Vegan Snickerdoodles Recipe

This soft and chewy Vegan Snickerdoodles recipe makes amazing cinnamon sugar-spiced cookies. Vegan or not, this is the best snickerdoodle recipe and makes tender, buttery, and puffy cookies rolled in sugar and cinnamon. You’ll love the easy-to-follow instructions too — ready in around 30 minutes from start to finish!

For a fun change of pace, try these chocolate-dipped snickerdoodles!

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!

I was in high school when I tried my first snickerdoodle cookie. A friend’s mother made them, and I thought they were divine. If I was alone with that tray of delicious cookies, I might have eaten them all. I had very little self-control around sweets in those days.

Today, I love making vegan snickerdoodles because they’re a treat everyone loves!

Why This Recipe is a Winner

  • Applesauce is a great egg replacer and adds tenderness to these tasty cookies
  • Cream of tartar adds both a tangy flavor and soft, chewy consistency
  • Apple cider vinegar reacts with the baking soda to create a chemical reaction, making the cookies extra soft and pillowy.

Ingredients

You can find the full printable recipe, including ingredient quantities below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time!

  • Vegan butter — I used Earth Balance buttery sticks
  • Granulated sugar
  • Unsweetened Applesauce
  • Plant-based milk — You can use soy milk, almond milk, oat milk, etc.
  • Apple cider vinegar
  • Vanilla extract
  • All-purpose flour — I have used whole wheat pastry flour (not the same as whole wheat flour), and it works with this recipe too
  • Cream of tartar
  • Baking soda
  • Salt
  • Ground cinnamon

How to Make Vegan Snickerdoodles Cookies

Interestingly enough, the cookie part of snickerdoodles is more like a puffy sugar cookie. However, rolling them in the cinnamon-sugar mixture makes all the difference. I think you’ll be pleased that this Vegan Snickerdoodles recipe is so easy to make — you can make them in 30 minutes!

Step One: Cream Butter and Sugar

We begin this recipe for vegan snickerdoodles by mixing the vegan butter with granulated sugar.

You can use either a hand-held mixer or a stand mixer. Beat the butter and sugar on medium speed until nice and fluffy. This creates a light base for the cookie dough.

Step Two: Add Wet Ingredients

Next, we’ll add some of the wet ingredients, like applesauce, milk, apple cider vinegar, and vanilla. Beat this all together on medium speed 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.

Step Three: Mix Dry Ingredients

Next, whisk together the dry ingredients in a separate bowl, including the flour, baking soda, cream of tartar, and salt.

Dry ingredients, like flour, in a glass bowl.

Make the batter by adding the flour to the butter mixture and stir it together with a spatula or spoon.

Step Four: Cookie Dough Balls

Roll the dough into roughly 2-inch cookie dough balls. I use a cookie dough scoop to keep the sizes consistent. Roll each cookie dough ball in the cinnamon-sugar mixture. Place them on a baking sheet lined with parchment paper about 2 inches apart.

Step Five: Bake

Place the pan in the oven and bake the cookies for 8–10 minutes. I recommend removing them from the oven around the 8-minute mark. Because of residual baking, the cookies will continue to bake on the pan as they cool. Leave them on the pan for 1–2 minutes, and then transfer to a wire rack to cool completely.

Marly’s Tips

  • You can refrigerate the dough for 30 minutes up to 24 hours before rolling into balls.
  • Bake 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, they will firm up as they cool.
  • I use a whole cup of vegan butter in this recipe. However, you can substitute 1/2 cup peanut butter. The peanut butter adds fat for the cookies, and the cinnamon covers the flavor of the peanut butter. Several of my taste testers couldn’t detect the peanut butter.
  • Substitute 1/2 cup pumpkin puree for the applesauce to create pumpkin snickerdoodles!
  • You can freeze the cookie dough balls. Roll them into balls and place them 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 recommend using Bob’s Red Mill 1:1 gluten-free flour.
  • I add a little vinegar to these easy vegan snickerdoodles. Combining the cream of tartar and baking soda provides some lift, but the vinegar makes extra soft cookies.

What is A Snickerdoodle?

A snickerdoodle is a soft cookie rolled in cinnamon sugar. What makes this simple, puffy cookie worthy of such a silly name? They’ve also been lovingly referred to as kinkawoodles 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 the 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.”

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

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

A hand is rolling a vegan snickerdoodle cookie dough ball in a plate full of cinnamon sugar mixed together.

Egg-Free Snickerdoodles

You have lots of options for egg replacers when making vegan snickerdoodles. These include:

Eggs can play many roles in baked goods; providing texture, richness, leavening, and binding. The key is knowing what role the eggs play in your recipe.

I chose unsweetened applesauce for these vegan snickerdoodles. It may seem like an unusual egg replacer for a cookie, but it works really well.

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

More Vegan Cookies

If you love these vegan snickerdoodles, be sure to try these tasty vegan cookies too:

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

I hope you love this vegan snickerdoodles recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I 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 these cookies fast and easy!
5 from 7 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. Here you can choose to refrigerate the dough for 30 minutes, or go straight to baking.
  • Heat your oven to 350F. Get out a cookie sheet and line with parchment paper or a silicone mat.
  • 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 cool for 1–2 minutes on the cookie sheet before transferring to a 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!

This post was originally published in 2009 and was updated to include new photos, new text, and an updated recipe in 2020.

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17 Responses to Vegan Snickerdoodles Recipe

  1. Firstly – I’m so glad you were able to adapt these cookies to vegan! And the picture is gorgeous…of course it would be, it’s a Snickerdoodle!
    Secondly – as I was typing my post I was wondering, where in the heck did the name Snickerdoodle come from? I even was going to do a little bit of research and, well, got distracted. Easily done. =) Thanks for a little bit of insight and for the shout out! =)
    Mindy
    http://www.thesuburbanlife.com

  2. I’m lucky to have a husband who is also a photographer (www.sbeelman.com).

    I love to cook and have been wanting to incorporate some recipes into the site so this was a nice opportunity for that. Thanks to you for the inspiration. Hey, did you notice I used vinegar? Since your recipe includes eggs you wouldn’t need to also include vinegar, but I can tell you this – they still taste yummy! Yesterday I saw a recipe for chocolate snickerdoodles…I may have to tackle that next!

  3. I agree. I was surprised at how often we say the name of something like snickerdoodles, and yet we don’t know where the name comes from. I’m going to be doing further research on other good food ideas…like perhaps Mississippi Mud Cake!

    • I have to admit, they were really good. I like to try to convince myself that because they’re vegan, they’re healthy. Or maybe I should say they’re less unhealthy. I don’t know if that’s reality or not, but I’m beginning to share your enthusiasm…I might have to make them again too!

  4. Hey Marly…! I also read your post and am so glad read your recipe as well, I love your photography, its looks sooo yummy & delicious. I can’t wait making this snickerdoodles. Thanks for sharing and keep shared your idea….!

  5. My family has been making Snickerdoodles for as long as I can remember and I have never seen peanut butter used in a recipe…how does the peanut butter affect the overall flavor of the cookie?

    • Hi Jodi! I feel the same way! When I first tried the peanut butter, I thought this will never work! But surprisingly enough, the peanut butter flavor doesn’t take over the traditional snickerdoodle flavor! I have tried this recipe with so many people and not one has guessed that there was peanut butter in the recipe. And I love finding ways to use less vegan butter whenever I can. If you try these, let me know what you think!

  6. Hey Marly! What a great recipe you shared above here. I love the way you make it. I also liked your photography very much. Keep sharing fantastic recipe ideas like this. Thanks for your nice recipe….

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