Easy Vegan Snickerdoodles

5 from 33 votes

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!

Prep Time15

Cook Time10

Cool15

Total Time40

Course: Dessert

Cuisine: American

Diet: Vegan

Servings: cookies

Calories: 314kcal

Author: Toni Okamoto

Equipment

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