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.
risa josephine says
Can confirm that these are delicious! I’d probably leave them in the oven for just a little longer next time (just 2-3 minutes longer).
Is there an alternative to the white sugar? Honey? I’ve looked online that for 1 cup of white sugar, replace it with 3/4 of honey. Would it be okay to use 1/2 a cup of honey instead of white sugar?
Also used brown sugar (since we ran out of white sugar) for the rolling and it turned our delicious! Thanks!
Alison Andrews says
So glad you enjoyed them! I’ve never tested this with honey but you could definitely experiment.
Lucy says
Went vegan just two months ago and it has been so easy thanks to all the amazing recipes already out there! These snickerdoodles are amazing, and easy to make which is nice as a college student with little time :D. Thank you, Alison!!
Alison Andrews says
Awesome! Thanks so much Lucy!
Aysia Jay says
Hi, I tried the recipe. Despite the delicious flavor, my cookies did not spread in the oven and the centers were still raw after ten minutes. I checked the measurements, oven temp, and the instructions five times to ensure I did it all correctly. I just can’t figure out what’s wrong! Do you have any advice?
Alison Andrews says
Do you have an oven thermometer? It could be that your oven is running a bit cold. You can just leave them for a few extra minutes as well.
Kate says
Can confirm that these are delicious! Have popped some in the freezer for cooking later (probably in a couple of days!). Left out the cream of tartar and didn’t affect the deliciousness. Thanks for the recipe!
Alison Andrews says
Awesome, thanks for sharing Kate!
Ruby says
Have you tried to make these with gluten free flour? Would this work with bobs red mill all purpose?
Alison Andrews says
Hi Ruby, I haven’t tested it, but I think it would work and Bob’s Red Mill is usually a great brand. 🙂
Tiffany says
i made my gf with bob mills 1 to 1 and they were amazing!
Tara Gallimore RD MSc says
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.
Tara Gallimore RD MSc says
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!
Alison Andrews says
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. 🙂
Elisabeth says
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!!
Alison Andrews says
Awesome! Thanks for sharing Elisabeth!
Lainey says
Alison, these cookies kick ass! Thank you for this recipe 🙂
Alison Andrews says
Awesome! Thanks Lainey!
Olivia C says
Do I need to chill the dough before baking it? Like you would for regular Choc chip cookies?
Alison Andrews says
Nope! I didn’t do that.
Liz Brown says
Can I omit the cream of tartar or does it make a difference in the recipe?
Alison Andrews says
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. 🙂
Jazmin Urena says
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!
Alison Andrews says
Yay! That’s awesome news, thanks so much Jazmin!
Jennifer Schmidt says
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.
Alison Andrews says
Thanks for sharing Jennifer!
Lara says
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!
Alison Andrews says
So glad you liked them! Thanks for the great review Lara! 🙂
Val says
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.
Alison Andrews says
Fantastic! Thanks so much Val! 🙂
Larissa says
Can I use coconut sugar instead of white sugar or do you think it will completely change the type of sweetness? 🙂
Alison Andrews says
Hi Larissa, yes sure coconut sugar should be fine, it will mostly change the color and make your cookies darker in color. 🙂
Ashely Adams says
Does the butter need to be room temperature or cold? Thanks!
Alison Andrews says
I usually use it straight out of the fridge.
Tiffany says
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!
Alison Andrews says
Fantastic! Thanks so much Tiffany! 🙂