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.
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.
How do you make vegan snickerdoodles?
- Cream together vegan butter (I used Earth Balance) and sugar until creamy and smooth.
- Add the flax egg and vanilla and mix until combined.
- 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.
- 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.
Want more vegan cookies?
- Perfect Vegan Chocolate Chip Cookies
- Classic Vegan Peanut Butter Cookies
- Ultimate Vegan Chocolate Cookies
- Vegan Shortbread Cookies
- The Best Vegan Sugar Cookies
Recipe adapted from Sally’s Baking Addiction.
Vegan Snickerdoodles
Vegan Snickerdoodles are the best holiday cookies! These soft, puffy, and cinnamon sugar-coated treats are incredibly quick and easy to make and turn out perfect every time.
Ingredients
Flax Egg:
- 1 tablespoons ground flaxseed
- 2.5 tablespoons water
Wet Ingredients:
- 1 cup vegan butter, softened to room temperature
- 1 1/3 cups granulated sugar
- 1 tablespoon pure vanilla extract
Dry Ingredients:
- 2 3/4 cups all purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Topping:
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
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 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!
Notes
- 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".
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
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!
*This post has been updated with new photos and some improved writing. Was first published November 2018.
Do you think I can make them with gluten-free flour?
Yes! I like using King Arthur Measure for Measure flour for cookies. Happy baking!
Hi! I was thinking of making these for my wedding, do you know if they would freeze well?
Yes, they freeze quite well! Congratulations on your wedding!