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These vegan snickerdoodles are soft, slightly chewy, pillowy, and loaded with cinnamon sugar flavor but no dairy or eggs โ A classic holiday cookie vegans and non-vegans can enjoy all year!
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 youโd never guess! With just 9 simple, inexpensive ingredients, you can get this vegan snickerdoodles recipe whipped up with ease.
Theyโre 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, vegan chocolate chip peppermint cookies, triple ginger vegan cookies, and raspberry jam 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
Add-ins and Flavor Variations
- Pumpkin spice snickerdoodles: Replace ยฝ-ยพ tbsp of cinnamon from the cinnamon sugar coating with storebought or 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
Step 1: 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.
Step 2: Then, using a mixer, cream the vegan butter and sugar until light and fluffy (3-4 minutes).
Step 3: Then add the flax egg and vanilla and mix for a further minute.
Step 4: 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.
Step 5: Next, in a small bowl or plate, stir ยผ 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.
Step 6: 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. Bake in the center of the oven for 10-12 minutes. 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 โ enjoy!
For slightly thicker cookies, donโt flatten them at all.
FAQs
Technically, yes, but they arenโt 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 youโll have delicious cinnamon sugar cookies.
We havenโt tried, but we should think it would be fine to keep the dough covered in a refrigerator for 2-3 days until youโre 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 donโt end up with dense/dry cookies.
- For smaller cookies: Use a tablespoon scoop and bake them for 8-10 minutes.
- Donโt overcrowd the tray: The cookies spread a lot, so require the space to do so without turning into one giant blob.
- Donโt 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 theyโll be.
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.
Easy Vegan Snickerdoodles
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 ยฝ cups of all-purpose flour
- 2 teaspoons of cream of tartar
- 1 teaspoon of baking soda
- 1 teaspoon of cinnamon
- ยฝ teaspoon of salt
Sugar Cinnamon Coating
- ยผ 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 ยผ 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 donโt end up with dense/dry cookies.
- For smaller cookies: Use a tablespoon scoop and bake them for 8-10 minutes.
- Donโt overcrowd the tray: The cookies spread a lot, so require the space to do so without turning into one giant blob.
- Donโt 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 theyโll be.
Nutrition
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.
I love snickerdoodles and this easy vegan recipe is my new favorite! Thanks for the recipe.
Gotta love a veganized cookie recipe!
Perfectly sweet!