holiday cookie vegans and non-vegans can enjoy all year!

Ingredients 

  • 2 tablespoons of flax meal
  • 5 tablespoons of water
  • 1 cup unsalted vegan butter, room temperature
  • 1 cup of sugar
  • 1 teaspoon of vanilla extract
  • 2 ½ cups of all-purpose flour
  • 2 teaspoons of cream of tartar
  • 1 teaspoon of baking soda
  • 1 teaspoon of cinnamon
  • ½ teaspoon of salt

Sugar Cinnamon Coating

  • ¼ cup of sugar
  • 2 tablespoons cinnamon

Instructions 

  • In a small bowl, add the flax meal and water. Mix well and set aside.
  • Preheat the oven to 350 degrees F. and prepare a baking sheet with a silicone mat or parchment paper.
  • Using a mixer, beat the vegan butter and sugar until light and fluffy. This takes about 3 to 4 minutes. Then, add the flax mixture and vanilla extract. Mix for another minute.
  • In a medium bowl, mix the flour, cream of tartar, baking soda, cinnamon, and salt.
  • Add dry ingredients to wet ingredients and mix well until fully incorporated.
  • In a small bowl, combine ¼ cup of sugar and 2 tablespoons cinnamon.
  • Scoop two tablespoons of dough into your hand and roll into a ball. Then roll into the cinnamon until fully coated.
  • Place 2 inches apart on the prepared baking sheet and using a spatula gently press the balls to lightly flatten them.
  • Bake for 10 to 12 minutes. When ready, let sit on the cookie sheet for 15 minutes. Using a spatula, gently transfer the cookies to a cooling rack.

Notes

  • Measure the flour correctly: Fluff it up in the bag, spoon it into the measuring cup, then use the back of a knife to level the measuring cup. This ensures you don’t end up with dense/dry cookies.
  • For smaller cookies: Use a tablespoon scoop and bake them for 8-10 minutes.
  • Don’t overcrowd the tray: The cookies spread a lot, so require the space to do so without turning into one giant blob.
  • Don’t overbake the cookies: They should be slightly under-baked and soft when removed from the oven. The residual heat further bakes them for perfect soft, chewy snickerdoodles. The longer they bake, the crisper they’ll be.

Nutrition

Calories: 314kcalCarbohydrates: 43gProtein: 3gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 3gSodium: 305mgPotassium: 130mgFiber: 2gSugar: 21gVitamin A: 4IUVitamin C: 0.1mgCalcium: 23mgIron: 1mg

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Toni Okamoto
Course: Dessert
Cuisine: American
Method: Oven
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂
About

Toni Okamoto

“They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
‘Cause true wealth comes from good health and wise ways…
we got to start taking better care of ourselves ” – Dead Prez

More about Toni Okamoto
5 from 33 votes (31 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments