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.
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
- Ingredient Spotlight
- How to Make Vegan Snickerdoodles Cookies
- Marly’s Tips
- What is A Snickerdoodle?
- What is the difference between a sugar cookie and a snickerdoodle?
- Egg-Free Snickerdoodles
- More Vegan Cookies
- Subscribe and get a free Easy Vegan Recipes eBook
- Vegan Snickerdoodles
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.
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 — You can use your storebought, or use this dairy-free butter
- Granulated sugar
- Applesauce — You’ll need some unsweetened applesauce for this recipe.
- Plant-based milk — You can use soy milk, almond milk, oat milk, etc.
- Apple cider vinegar
- Vanilla extract — Combining the cream of tartar and baking soda provides some lift, but the vinegar makes extra soft cookies
- 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
- Ground cinnamon — I use ground cinnamon that’s most easily available in the baking section of most grocery stores.
What Cinnamon is Best for Snickerdoodles
There are two different categories of cinnamon: Cassia and Ceylon. Cassia cinnamon is a ground reddish powder with a bold, intense flavor. It’s most often used in baking. Most cinnamon, unless otherwise noted, is Cassia. Ceylon cinnamon has a more delicate flavor and is more expensive as a result of its rarity. You might use it for things like puddings or sauces. For the purpose of these cookies, I recommend using standard ground cinnamon (Cassia) because we’ll want the bold flavor it offers.
- Cream vegan butter with sugar using a mixer until fluffy, around 2 minutes.
- Add the applesauce, milk, vinegar, and vanilla and mix until combined.
- Stir together the flour, cream of tartar, baking soda, and salt,
- Mix dry ingredients with the wet ingredients. Mix well.
- Shape the dough into balls slightly smaller than a golf ball and roll in cinnamon sugar mixture.
- Place on cookie sheets approximately 2 inches apart.
- Bake for 8 to 10 minutes.
- Cool cookies for 1 to 2 minutes on the cookie sheet, then transfer to a wire rack to cool completely.
Here are more detailed step-by-step instructions.
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 vegan snickerdoodles are so easy to make — you can make them in around 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.
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.
Make the batter by adding the flour to the butter mixture and either mix together with the mixer or stir it with a spatula or spoon.
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.
- You can refrigerate the dough for 30 minutes up to 24 hours before rolling into balls.
- I stick to the 8-minute side of being these cookies. They are tender when you pull them out of the oven, but they 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. 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.
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.”
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.
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!
If you love these vegan snickerdoodles, be sure to try these tasty vegan cinnamon cookies too:
- 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 350°F (177°C). Get out a cookie sheet and line it 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 to 10 minutes. Remove from oven and cool for 1 to 2 minutes on the cookie sheet before transferring to a wire rack to cool completely.
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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.
This post was originally published in 2009 and was updated to include new photos, new text, and an updated recipe in 2020.