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These classic vegan snickerdoodles are thick and soft with a slightly crisp, cinnamon sugar-covered exterior. They have the perfect cozy cinnamon flavor and a characteristic tangy aftertaste. Perfect for holiday and Christmas baking!
It’s a dreary day where I am, and all I want to do is curl up with a warm cup of tea and these classic vegan snickerdoodles. Here are a few reasons why you’ll love these cookies!
Emily’s Recipe Notes:
- Flavor: Cozy cinnamon sugar flavor. They’re coated in a layer of cinnamon sugar, giving them a slightly crisp exterior.
- Texture: They’re so soft and thick without being cakey. All around perfection.
- Difficulty: Easy
- Time: No chill time needed, so they’re ready in less than 20 minutes!
Why We Love These Snickerdoodles: They’re the perfect fall or winter cookie that will make you feel so cozy and warm. They’ll remind you of holiday baking!
What are Snickerdoodle Cookies?
Snickerdoodles are soft and thick cinnamon sugar cookies. Traditional snickerdoodles are made with cream of tartar which helps create a super soft texture and adds a characteristic tangy aftertaste.
They’re rolled in cinnamon sugar which gives them a slightly crisp exterior with a cracked surface.
These cinnamon sugar snickerdoodle cookies are made without eggs and without butter or dairy, but are just as tasty as the original version!
The Ingredients:
These vegan snickerdoodles are super easy to make and only have a few pantry-friendly simple ingredients. Those ingredients are:
- Vegan Butter, or salted butter of choice
- Granulated White Sugar
- Ground Cinnamon
- Pure Vanilla Extract
- Cream of Tartar
- All Purpose Flour
- & Baking Soda
Substitutions
- Vegan Butter: dairy free butter can be subbed 1 for 1 with dairy based butter in this recipe.
- Cinnamon: feel free to sub in another cozy ground spice, like ¼ tsp of nutmeg. Or you can use apple pie spice or pumpkin pie spice in cinnamon’s place.
- Cream of Tartar: if you don’t have cream of tartar, no worries! These vegan snickerdoodles can be made without cream of tartar. You can simply omit it or add 1/2 tsp of lemon juice in its place. If using lemon juice, decrease the amount of baking soda to a 1/2 tsp.
- Ground Flaxseed: ground flaxseed replaces the eggs in these egg-free snickerdoodles. It can be replaced with a pre-packaged egg replacer like Bob’s Red Mill Egg Replacer (the equivalent of 2 eggs). Or 1/4 cup + 1 tbsp of unsweetened applesauce. Check out this article for more vegan egg substitutes.
- Cinnamon Sugar Mixture: brown sugar can be substituted for the granulated white sugar for the cinnamon mixture on the outside of the cookies. However, for the best results, I don’t recommend subbing brown sugar for the granulated sugar in the cookie dough.
Helpful Equipment
- Measuring Cup & Digital Scale
- Large Baking Sheet or Cookie Sheet
- Parchment Paper
- Cookie Scoop
Step-by-Step Instructions
🎥 Video Tutorial is Above the Recipe Card Down Below
STEP 1: Mix water and the ground flaxseed to create a vegan flax ‘egg’. Set aside to thicken for 3-5 minutes.
STEP 2: In a large mixing bowl, cream the vegan butter and sugar together. Once lighter in color, add the flax eggs and vanilla. Stir to combine.
STEP 3: In the same bowl, add the flour on top of the mixture. Then, sift the cream of tartar, baking soda, salt, and cinnamon into the flour.
STEP 4: Mix the dry ingredients and the wet ingredients together until they form a soft dough.
STEP 5: Mix the cinnamon sugar ingredients together in a small bowl.
STEP 6: Roll about 2 tablespoons of dough together into a ball. Next, roll the dough balls into the cinnamon sugar mixture until it is completely coated.
STEP 7: Bake for 10-11 minutes or until golden brown on top. Let the cookies cool for a few minutes on the baking sheet.
Serving
After baking, you can tap the baking tray a few times on the counter to help deflate the cookies.
Once the cookies have cooled on the cookie sheet, you can transfer them to a wire cooling rack to finish cooling.
Serve these vegan and eggless snickerdoodles with a glass of almond milk or with a cup of tea!
Storage
- Room Temperature: These cookies can be stored at room temperature in a sealed container for up to 5 days.
- Freezer: place the cookies in an airtight container or freezer baggie and they can easily be frozen! (So you can eat them whenever you get that snickerdoodle craving!)
Helpful Tips for Perfect Vegan Snickerdoodles
- Make sure your vegan butter is softened: If your vegan butter is melted, the cookies will spread more than they should, and the texture will be less fluffy & soft.
- Use cream of tartar if you have it: Cream of tartar is a key ingredient for classic snickerdoodle cookies and helps give them their unique subtle ‘tangy’ flavor. It also helps give the cookies extra softness.
- Accurately measure the flour: Too much flour can create cookies that are too puffy and cake-like. For the best results use a digital scale or use the spoon and level method to measure the flour.
- Try not to overmix the cookie dough: Mix the cookie dough until just combined to make sure the gluten in the flour isn’t overworked, which will lead to tougher cookies.
FAQ
Yes, you can use a stand mixer with the paddle attachment or a hand mixer to make the cookie dough. You can mix the cookie dough on medium or medium-low speed.
This classic cookie can be made eggless and vegan by using ground flax seed to replace whole chicken eggs. Flax eggs give the cookies a super soft and somewhat fluffy texture. 1/4 cup of unsweetened applesauce can also be used to substitute the flax eggs.
Yes! This eggless snickerdoodle dough can be frozen. Place scoops of the dough onto a cookie sheet and place the tray in the freezer for about 10 minutes. Once the snickerdoodle dough has solidified, you can transfer the dough balls to a freezer bag. The cookie dough can be stored in the freezer for up to 2 months.
I don’t recommend using vegetable oil instead of vegan butter in this recipe. However, dairy-free butter can be substituted 1 for 1 with dairy-based butter in this cookie recipe.
The weather, elevation, and different brands of butter (which contain different amounts of moisture) can all affect the moisture content of the cookie dough. If your dough looks dry, try adding 1 tsp of water or dairy-free milk like soy milk at a time until the dough can easily be rolled into balls.
More Vegan Cookies:
- Toasted Coconut Cherry Cookies
- Eggless Chocolate Chip Cookie Recipe
- Biscoff Butter Lava Cookies
- Tangy Vegan Lemon Sugar Cookies
More Holiday Desserts:
Video Tutorial
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Classic Vegan Snickerdoodles
Rate this RecipeIngredients
Cookie Dough
- 2 flax eggs, 2 tbsp ground flaxseed mixed with 6 tbsp water
- ½ cup salted vegan butter, softened (I prefer Violife or Country Crock Plant Butter)
- ¾ cup granulated white sugar, 150g
- 1 tsp pure vanilla extract
- 1 ¾ cup all-purpose flour, 210g
- 1 tsp cream of tartar
- ¾ tsp baking soda
- Pinch of salt
- 1 tsp ground cinnamon
Cinnamon Sugar Mixture
- ¼ cup granulated white sugar, 50g
- 2 tsp ground cinnamon
Instructions
- Preheat the oven to 375°F (190°C).
- Mix the 2 tablespoons ground flaxseed and 6 tablespoons of water together in a small bowl. Set aside to thicken for 2-3 minutes.
- In a large mixing bowl, cream the vegan butter and sugar together. Add the flax eggs and vanilla. Whisk to combine.½ cup salted vegan butter, ¾ cup granulated white sugar, 1 tsp pure vanilla extract, 2 flax eggs
- In the same bowl, add the flour on top of the mixture. Sift the cream of tartar, baking soda, salt, and cinnamon into the flour.1 tsp cream of tartar, ¾ tsp baking soda, 1 ¾ cup all-purpose flour, Pinch of salt, 1 tsp ground cinnamon
- Mix the dry and the wet ingredients together until they form a soft dough.
- Mix the cinnamon sugar ingredients together in a small bowl.¼ cup granulated white sugar, 2 tsp ground cinnamon
- Roll about 2 tablespoons of dough together into a ball. Roll the dough ball into the cinnamon-sugar mixture until it is completely coated.
- Place the cookie dough onto a cookie sheet. Repeat with the remaining dough. Place each cookie at least one inch away from each other.
- Bake for 10-11 minutes. Tap the baking tray on the counter to help deflate the cookies. Let the cookies cool for 2-3 minutes on the tray.
- Transfer the cookies to a wire rack and let cool for 5 minutes.
Video
Recipe notes
- Dairy Free Butter can be substituted 1 for 1 with dairy based butter. I used Country Crock Plant Butter Sticks in this recipe.
- Accurately measure the flour: Too much flour can create cookies that are too puffy and cake-like. For the best results use a digital scale or use the spoon and level method to measure the flour.
- My snickerdoodle cookie dough looks dry. How do I fix it? The weather, elevation, and different brands of butter (which contain different moisture contents) can all affect the moisture content of the cookie dough. If your dough looks dry, try adding 1 tsp of water or dairy-free milk like soy milk at a time until the dough can easily be rolled into balls.
- Make sure your vegan butter is softened: If your vegan butter is melted, the cookies will spread more than they should, and the texture will be less fluffy & soft.
- These cookies are naturally on the softer side. I found 11 minutes to be the perfect baking time, but if you prefer crispier cookies I recommend baking them for a few more minutes.
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