Vegan Snickerdoodles — Vegan Snickerdoodle Cookies!

This soft and chewy Vegan Snickerdoodles recipe makes amazing cinnamon sugar spiced cookies. This Best Snickerdoodle Recipe creates a soft, buttery and puffy cookie rolled in sugar and cinnamon. This Vegan Snickerdoodle Recipe includes easy-to-follow instructions that makes this vegan cookie a treat to make and a delight to eat and share with others too.

A stack of four snickerdoodles cookies sit one on top of the other, with lots of cinnamon sugar coating. There are several cookies in the background.
Everyone loves these puffy snickerdoodles!
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What is A Snickerdoodle?

I think a lot of foods have been given weird names; vegan snickerdoodle cookies is an example. What makes this simple, but puffy cookie worthy of such a silly name?

They’ve also been lovingly referred to as kinkawoodles, snicker doodles, and tangle breeches. The recipe itself has been dated as far back as 1889. New England cooks were known for giving odd names to their dishes and so there is speculation that snickerdoodle comes from this whimsical style of naming. One recipe from 1901 says that “Snickerdoodles is the somewhat fantastic name of quickly-made little cakes especially dear to the children’s heart.”

Soft Snickerdoodle recipes have been creating the most sought-out cookies ever since!

What is the difference between a sugar cookie and a snickerdoodle?

There are a lot of similarities between snickerdoodles and sugar cookies. However, whereas sugar cookies are rolled in sugar before baking, snickerdoodles are rolled in a mixture of sugar and cinnamon.

How to Make Vegan Snickerdoodles Cookies

This Vegan Snickerdoodle Cookie Recipe is easy to make. I begin this recipe for snickerdoodles by mixing the fat — vegan butter (I used Earth Balance) — with granulated sugar.

Use a hand-held mixer or a stand mixer and beat on medium speed until nice and fluffy. This creates a light base for the cookie dough.

Add applesauce, milk, apple cider vinegar, and vanilla. Beat again until combined.

A stand mixer has it's mixing paddle up, with creamy vegan snickerdoodle cookie dough batter in a metal bowl.
Use a mixer to make this dairy free snickerdoodle cookie recipe.

Next, combine the dry ingredients in a separate bowl: both types of flour, baking soda, cream of tartar, and salt. Add this to the the butter mixture and stir to combine.

Dry ingredients, like flour, in a glass bowl.

Refrigerate the dough for 30 minutes and then roll into balls, roll into the cinnamon sugar mixture, and bake!

My theory about dairy free snickerdoodles is that they’re basically a sugar cookie drenched in a cinnamon sugar mixture. I know — sounds amazing!

Expert Tips for Homemade Snickerdoodle Cookies Recipe

Use these tips to help make these vegan cinnamon cookies perfect every time:

  • Refrigerate the dough for 30 minutes before rolling into balls — this helps the cookies not spread as much while baking.
  • If you’re in a hurry, I get you! Here’s a tip to make this go faster: cut the dough ball in half and wrap both in plastic wrap. Place both dough balls in the freezer. Wait ten minutes, remove one of the dough balls and begin rolling into individual cookie dough balls. Bake those and then remove the second dough ball and begin rolling it into individual dough balls. 
  • Bake eggless snickerdoodles for 8 – 10 minutes. I stick to the 8 minute side of things because although they may seem tender when you pull them out of the oven but they will firm up as they cool. And I love a soft, tender middle of the cookie!
  • I use a whole cup of vegan butter in this recipe, however you can substitute 1/2 peanut butter. Here’s why. The peanut butter adds needed fat for the cookies and the cinnamon covers the flavor of the peanut butter. I made them this way and had several taste testers and no one guessed that peanut butter was involved.
  • Substitute 1/2 cup pumpkin puree for the applesauce to create vegan pumpkin snickerdoodles!
  • You can freeze the cookie dough balls. Simply roll them into balls and place in a freezer bag and freeze for up to 2 months. Note, frozen cookie dough balls take longer to bake.
  • Transform these into vegan gluten free snickerdoodles by using gluten free baking flour. I love using Bob’s Red Mill 1:1 gluten free flour. Gluten Free Vegan Snickerdoodles are great!
  • I like to add a little vinegar to these easy vegan snickerdoodles. The combination of the cream of tartar and baking soda provides some lift, but I added some vinegar to make extra soft cookies.
  • If you don’t want to use peanut butter in your recipe, you could substitute coconut oil.
A hand is rolling a vegan snickerdoodle cookie dough ball in a plate full of cinnamon sugar mixed together.

Egg Free Snickerdoodles

Replacing the eggs in this recipe was the trickiest part. Eggs can play many roles in baked goods; providing texture, richness, leavening, and binding to name a few. The key is knowing what role the eggs are performing in your recipe.

The very first question I wanted to answer with these eggless snickerdoodle cookies was what egg replacer I should use. There were many to choose from, like chia seeds, flax seeds, bananas, and more. I chose to use unsweetened applesauce. It may seem like an unusual egg replacer for a cookie, but it really works in this recipe.

I loved this eggless snickerdoodle cookie recipe so much I decided to create chocolate-dipped snickerdoodles. It’s unusual, but the chocolate with the snickerdoodle cookie recipe tastes so good!

According to my taste testers, the end result was really yummy. I hope you enjoy these soft and easy, healthy Snickerdoodles!

A hand holds a cookie with a bite taken out over a stack of cookies. There are more cookies in the background.
This simple apple cider snickerdoodles recipe creates soft, pillowy cookies!

We just love these best vegan snickerdoodles. We hope you will too! If you decide to make them, be sure to take a shot and share it with us using #namelymarly on Instagram. We LOVE seeing your creations!

A stack of four snickerdoodles cookies sit one on top of the other, with lots of cinnamon sugar coating. There are several cookies in the background.

Vegan Snickerdoodles

This Vegan Snickerdoodles recipe is the best! You’ll love these soft, fluffy cookies rolled in sugar and cinnamon. See instructions for making this eggless cookie recipe fast and easy!
5 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Vegan Snickerdoodles
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 36
Calories: 94kcal
Author: Marly

Ingredients

  • 1 cup vegan butter , softened
  • 1 cup granulated sugar (see note)
  • ½   cup applesauce
  • ¼ cup plant-based milk
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 2 ¾ cups all purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 3 tablespoons granulated sugar
  • 1 tablespoon cinnamon

Instructions

  • Place the vegan butter and sugar in a mixing bowl. Using a stand mixer or regular mixer, mix on medium speed until creamy, about 2 minutes. Add the applesauce, milk, vinegar, and vanilla and mix until combined.
  • In a separate bowl, add the flour, cream of tartar, baking soda and salt. Stir until combined.
  • Add dry ingredients to wet ingredients. Mix well. Refrigerate the dough for 30 minutes. (see note for a faster way to do this)
  • Heat your oven to 350F. Get out a cookie sheet and line with parchment paper or silpat.
  • Shape the dough into balls slightly smaller than a golf ball. 
Pour the sugar and cinnamon together in a bowl. 
  • Roll cookie dough balls in cinnamon sugar until well-coated.
 Place on cookie sheet approximately 2 inches apart.
  • Bake for 8-10 minutes. Remove from oven and allow to cool for a minute or two on the cookie sheet before transferring to an wire rack to cool completely.

Notes

Baking Time: It’s tempting to leave these cookies in the oven a little longer, but they firm up as they cool.
Butter: If you want, you can substitute 1 cup of vegan butter with 1/2 cup vegan butter + 1/2 cup peanut butter (I’ve done this and the PB taste does not overshadow the cookie) or you can use 1/2 cup vegan butter + 1/2 cup refined coconut oil.
Measure: If you want equally-sized cookies, measure the entire ball of dough and then divide by 36 to determine the size of each cookie dough ball. For me, the entire ball of dough weighed 32.25 ounces, so divided by 36, my individual cookie dough balls weighted .90 each. 
Sugar: I used organic sugar, but coconut sugar would work well in this recipe too. If you don’t have either, granulated sugar works fine.
Resting the Dough: I recommend chilling the dough in the fridge for 30 minutes. However, if you’re in a hurry, cut the dough ball in half and wrap both in plastic wrap. Place both dough balls in the freezer. Wait ten minutes, remove one of the dough balls and begin rolling into individual cookie dough balls. Bake those and then remove the second dough ball and begin rolling it into individual dough balls. 
Nutrition Facts
Vegan Snickerdoodles
Amount Per Serving
Calories 94 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g15%
Sodium 67mg3%
Potassium 42mg1%
Carbohydrates 12g4%
Sugar 9g10%
Vitamin A 120IU2%
Calcium 4mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

Enjoy!

Updated by Marly · Permalink