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.
I’ve been wanting to share these vegan snickerdoodles for a long time, so I’m super excited to finally be getting around to it today! I developed the recipe and tested it several times last year around the holiday season, but I was never happy with the photos I took and I just didn’t get around to posting it before January. So I decided to wait for the next holiday season to roll around, and I think we are finally there! (Not that it’s the holiday season quite yet, it’s only October, but close enough for me!)
Snickerdoodles are my 10 year old son’s favorite cookie ever, and he does a happy dance every time I make them. I’m with him; I actually prefer these to my Perfect Vegan Chocolate Chip Cookies! And those are incredible, so go make them if you’re in the mood for chocolate chip. 🙂
How do you make vegan snickerdoodles?
My favorite thing about these cookies is they come out perfect every time, and don’t require any chilling time.
First, make your flax egg in a small bowl, mix the cinnamon sugar topping, and preheat the oven.
Then, cream together the vegan butter and sugar. Please try to use earth balance brand of vegan butter, the other brands I’ve tried have strange flavors and may ruin the cookies. You can use a wooden spoon for this, a stand mixer or a handheld mixer, whatever you prefer.
Now mix in the flax egg and vanilla. Stir.
Next, you’re going to quickly whisk all the dry ingredients in a medium sized bowl. Add dry to wet and mix to make the cooke dough. It will be very thick and may seem too dry at first, but keep mixing and you should get a very thick cookie dough, but still be able to roll it into balls.
Take about 2 tablespoons of dough, roll into a ball and then roll in the cinnamon sugar topping. Place on parchment paper lined baking sheets, and bake for 11 minutes.
Let the cookies cool for about 10 minutes on the pan, then transfer to a cooling rack. Eat and enjoy!
I hope you LOVE these Vegan Snickerdoodles as much as I do! They are:
- Soft, thick and so puffy!
- Buttery
- Slightly tangy (from the cream of tartar, which really makes them different from a sugar cookie)
- Full of cinnamon sugar goodness
- Easy and fast to make
For more delicious vegan cookie recipes, try one of these:
Perfect Vegan Chocolate Chip Cookies
Peanut Butter Chocolate Chip Cookies
Vegan Sugar Cookies with Icing
Happy baking friends!
Recipe adapted from Sally’s Baking Addiction.
Vegan Snickerdoodles - Soft, Thick & Puffy
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:
- 2 3/4 cups all purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
Topping:
- 1/2 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 375 degrees F and line two baking sheets with parchment paper.
- 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. Set aside.
- In a medium sized bowl, add the flour, cream of tartar, baking soda, cinnamon and salt and whisk to combine.
- Add dry to the wet ingredients, and stir by hand with a wooden spoon. The dough will be quite thick, you may even need to use your hands towards the end to get it all combined. You should be able to carefully roll the dough in balls, but it will be thick and not too wet.
- 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
- Cookies will keep for up to 1 week in an airtight container at room temperature.
- I have not tried these cookies with coconut oil or any other oil. For best results use earth balance brand vegan butter.
Ali
October 10, 2018 at 9:20 amThese are incredible. Thank you for a good vegan option!!
Ali
October 12, 2018 at 10:27 amForgot the rating! 5 stars!!
kathy
October 13, 2018 at 4:54 pmi’m so sad.. the cookies taste delicous..but they spread out like flat pancakes 🙁 do you think it’s because my dough was too soft?
Nora
October 14, 2018 at 5:25 amYes, something must have gone wrong here. Was your vegan butter melted, or just softened? It should be just softened when you make the dough. Did you make any substitutions at all, or is it possible your measurement of flour was off? The dough for these cookies is super thick, and I’ve never had them cook flat or spread! Hopefully we can get to the bottom of this. 🙂
Michelle
November 12, 2018 at 5:45 pmSimply amazing the whole family fell in love with them!! my daughter is Vegan and she stopped because whelp low and behold nothing she baked worked for her sweet tooth! But look what we found ur truely amazing cookies!! May I say thanks to ur recipies we’ve tried other and my hubby and other daughter didn’t even know they were eating Vegan with my daughter and i!!!
The Winter Family
Nora
November 12, 2018 at 7:26 pmThank you for the review! I’m so glad I could help satisfy everyone’s sweet tooth! I hope you find many more recipes on here to try. The chocolate chip cookies are always a hit, as well as the vegan chocolate cake!
Michelle
November 14, 2018 at 12:32 pmThanks will try those next I!! I believe my daughter is going to try ur Vegan loaf for dinner tonight!!
Leah
December 1, 2018 at 5:49 amCan I replace the sugar with date paste?
Nora
December 1, 2018 at 6:19 amI don’t think that would work. Date sugar, maybe or coconut sugar, but even those are going to change the flavor considerably!
Tammy
December 5, 2018 at 9:32 pmCan these be made ahead and put in the freezer?
Nora
December 6, 2018 at 7:38 amYes, these snickerdoodles freeze well.
Kaylee
December 14, 2018 at 9:11 amDo you know if the cream of tartar can be removed or replaced?
Nora
December 14, 2018 at 10:31 amIt probably could, but it’s sort of what makes a snickerdoodle a snickerdoodle, so I wouldn’t recommend it. It adds a very particular tangy taste and chewy texture.
Ronda
December 22, 2018 at 2:49 amHI, can’t wait to try. Do you think Bobs Red Mill Gluten Fred all purpose flour would work for these and the ginger cookies? My dad has a gluten allergy and I always take cookies to him for Christmas. Thank you.
Nora
December 22, 2018 at 5:58 amI have heard good things about Bob’s Red Mill all purpose gluten free flour, so maybe, but I really can’t say for sure as I haven’t tried it! I hope it works for you, if you do try it let me know. 🙂
Hannah W.
December 23, 2018 at 5:24 pmI made these exactly as the recipe is written and I couldn’t have been more impressed! They are definitely soft right after baking so let them cool completely like Nora says. Don’t overbake because you’ll have crispier cookies the next day if you keep baking for longer (which are still amazing in their own right). Made these for a non vegan friend, and they happened to try non vegan cookies that same week, and they were bragging how these were so much better. I’m in love and am keeping this recipe forever!
Nora
December 23, 2018 at 7:53 pmAw thank you, I’m so glad you enjoyed them so much! They are my favorite snickerdoodle cookie!
Sam
December 26, 2018 at 8:02 pmThese may very well be the BEST cookies I’ve ever had. My non vegan sister agrees, too. Wow!!
Nora
December 27, 2018 at 6:16 amThat’s awesome Sam! Thanks for sharing!! I love these snickerdoodle cookies so much. 🙂
Avery
December 28, 2018 at 10:00 pmI just made these tonight and they are delicious! A couple notes: 1) I made them exactly as the recipe states, and did not make any substitutions. I used Earth Balance butter as recommended. 2) I noticed that the cookie dough was softer than what I was expecting, after reading Nora’s description and looking at the picture. I used the “spoon and level” method to measure the flour, and so I suspected that perhaps Nora just scoops the flour straight out of the bag, which would allow for more compacting and a greater mass of flour in the dough. Nora, is that accurate? 3) To compensate for having a softer dough (instead of adding more flour) I chilled the rolled cookie balls on my porch for 3 minutes (it’s freezing up here in Manitoba!) and then popped them straight into the oven to prevent excess spreading. After 10 minutes they were perfect – 11 was too long. Hope this helps someone!
Nora, would you be able to list your flour measurement in grams, if possible? P.S. These cookies are amazing! Thank you for a delicious vegan snickerdoodle recipe!!!
Nora
December 29, 2018 at 5:50 amHi Avery! I use the scoop and level method, especially for cookie baking. So I do not scoop the flour straight out of the bag. Thanks for the tips! I will consider listing flour in grams. I’m so glad you enjoyed the snickerdoodles!
Nadia
January 8, 2019 at 1:41 pmBaking makes me nervous as I’ve had many failed attempts in the past. These cookies came out perfect! They were soft and puffy, and the first vegan snickerdoodle I’ve tried that wasn’t hard and disappointing. These are my partner’s favorite cookie and I will be making them a lot!
Lena
April 4, 2019 at 2:32 pmI tried this recipe and the cookies came out absolutely heavenly! Nobody believes me when I tell them that they’re 100% vegan! I recommend people try this recipe. You won’t be disappointed! FYI even though the cookies appear too soft after 10 minutes – take them out! They’ll firm when they cool and they’ll remain thick and chewy all the same! I love this recipe!