This Crispy Vegan Snickerdoodle recipe makes the BEST snickerdoodles we’ve ever had. While we always love a good chewy cookie, sometimes we like the snap and crunch of a crisp flat cookie. If you like crunchy cookies, too, then this vegan snickerdoodle recipe is for you.
This recipe was originally published on March 13, 2014 and updated on August 21, 2019.
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Hi there! We’re Linda and Alex, the mother daughter duo and creators of Veganosity. Thanks for visiting us, we’re so happy you’re here. If you’re looking for Southern inspired vegan comfort food recipes, you’ve come to the right place.
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DAIRY FREE AND EGGLES SNICKERDOODLES
Sometimes you just need a sweet treat, and these crispy and flat snickerdoodles are just the ticket!
We wouldn’t be overstating to call this one of the best cookie recipes of all time. It’s an easy dairy-free cookie recipe and it’s buttery and sugary, and just dang delicious.
I’m nibbling on one as I write this post and if I have one or two more, they’ll be worth every calorie.
THE SNICKERDOODLE ORIGIN
The mystery of the origin of the snickerdoodle cookie hasn’t been completely solved.
According to the Joy of Cooking, The name was derived from the German word, “Schneckennudel,” which means “snail noodles.”
Other historians say that it’s just a fun name that was given to the cookie by New Englanders.
Finally, The Food Lover’s Companion doesn’t think the name means anything, it was just something that someone made up for fun.
Whatever the meaning of the word, snickerdoodle, or where it came from, we’re happy someone created this family favorite cookie.
WHAT INGREDIENTS DO I NEED TO MAKE SNICKERDOODLES NO BUTTER?
2 1/4 cups of all-purpose flour – you can use all-purpose gluten-free
2 tsp cream of tartar – this makes the cookie chewy in the center and crispy on the edges.
1/2 tsp baking soda
1/2 tsp finely ground salt
1 cup vegan butter at room temperature- we use Miyoko’s or Earth Balance
1 tbsp pure vanilla extract
2 egg equivalent egg replacer – we use Just egg or Follow Your Heart, but you can also use a powder egg replacer, such as Ener-G or Bob’s Red Mill.
1 cup sugar – use organic granulated sugar or beet sugar to ensure that it’s vegan.
For the sugar topping
1/4 cup granulated sugar
2 tbsp ground cinnamon
HOW DO YOU MAKE THE BEST SNICKERDOODLE COOKIES?
Make this classic snickerdoodles recipe in four easy steps.
In a medium bowl, whisk the flour, cream of tartar, baking soda, and salt together until well combined. Then, in a small bowl, whisk the sugar and cinnamon for the topping together.
Put the softened butter and sugar in a mixing bowl and beat until smooth and creamy, then beat in the vanilla and egg replacer.
Add the flour to the butter mixture and beat until just combined and the flour is incorporated into the butter.
Scoop the cookie dough out by the tablespoon and roll into a ball, then roll the tops in the sugar and cinnamon mix and bake for 10 to 12 minutes.
TIPS FOR MAKING PERFECT SNICKERDOODLE COOKIES
Take the butter out to soften to room temperature. Don’t soften it in the microwave because the temperature of the butter won’t be consistent.
Make sure to add the cream of tartar and baking soda to get the best texture.
Let the oven preheat to 350F (176C) and don’t put the cookies in the oven until the temperature reaches 350F.
Allow the cookies cool on the cookie sheet for a few minutes before transferring to a cooling rack. This will prevent them from cracking and falling apart.
HOW DO YOU STORE VEGAN SNICKERDOODLE COOKIES?
Store them in an air tight container for up to three days.
Freeze in a freezer safe container for up to 3 months. Let the cookie come to room temperature before eating.
Store the unbaked cookie balls in a freezer safe container for up to 3 months and take one or all out to bake when needed. Bake as instructed.
MORE VEGAN COOKIE RECIPES
Make vegan snickerdoodles recipe and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
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A chewy and crispy snickerdoodle cookie that's easy to make and dairy and egg free.
- 2 1/4 cups all-purpose flour
- 2 tsp cream of tartar
- ½ tsp baking soda
- ½ tsp salt
- 1 cup granulated sugar use organic or beet sugar to ensure that it’s vegan
- 1 cup vegan butter softened we use Miyoko’s or Earth Balance
- 1 tbsp pure vanilla extract
- 2 egg equivalent egg replacer we use JUST egg, Follow Your Heart vegan egg, or Bob’s Red Mill or Ener-G egg replacers.
- FOR THE SUGAR AND CINNAMON TOPPING
- ¼ cup granulated sugar
- 1 tbsp ground cinnamon
Preheat oven to 350°F (176°C)
Line a baking sheet with parchment paper for easy clean up and to prevent sticking.
In a mixing bowl, whisk the 2 ¼ cups flour, 2 tsp cream of tartar, ½ tsp baking soda, and ½ tsp salt until combined.
In mixing bowl, beat the 1 cup of sugar and 1 cup butter until light and fluffy.
Add the 1 tbsp vanilla extract and 2 equivalent egg replacer to the butter and sugar and beat until combined.
Add the flour mixture and beat until just combined. Stir with a spoon to make sure the flour is completely incorporated in the cookie dough.
FOR THE SUGAR AND CINNAMON TOPPING
In a separate bowl, combine the ¼ cup sugar and 1 tbsp cinnamon (mix it around with a fork until it has a fine consistency)
Use a tablespoon to scoop out the cookie dough and roll into balls.
Roll the top of the balls in the sugar-cinnamon mixture and place sugar side up on the baking sheet.
Bake for 10-12 minutes, or until the edges of the cookies are lightly browned.
Store the cookies in an airtight container for up to four days.
Freeze in a freezer safe container for up to 3 months. Bake as instructed.
- Store the cookies in an airtight container for up to four days.
- Freeze in a freezer safe container for up to 3 months. Bake as instructed.