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.
Melissa says
So Delicious! I made these a few weeks ago because I was bored and I ended up eating the whole tray of cookies myself, oopies! They’re perfectly firm on the outside and sooo fluffy and soft on the inside. I made them again a few days ago and brought them to school for some teachers and friends – everybody loved them! Non-vegan snickerdoodles don’t compete.
This is slowly becoming my favourite go-to cookie recipe!
Alison Andrews says
That is wonderful to hear Melissa! Thanks so much for the amazing review! 🙂
Britt says
I’m looking forward to trying these soon as they are my favorite cookie! I am wondering is there a vegan brand of white sugar? Because white sugar is filtered with bone char, making it non vegan. Thanks in advance!
Alison Andrews says
Hi Britt, hope you’ll enjoy the recipe. White sugar absolutely is vegan, though certain companies in the USA still use an outdated method of processing which involves bone char. In much of the rest of the world these methods have not been used in a long time. It’s very easy to find a brand that doesn’t use these outdated methods even in the USA and we leave it to our readers to do their own research on that (if needed).
Jackie says
This recipe is amazing! Thank you for sharing. These were SO easy to make and my whole family (including a picky 6 year old) absolutely adored these cookies.
Alison Andrews says
Fantastic! Thanks so much Jackie! 🙂
Lilah says
I just made these and they had a terrible baking soda flavor and I only used the 1 tsp. They also didnt puff up but flatter crispy cookies are still ok by me, but that flavor was so bad! I dont know why they would have tasted like that! 🙁 it must have been something I did, these cookies have such good reviews!
Alison Andrews says
Hi Lilah, that is very strange! Did you use a standard tsp measure? It should be flattened off at the top and it should be a standard tsp measure. I can only think you may have accidentally used more than the recipe calls for because 1 tsp of baking soda is not a lot and is a usual amount to use in a cookie recipe.
lilah says
I used the standard tsp measurement. Not sure! Maybe Ill try them again sometime because the dough was yummy… earth balance aint cheap though!
Tessa says
I just made these again this weekend and they were excellent, although once again I had to add more moisture than the recipe calls for, in the form of a little more soy milk and a bit of canola oil. Could it be that you didn’t use enough vinegar or cream of tartar? That would result in getting a metallic-type taste from the baking soda.
Lilah says
I also had to use more almond milk as my dough was not coming together, even when mixing by hand. I used the right amount of ingredients otherwise ?♀️. Made another snickerdoodle recipe recently but it called for lemon juice instead of tartar and it used baking powder, not soda and they tasted fine. I probably messed this recipe up somehow!
Holly says
I just made these for the first time and they are amazing!!! Thank you for sharing the recipe…these will definitely be a regular in this house!
Alison Andrews says
Wonderful! Thanks so much for the awesome rating Holly! 🙂
Christina says
I tried this recipe yesterday! While they tasted great, I didn’t get the right consistency. They didn’t get soft and fluffy and didn’t flatten as good as the ones in your picture. Any ideas? Did I over mix the dough? I did use coconut milk instead of soy – otherwise followed the recipe. Thanks!
Alison Andrews says
Hi Christina, I’m really not sure why they weren’t soft and fluffy, but puffy is generally good for snickerdoodles! If you want them to be flatter, you can press down with a fork before they go into the oven. 🙂
Cari says
The best snickerdoodle recipe ever, declared by my family, extended family, my friend’s grandma, my sister’s coworkers, and many of my friends! And, get this, none of them are vegan! They are delightful, soft, pillowy, and stay that way for a whole week (if they don’t all get eaten before then).
I’ve made a few modifications, first starting with the butter and sugar. I cream it until it almost looks like frosting, and then I add the dry ingredients in two tablespoons at a time until all is added. Then next modification is that I add in about 4 tablespoons of plant milk (I used cashew). And, for the rolling, I use more sugar to cinnamon for a lighter looker.
Alison Andrews says
Yay! That is the best compliment for these coookies! Thank you so much Cari! And thanks for sharing your adjustments too. 🙂
Allen says
I made this recipe with I can’t believe it’s not butter spread, which was creamy enough that no milk product was needed. Great recipe!
Alison Andrews says
Fantastic! Thanks for sharing and the great review! 🙂
heather says
i made these with non hydrogenated shortening as i didn’t not have enough vegan margarine. i also used 2 tsp baking powder instead of the soda/cream of tartar. they puffed up but deflated when cooled to the perfect consistency. i also used 1/3 almond flour that was left over from baking for a gf buddy.
these came out moist and delicious. can not wait to make again!
Alison Andrews says
Wonderful to hear they were a success and thanks so much for sharing your adjustments! 🙂
Rebecca says
Wow! These came out so good! They are soft and chewy. I replaced half the butter with unsweetened applesauce to cut some of the fat and they were excellent. Loving It Vegan recipes have not let me down yet.
Alison Andrews says
That’s awesome Rebecca, so pleased to hear that! Thanks so much for the wonderful review. 🙂
Barbara says
Hello lovely Alison! I have been trying EVERY SINGLE one of your desserts and o are they heavenly!! Even more beautiful than ones with milk and butter etc. me and my family feel much more healthy. These snickerdoodles are a family favourite!! Could you possibly do a recipe for vegan cinnamon rolls?? I’m sure your recipe would be absolutely perfect and my two sons ABSOLUTELY love them so I thought perhaps a vegan recipe would come in handy !! Thankyou for the lovely recipes!
Alison Andrews says
Hi Barbara, so happy you’re enjoying the recipes! I will definitely add cinnamon rolls to my list and do them soon! Thanks for the suggestion. 🙂
Annelieke says
Being from the Netherlands I had never heard of snickerdoodles… But my goodness, this is magic!!!
Sweet, sour, salty, cinnamon, cruchy and soft. All at the same time. I am in love. Thanks for sharing your fabulous recipes. You are saving my lactose-intolerant life 😉
Alison Andrews says
Haha so glad you love them Annelieke! They are so good! Thanks so much for posting. 🙂
Tessa says
I made these at Christmas time and they turned out great – better than any of the cookies I’ve tried from another vegan source of cookie recipes. Do you think the key is using baking soda instead of baking powder? Also, I always use half whole wheat pastry flour. I have noticed that when I mix up the dough, it’s always too dry and I need to add additional non dairy milk and this time I added a little canola oil until the dough held together. Do you have any thoughts about supplementing the vegan butter with a little oil?
Alison Andrews says
Hi Tessa, the whole wheat flour could possibly be making it a bit drier and in need of a little extra moisture, or more likely it’s the brand of vegan butter you’re using, some have a lower water content than others so being flexible with the amount of liquid needed and playing that by ear is a crucial part of making cookies. Sounds like you are doing great with this. Using extra non-dairy milk or a little oil as you did is likely great either way. I sometimes use baking powder as well as baking soda so I don’t know if that is a factor at all. So glad these worked out well for you! Thanks for sharing! 🙂
Cyndee says
So delicious! But 1 Tbsp of soy milk was not enough to make it into a dough. I had to add a bit more, then they came out perfect!
Alison Andrews says
Yes, that measure has to be flexible because of the varying water content between different brands of vegan butter. Glad they worked out well! Thanks for sharing. 🙂
Karen says
Made these with my daughter and we LOVED them. Such a great recipe, thanks.