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–+ servings
Vegan snickerdoodle cookies stacked.

Vegan Snickerdoodle Cookies

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.
5 from 2 votes
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 20 Cookies
Author: Liv King

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

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.
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