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A stack of snickerdoodle cookies with a jar of milk.

Perfect Vegan Snickerdoodle Cookies

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.
5 from 1 vote
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Course: Dessert
Cuisine: American
Diet: Vegan
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 24 cookies
Calories: 141kcal
Author: Linda & Alex
Cost: $6

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

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.
  • 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.

Nutrition

Serving: 4oz | Calories: 141kcal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 133mg | Potassium: 59mg | Fiber: 1g | Sugar: 11g | Vitamin A: 361IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
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