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. These cookies make me feel so cozy and warm, plus they remind me of holiday baking that I did growing up. These cookies are so soft and they’re covered in cinnamon sugar. All around perfection.
These cookies are super easy to make and only have a few pantry friendly ingredients. Those ingredients are:
Cream of Tartar
& Baking Soda
Tips & Tricks for Perfect Vegan Snickerdoodles
Before gettings started, here are a few tips and tricks to make sure your cookies turn out perfect!
- 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.
- Make sure to use cream of tartar: Cream of tartar is a key ingredient for classic snickerdoodles and helps give them their unique subtle ‘tangy’ flavor. Cream of tartar also helps give the cookies extra softness.
- Make sure 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.
These cookies can be stored at room temperature in a sealed container for up to 5 days, or they can easily be frozen! (So you can eat them whenever you get that snickerdoodle craving!)
- ½ cup vegan butter, softened
- ¾ cup granulated sugar
- 2 flax eggs, 2 tbsp flaxseed mixed with 6 tbsp water
- 1 tsp vanilla
- 1 tsp cream of tartar
- 1 tsp baking soda
- 2 cups + 2 tbsp all-purpose flour
- Pinch of salt
- 1 tsp cinnamon
- ½ cup granulated sugar
- 2 tsp cinnamon
- ½ tsp nutmeg
- Preheat the oven to 375 F.
- In a medium-sized bowl, cream the vegan butter and sugar together. Add the flax egg and vanilla. Stir to combine.
- 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.
- Mix the dry and the wet ingredients together until they form a soft dough.
- Mix the cinnamon sugar ingredients together in a small bowl.
- 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 11 minutes. Transfer the cookies to a wire rack and let cool for 5 minutes.
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.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 180Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gSodium: 184mgCarbohydrates: 24gFiber: 1gSugar: 21gProtein: 1g
Nutritional info is an estimation.
Looking for some more tasty baking recipes like these classic vegan snickerdoodles?
Check out these vegan recipes:
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