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A hand breaking a cookie in half over a stack of cookies and cinnamon sticks.

Vegan Crispy Snickerdoodle Cookie Recipe

A chewy and crispy snickerdoodle cookie that's easy to make and dairy and egg free.

Course Dessert
Cuisine American, Vegan
Keyword crispy cookie, dairyfree, egg free, snickerdoodle
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 24 cookies
Calories 141 kcal
Author Alex Meyer, MA

Ingredients

  • 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

Instructions

  1. Preheat oven to 350°F (176°C)
  2. Line a baking sheet with parchment paper for easy clean up and to prevent sticking.
  3. 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.
  4. In mixing bowl, beat the 1 cup of sugar and 1 cup butter until light and fluffy.
  5. Add the 1 tbsp vanilla extract and 2 equivalent egg replacer to the butter and sugar and beat until combined.
  6. 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.
  7. FOR THE SUGAR AND CINNAMON TOPPING
  8. 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)
  9. Use a tablespoon to scoop out the cookie dough and roll into balls.
  10. Roll the top of the balls in the sugar-cinnamon mixture and place sugar side up on the baking sheet.
  11. Bake for 10-12 minutes, or until the edges of the cookies are lightly browned.
  12. NUTRITION DISCLAIMER
  13. Store the cookies in an airtight container for up to four days.
  14. Freeze in a freezer safe container for up to 3 months. Bake as instructed.

Recipe Notes

NUTRITION DISCLAIMER

  • 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.
Nutrition Facts
Vegan Crispy Snickerdoodle Cookie Recipe
Amount Per Serving (1 cookie)
Calories 141 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Sodium 136mg6%
Potassium 56mg2%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 11g12%
Protein 1g2%
Vitamin A 360IU7%
Calcium 7mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.