Vegan snickerdoodle cookies are soft, chewy, and rolled in cinnamon sugar! This classic holiday cookie recipe is easy to make with one bowl, no dairy, and no eggs. They have a crispy golden exterior and pillowy interior. Enjoy this dessert any time of year, but especially during the holiday season!
What are snickerdoodles?
Although they can be enjoyed at any time of year, snickerdoodles are a classic holiday cookie recipe. They are soft and chewy sugar cookies, packed with cinnamon and rolled in cinnamon sugar. Typically, snickerdoodle cookies have a cracked and crispy exterior with a light and fluffy interior. When I think of snickerdoodles, I think “sugar, spice, and everything nice!” You really cannot go wrong with this traditional holiday dessert.
These vegan snickerdoodle cookies are:
- Soft, chewy, and cinnamon-spiced
- Sweetened with sugar and brown sugar
- Quick and easy to make // a one-bowl cookie recipe
- Vegan-approved and non-vegan approved
- Popular Christmas cookies and perfect for the holiday season!
- Flour: All-purpose flour, also known as plain flour, is used for this cookie recipe. If you’re following a gluten-free diet, you can replace it with a 1:1 gluten-free baking flour.
- Sugar: These cookies are sweetened with a combination of granulated sugar and brown sugar.
- Vegan butter: Since this is a vegan recipe, we’ll use dairy-free butter. I recommend using butter from a tub, also known as margarine, instead of vegan butter sticks.
- Cinnamon: Cinnamon provides a warm, subtly-spiced flavor. Feel free to use more or less in order to fit the recipe to your preference.
- Vanilla: A cookie recipe is not complete without vanilla extract.
- Cream of tartar: Cream of tartar helps to create a soft and chewy texture. Also, it provides an acid flavor which is important for snickerdoodle cookies.
- Plant-based milk: A dash of plant-based milk is required in this recipe. You can use any variety, including almond milk, soy milk, coconut milk, oat milk, etc.
What can I substitute for cream of tartar in snickerdoodles?
Cream of tartar is a key ingredient when creating classic snickerdoodle cookies. It provides the signature tangy flavor and chewy texture found in a traditional snickerdoodle recipe. However, if you are unable to use cream of tartar, you can replace the 1 teaspoon cream of tartar and ½ teaspoon baking soda with 1 teaspoon baking powder instead.
How to make vegan snickerdoodle cookies
To view the full ingredients list and step-by-step instructions, scroll down to follow the recipe card below.
First, combine the vegan butter, granulated sugar, and brown sugar in a large bowl. Using a handheld electric mixer or stand mixer, cream the butter and sugars together until light and fluffy. Add plant-based milk and vanilla extract. Cream together again until combined.
Add the all-purpose flour, cinnamon, cream of tartar, baking soda, and salt to the bowl. Mix together until the flour is evenly incorporated and a sticky dough is formed.
Next, scoop and roll the snickerdoodle cookie dough into 13-15 balls. Create the cinnamon sugar coating by combining the granulated sugar and cinnamon in a small bowl. Roll each ball of cookie dough in the cinnamon sugar coating.
Transfer the cookie dough balls to a large, parchment paper-lined baking sheet. Bake for 11-13 minutes or until the edges start to firm up a bit. Remove the cookies from the oven while they still appear underbaked. The cookies will de-puff and firm up while cooling.
Allow the cookies to cool for 5 minutes on the baking sheet before enjoying.
Be generous with the cinnamon sugar coating. I recommend rolling each ball of cookie dough in the cinnamon sugar twice. Be sure to generously coat the entire ball of dough. This will ensure maximum cinnamon sugar flavor in every bite!
Don’t over-bake the cookies. Keep a close eye on these vegan snickerdoodle cookies while they’re baking. Remove them from the oven while they still appear slightly underbaked. Don’t worry; the cookies will firm up and de-puff while cooling. If you want to achieve a soft and chewy texture, it’s important to not over-bake them.
Bake on the middle rack in your oven. For the best results, I suggest baking the cookies one tray at a time on the middle rack in your oven.
Use parchment paper. It’s always a good idea to line your baking sheet with parchment paper. This prevents the cookies from sticking to the pan, and removes the need for oil or non-stick cooking spray.
Use vegan butter from a tub. Also known as margarine, this variety creates better results than vegan butter sticks. If possible, steer away from the stick butter and choose tub butter instead. Allow it to slightly soften before measuring.
Store the snickerdoodles in a sealed container. To maintain freshness, keep leftover cookies stored in a sealed container at room temperature. They will keep for 3 days.
More vegan cookie recipes
- Vegan Chocolate Chip Cookies
- Vegan Oatmeal Cream Pies
- Vegan Trail Mix Cookies
- No Bake Almond Butter Cookies
- Vegan S’mores Cookies
- Vegan Double Chocolate Chip Cookies
- Vegan Hot Chocolate Cookies
- Pumpkin Chocolate Chip Oatmeal Cookies
- Vegan Monster Cookies
- Banana Oatmeal Chocolate Chip Cookies
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Vegan snickerdoodle cookies are soft, chewy, and rolled in a cinnamon sugar coating! Enjoy this classic holiday cookie recipe made with one bowl, no dairy, and no eggs. These cookies have a crispy golden exterior and pillowy interior. It’s a delicious dessert for any time of year, but especially during the Christmas season!
- ½ cup vegan butter, slightly softened
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 tablespoon plant-based milk
- 2 teaspoon vanilla extract
- 1 + ½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon salt
Cinnamon Sugar Coating
- ¼ cup granulated sugar
- 2 teaspoon cinnamon
- Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper.
- Combine vegan butter, granulated sugar, and brown sugar in a large bowl. Using a handheld electric mixer or stand mixer, cream the butter and sugars together until light and fluffy. Add plant-based milk and vanilla extract. Cream together once more.
- Add flour, cinnamon, cream of tartar, baking soda, and salt to the bowl. Stir together until ingredients are evenly combined. Scoop and roll the dough into 13-15 balls.
- Create the cinnamon sugar coating by combining granulated sugar and cinnamon in a small bowl. Roll each ball of cookie dough in the cinnamon sugar.
- Transfer cookie dough balls to the baking sheet. Bake for 11-12 minutes or just until the edges start to firm up. Remove the cookies from the oven while they still appear underbaked. They will de-puff and firm up while cooling. Allow cookies to cool for 5 minutes on the baking sheet before enjoying.
- Keep snickerdoodle cookies stored in a sealed container. They will keep fresh for 3 days.
- Serving Size: 1 cookie
- Calories: 155
- Sugar: 13
- Fat: 6g
- Saturated Fat: 2g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 1g
Keywords: vegan snickerdoodle cookies, vegan snickerdoodles
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