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
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 minutes
- Yield: 20
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.
- Category: Dessert, Cookies
- Cuisine: Vegan
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
Have you tried to make these with gluten free flour? Would this work with bobs red mill all purpose?
Hi Ruby, I haven’t tested it, but I think it would work and Bob’s Red Mill is usually a great brand. 🙂
I just made these and they are DELICIOUS!! The texture is chewy and exactly what I was aiming for. Unfortunately, I did not expect them to spread so much, so all of them practically melded together into one giant cookie, but they still taste great despite their wonky parallelogram shapes. For me personally, I would have preferred more cinnamon: 2 tsp instead of 1 1/4 tsp.
★★★★★
I also beat the 1 Tbsp soy milk directly into the sugar/margarine/vanilla/apple cider vinegar mixture instead of adding it after the wet and dry ingredients are mixed together. This worked out really well for me, for anyone considering trying this!
Thanks for sharing Tara! Hahaha I have experienced the one giant cookie thing myself. Usually as long as they are spaced evenly on a large cookie sheet, they should turn out okay. 🙂
These were so good! They tasted just like regular snickerdoodles! The only issue I experienced was having to add a bit more almond milk. I also chilled my dough for 30 minutes since it was a little too soft. Otherwise this is such a great recipe to have in your repertoire!!
★★★★★
Awesome! Thanks for sharing Elisabeth!
Alison, these cookies kick ass! Thank you for this recipe 🙂
★★★★★
Awesome! Thanks Lainey!
Do I need to chill the dough before baking it? Like you would for regular Choc chip cookies?
Nope! I didn’t do that.
Can I omit the cream of tartar or does it make a difference in the recipe?
Hi Liz, you can leave it out! It adds some tanginess and chew to snickerdoodles so it is a classic ingredient but we also have apple cider vinegar in this recipe so your bases are still covered. 🙂
I’ve been vegan for a while now, but the one thing I couldn’t find was a GREAT vegan snickerdoodle recipe. I made these last weekend, and my family loved them. Thank you for this recipe, it is now a staple dessert for me!
★★★★★
Yay! That’s awesome news, thanks so much Jazmin!
I just made these tonight as a gift. They are so good! I did have to add a bit more soy milk than what was suggested. Thanks.
Thanks for sharing Jennifer!
These cookies are so good! I added about 3/4 tsp more of cinnamon just because I like them extra cinnamon-y and they turned out great! The recipe is super simple and tastes amazing!
★★★★★
So glad you liked them! Thanks for the great review Lara! 🙂
I have made this recipe many times and everyone loves these cookies! My non-vegan friends don’t even know the cookies are vegan, they just know they are delicious. They are puffy, light, sweet, and delicious. Thanks for sharing the recipe; it is now one of my go-to-recipes.
★★★★★
Fantastic! Thanks so much Val! 🙂
Can I use coconut sugar instead of white sugar or do you think it will completely change the type of sweetness? 🙂
Hi Larissa, yes sure coconut sugar should be fine, it will mostly change the color and make your cookies darker in color. 🙂
Does the butter need to be room temperature or cold? Thanks!
I usually use it straight out of the fridge.
This is an amazing recipe! I subbed lemon juice for apple cider vin. and used gluten free flour and they were still one of my favorite cookies! Easy to make too!
★★★★★
Fantastic! Thanks so much Tiffany! 🙂
Didn’t have cream of tarter so I used 2 tsp baking powder and cut back the baking soda to 1/2 tsp. Also use 1/4 cup coconut oil and 1/4 vegan butter, as I find the butter replacement I use can add a flavor to baked goods that I’m not a huge fan of. They’re perfect! And I’ve made the recipe this way many times now. They always come out just how I like them, crunchy on the outside and soft on the inside with a good spread on the baking sheet.
★★★★★
These worked really well for me. I added one teaspoon of cardamom just to make things a little more interesting (I love cardamom!) . Thank you!
★★★★★
Wonderful! Cardamom is a great addition! Thanks for sharing and the awesome review. 🙂
Hi! I was wondering if the dough would be able to be stored in the freezer?
Hi Kayla! yes sure! If you freeze the dough before rolling it into balls then you’ll need to let the dough come up to room temperature again before rolling the balls. Alternatively you can roll the dough into balls before freezing. Then you can either thaw in the fridge before baking or just bake from frozen but allow an extra couple of minutes of baking time to allow for them being frozen going in. All the best! 🙂
Hi there.
I tried substituting the butter for coconut oil and my cookies were really flat. Do you have Any suggestions to help me? Thanks in advance.
Hi Alicia, coconut oil is a little different to vegan butter, it’s more dense and 100% oil whereas vegan butter also has a water content. So they’re not exactly the same in their effects on baked goods. If you can get hold of vegan butter or dairy-free margarine I recommend you try it as written, I think that will solve the issue. 🙂
I have actually had great success with coconut oil instead of vegan butter. I replace about a tablespoon (maybe slightly more) of the 1/2 c. coconut oil with applesauce or water, and the cookies come out beautifully…soft and pillowy and delightful! I should add that I usually need 2 or sometimes even 3 T. nut milk to get the desired dough consistency.
Thanks for a terrific recipe! Snickerdoodles are my husband’s favorite cookie, and these have made a more-than-satisfactory replacement since we started a plant-based lifestyle. I make a batch almost weekly now. 🙂
★★★★★
Awesome! Thanks so much Yvonne! 🙂
i’ve tried to make these twice and both times the dough is super crumbly and the balls don’t flatten in the oven. what am i doing wrong?
Hi Tanner, sorry to hear that! If the dough is too crumbly add a little more non-dairy milk so that you have the consistency that we have shown in the photos. It should be easy to roll into balls and it shouldn’t be crumbly. If the balls don’t flatten in the oven it usually means the dough is too cold going in, so you can combat this by beating the vegan butter and sugar for a longer time to warm it up, or you can just flatten your cookies with a fork before they go into the oven.