These soft and fluffy Vegan Snickerdoodle Cookies are perfect for the Holiday season or year-round! They are soft, chewy, thick, and perfectly spiced with cinnamon.
If you're in need of a cookie recipe that is quick, easy, and tastes incredible- look no further! This is a great recipe to have on hand for the next time you need a vegan cookie for a holiday party, family gathering, or just because you deserve a sweet treat.
This vegan snickerdoodle recipe is a crowd pleaser- no one will know they are vegan!
Equipment
A stand mixer makes this vegan snickerdoodle cookie recipe come together in minutes but it’s not necessary. I use a Kitchen Aid Mixer and it creams the butter and sugar incredibly fast and ensures it’s perfectly whipped and creamy.
But don't worry if you don't have a stand or hand mixer- you can make these with a fork and a bowl as well! Make sure the butter is at room temperature then cream the butter and brown sugar together with a fork.
I love and recommend a cookie scoop, this isn't a necessity but it is nice to have. I use a medium-sized two-tablespoon scoop.
Main Ingredients
Soft, fluffy interior, chewy texture- these are the best vegan snickerdoodle cookies that are wonderful for the holiday season but can be enjoyed any time of year. This is a crowd-pleasing cookie and will have everyone reaching for seconds!
- All Purpose Flour: Make sure you measure your flour correctly- avoid scooping the measuring cup into the bag to avoid overpacking. See below for more tips!
- Ground Flaxseed: This is the egg replacer in our replace- it helps with keeping our cookie moist. Eggless snickerdoodle cookies are easier than ever!
- Cream of Tartar: A snickerdoodle cookie without cream of tartar is simply a cinnamon sugar cookie. It gives the cookie a tangy flavor that is very important for nailing that classic snickerdoodle cookie taste.
- Light Brown Sugar: You can make your own light brown sugar by whisking together ¾ cup organic cane sugar with ½ a tablespoon of molasses.
- Baking Soda: Don’t substitute with baking powder. This cookie recipe requires baking soda.
- Cinnamon: The star of our cookie. Don't skimp on the cinnamon sugar coating!
How to Make this Recipe
Mix together the ground flaxseed with 2 tablespoons of water to create a flax egg. Set aside for a few minutes to thicken.
Cream the room temperature butter in the bowl of a stand mixer with the whisk attachment. You can also do this by hand but it’ll take a bit more time and energy.
Add the light brown sugar to the creamed butter and continue to beat until well combined. Then, add the flax egg and 1 tablespoon of plant-based milk.
Whisk together the properly measured all-purpose flour, baking soda, salt, cinnamon, and cream of tartar in a large mixing bowl. Add the dry ingredients to the wet ingredients and beat on low until combined. If the dough is crumbly or dry, add the other tablespoon of plant milk.
Stir together the cinnamon sugar mixture. Roll the cookie dough into two tablespoon-sized balls.
Roll the balls into the cinnamon sugar and toss to coat. Make sure they are completely covered. Place on a parchment paper-lined cookie sheet, leaving room in between each cookie.
Bake the snickerdoodle cookies for 10 minutes in a preheated oven at 350F. For best results, bang the cookie tray on the counter a few times to help flatten it. Sprinkle with remaining cinnamon sugar.
Transfer the cookies to a wire rack and let cool for a few minutes before enjoying!
Sugar Cookies Vs. Snickerdoodles
Sugar cookies and snickerdoodles start with the same base of ingredients: butter, sugar, and flour. But they are different!
Some people might think that a snickerdoodle is simply a sugar cookie rolled in cinnamon sugar but that is not correct. This cinnamon-flavored cookie is much more than that.
The ingredient that sets these two cookies apart is Cream of Tartar. This important addition adds that signature tang that snickerdoodles are known for but it is also the reason why snickerdoodles are pillowy soft.
You can find the Cream of Tartar online or at your local grocery store in the spice section.
Without the cream of tartar, you'll have vegan cinnamon cookies and will be missing that classic snickerdoodle flavor but should still be tasty.
How to Measure Flour
These are the best vegan snickerdoodles and I can't say that enough! They have the perfect texture and I'm so excited for you all to share them with your friends and family.
But first, we need to cover flour. Over-measuring flour can result in a not-so-great cookie so this step is very important.
Avoid over-measuring the flour. To properly measure the flour, you’ll want to avoid scooping the flour out of the container or bag with your measuring cup.
Fluff the flour with a fork and then spoon the flour into the measuring cup and level it off with a knife. Avoid packing the flour into the cup and don't bang the cup on the counter. This will make the flour settle and you’ll end up with too much flour.
Storage & Freezing Tips
These vegan soft and chewy cinnamon cookies are an easy recipe that doesn't require any chilling so you can potentially have soft-baked dairy-free snickerdoodles in under 25 minutes.
But if you have leftover cookie dough or you want to make these ahead of time, here's how to do it!
Baked Cookies
Store: Store cooled cookies in a ziplock bag or airtight container for 3 to 5 days at room temperature. Alternatively, store them in the fridge for up to a week.
Freeze: These cookies are freezer friendly! Store cooled cookies in a ziplock bag or airtight container and freeze for up to 2 months. Allow to thaw at room temperature or fridge before enjoying.
Cookie Dough
Store: Make ahead the snickerdoodle cookie dough and cover it with plastic wrap. Store in the fridge for up to 3 days. When ready to bake, roll the cookies into balls and coat them in cinnamon sugar. Bake as instructed below.
Freeze: I recommend rolling the cookie dough into balls and coating in cinnamon sugar before freezing. Keep frozen for up to 2 months.
Bake from Frozen: Simply bake as instructed below but add 2 to 3 minutes to the baking time. They might not spread as much- I recommend a test batch and if needed, flatten the dough a bit with the palm of your hand.
Frequently Asked Questions
This recipe for vegan snickerdoodles does not require the dough to be chilled.
If you want to substitute the cream of tartar- you'll want to omit the cream of tartar AND the baking soda and replace it with 2 teaspoons of baking powder. I want to add, that I haven't tested this and can't confidently say that this will yield the same results.
More Cookie Recipes You Might Like:
- Chewy Vegan Chocolate Chip Cookies
- Salted Chocolate Dipped Cookie Dough Bites
- Vegan Ginger Cookie Sandwiches
If You Make This Recipe:
I would greatly appreciate it if you share your review in the comments below and leave a ⭐️⭐️⭐️⭐️⭐️ rating. I really appreciate it- it helps me out so much! Don’t forget to add if you made any fun substitutions. Thank you!
Vegan Snickerdoodle Cookies
Ingredients
Snickerdoodle Cookies:
- 1 tablespoon Ground Flaxseed mixed with 2 tablespoons water
- ½ cup Room Temperature Vegan Butter
- ¾ cup Light Brown Sugar
- 2 tablespoons Plant Milk
- 1 ¾ cup All Purpose Flour properly measured
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 1 teaspoon Cinnamon
- 1 teaspoon Cream of Tartar
Cinnamon Sugar Coating:
- 2 ½ tablespoons Granulated Sugar
- 1 teaspoon Cinnamon
Instructions
- Preheat oven to 350F.
- Mix together the ground flaxseed with 2 tablespoons of water to create a flax egg. Set aside for a few minutes to thicken.
- Cream the room temperature butter in the bowl of a stand mixer with the whisk attachment. You can also do this by hand but it'll take a bit more time and energy.
- Add the light brown sugar to the creamed butter and continue to beat until well combined. Then, add the flax egg and 1 tablespoon of the plant-based milk.
- 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 mixture and beat on low until combined. If the dough is crumbly or dry, add the other tablespoon of plant milk.
- 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 each cookie.
- Bake the snickerdoodle cookies for 10 minutes. Bang the cookie tray on the counter a few times to help flatten. Sprinkle with remaining cinnamon sugar and let cool for a few minutes before enjoying!
Notes
Disclosure: This page contains some affiliate links. Please know that I may receive a percentage or commission from a link included on this page, at no extra cost to you. I will only ever recommend a product that I have used and believe has substantial value to my readers.
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