Vegan snickerdoodles! They are my new favorite!
So simple, so good and so quick and easy to make!
They are very much like sugar cookies, just dressed up in a lot of cinnamon sugary goodness!
The trick to some good vegan snickerdoodles is that they need to be soft. So you definitely don’t want to bake them too long.
You also want them to be nice and thick, so don’t roll those balls too small. You want nice and thick, pillowy soft snickerdoodles.
So aim for around 20 cookies from your batch. If you get a couple more or a couple less that’s totally okay too.
How to make vegan snickerdoodles
Making these cookies is so quick and easy that once you’ve got the hang of these you’ll never need to buy cookies from the store again!
You just cream together some vegan butter and sugar. Add in some vanilla and apple cider vinegar.
Then in a separate bowl mix flour, cream of tartar, baking soda, cinnamon and salt. Add to the butter and sugar mix and mix in together (by hand, don’t use the electric mixer for this part).
It will be quite dry and crumbly at this point so now you add in a touch of soy milk (or other non-dairy milk as you like) to get it to perfect dough.
Roll into balls and roll the balls in cinnamon and sugar, bake for 10 minutes and you have perfect vegan snickerdoodles!
Really, if you decide right now you’d like some vegan snickerdoodles and have all the ingredients on hand, you could have a freshly baked batch in front of you in 25 minutes from now! Very tempting isn’t it?
You will love these vegan snickerdoodles! They are:
- Soft
- Pillowy
- Thick
- Cinnamon-sugary
- Quick and easy
Keep them stored in an airtight container at room temperature where they will stay fresh for up to 7 days.
What do you think of these gorgeous vegan snickerdoodles? Let us know in the comments and please rate the recipe too! Thanks!
For more divine vegan cookies, check out these recipes:
- Vegan Chocolate Cookies
- Vegan Oatmeal Chocolate Chip Cookies
- The Easiest Vegan Sugar Cookies
- Crunchy Vegan Peanut Butter Cookies
And heaps more!
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Vegan Snickerdoodles
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Prep Time: 15 mins - Cook Time: 10 mins
- Total Time: 25 minutes
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Yield: 20 -
Category: Dessert, Cookies -
Cuisine: Vegan
Print Recipe
Pin RecipeDescription
Soft and pillowy vegan snickerdoodles! These puffy and delicious cinnamon-sugary treats are so quick and easy you’ll want to whip them up every other day!
Ingredients
- 1/2 cup (112g) Vegan Butter
- 2/3 cup (132g) White Sugar
- 1 tsp Vanilla Extract
- 1 tsp Apple Cider Vinegar
- 1 and 1/2 cups (188g) All Purpose Flour
- 1 tsp Cream of Tartar
- 1 tsp Baking Soda
- 1 and 1/4 tsp Cinnamon
- 1/4 tsp Salt
- 1 Tbsp Soy Milk (or other non-dairy milk)*
For Rolling:
- 3 Tbsp White Sugar
- 1 tsp Cinnamon
Instructions
- Add the butter and sugar to an electric mixer and cream them together. Add in the vanilla and apple cider vinegar and mix in.
- Add in the flour, cream of tartar, baking soda, cinnamon and salt and mix in by hand (don’t use the electric mixer for this part) until it forms a crumbly dough.
- Then add in the soy milk so that it forms into a proper cookie dough (as pictured).
- Preheat the oven to 375°F (190°C).
- Roll the cookie dough into balls and then roll the balls in the cinnamon and sugar mixture and place them onto a parchment lined baking tray. You can sprinkle more of the cinnamon sugar mixture on top of the balls before they go in the oven.
- Bake for 10 minutes.
- Remove from the oven and enjoy!
Notes
*If you use a brand of vegan margarine that is very hard i.e. not a spread, then it’s possible that you’ll need to use a bit more non dairy milk, just use as little as possible.
Nutrition
- Serving Size: 1 Cookie
- Calories: 91
- Sugar: 8.1g
- Sodium: 129mg
- Fat: 2.7g
- Saturated Fat: 0.5g
- Carbohydrates: 15.7g
- Fiber: 0.4g
- Protein: 1g
A special treat with the cinnamon flavour
★★★★★
Substituted 2 teaspoons of baking powder for the baking soda and cream of tartar, came out a bit more puffy than i would have liked, but still tasted amazing! Also i had no milk, had to use water in a pinch.
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Great that they worked out, even if a bit too puffy! Thanks for sharing! 🙂
So I have a question for you, actually, 2!
1st, can this recipe be easily doubled w/o causing any ill effects?
2nd, Why “butter” when every Snickerdoodle recipe I’ve ever seen has shortening as its fat ingredient?
I’m excited to have found your blog and look forward trying out all your recipes!! 😁
Hi Patricia, it really depends, it should be quite straightforward to double the recipe, but it depends if you are a novice baker or quite experienced with it. If you’re experienced with doubling recipes then go for it. But if you’re newer to vegan baking, then rather stick to the recipe and make two batches, it’s always the most risk free option. That’s interesting, I haven’t usually seen shortening used in snickerdoodle recipes, but generally it’s not an ingredient I use, not that I have anything against it, but I just haven’t used it in my baking so far. 🙂
The second cookie recipe I have tried from your website and again, delicious. I used a little less cinnamon in the dough and less soda as I’m not keen on the aftertaste I get from it. Really lovely and simple to make. I have already lined up another of your cookie recipes to try.
★★★★★
Hi Jo, so happy to hear this, hope you’ll find lots of cookie recipes here that you enjoy! Thanks so much for the great review! 🙂
I put the cookies in the oven as rolled balls and they didn’t flatten out over time, they just held their shape!! Any tips??
Hi Hannah, try creaming your butter and sugar for longer, the more room temperature your dough is when you roll your balls, the more spread you’ll get. If it’s still quite cold due to cold butter, then that can cause less spread. You can let them bake a couple of minutes more as well if needed to get a bit more spread. 🙂
So I’m planning on making these for a vegan friend. I’ve made non-vegan snickerdoodles a number of times and usually I rest the dough in the fridge before baking. Would it be advisable to do the same here, or do the vegan elements eliminate the need for this step? Thanks!
Hi Rachel, I don’t think it’s to do with the vegan elements, I just never did that for this recipe and it worked great. I didn’t consider it a necessary step for this recipe. I think if you did rest the dough in the fridge first the cookies would flatten less when baking. Hope it goes well! 🙂
I followed the recipe to the letter and the texture was amazing. They were a tad salty to me for some reason, so I may omit the salt next time and may play around with the baking soda level. Thank you for the recipe, I have been transitioning to vegan for the past year and just recently went full vegan in August, and I have been loving your recipes! I never feel deprived of desserts or yummy food with your handy site.
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Hi Kirty, so awesome that you’ve recently gone vegan, congratulations! And I am thrilled that you have been finding the recipes helpful! Thanks so much for posting! 🙂
hi my friend
can i use baking powder instead of baking soda?
Maybe, but I’m not sure what effects that might have, since it wasn’t tested that way.
What I do sometimes is sub 2 teaspoons of baking powder for the baking soda and cream of tartar. They do come out a little bit more puffy than the ones in pictures, but taste just as great!
Thanks Alex! Extra puffy is not a bad thing when it comes to snickerdoodles! 🙂
I have made 4 of your cookies and they are all outstanding. This one was my favorite and I almost kept the batch for myself instead of sending to my daughter at college!
★★★★★
Haha that’s so awesome Nancy! I always know the cookies are good when I don’t want to give them away either, hahaha! Thanks for sharing. 🙂
Hi!! I was wondering what the apple cider vinegar is for. I dont have any but i do have regular white vinegar would that work? The cookies look really good and i want to make them.
You can use white vinegar instead. It works along with the cream of tartar to make them soft and puffy. 🙂
Thank you so much for responding! I will definitely make these!!
★★★★★
Can you substitute any of the non gluten flour in these and if so, does it change any other ingredients?
Hi Tamara, if you want to make them gluten-free I would try them with a gluten-free all purpose flour blend. I haven’t tried it with these cookies but I have done it with some of my other cookie recipes and it has worked great without any other changes. All the best! 🙂
I followed the recipe exactly except for the tartar because I didn’t have it. The cookies came out completely flat and crispy. Not sure what went wrong.
The cream of tartar is part of what keeps them soft and puffy, but I think perhaps the oven temperature may have been a bit high? Sometimes ovens run hot.
How should these be stored? Can they be stored at room temp?
Hi Brianna, store in an airtight container at room temp for up to 7 days. 🙂