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.
Hi
I’m not a fan of baking with flax seed (I feel like it adds a funny flavor and texture). Do you think using applesauce or rubbing the flax egg for a cornstarch slurry (same ratio) would work instead?
If you don’t like using flax, try using 1/4 cup of unsweetened applesauce as a substitute. Another commenter used aquafaba with good results as well. Hope this helps!
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!
Thanks for your awesome feedback and review! How fantastic that your family loves the cookies! Happy baking!
I made these for my husband’s coworkers and everybody complimented them. They are the perfect Christmas cookie and couldn’t have been more delicious!
I’m so glad the cookies were a hit with your husband’s coworkers! Thank you for your wonderful feedback and review!
Can one substitute Bob’s red mill egg replacer for the flax egg? Will stick margarine work instead of the vegan butter?
Hi Mikey. Yes, I’m sure the egg replacer will work just as well. And I always have the best results with Earth Balance butter but margarine should work fine. Happy baking!
Hi Nora- could these be made with JUST egg instead of flax eggs? If so, how much do you think it would take to work?
I haven’t tried them with anything else, however, I think they would work fine with just egg. Use one eggs worth. Enjoy!
Your Snickerdoodles are so good! When my daughter tried them, she said they were her favorite cookie!
Hi Rebecca! Well that just makes my day! I’m so glad that you guys love the snickerdoodles! Thank you for sharing your wonderful feedback!
Will I get the same results if I use Spelt flour instead of all purpose flour ?
I haven’t tried it, but I imagine they will taste a bit different. Might be okay though!
I’ve been making these for years, and they’re one of the only cookie recipes I don’t have go-to edits for. They’re excellent as-is, everyone always devours them happily!
Thanks, Kylie! Makes me so happy to hear you are loving the cookies! Thank you for your wonderful feedback!
YUM. These are so good. I’m not a fan of cream of tartar in cookies but these were great. Also I accidentally melted my Earth Balance in the microwave instead of softening, but the cookies were phenomenal – craggy cracks and just the right amount of chew. I’m going to use melted “butter” in the future – no mixer to get out and clean. Anyway, thank you for another delicious recipe!
Hi Erin. You are welcome! How wonderful that the cookies turned out just right for you! I hope you continue to enjoy the vegan snickerdoodle cookies! Thank you for sharing your recipe experience, and for your fantastic feedback!
Alright well I substituted peanut butter for butter so what I made are not snickerdoodles but they were delicious and the recipe is going in the box! Thank you!
LOL! Sounds very delicious! I’m glad you loved the recipe and will be making them again! Will you stick w with peanut butter? : ). Thanks for sharing your wonderful and very fun feedback!
The peanut butter has everyone stumped in the best way! Will definitely have to try the original recipe but this is my bake sale secret weapon now.
Delicious! I used coconut oil 1:1, and it was fine. Also halved the recipe and did not need to alter the bake time. And subbed baking powder for the cream of tartar. And reduced the sugar a bit. SO GOOD! My non-vegan family loved them 🙂
I’m so happy you all loved the snickerdoodles! Thank you for your great feedback and review!
These turned out absolutely perfect! Even when making and forming the dough, it was the perfect consistency and once baked, couldn’t be better. Thank you!
Another perfect recipe from Nora! So easy to make and delicious!
I’m so glad you loved them, and that you found them easy to make! Thank you for sharing your great feedback!
I made these tonight and my husband said they are just like his mother used to make!
My niece is vegan so I made these to send to her at college. I didn’t expect to like them as much as I do, they are delicious! Chewy, puffy – everything I love in a cookie. Will be making them for us to eat, too!
I’m so glad you love the snickerdoodles! I appreciate your positive words! How kind for you to send cookies to your niece! Thank you for sharing your terrific feedback and review!
Cut the recipe in half and tossed the dough in a 9×9 pan. The bars are thin (as expected) but perfect for the grand total of 15 minutes it took to make them. I baked for about 12 minutes on 375 (my oven runs hot). Sprinkled the topping over the bars in the pan. Highly recommend if you need a quick and easy recipe to bring to a potluck or you’re like me and just craving sugar with limited time/ingredients!
THESE WERE AMAZING!!! I recently went vegan and was looking for a dessert that wasn’t ice cream and tried these out and I’m obsessed with them! They did turn out more flat than fluffy, but I think it was due to over mixing.
Thank you! I’m so glad you love the snickerdoodles! Good luck on your new journey! I have lots of recipes, and hope you will enjoy checking them out! I appreciate you sharing your wonderful feedback, and wish you lots of happy cooking!
I made these for a woman in our Bible study. I always bring baked treats and she would never eat them. I found out she has egg and dairy allergies. I found this recipe and it was a hit. Everyone absolutely LOVED them. I even had one man order some for his daughter with similar allergies.
Great recipe. Thank you
Hi Dawn. How wonderful the the cookies were a hit with your group! I’m glad everyone was able to enjoy them! Thank you for your wonderful feedback! Happy baking!
I have loved Snickerdoodles my whole life and these are the best Snickerdoodles I have ever made including those before I went vegan! Just wonderful! Thank you for sharing this awesome recipe.
I am honored by your wonderful feedback and review! I am thrilled that you love the snickerdoodles! Thank you for taking your time to share!
I just made these for the first time and they are absolutely fabulous! It’s taking some serious self control not to eat them ALL immediately. Nora, your recipes are a godsend!
Thank you for your feedback, it sure makes my day! I’m so glad you love the snickerdoodles! I appreciate your wonderful review!
These are delicious every time. I made them this week for the umpteenth time, and multiple non-vegans said they’d try a bite, then went for another bite, then asked for more to take home. You are a genius! Happy New Year!
Thank you for your wonderful feedback! I’m so glad you love the cookies! Happy New Year to you as well!
I made these with my young niece who is not vegan and who is very particular about food. She tried one (flax egg and all) and said she liked it and then asked for another 🙂 I got a text later that night from my sister saying the whole family loved them! Thanks so much for such a great recipe and for creating recipes that can be shared with everyone. I’ve made your banana bread for the family too and they loved it and were shocked it was vegan.
I am so glad the cookies turned out delicious for you, and that you are loving my recipes! Thank you for sharing your great review and feedback! Happy cooking!
Nora, these vegan snickerdoodles are amazing! No cream of tartar, so I subbed with baking powder and it worked magically. They’re wonderful and beautiful. Thank you for this recipe, my coworkers will love them!
Perfect. Just like non vegan ones. Btw, the room temperature butter is important for good creaming with sugar
My family and I agreed these are the best snickerdoodle cookies we’ve ever had- vegan or not ????
Hi some of mine puffed and didn’t crack or spread out, some did. Same batch, pan and Poked at the same time. What do you think happened?
It’s hard for me to say what happened. Make sure to bake in the center rack of your oven. They may have needed just a few more minutes in the oven, depending on how large you made them. Also make sure to measure everything accurately. This is so important with cookies, as a bit too much or too little flour can result in either flat cookies or cookies that will not spread properly.