These Vegan Snickerdoodle Cookies are soft and chewy with no chill time needed they’re an easy and quick cookie!
Every kid loves cookies! Mine are no different. They usually go for my eggless chocolate chip cookies or my oatmeal raisin cookies by they also hold a special place in their heart for snickerdoodles!
Growing up snickerdoodles were more common in my house than chocolate chip cookies. My mom made them all the time! They were her go-to cookie because we always had the ingredients on hand.
I knew it was going to be a good day when the sweet smell of buttery Snickerdoodles wafted from the kitchen.
Now, that I’m grown, I thought it was about time I gave these classic cookies a vegan makeover.
I used my mom’s trusted Snickerdoodle recipe and made some adaptations to create these out-of-this-world Vegan Snickerdoodles cookies!
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Why You’ll Love these Vegan Snickerdoodles…
- Soft
- Chewy
- Crinkle Top
- Cinnamon Sugar Coating
- Easy Prep
- Egg Free
- Dairy Free
Ingredients and Notes
Vegan Butter: I prefer to use Earth Balance baking sticks. Make sure to set your butter out so that it can come to room temperature prior to making your cookies.
Flax Egg: A flax egg is a combination of 1 tablespoon of ground flax + 2.5 tablespoons of water. Whisk it together and allow it to sit for 5 minutes.
Organic Cane Sugar: I always use organic cane sugar because it is vegan-friendly. Some types of granulated white sugars are not.
Baking Soda and Cream of Tartar: Baking soda helps the cookies to rise, while the cream of tartar is the essential ingredient that gives snickerdoodles their distinct tangy flavor and chewy texture.
All-Purpose Flour: I prefer to use all-purpose flour compared to other types of flour in these cookies, although you can use a 1:1 gluten-free flour mix to make these cookies gluten-free. Or you could use white whole wheat flour to make these cookies higher in fiber.
Cinnamon Sugar: Combine a teaspoon of cinnamon with 3 tablespoons of sugar and whisk together. This is used to coat the outside of the cookie dough balls before baking.
How to Make Vegan Snickerdoodles Cookies
Step 1: Preheat the oven to 375 F. Make the flax egg by combining 1 tablespoon of ground flax with 3 tablespoons of water in a small bowl. Allow it to sit for 5 minutes.
Step 2: Meanwhile, cream the room temperature vegan butter, and sugar using a hand or stand mixer for about 2 minutes or until light and fluffy.
Step 3: Beat in the flax egg, and vanilla extract until well combined.
Step 3: In a small bowl combine the all-purpose flour, cream of tartar, and baking soda. Whisk together until evenly combined.
Step 4: Slowly add the dry ingredients to the wet ingredients in three parts beating on low speed until well combined. Scrape the sides of the bowl to incorporate. The dough will be thick.
Step 5: In a small bowl combine the teaspoon of cinnamon and 3 tablespoons of cane sugar.
Step 6: Using a cookie scoop or spoon, scoop 1 tablespoon of dough and roll it into a ball. Then, roll the balls in the cinnamon sugar to evenly coat. Place the cookie dough balls on a parchment-lined cookie sheet.
Step 7: Bake for 10 minutes at 375 F. Remove and gently use the back of a spoon to flatten the cookies a little bit. Allow them to cool for 10 minutes on the cookie sheet, then transfer them to a wire rack to cool completely.
Expert Tips for Perfect Vegan Snickerdoodle Cookies
- Make sure the vegan butter is softened at room temperature but not melted.
- When purchasing vegan butter there are some good ones and some not-so-good ones. I prefer Earth Balance or Miyokos vegan butter.
- A flax egg adds the needed moisture and binding capabilities of an egg. As an alternative, you can use ¼ cup of dairy-free milk, or a ¼ cup of unsweetened applesauce.
- I used organic cane sugar in these cookies. I tried them using coconut sugar and they just didn’t turn out as well. They were a dark amber color, but feel free to use coconut sugar in place of cane sugar if you prefer.
- To make these gluten-free use a gluten-free 1:1 flour blend. I like Bob’s Red Mill 1:1 Gluten-Free Baking Flour.
Frequently Asked Questions
Both sugar cookies and snickerdoodles are cookies made with butter, sugar, and flour. The two main differences that make a snickerdoodle distinct from a sugar cookie are the addition of cream of tartar and the cinnamon sugar coating.
Cream of tartar is what gives snickerdoodles their chewiness and their tang! Cream of tartar prevents the sugar in the cookies from hardening or crystalizing which ensures that snickerdoodles are soft and chewy!
If you want to make sure your snickerdoodles are soft and chewy be sure to add cream of tartar. Don’t leave it out! I know how it is to start making a recipe only to find that you don’t have a specific spice on hand, but with snickerdoodles, the cream of tartar is necessary. If you leave it out you’ll still have a nice sugar cookie, it just won’t have that soft chewy tang.
In this recipe, you do not need to chill the dough. The dough will hold up and be firm enough to roll into balls without the need to chill.
Storage Instructions
- Storing After Baking-Store in an airtight container at room temperature. Cookies will keep and be soft and chewy for 4-5 days.
- Freezing-You can keep these cookies in the freezer in an airtight freezer bag for up to 2 months. When you’re ready to eat, thaw at room temperature and enjoy! I do not recommend refreezing once thawed. Another option is to thaw a few cookies at a time as needed.
More Vegan Cookie Recipes!
If you made this recipe, please comment below and leave a ⭐️ rating. You can also follow me on Instagram, Pinterest, and Facebook for more family-friendly vegan recipes!
Recipe
Vegan Snickerdoodle Cookies
Ingredients
- ½ cup vegan butter
- ½ cup pure organic cane sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon flax
- 3 tablespoon water
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- 1 ¼ cup all-purpose flour
Cinnamon Sugar Coating
- 1 teaspoon cinnamon
- 3 tablespoon pure organic cane sugar
Instructions
- Preheat the oven to 375 F. Make the flax egg by combining 1 tablespoon of ground flax with 3 tablespoons of water in a small bowl. Allow it to sit for 5 minutes.
- Meanwhile, cream the room temperature vegan butter, and sugar using a hand or stand mixer for about 2 minutes or until light and fluffy.
- Beat in the flax egg, and vanilla extract until well combined.
- In a small bowl combine the all-purpose flour, cream of tartar, and baking soda. Whisk together until evenly combined.
- Slowly add the dry ingredients to the wet ingredients in three parts beating on low speed until well combined. Scrape the sides of the bowl to incorporate. The dough will be thick.
- In a small bowl combine cinnamon and 3 tablespoon of cane sugar.
- Using a cookie scoop or spoon, scoop 1 tablespoon of dough and roll it into a ball. Then, roll the balls in the cinnamon sugar to evenly coat. Place the cookie dough balls on a parchment-lined cookie sheet.
- Bake for 10 minutes or until golden brown around the edgles. Gently using the back of a spoon flatten the cookies a little bit right after you take them out of the oven. Allow to cool for 10 minutes on the cookie sheet, then transfer to a wire rack to cool completely.
Video
Notes
- Make sure the vegan butter is softened at room temperature but not melted.
- When purchasing vegan butter there are some good ones and some not-so-good ones. I prefer Earth Balance or Miyokos vegan butter.
- A flax egg adds the needed moisture and binding capabilities of an egg. As an alternative, you can use ¼ cup of dairy-free milk, or a ¼ cup of unsweetened applesauce.
- I used organic cane sugar in these cookies. I tried them using coconut sugar and they just didn’t turn out as well. They were a dark amber color, but feel free to use coconut sugar in place of cane sugar if you prefer.
- To make these gluten-free use a gluten-free 1:1 flour blend. I like Bob’s Red Mill 1:1 Gluten-Free Baking Flour.
Nutrition
Emily
I LOVE snickerdoodle cookies but I’ve never made my own, can’t wait to try these out!
Elizabeth
Such a super recipe, this! My kids LOVED them! They’ll be made for their packed lunch boxes on a regular basis now, thank you for the recipe!
Irina
Oh, I have never heard about these homemade cookies before, but they sound appetizing and inviting. Seems easy to make, too! Love your recipe.
Kelly Anthony
Cinnamon flavored cookies are my favorite especially because I can eat them at any meal. They go so well with coffee for breakfast and vanilla ice cream for an after-dinner sweet treat.
Jen
Thanks for the suggestions on vegan butters I never know what to buy.