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!
Vegan snickerdoodles! They are my new favorite thing.
So simple, so good and so quick and easy to make. They are the perfect holiday cookie but so good you’ll make them year-round.
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?
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.
And if you love holiday cookies, you’ll also love our vegan butter cookies and vegan snowball cookies.
How To Make Vegan Snickerdoodles
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
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 the dough into balls and then roll the balls in cinnamon and sugar.
Bake for 10 minutes at 375°F and you have perfect vegan snickerdoodles!
Ingredient Notes
Cream of tartar – this is the ingredient that creates the tangy flavor in a classic snickerdoodle cookie. So I highly recommend it! You can leave it out if you have to, but then it won’t taste like classic snickerdoodles.
All purpose flour – make sure to measure this correctly either by weighing it on a food scale or by using the spoon and level method: spoon it into your measuring cup and then level off the top with a knife. No scooping allowed!
Apple cider vinegar – while this is an unusual(ish) ingredient in cookies, it really works in these cookies, trust me! It reacts with the baking soda, making these cookies so puffy, pillowy and soft.
Storing and Freezing
Keep them stored in an airtight container at room temperature where they will stay fresh for up to 7 days.
They are also freezer friendly for up to 3 months.
More Vegan Cookie Recipes
- Vegan Chocolate Cookies
- Vegan Oatmeal Chocolate Chip Cookies
- Crunchy Vegan Peanut Butter Cookies
- Vegan Chocolate Chip Cookies
- Vegan Ginger Cookies
- Vegan Gingerbread Cookies
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Snickerdoodles
Ingredients
- ½ cup Vegan Butter (112g)
- ⅔ cup White Granulated Sugar (132g)
- 1 tsp Vanilla Extract
- 1 tsp Apple Cider Vinegar
- 1 ½ cups All Purpose Flour (188g)
- 1 tsp Cream of Tartar
- 1 tsp Baking Soda
- 1 ¼ tsp Cinnamon
- ¼ tsp Salt
- 1 Tbsp Soy Milk or other non-dairy milk
For Rolling:
- 3 Tbsp White Granulated 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 let the cookies firm up and cool down directly on the tray.
Video
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.
- If the cookies haven’t spread at all in the oven (they are supposed to be puffy but should still spread) then you can bake them an extra couple of minutes, or just flatten them very slightly with a fork as soon as they come out the oven still warm and soft.
- Keep them stored in an airtight container at room temperature where they will stay fresh for up to 7 days. They are also freezer friendly for up to 3 months.
Omg! YUM. Snickerdoodles aren’t a big thing in Australia so I just had heard about them on TV. I have been missing out! So easy and delicious. The cleaning was minimal and not a long wait and the recipe was specific and accurate. I was making them for a friend but I think I’ll have to make more… This will be a go-to.
So glad you enjoyed them Nina! Thanks so much for the awesome review.
Wow! These were amazing! My son and I have been craving cinnamon lately and this really hit the spot. Thank you, thank you!
Thanks for the great review Caitlin!
Really yummy! I did have to add about 3 tbsp of milk to get the dough to come together, I’m also an inexperienced baker so I wasn’t sure if I should leave the cookies on the pan for a bit after they came out of the oven or put them on a rack right away. That info would have helped me a little bit. Super delicious though and will make again! :))
Hi Gina, so glad you enjoyed the cookies! We do usually say that they should remain on the tray to firm up and cool down, so I have updated the recipe card, thanks for letting us know!
Very minor changes bc I doubled the recipe used 1/2c crisco bc only had 1/2c butter. And used pumpkin spice dairy free Creamer for the liquid. But they came out absolutely delightful 10/10
So happy to hear they worked out great!
Mine flattened out completely in the oven even though I followed the recipe to a T. The flavor is great, but it turned into one flat cookie across the whole pan. I would suggest putting a time frame in the recipe instead of just “10 minutes” considering ovens are different, maybe like 7-10 minutes or something like that? Also, the apple cider vinegar was a bit strong. I’m sure they would’ve been great though if I hadn’t done the whole 10 minutes.
Hi Emily, sorry to hear you had an issue, the baking time of 10 minutes is a relatively short baking time and I wouldn’t recommend a shorter time at all. I do recommend an oven thermometer though because if you know your oven is running very hot then you can adjust the temperature accordingly. If your vegan butter was too warm and soft then that can cause over-spreading.
I had the same problem the first time I baked them. The trick is that you want your dough really cold and firm before baking. After rolling the balls in cinnamon sugar, I pop them in the freezer for 10 minutes or so before putting them in the oven. They stay nice and puffy that way! Last winter I made a bunch, rolled/coated the dough balls and then stored them in the freezer. Then when a cookie craving hit, I could just through a few frozen dough balls in the oven for a treat without being tempted by the whole batch 🙂
I followed Nicki’s advice and the cookies came out great. I think the baking time is also dependent on how big your cookies are. I made them at 2 tbl and I baked them for about 12 minutes, flipping the pan have way through for even baking. The cookies have been a big hit!