The BEST and most PERFECT vegan snickerdoodles ever! Soft, thick and oh-so puffy, these cookies are sure to be a hit! They are easy to make and turn out perfect every time.

lots of snickerdoodles cookies on a cooling rack

Snickerdoodles have always been my favorite cookie. The soft, pillowy texture; the cinnamon sugar coating; they are completely irresistible! I actually prefer this cookie to my Perfect Vegan Chocolate Chip Cookies.

The one ingredient that makes a snickerdoodle different from a sugar cookie is cream of tartar. It’s what gives the cookies their traditional “tang” and soft chewiness. So don’t leave it out, or you will simply have sugar cookies rolled in cinnamon sugar. Which doesn’t really sound all that bad, but they won’t be snickerdoodles.

broken cookies in a stack, showing inside texture

How do you make vegan snickerdoodles?

  1. Cream together vegan butter (I used Earth Balance) and sugar until creamy and smooth.
  2. Add the flax egg and vanilla and mix until combined.
  3. Now add the flour, cream of tartar, baking soda, cinnamon and salt to the bowl with the wet ingredients. Stir with a mixer or spoon until just combined.
  4. Roll into 2 tablespoon sized balls, coat in cinnamon sugar and place on baking pan. Bake for 11 minutes. The cookies will be very soft but will firm up as they cool.

collage of how to make cookies step by step

Want more vegan cookies?

close up of a person holding a vegan snickerdoodles cookies

Recipe adapted from Sally’s Baking Addiction.

square image of a bunch of cookies

Vegan Snickerdoodles - Soft, Thick & Puffy

Servings: 24 cookies
Prep Time: 10 minutes
Cook Time: 11 minutes
Total Time: 21 minutes
Author: Nora Taylor
Course: Dessert
Cuisine: American
The BEST and most PERFECT vegan snickerdoodles ever! Soft, thick and oh-so puffy, these cookies are sure to be a hit!
4.92 from 46 votes
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Ingredients

Flax Egg:

  • 1 tablespoons ground flaxseed
  • 2.5 tablespoons water

Wet Ingredients:

  • 1 cup earth balance vegan butter, softened to room temperature
  • 1 1/3 cups granulated sugar
  • 1 tablespoon pure vanilla extract

Dry Ingredients:

Topping:

US Customary - Metric

Instructions

  • Preheat the oven to 375 degrees F and line two baking sheets with parchment paper or lightly spray with oil.
  • Make the flax egg: Combine ground flaxseed and water in a small bowl and set aside to thicken.
  • Make the topping: In a small bowl, combine the sugar and cinnamon and stir. Set aside.
  • In a large bowl, cream together the vegan butter and sugar for about 1-2 minutes using a handheld mixer, stand mixer, or even just a wooden spoon. Mix in the flax egg and vanilla, scraping the sides as needed.
  • To the bowl with the wet ingredients, add the flour, cream of tartar, baking soda, cinnamon and salt. Turn on the mixer (or mix by hand) and mix until just combined. Do not over mix.
  • The dough will be quite thick and not too wet or dry. You should be able to roll the dough in balls. If you added too much flour and the dough is crumbly, add a tablespoon or two of non-dairy milk. If too wet for some reason, add a tablespoon of flour. This is a good way to troubleshoot any cookie recipe.
  • Take about 2 tablespoons of dough and roll into a ball. Repeat, and roll the balls in the cinnamon-sugar topping. Place on baking sheets and bake for 11 minutes. The cookies will be very soft. Let them cool for about 10 minutes, then transfer to a cooling rack.

Notes

  1. Cookies will keep for up to 1 week in an airtight container at room temperature.
  2. I have not tried these cookies with coconut oil or any other oil. For best results use vegan butter, such as Earth Balance or Miyokos.
  3. Don't leave out the cream of tartar unless you need to, or they won't really be snickerdoodles! It's what makes them soft, chewy and have that traditional "tang".

Nutrition

Serving: 1cookie, Calories: 171kcal, Carbohydrates: 27g, Protein: 2g, Fat: 6g, Saturated Fat: 2g, Sodium: 156mg, Potassium: 62mg, Fiber: 1g, Sugar: 15g, Vitamin A: 360IU, Calcium: 5mg, Iron: 1mg

*This post has been updated with new photos and some improved writing. Was first published November 2018.

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