This quick and easy vegan snickerdoodle cookie recipe makes delicious soft and puffy cookies that are coated in a cinnamon sugar topping. They are the perfect cookie for any time of year.
What are snickerdoodles? They're soft, puffy, pillowy cookies that are dipped in a cinnamon sugar mixture.
What's the difference between snickerdoodles and sugar cookies? Cream of tartar. This is the ingredient that gives them their soft puffy texture instead of the typical crispy cookie texture, like our vegan chocolate chip cookies.
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Ingredients
The complete list of ingredients and measurements, along with the baking information can be found in the recipe card.
- All-purpose flour - For the best snickerdoodle cookies, use all-purpose flour. It will make them light and airy. If you need to make a gluten-free snickerdoodle recipe, use an all-purpose GF flour.
- Cream of Tartar - Classic snickerdoodle cookies have cream of tartar because that's what makes them soft. Vegan snickerdoodles without cream of Tartar are more like vegan cinnamon cookies.
- Granulated sugar and brown sugar - Granulated sugar is a must for baking the best cookies, because it creates the perfect texture, it's also necessary for the cinnamon sugar coating. We add brown sugar for flavor and color.
- Vegan butter - To make dairy-free snickerdoodles you need to use vegan butter. We recommend Miyoko's or Earth Balance buttery sticks.
- Egg replacer - You can use a flax egg or your favorite egg replacer to make eggless snickerdoodles. We recommend Bob's Red Mill egg replacer.
- Vanilla extract - For the best flavor, use a high quality vanilla. We recommend Nielsen Massey Vanillas.
Step-By-Step Instructions
This is a tutorial on how to make homemade vegan snickerdoodle cookies with visual cues.
- Make the cookie dough. Whisk the dry ingredients together in a separate bowl, then cream the room temperature butter, sugar, and vanilla until creamy. Add the dry ingredients and beat until combined. It should look like the photo above.
2. Put the granulated sugar and cinnamon in a medium sized bowl.
3. Whisk the cup of granulated sugar and cinnamon together until fully combined.
4. Make cookie dough balls (about 1 tablespoon) and roll in the cinnamon sugar mixture.
5. If you don't want the entire cookie covered in cinnamon sugar, just dip the top of the dough balls in the mixture.
6. Place the cookie dough balls on a parchment lined baking sheet and bake in a 350°F (176°C) oven for 12 to 14 minutes total time.
7. Let the baked snickerdoodles rest on the baking sheet for 2 minutes and then place them on a cooling rack until cool.
Pro Tips
Here are some pro tips to help you make perfect vegan snickerdoodles.
- Take the butter out of the refrigerator and bring it to room temperature. Don't soften it in the microwave because the temperature of the butter won't be consistent.
- Don't skip the cream of tartar and baking soda. These will ensure that the cookies are soft and puffy.
- Let the oven fully preheat to 350°F (176°C) before baking the cookies.
- Cool the cookies on the cookie sheet for a few minutes before transferring to a cooling rack. This will prevent them from cracking and falling apart.
Recipe FAQs
This is how they get their puffy texture and a slight tangy flavor.
Take them out of the oven a minute early. This will ensure that they're baked until they're soft, not crispy.
Store the cookies in a covered container at room temperature for up to 5 days.
Freeze them in a freezer safe container for up to 3 months.
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Perfect Vegan Snickerdoodle Cookies
Equipment
- 1 Stand Mixer
- 1 cookie sheet
- 1 Oven
- 1 cooling rack
Ingredients
- 2 ¼ cups all-purpose flour
- 2 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon 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 tablespoon 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 tablespoon ground cinnamon
Instructions
- 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 teaspoon cream of tartar, ½ teaspoon baking soda, and ½ teaspoon salt until combined.
- In mixing bowl, beat the 1 cup of sugar and 1 cup butter until light and fluffy.
- Add the 1 tablespoon 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 Cinnamon Sugar Topping
- In a separate bowl, combine the ¼ cup sugar and 1 tablespoon 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.
Notes
- 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.
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Pro Tips
Here are some pro tips to help you make perfect vegan snickerdoodles.- Take the butter out of the refrigerator and bring it to room temperature. Don't soften it in the microwave because the temperature of the butter won't be consistent.
- Don't skip the cream of tartar and baking soda. These will ensure that the cookies are soft and puffy.
- Let the oven fully preheat to 350°F (176°C) before baking the cookies.
- 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.
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