These are The Best Vegan Snickerdoodles! These cookies taste just like traditional snickerdoodles but without the dairy and eggs. The chewy cookies are soft on the inside with a crispy edge on the outside. They are covered in a delicious cinnamon-sugar mixture and baked to perfection. This vegan snickerdoodle recipe comes together in minutes so you can have your cookie fix anytime.
This vegan dessert recipe calls for simple ingredients and does not use a flax egg or any egg replacers. I am not a fan of using a flax eggs in my baking. I find that it makes baked goods really dense and sometimes gummy. If you use the right combination of ingredients, it's really not needed.
Making the Snickerdoodle Cookies
NOTE: If your vegan butter isn't softened, just leave it out at room temperature for about fifteen to twenty minutes.
To start, preheat the oven to 375 degrees f. Next, prepare your cookie sheet by lining with parchment paper. Prepare the cinnamon sugar coating by mixing the 3 tablespoon of sugar with 2 teaspoon of cinnamon in a small dish and set aside.
In a stand mixer, cream together the vegan butter and the granulated sugar. You can also use an electric mixer and a large mixing bowl. Add in the non-dairy milk and vanilla extract and beat for an additional minute. You can use any non-dairy milk but my favorites to use are soy milk or almond milk.
Wondering about the different kinds of vegan milk and their uses? Check out Vegan Milk Options - A look at Non-Dairy Milks.
Next, add half of the flour to the wet ingredients and mix until almost combined. Add the remaining dry ingredients (flour, cream of tartar, baking soda, salt and sugar) and mix until combined. Do not over mix. I like to add cinnamon to the snickerdoodle cookie dough in addition to the coating mixture to ensure plenty of flavor.
Roll the dough into balls with your hands and place on a plate. Then take the cookie dough balls one at a time, roll it in the cinnamon and sugar mixture, and place on the prepared cookie sheet. I like to sprinkle a little more of the cinnamon sugar on top of each of the dough balls.
Bake in the preheated oven for 13 minutes. For best results, let the cookies rest on the baking sheet for about 3 minutes before transferring to a wire rack to cool completely. These cookies can be stored in an airtight container.
Using the Cookies in Other Ways
Snickerdoodles are delicious cookies on their own. But you can also use the cookies to make more decadent treats.
- Crumble up some cookies and sprinkle on top of vegan ice cream.
- Make a parfait with vegan vanilla yogurt and coconut whipped cream.
- Make mini ice cream sandwiches with them. Put a layer of vanilla vegan ice cream in between two cookies.
- Use them to make a pie crust! Use a food processor to make the cookies into crumbs. Combine the crumbs with melted vegan butter. You'll need about 5 tablespoon of melted vegan butter for every 1 ½ cup of cookie crumbs. Press the mixture into a pie pan. You can now fill the crust with whatever you're making.
- Put them in a blondie or brownie recipe.
These chewy cinnamon cookies are a favorite in our house. This easy recipe, made with simple ingredients, is perfect for any time you're in the mood for a sweet treat. Enjoy!
Looking for more recipes for vegan cookies? Check out:
- Vegan Double Chocolate Chip Cookies With Peanuts
- Vegan Cranberry Cookies With Almond Extract
- Hearty Vegan Trail Mix Cookies Without Oats
- Easy Vegan Oatmeal Chocolate Chip Cookies
The Best Vegan Snickerdoodles
- ¾ cup vegan butter, softened
- 1 cup sugar
- 2 tablespoon non-dairy milk
- 1 ½ teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoon sugar (for rolling in)
- 2 teaspoon cinnamon (for rolling in)
- Preheat oven to 375°. Prepare a baking sheet by lining it with parchment paper.
- Mix the coating ingredients (3 tablespoon of sugar and 2 teaspoon of cinnamon) in a small bowl and set aside.
- Using a stand mixer, cream together the vegan butter and sugar. You can also use a hand mixer and a large bowl.
- Add the vanilla extract and non-dairy milk and mix for another minute.
- Add half the flour and mix until almost combined.
- Add the rest of the flour, cream of tartar, baking soda, salt and cinnamon and mix until combined. Don't over mix.
- Roll the dough into balls about 1 to 1 ½" in diameter and set on a plate.
- Roll the dough balls one at a time in the cinnamon sugar mixture and place on the prepared baking sheet. Sprinkle a little but of the cinnamon sugar mixture on top of each one, if desired.
- Bake for 13 minutes in preheated oven. Remove from heat and let sit for about 3 minutes.
- Transfer to a wire rack to cool completely.
- Store in an airtight container.
- I recommend using Earth Balance Vegan Butter Sticks if you can find them.
Absolutely delicious! They taste just like regular snickerdoodle cookies.
Thanks Lisa. We love them too!