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.
Want more classic cookies turned vegan? Check out my Perfect Vegan Chocolate Chip Cookies, The Best Vegan Sugar Cookies and Classic Vegan Peanut Butter Cookies as well!
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!”
Bridget
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).
Vegan Snickerdoodles
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 1/2 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
*This post has been updated with new photos and some improved writing. Was first published November 2018.
Delicious and so easy!!
Thanks so much!
Just made these, and they came out great! I used Bob’s red Mills all purpose gluten free flour and I’d call it a complete success. The dough was firm, but not too form, just as stated. They came out soft and delicious. Looking forward to bringing these for my family to try!
I’m so glad they came out great!
Hi Nora, I have made these in the past and they are, as most have commented, delicious! This year I am making a lot of other items for Xmas so I’m pressed for time. Can I make the dough in advance, store it in the fridge, and bake them off one (or two) days later?
Thank you! Yes, you can make the dough, refrigerate and then bake when you are ready a few days later. Enjoy!
I made these as a vegan-friendly dessert option for my sister-in-law who is a vegan. They are as good, if not better than original snickerdoodles. Can’t even tell the difference. They are so friggin good!!! Thanks for sharing this recipe! I’ll be using this version from now on!
You’re so welcome! I’m so glad you like them!
What is the best way to store these so they don’t get hard or soggy?
Room temperature, covered for a couple of days. You could also stick them in the refrigerator to keep them fresh longer, or freeze them.
I made these and really enjoyed them, I thought it needed more cinnamon though. I just used turbinado sugar and it worked out fine. As the description says, they are SUPER soft and pillowy. If you like a little crunch to your snickerdoodles, add 1-2 more minuted of bake time. I thought it was almost too sweet, you could cut back on the sugar a bit probably if you don’t want it super sweet.
SO delicious and easy to make!!! Will for sure be making these again. They will fit in well with other desserts at Christmas time!
I made these cookies for my daughter and they were fantastic! They were not as fluffy as the ones in your picture; however, they were still soft and delicious. I followed the recipe exactly as written.
Oh my goodness, these cookies are incredible! I do a lot of vegan baking and these are my new favorite cookie. Thick, chewy, buttery, and delicious! They taste like bakery cookies. These will be amazing for Christmas!
This is my absolute favorite cookie recipe.
I want to add a few notes:
1) I used I can’t believe it’s not butter Vegan, it’s a lot cheaper than earth balance, and it came out just the same! It also takes less time to soften than earth balance.
2) the last time I made them I was in a rush as it was for our housewarming party and we were super busy…right after I put them in the oven I saw the flax egg sitting next to the sink LOL. They honestly turned out fine without it!!! I still recommend using it because it gives it a bit softer of a texture but if you accidentally forget it don’t freak out like I did. Still great
Is there anything else I can use instead of cream of tartar?
You can leave it out, but it gives the cookies a traditional snickerdoodle flavor, making them different from sugar cookies. They will still taste good though!
I 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!
Baking 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!
I 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!!!
Hi 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!
These may very well be the BEST cookies I’ve ever had. My non vegan sister agrees, too. Wow!!
That’s awesome Sam! Thanks for sharing!! I love these snickerdoodle cookies so much. 🙂
I 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!
Aw thank you, I’m so glad you enjoyed them so much! They are my favorite snickerdoodle cookie!
HI, 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.
I 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. 🙂
Do you know if the cream of tartar can be removed or replaced?
It 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.
Can these be made ahead and put in the freezer?
Yes, these snickerdoodles freeze well.
Can I replace the sugar with date paste?
I don’t think that would work. Date sugar, maybe or coconut sugar, but even those are going to change the flavor considerably!
Thanks will try those next I!! I believe my daughter is going to try ur Vegan loaf for dinner tonight!!
Simply 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
Thank 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!
i’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?
Yes, 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. 🙂
Forgot the rating! 5 stars!!
These are incredible. Thank you for a good vegan option!!