Vegan Snickerdoodle Cookies bring all that cozy, nostalgic goodness without any animal products – and honestly, they taste just as incredible as the traditional version! These tender, chewy cookies rolled in cinnamon sugar create the perfect balance of sweet and spice that’ll have everyone asking for the recipe.
Whether you’re new to plant-based baking or a seasoned vegan baker, these cookies are surprisingly simple to make and deliver that classic snickerdoodle experience we all crave. The best part? No one will ever guess they’re dairy-free and egg-free!
Why You’ll Love These Vegan Snickerdoodle Cookies
Incredibly Easy: No fancy techniques required – just mix, roll, and bake! Perfect for beginner bakers or when you need a quick sweet treat.
Irresistible Flavor: That classic cinnamon-sugar coating creates a slightly crispy exterior that gives way to a soft, tender center bursting with warm spice.
Super Flexible: Easily customize with different spices, make them gluten-free, or adjust the sweetness to your liking.
Perfect for Any Occasion: Whether it’s a cozy family dinner, holiday gathering, or just because you’re craving something sweet, these cookies fit the bill perfectly.
Ingredient Highlights & Notes
The beauty of Vegan Snickerdoodle Cookies lies in their simplicity. You’ll need basic pantry staples that work together to create that signature tender texture and warm cinnamon flavor. The key is using room temperature vegan butter for the perfect creamy base, while cream of tartar gives these cookies their characteristic tangy note that sets snickerdoodles apart from regular sugar cookies.
For the Cookies:
- 2¼ cups all-purpose flour (sift for extra tenderness)
- 1 tsp baking soda (make sure it’s fresh for proper rise)
- 1 tsp cream of tartar (essential for that classic snickerdoodle tang)
- ½ tsp salt (enhances all the flavors)
- ¾ cup vegan butter, room temperature (Earth Balance or similar works great)
- 1 cup granulated sugar (for sweetness and structure)
- ¼ cup unsweetened applesauce (replaces eggs for moisture)
- 2 tbsp non-dairy milk (oat or almond milk work perfectly)
- 1 tsp vanilla extract (pure vanilla makes a difference)
For the Cinnamon Sugar Coating:
- 3 tbsp granulated sugar (for rolling)
- 1 tbsp ground cinnamon (use fresh cinnamon for best flavor)
Equipment & Tools
You don’t need any fancy equipment for these Vegan Snickerdoodle Cookies! Here’s what you’ll want to have ready:
- Large mixing bowl
- Electric mixer (hand or stand mixer works)
- Measuring cups and spoons
- Small bowl for cinnamon sugar mixture
- Cookie scoop or tablespoon for portioning
- Baking sheets
- Parchment paper or silicone baking mats
- Wire cooling racks
Instructions & Method
Step 1: Prep Your Kitchen
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a small bowl, whisk together the cinnamon and 3 tablespoons of sugar for rolling – set this aside where you can easily reach it.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking soda, cream of tartar, and salt. This ensures even distribution of the leavening agents, which is crucial for consistent cookies.
Step 3: Cream Butter and Sugar
In a large bowl, use your mixer to cream the room temperature vegan butter and 1 cup of sugar until light and fluffy – about 3-4 minutes. The mixture should look pale and airy. Don’t rush this step; proper creaming creates the tender texture we’re after.
Step 4: Add Wet Ingredients
Beat in the applesauce, non-dairy milk, and vanilla extract until well combined. The mixture might look slightly separated – that’s totally normal!
Step 5: Combine Wet and Dry
Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Don’t overmix – stop as soon as you don’t see streaks of flour. Overmixing leads to tough cookies.
Step 6: Shape and Roll
Using a cookie scoop or tablespoon, portion the dough into balls about 1½ inches in diameter. Roll each ball in the cinnamon sugar mixture until completely coated. The more cinnamon sugar, the better the coating!
Step 7: Bake to Perfection
Place cookies on prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, until the edges are set but centers still look slightly soft. They’ll continue cooking on the hot pan after you remove them.
Step 8: Cool and Enjoy
Let cookies cool on the baking sheet for 5 minutes before transferring to wire racks. This helps them maintain their soft, chewy texture.
Tips, Variations & Substitutions for Vegan Snickerdoodle Cookies
Ingredient Swaps:
- Gluten-Free: Replace all-purpose flour with a 1:1 gluten-free baking flour blend
- Sugar Alternatives: Coconut sugar works well, though cookies will be slightly less sweet and more caramel-flavored
- Butter Substitutes: Coconut oil (solid, not melted) can replace vegan butter in a pinch
Flavor Variations:
- Pumpkin Spice Snickerdoodles: Add ½ tsp pumpkin pie spice to the dough and coating
- Chocolate Chip: Fold in ½ cup mini vegan chocolate chips before shaping
- Lemon Twist: Add 1 tsp lemon zest to the dough for a citrusy surprise
Troubleshooting:
- Cookies spreading too much: Chill dough for 30 minutes before baking
- Cookies too dry: Don’t overbake – they should look slightly underdone when you remove them
- Not enough cinnamon flavor: Double the cinnamon in the coating mixture
Serving Suggestions
These Vegan Snickerdoodle Cookies are absolutely perfect on their own, but they also pair beautifully with:
- A tall glass of cold oat milk or your favorite plant-based milk
- Hot coffee or chai tea for an afternoon treat
- Vanilla coconut ice cream for an indulgent dessert
- As part of a holiday cookie platter alongside other festive treats
They’re ideal for cozy autumn evenings, holiday gatherings, or anytime you want to fill your home with the most amazing cinnamon aroma. Pack them in lunch boxes, bring them to potlucks, or enjoy them as an after-dinner sweet treat.
Storage, Make-Ahead & Reheating
Storage:
Store your Vegan Snickerdoodle Cookies in an airtight container at room temperature for up to one week. Place a slice of bread in the container to help maintain their soft texture – replace the bread every few days.
Freezing:
- Baked cookies: Freeze in airtight containers for up to 3 months
- Cookie dough: Shape into balls, freeze on baking sheets, then transfer to freezer bags. Bake directly from frozen, adding 1-2 extra minutes
Make-Ahead Tips:
- Mix dry ingredients up to a week ahead and store in an airtight container
- Make dough up to 2 days ahead and refrigerate (let come to room temperature before shaping)
- Pre-roll cookie balls and refrigerate for up to 24 hours before baking
Reheating:
For that fresh-baked taste, warm cookies in a 300°F oven for 2-3 minutes. They’ll taste like they just came out of the oven!
Nutrition & Dietary Information
Each Vegan Snickerdoodle Cookie contains approximately:
- Calories: 145
- Carbohydrates: 24g
- Fat: 5g
- Protein: 2g
- Fiber: 1g
Dietary Notes:
- 100% Vegan and dairy-free
- Can easily be made gluten-free with flour substitution
- Contains no eggs or animal products
- Perfect for those following plant-based lifestyles
These cookies fit wonderfully into a balanced diet as an occasional treat, and they’re much lighter than many traditional cookie recipes while still delivering incredible flavor and satisfaction.
Frequently Asked Questions
Q: Can I use coconut oil instead of vegan butter?
A: Yes! Use solid (not melted) coconut oil at room temperature. The texture will be slightly different but still delicious.
Q: Why do my Vegan Snickerdoodle Cookies spread too much?
A: This usually happens when the vegan butter is too warm or the dough is too soft. Try chilling the shaped cookie balls for 15-30 minutes before baking.
Q: Can I make these without cream of tartar?
A: Cream of tartar gives snickerdoodles their characteristic tangy flavor. You can substitute with 1 tsp lemon juice, but the flavor will be slightly different.
Q: How do I know when the cookies are done?
A: The edges should be set and lightly golden, while centers still look slightly soft. They’ll continue cooking on the hot pan after removal.
Q: Can I double this recipe?
A: Absolutely! This recipe doubles perfectly. You might need to bake in additional batches depending on your oven space.
Q: What’s the best way to get an even cinnamon sugar coating?
A: Roll each cookie ball thoroughly in the cinnamon sugar mixture, gently pressing to help it adhere. Don’t be shy with the coating!
The Perfect Addition to Your Baking Repertoire
Creating delicious Vegan Snickerdoodle Cookies at home is one of those simple pleasures that brings so much joy to both the baker and everyone lucky enough to taste them. These cookies prove that plant-based baking doesn’t mean compromising on flavor or texture – in fact, they’re so good that even non-vegans will be asking for seconds!
The combination of warm cinnamon, tender crumb, and that signature tangy sweetness makes these cookies absolutely irresistible. Plus, knowing that they’re made with wholesome, plant-based ingredients makes them even more satisfying to enjoy. Whether you’re building your confidence in vegan baking or looking for new self-care activities that nurture both body and soul, baking these cookies is pure therapy.
Conclusion
Vegan Snickerdoodle Cookies are proof that some of life’s greatest pleasures come from the simplest ingredients combined with a little love and patience. These cookies deliver everything you want in a perfect treat: they’re easy to make, incredibly delicious, and fill your home with the most amazing aroma.
Ready to start baking? Gather your ingredients, preheat that oven, and get ready to create something truly special. Don’t forget to share them with friends and family – though you might want to hide a few for yourself first!
Next steps: Try experimenting with the flavor variations mentioned above, or explore other cozy fall activities to pair with your fresh-baked cookies. Happy baking!
