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.
These were absolutely perfect. I used 2 Tbs of soy milk because I used stick margarine. Super easy and great recipe.
Can I substitute the white sugar for Monk Fruit sweetener?
I don’t think so.
I did and it turned out just fine!
These were delicious! They were so quick and easy and came out perfect!
Thanks Emily!
I just made this for Christmas (some days early) with unsweetened macadamia milk and they are so good that my family is eating it up. I have to make some more to actually have on Christmas!
That’s awesome! Thanks so much for the wonderful review!
I’m planning to make the dough for these the day before, then take it to my mom’s house for a family baking day. Will having the dough chilled affect the bake time or any of the other instructions? Thank you!
It shouldn’t make a difference, but keep an eye on them while baking, and if they haven’t spread much at all at 10 minutes then you may need a minute or two extra baking time.
Just tried this recipe today and it’s amazing!! I used cane sugar since we had that on hand, and it was tasty. Will definitely recommend this to my family and friends!
Thanks so much Debbie!
Great recipe! I made some tiny tweaks like adding a little more vanilla and cream of tarter for extra tang. And more milk. I was wondering though, what is the purpose of the apple cider vinegar? is that for the tanginess too or for the rise? Thank you!!! 🙂
Great Recipe!
Thank you!
First and foremost, let me start off by saying – I LOVE to cook. Baking? That’s a whole other ordeal for me though. I was a little nervous because sometimes vegan recipes don’t turn out the way you would hope but this one??? AMAZING. I followed the recipe exactly and they turned out better than my girlfriends recipe that she was making! They came out very soft and the taste was perfection. Needless to say, I’m making another batch right now as we speak. The only thing I will say is I had to add more milk because my mixture wasn’t the right texture. It didn’t look like a cookie dough batter – it was just dry and crumbly? Not sure if I did something wrong but I just added more soy milk until I felt it was the right consistency but that was the only “issue.” Anyways, thank you so much!
So happy to hear you loved the cookies Coatney! Regarding adding extra soy milk, you did exactly the right thing, the variance can be caused by the brand of vegan butter you use, as some have a lower water content than others causing the dough to be too dry or it could be slightly over-measuring your flour. Either use the spoon and level method – spoon the flour into your measuring cup and then level off the top with a knife – or weigh it on a food scale if you have one. All the best and thanks for the lovely review!
I had a craving for snickerdoodles, but no butter! So I had to get creative. I didn’t want to just substitute vegetable oil, as it’s higher fat than butter, and I didn’t want to skip the part where you cream the butter and sugar together for fluffier cookies.
Vegan butter is often 50% fat. So I used 56g of aquafaba and used a hand mixer to whip it with the sugar. Then I added the vanilla, apple cider vinegar, and 1/8th tsp of the cream of tartar and whipped it more.
Then I added 56g of melted refined (so it wouldn’t have flavor) coconut oil for the fat and mixed everything together. It was really looking like creamed butter at this point.
I finished the recipe as written, except I had to use water instead of milk because it was what I had on hand. And for the cinnamon sugar coating, I used 2 tbsp sugar and 1 tbsp cinnamon instead of the recommended ratio because I wanted it a little spicier!
Also, I didn’t start preheating the oven until the cookies were completely prepped, and let it chill in the fridge while it was heating up, I did this because I like it when my cookies don’t spread quite so much!
They came out BEAUTIFUL. if only I hadn’t already satisfied my craving by eating so much of the raw dough!
Glad they came out well Heidi!
I had a craving for snickerdoodles and went on a quick search. Your recipe was one of the first I came across and I happen to have all the ingredients in the house.
They came out wonderfully! Very happy with this. I am a notorious recipe changer but the only thing I changed on this was adding about a 1/2 tsp of organic vanilla powder. I just like the extra boost.
Definitely be making this again and now that I am following you on Instagram ( @crankyvegetarian ) maybe I’ll find some more treasure.
So glad you enjoyed them Tracy! Thanks for the awesome review!
Hi, I don’t have cream of tartar. Is there anything I could use to replace it?
You can leave it out, or substitute lemon juice.
Mine flattened out while baking. Any suggestions?
TIA
Hi Alissa, ovens can vary a lot, so it could be that they slightly over-baked.
Made it once, true to recipe and loved em. They turned out perfect!!
Experimented a second time (didn’t realize I was out of white sugar before starting) with brown sugar and doubling it. Still super tasty but turned into little puff balls and not so much cookies ????????♀️
Thank you for such a great recipe!! I’ve already shared it with friends and family. Can’t wait to get more white sugar ????
Thanks for sharing Jessixa! Amazing what small changes can do sometimes. So glad you love the recipe though and thanks for the wonderful rating!
Super delicious, best cookies I’ve had in a long while! Soft & fluffy inside, crisp and sugary outside. Had to send this recipe to my whole family (non-vegans included)! Easy, straightforward, and incredibly tasty.
Awesome! Thanks Kristen!