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    Home Ā» Desserts Ā» Vegan Snickerdoodles – Soft and Puffy!

    Vegan Snickerdoodles – Soft and Puffy!

    Published: Apr 26, 2018 Modified: Mar 21, 2019 by Alison Andrews This post may contain affiliate links

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    8.3Kshares
    Vegan Snickerdoodles

    Vegan Snickerdoodles stacked up on a white plate.

    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!

    Cookie dough for vegan snickerdoodles in a white mixing bowl with a wooden spoon. Vegan Snickerdoodles rolled into balls and ready to go into the oven.

    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.

    Vegan Snickerdoodles rolled into balls on a baking tray, ready to go into the oven. Vegan Snickerdoodles freshly baked out of the oven on a parchment lined baking tray.

    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.

    Vegan Snickerdoodles stacked up on a white plate with cinnamon sticks. Vegan Snickerdoodles stacked up on a white plate with cinnamon sticks.

    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?

    Vegan Snickerdoodles stacked up on a white plate. Vegan Snickerdoodles stacked up on a white plate with cinnamon sticks.

    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.

    Vegan Snickerdoodles stacked up on a white plate with cinnamon sticks. Vegan Snickerdoodles stacked up on a white plate, the top cookie broken in half to show the center.

    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:

    1. Vegan Chocolate Cookies
    2. Vegan Oatmeal Chocolate Chip Cookies
    3. The Easiest Vegan Sugar Cookies
    4. Crunchy Vegan Peanut Butter Cookies

    And heaps more!

    Sign up to our email list for a fabulous free recipe ebook and to stay updated with all our latest recipes posted to the blog!

    Vegan Snickerdoodles stacked up on a white plate, the top cookie broken in half to show the center.

     

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    Vegan Snickerdoodles

    Vegan Snickerdoodles


    ★★★★★

    4.9 from 55 reviews

    • Author: Loving It Vegan
    • Prep Time: 15 mins
    • Cook Time: 10 mins
    • Total Time: 25 minutes
    • Yield: 20
    Print Recipe
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    Description

    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

    1. Add the butter and sugar to an electric mixer and cream them together. Add in the vanilla and apple cider vinegar and mix in.
    2. 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.
    3. Then add in the soy milk so that it forms into a proper cookie dough (as pictured).
    4. Preheat the oven to 375°F (190°C).
    5. 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.
    6. Bake for 10 minutes.
    7. 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

    Did you make this recipe?

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    8.3Kshares
    Alison Andrews

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.
    Previous Post: « Peanut Butter Banana Smoothie
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    Reader Interactions

    Comments

    1. AvatarAnna says

      April 20, 2021 at 12:21 am

      Snickerdoodles are my FAVORITE cookie and Inwas so excited to find this recipe! I ate waaaaayyy too many, so yummy! Thank you for all of these amazing vegan cookie recipes. 🄰

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        April 20, 2021 at 10:14 am

        That’s awesome! So glad you enjoyed them!

        Reply
    2. AvatarHeather says

      April 18, 2021 at 5:45 pm

      Followed the recipe exactly and these worked out perfectly. That perfect indescribable snickerdoodal taste! Do not be afraid of the crumbly texture! No need to add more milk or anything. I just scoop the crumbly bits together and rolling them makes them stick together. Perfect soft cookies! They keep quite nicely. Many thanks for an excellent recipe!!

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        April 19, 2021 at 2:34 pm

        Awesome! Thanks Heather!

        Reply
    3. AvatarJolanda says

      April 17, 2021 at 12:42 pm

      First time trying snickerdoodles, never had them before. They came out perfect! Thanks for the recipe! šŸ™‚

      ★★★★★

      Reply
    4. AvatarPriscilla Rader says

      April 04, 2021 at 5:06 am

      As my husband said, “these are the snicker doodles that other snicker doodles aspire to be.” Soooo delicious, thank you!

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        April 05, 2021 at 12:07 pm

        I love that! Thanks so much Priscilla!

        Reply
    5. AvatarKeshav says

      March 16, 2021 at 12:21 am

      Great recipe! I don’t know if my oven is cooler than typical but I had to bake for 14 minutes so they weren’t too soft. Very tasty though! I also used 1/3 white and 1/3 light brown sugar

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        March 16, 2021 at 11:11 am

        Ovens can differ a lot! So glad they were good! šŸ™‚

        Reply
    6. AvatarRebecca says

      January 31, 2021 at 5:43 pm

      Everyone loves these cookies! Perfect Snickerdoodles!

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        February 01, 2021 at 10:44 am

        Thanks Rebecca!

        Reply
    7. Avatarabby says

      January 30, 2021 at 7:29 pm

      I love this recipe! I used Earth Balance, so I had to use quite a lot of milk to get cookie dough texture, but it didn’t taste watered down or anything. My oven doesn’t do too well above 350, so I baked them at 350. I prefer my cookies to be on the crunchier side, so that combined with the lower temperature, resulted in me baking for 19 minutes, which turned out the perfect texture. I of course made a double batch and got a lot of tiny cute lil snickerdoodles! The only thing is that mine didn’t look really like snickerdoodles, they were kind of bubbly with lots of little holes, but the texture and the taste was PERFECT, and i’m not one to judge a cookie on it’s look. I WILL be hiding these from the rest of my family šŸ™‚

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        February 01, 2021 at 10:55 am

        So glad they were good Abby! Definitely most important that they taste amazing! Thanks for sharing! šŸ™‚

        Reply
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    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

    More about me →

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