Easy Vegan Snickerdoodle Cookies—soft, pillowy clouds of cinnamon-sugar perfection. With just 9 simple ingredients, these snickerdoodles are a breeze to whip up and taste even better than the classic version. These cookies can also be made ahead and freeze well too, perfect for your holiday baking!
If there’s one dessert that has my heart, it’s definitely cookies. It’s why I have shared so many vegan cookie recipes on this blog. Now, let me share with you my latest cookie crush—these easy vegan snickerdoodles. Not only are these cookies fun to make, but they are easy to make too. Just mix the simple dough recipe, shape it into little balls, and then roll in cinnamon sugar before letting them work their magic in the oven. This recipe makes a big batch (about 38 cookies) so it is perfect for sharing. These snickerdoodles are irresistibly tasty, making them the perfect delight to enjoy with friends, family, or simply on your own.
Common Questions About Snickerdoodles:
What’s the deal with cream of tartar in snickerdoodles? Cream of tartar is a key ingredient which provides the snickerdoodles with their distinctive tangy flavor and soft, chewy texture. If you need to substitute it, you could sub with 2 teaspoons lemon juice or apple cider vinegar, but note that the cookies won’t taste as traditional, and the texture and rise of the cookies will be different.
How do you make Snickerdoodle cookies vegan? To make these cookies vegan I use vegan butter (such as Earth Balance, or another vegan margarine). I also use applesauce instead of eggs which makes the cookies super moist and delicious. Easy peasy!
Why do snickerdoodles use a cinnamon-sugar mixture? The cinnamon-sugar coating is what gives snickerdoodles their classic flavor. It’s like a sweet, cozy hug in each bite.
Do I need any fancy tools? Nope! In my recipe, I include instructions for using a stand mixer, but if you don’t have one, I also include instructions on how to make them by hand using a whisk and spatula.
Are these the best vegan snickerdoodles? You betcha! After rigorous testing and tweaking, this recipe guarantees the softest, most delectable vegan snickerdoodles you’ve ever experienced.
How to Make Vegan Snickerdoodles:
Preheat your oven to 375℉ (190℃). Line two large baking sheets with parchment paper or lightly grease them.
Make the cinnamon sugar topping by mixing 3 tablespoons of white sugar with 1 teaspoon of cinnamon in a small bowl. Set aside.
In a large bowl, whisk the flour, cream of tartar, baking soda, cinnamon, and salt making sure everything is well mixed. Set aside.
Stand mixer method: In the bowl of a stand mixer, add the vegan butter and sugar. Mix well until creamy and fluffy. Add the applesauce and vanilla and mix in.
By hand method: To a large bowl, add the vegan butter and sugar. Use a whisk to mix well until creamy and fluffy. If the vegan butter is too firm to whisk, let it soften at room temperature until you can whip it. Add the applesauce and vanilla and mix in.
Stand mixer method: To the butter mixture, add the flour mixture and mix to form a dough. Tip: I like to add ¼ of the flour mixture at a time so that it doesn’t poof everywhere.
By hand method: To the butter mixture, add the flour mixture and use a spatula or wooden spoon to mix and form a dough. Tip: I like to add ¼ of the flour mixture at a time so that it doesn’t poof everywhere.
To form the cookies, take about 1 ½ tablespoons of cookie dough and roll it into a ball. Roll the dough ball in the cinnamon sugar to coat the ball. Place on the prepared baking sheet. Repeat using all of the cookie dough, and spacing the cookies on the pans so they have room to spread.
Bake the cookies for 10 minutes until they have puffed up, cracked in some places, and are golden on the bottom. When you remove the cookies from the oven, use the back of a spoon to lightly press the cookies down to flatten them a bit. This also makes them chewier in the center. Allow to cool on the pan for at least 10 minutes before transferring them to a rack to cool. Enjoy fresh, store them at room temperature for up to 5 days, or you can place them in an airtight container and freeze them to enjoy later.
These easy vegan snickerdoodles cookies are…
- easy to make, just 9 ingredients
- sweet, cinnamon-infused, soft, and chewy
- tastes just like the classic, but better!
More Vegan Cookie Recipes:
The Best Vegan Chocolate Chip Cookies
Vegan Pumpkin Chocolate Chunk Cookies
Easy Vegan Shortbread
Vegan Soft Frosted Sugar Cookies (soft & cakey)
Perfect Vegan Sugar Cookies (for cookie cutters)
Easy Chewy Vegan Molasses Cookies
If you try this recipe let us know by leaving a comment, rating it, and don’t forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
Print Recipe
Vegan Snickerdoodles
Easy Vegan Snickerdoodle Cookies—soft, pillowy clouds of cinnamon-sugar perfection. With just 9 simple ingredients, these snickerdoodles are a breeze to whip up and taste even better than the classic version. These cookies can also be made ahead and freeze well too, perfect for your holiday baking!
Servings: cookies (roughly)
Ingredients
For the Cinnamon Sugar Topping:
For the Snickerdoodle Cookies:
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Instructions
-
Preheat your oven to 375℉ (190℃). Line two large baking sheets with parchment paper or lightly grease them.
-
Make the cinnamon sugar topping by mixing 3 tablespoons of white sugar with 1 teaspoon of cinnamon in a small bowl. Set aside.
-
In a large bowl, whisk the flour, cream of tartar, baking soda, cinnamon, and salt making sure everything is well mixed. Set aside.
-
Stand mixer method: In the bowl of a stand mixer, add the vegan butter and sugar. Mix well until creamy and fluffy. Add the applesauce and vanilla and mix in.By hand method: To a large bowl, add the vegan butter and sugar. Use a whisk to mix well until creamy and fluffy. If the vegan butter is too firm to whisk, let it soften at room temperature until you can whip it. Add the applesauce and vanilla and mix in.
-
Stand mixer method: To the butter mixture, add the flour mixture and mix to form a dough. Tip: I like to add ¼ of the flour mixture at a time so that it doesn’t poof everywhere. By hand method: To the butter mixture, add the flour mixture and use a spatula or wooden spoon to mix and form a dough. Tip: I like to add ¼ of the flour mixture at a time so that it doesn’t poof everywhere.
-
To form the cookies, take about 1 ½ tablespoons of cookie dough and roll it into a ball. Roll the dough ball in the cinnamon sugar to coat the ball. Place on the prepared baking sheet. Repeat using all of the cookie dough, and spacing the cookies on the pan so they have room to spread.
-
Bake the cookies for 10 minutes until they have puffed up, cracked in some places, and are golden on the bottom. When you remove the cookies from the oven, use the back of a spoon to lightly press the cookies down to flatten them a bit. This also makes them chewier in the center. Allow to cool on the pan for at least 10 minutes before transferring them to a rack to cool. Enjoy fresh, store them at room temperature for up to 5 days, or you can place them in an airtight container and freeze them to enjoy later.
Notes
Cream of Tartar: this is a key ingredient which provides the snickerdoodles with their distinctive tangy flavor and soft, chewy texture. If you need to substitute it, you could sub with 2 teaspoons lemon juice or apple cider vinegar, but note that the cookies won’t taste as traditional, and the texture and rise of the cookies will be different.
Nutrition
Serving: 1 cookie (recipe makes 38 cookies) | Calories: 109kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 96mg | Potassium: 40mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 1IU | Vitamin C: 0.02mg | Calcium: 3mg | Iron: 0.5mg