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    Home » Cookies

    Vegan Snickerdoodles (Soft and Puffy)

    Published: Apr 26, 2018 Updated: Nov 1, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Snickerdoodles

    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 stacked up on a white plate.

    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.

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

    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.

    Cookie dough for vegan snickerdoodles in a white mixing bowl with a wooden spoon.

    Roll the dough into balls and then roll the balls in cinnamon and sugar.

    Vegan Snickerdoodles rolled into balls on a baking tray, ready to go into the oven.

    Bake for 10 minutes at 375°F and you have perfect vegan snickerdoodles!

    Vegan Snickerdoodles freshly baked out of the oven on a parchment lined baking tray.

    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.

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

    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.

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

    More Vegan Cookie Recipes

    1. Vegan Chocolate Cookies
    2. Vegan Oatmeal Chocolate Chip Cookies
    3. Crunchy Vegan Peanut Butter Cookies
    4. Vegan Chocolate Chip Cookies
    5. Vegan Ginger Cookies
    6. Vegan Gingerbread Cookies
    Vegan Snickerdoodles stacked up on a white plate, the top cookie broken in half to show the center.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan snickerdoodles in a stack with the top cookie broken in half.

    Vegan Snickerdoodles

    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!
    4.90 from 109 votes
    Print Pin Rate
    Course: Baking, Cookies, Dessert
    Cuisine: Vegan
    Diet: Vegan
    Prep Time: 15 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 20
    Calories: 91kcal
    Author: Alison Andrews

    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
    Prevent your screen from going dark

    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

    1. 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.
    2. 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. 
    3. 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.

    Nutrition

    Serving: 1Cookie | Calories: 91kcal | Carbohydrates: 15.7g | Protein: 1g | Fat: 2.7g | Saturated Fat: 0.5g | Sodium: 129mg | Fiber: 0.4g | Sugar: 8.1g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    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.

    Reader Interactions

    Comments

    1. Erin Reedy says

      June 08, 2023 at 5:25 pm

      Super easy to make and delicious to eat!5 stars

      Reply
      • Nadine @ Loving It Vegan says

        July 05, 2023 at 2:58 pm

        Glad you enjoyed the recipe Erin! Thanks for your review! 🙂

        Reply
    2. QueeringTheKitchen says

      May 24, 2023 at 11:27 pm

      So heavenly. Brought me back to my childhood! Replaced cream of tartar (didn’t have) with 2 teaspoons of extra apple cider vinegar. Yum!4 stars

      Reply
      • Nadine @ Loving It Vegan says

        July 10, 2023 at 2:57 pm

        Thank you!

        Reply
    3. Ellie says

      March 24, 2023 at 3:59 am

      Could I safely sub mashed banana for the vegan butter? What about using vegan bevel instead? Thank you can’t wait to try

      Reply
      • Nadine @ Loving It Vegan says

        July 10, 2023 at 2:58 pm

        Hi Ellie! We haven’t tested it that way, but you are welcome to try!

        Reply
    4. Daisy says

      February 28, 2023 at 9:40 pm

      I absolutely loved these! Just one note — mine turned out with a bit of a “baking soda” taste. I wonder if you’ve ever encountered that when making these?4 stars

      Reply
      • Nadine @ Loving It Vegan says

        July 10, 2023 at 2:58 pm

        Thanks Daisy! And no, we haven’t encountered that at all..

        Reply
    5. Jess says

      February 08, 2023 at 4:29 pm

      Hello! Excited to try this recipe! Do you think I could roll the dough out and cut it with cookie cutters and the shape would hold? Not sure if you have tried that with this recipe specifically!

      Thanks for all your wonderful recipes, I’m a big fan 🙂

      Reply
      • Nadine @ Loving It Vegan says

        July 10, 2023 at 3:02 pm

        So glad you enjoy the recipes Jess! We haven’t tested rolling the dough out, but it is a soft dough that should rather be rolled into balls and then rolled into the cinnamon sugar.

        Reply
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