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.
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.
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.