Chewy Vegan Snickerdoodle Cookies

These Chewy Vegan Snickerdoodle Cookies are everything you’d want in a cookie. They are crispy on the outside, chewy and soft on the instead, and full of delicious cinnamon sugar. I’m a big lover of a classic chocolate chip cookie but these are a close close second. I hope you enjoy!

What You Will Need For These Chewy Vegan Snickerdoodle Cookies

Kitchen Essentials:

A stand mixer makes cookies come together in minutes but it’s not necessary. You can easily make these by hand by creaming the butter with a fork first then adding the sugar followed by the remaining ingredients.

Main Ingredients:

• All Purpose Flour
• Cinnamon
• Cream of Tartar
• Granulated Sugar
• Baking Soda

Substitutions:

1. All Purpose Flour: Never tried to make these cookies gluten-free but if you try it out, let me know how it goes in the comments.
2. Cream of Tartar: A snickerdoodle cookie without cream of tartar is simply a cinnamon sugar cookie. Still good but cream of tartar brings out a tangy flavor that is super delicious and needed for these cookies so I don’t recommend leaving it out.
3. Granulated Sugar: You can use light brown sugar for these as well but would leave out the molasses.
4. Baking Soda: Don’t substitute with baking powder. Baking powder makes cookies have a cakey texture and we don’t want that.

Are Snickerdoodle Cookies just Sugar Cookies with Cinnamon?

No and yes! They are similar but Snickerdoodle Cookies are rolled in cinnamon sugar which give them a cracked crinkly look. They also contain an ingredient called Cream of Tartar which can be found in the spice section of your local grocery store usually. Cream of tartar gives the cookies a tangy flavor that makes it taste like that classic snickerdoodle we all love and not just like a sugar cookie with cinnamon.

Do I have to use Cream of Tartar in these Snickerdoodle Cookies?

You’re going to miss out on that tangy flavor that you want when you get a snickerdoodle cookie. Cream of tartar also helps out with making the cookie chewy. I wouldn’t recommend skipping it.

How To Make The Best Chewy Vegan Snickerdoodle Cookies Every Time

Why is my cookie dough dry?

This is common when we over measure the flour. The dough will be too dry and you’ll end up having to add plant milk to bring the dough together which will ruin the texture. To prevent this you’ll want to avoid scooping the flour out of the container or bag with your measuring cup. Simply spoon the flour in to the measuring cup and level it off with a knife. Do not pack the flour in to the cup or bang the cup on the counter. This will make the flour settle and you’ll end up with too much flour.

Do I have to chill the dough?

Chilling the dough for at least 30 minutes is pretty important when making cookies. A chilled dough will create the perfect texture of a crisp yet chewy and soft cookie. If you don’t chill the dough you could risk ending up with a flat cookie that’s too crispy and not chewy or soft in the middle. You could probably get away with chilling this snickerdoodle cookie dough for just 15 minutes but I would never recommend skipping it entirely.

More Cookie Recipes You Might Like:

• Chocolate Chip Espresso Scones
• Vegan Ginger Cookies
• Chewy Vegan Chocolate Chip Cookies

If You Make This Recipe:

Tag me on Instagram! I’d love to see your delicious re-creations and feature them! As always, I would greatly appreciate if you share your review in the comments below. Don’t forget to add if you made any fun substitutions. Thank you!

Chewy Vegan Snickerdoodle Cookies

• Author: Liv
• Prep Time: 15
• Cook Time: 10
• Total Time: 25
• Yield: 20–22 1x
• Category: Desserts
• Method: Oven
• Diet: Vegan

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Ingredients

Units USM Scale 1x2x3x

Snickerdoodle Cookies:

• 2 tablespoon Ground Flaxseed, mixed with 1/4 cup water
• 1/2 cup Room Temperature Vegan Butter
• 3/4 cup Granulated Sugar
• 1 teaspoon Molasses
• 1 1/2 cup All Purpose Flour, spoon measured and leveled
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1 teaspoon Cinnamon
• 1 teaspoon Cream of Tartar

Cinnamon Sugar Coating: 

• 2 1/2 tablespoons Granulated Sugar
• 1 teaspoon Cinnamon

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Instructions

1. Mix together the ground flaxseed with 1/4 cup of water to make a flax egg. Set aside for a few minutes.
2. Cream the room temperature butter in the bowl of a stand mixer with the whisk attachment. Can also do this by hand but it’ll take a bit more time and energy. 
3. Add the sugar to the creamed butter and continue to beat until well combined. Then, add in the flax egg and molasses. 
4. Whisk together the properly measured all purpose flour, baking soda, salt, cinnamon and cream of tartar in a separate bowl. Add the dry mixture to the butter and mix on low until combined. If the dough is crumbly or dry, add 1 teaspoon of plant milk at a time until dough comes together. This might mean you over measured the flour.
5. Chill the dough for 30 minutes.
6. Preheat oven to 350F.
7. Stir together the cinnamon sugar coating. Roll the cookie dough in to two tablespoon sized balls and drop the balls in to the cinnamon sugar and toss to coat. Make sure they are completely covered. Place on parchment lined baking tray leaving room in between. They will spread.
8. Bake the snickerdoodle cookies for 10-12 minutes. Be sure not to over-bake. They will look slightly underdone. Bang the cookie tray on the counter once to flatten. Sprinkle with remaining cinnamon sugar and let cool for a few minutes before enjoying!

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Notes

Bake the cookies that are desired and then wrap the remaining dough in cling wrap and place in the freezer to have freshly baked cookies.

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