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.
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.
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
- The Easiest Vegan Sugar Cookies
- Crunchy Vegan Peanut Butter Cookies
- Vegan Chocolate Chip Cookies
- Vegan Ginger 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 enjoy!
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.
This looks really good! Does anyone know if they ship well? Looking to ship some to my deployed boyfriend and I wanted to make some without dairy or eggs so they’ll (hopefully!) last longer but these sound softer, I just don’t want them to crumble or break by the time they get there and I don’t want to waste the vegan butter.
Hi Solora! Honestly it would just depend on the weather and how fast the shipping was. They stay really good at room temperature for a few days, but it would depend on the conditions and the time it would take. Assuming cool weather and a fast shipping speed they should arrive in good shape.
I made these Snickerdoodles today, and my husband declared them to be “the best cookies ever!” I tweaked the recipe slightly by using half spelt flour to plain flour, and used golden caster sugar rather than granulated. Thank you for your recipes. This isn’t the first of your recipes I’ve tried.
That’s wonderful! And the best compliment from your husband! Thanks so much for sharing your changes and the wonderful review.
These are amazing. Thank you. My husband and son loved them. They are the only 2 vegans in our family I always appreciate a great vegan recipe the whole family can enjoy.
That’s awesome, thank you so much Kitti!
Hey! Can I refrigerate the dough a couple days before baking?
Hi Jenna, yes that will be fine! 🙂
Simple and incredible! No modifications, no substitutions, make the recipe to the T and the results are good enough to go into the recipe vault.
Yay! That’s so awesome! Thanks so much Noelle!
Everything about these were great except for the apple cider vinegar. I added exactly a tsp of Bragg’s apple cider vinegar and you can taste the vinegar in the cookies–they’re just a little too tangy/acidic. I did the sugar, butter, and flour by weight instead of volume so I don’t know if that had something to do with it (the cookies look fine and texture is fine though). Idk, maybe its the type of ACV I used or maybe I’m just more sensitive to it. Otherwise, great recipe!
Hi Erin, weighing the ingredients would not cause it as we are exact with our measurements, so this is the best way to do it. It could be that you just don’t like that slight tang, you could definitely use half or even quarter the amount next time.
can i substitute butter for coconut oil?
You can try it! I’m not a huge fan of using it in place of vegan butter, but others have tried it as a sub for vegan butter in our cookies and liked it. 🙂
Snickerdoodles are my FAVORITE cookie and I was so excited to find this recipe! I ate waaaaayyy too many, so yummy! Thank you for all of these amazing vegan cookie recipes.
That’s awesome! So glad you enjoyed them!
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!!
Awesome! Thanks Heather!
First time trying snickerdoodles, never had them before. They came out perfect! Thanks for the recipe! 🙂
As my husband said, “these are the snicker doodles that other snicker doodles aspire to be.” Soooo delicious, thank you!
I love that! Thanks so much Priscilla!
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
Ovens can differ a lot! So glad they were good! 🙂
Everyone loves these cookies! Perfect Snickerdoodles!
Thanks Rebecca!
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 🙂
So glad they were good Abby! Definitely most important that they taste amazing! Thanks for sharing! 🙂