Vegan Snickerdoodles are totally addicting and always get rave reviews. These soft, puffy, and cinnamon sugar-coated treats are incredibly quick and easy to make and turn out perfect every time.
Who could possibly resist the chewiest cookie of all time, vegan snickerdoodles? They’re pillowy soft and puffy with an irresistible tangy flavor and cinnamon sugar coating. Yum!
Here’s what one reader had to say:
“This recipe is amazing! Very easy to make and so delicious! My family and I loved these cookies. I will definitely be making them again!”
Why I love this recipe
- The perfect cookie for holidays or any time of the year! Delightfully soft and tender with a comforting cinnamon sugar coating, snickerdoodles are always a hit.
- They are chewy, soft with that signature tang from cream of tartar. They aren’t snickerdoodles without it!
- They’re quick and easy to make in 1 bowl! Plus, they freeze very well, so you can always have a batch on hand.
How to make vegan snickerdoodle cookies
Stir the ground flaxseed and water together to make the flax egg. Set it aside to thicken.
In another bowl, stir the cinnamon and sugar together, then set aside.
Cream the vegan butter and sugar together until light and fluffy. Next, mix in the flax egg and vanilla.
Add the dry ingredients to the bowl with the wet ingredients. Mix until just combined.
Cookie dough troubleshooting: At this point, the dough will be very thick rather than too wet or dry. In other words, it should be easy to scoop and roll into balls! If it’s too dry or crumbly, add 1 to 2 tablespoons of non-dairy milk. Too wet? Add 1 tablespoon of flour.
Scoop about 2 tablespoons of cookie dough at a time and roll into balls. Repeat until you run out of dough.
After rolling, toss the cookie dough balls in the cinnamon-sugar topping so they’re fully coated.
Place the cookie dough balls on a prepared baking sheet, then bake. They’ll look soft when they’re done but will firm up as they cool!
Let them cool on the pan for a few minutes before transferring them to a wire rack. Enjoy!
For extra cinnamon-sugary goodness: While the cookies are still warm, place them back in the cinnamon sugar. Coat on both sides before returning them to the cooling rack. Enjoy immediately!
Frequently asked questions
You can, but they won’t really be snickerdoodles without cream of tartar. By leaving it out of the recipe, you’re simply making sugar cookies rolled in cinnamon sugar. They won’t be nearly as soft, chewy, or tangy either!
Sure. Just replace the all purpose flour with a quality gluten free flour blend to make gluten free snickerdoodles. I like to use King Arthur Measure for Measure flour or Better Batter for cookies.
The cookies are best enjoyed fresh out of the oven because that’s when they’re at their puffiest. They’re still tasty when stored away, though. Keep them in an airtight container for up to 1 week on the kitchen counter.
Yes! The baked cookies freeze really well in an airtight container for up to 3 months.
You can also freeze the cookie dough balls when you want to get a jumpstart on this recipe. Lay them on a baking sheet and bake right from frozen when you need snickerdoodle cookies in a hurry (just lengthen the bake time by a few minutes).
- 1 tablespoons ground flaxseed
- 2.5 tablespoons water
- 1 cup vegan butter, softened to room temperature
- 1 1/3 cups granulated sugar
- 1 tablespoon pure vanilla extract
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 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 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.
- Optional: For extra cinnamon-sugary goodness, while the cookies are still warm but not falling apart, place each cookie back into the cinnamon sugar. Coat one side, then flip and coat the other side. Return to the cooling rack. Enjoy immediately!
- Cookies will keep for up to 1 week in an airtight container at room temperature.
- You can freeze the cookies, or the dough before baking, if desired. I like to freeze cookie dough already rolled into balls.
- I have not tried these cookies with coconut oil or any other oil. For best results use vegan butter.
- 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”.
*This post has been updated with new photos and some improved writing. Was first published November 2018.