This Vegan Snickerdoodles recipe is the best! You’ll love these soft, buttery cookies rolled in sugar and cinnamon. Sure, the name is a mystery, but the timeless love for these cookies is not. Easy-to-follow instructions makes this recipe a treat to make and a delight to eat and share with others too.
Origins of the Name Snickerdoodle
I think a lot of foods have been given weird names; the snickerdoodle cookie is one example. What makes this simple, but delectable cookie worthy of such a silly name?
Adding intrigue to temptation, there appears to be a bit of a mystery behind this name. There are those who claim the word has German origins from “Schnecken nudeln” which basically translates into snail noodles. I couldn’t find any reference to why Germans would refer to these cookies as snail noodles.
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 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.”
I’m here to testify that these cookies are dear to more than the hearts of children!
How to Make Vegan Snickerdoodles
Enough about the name, let’s talk about how to actually go about making these vegan snickerdoodles cookies. I begin this recipe by mixing the vegan butter and sugar together until nice and fluffy. This creates a nice, light base for the cookie dough.
I also use peanut butter in this recipe. Here’s why. The peanut butter adds needed fat for the cookies and the cinnamon covers the flavor of the peanut butter. I had several taste testers and no one guessed that peanut butter was involved.
My theory about snickerdoodles is that they’re basically a sugar cookie drowned in a cinnamon sugar mixture.
You can make the vegan snickerdoodles cookie dough ahead of time. Simply roll the dough in plastic wrap and then place in a freezer bag. Then you can either freeze or refrigerate the cookie dough. Or you can go ahead and make the cookie dough balls and even roll them in the cinnamon sugar mixture. Then place the prepared cookie dough balls on a tray and place that in the freezer. Then once they’re frozen, transfer them to a freezer bag.
Either process you use, when you’re ready to bake, remember that colder cookie dough may take a little longer to bake. That said, I prefer to pull these cookies out of the oven before they appear to be ready, because they do firm up as they cool off. And I like having a soft center in the middle of these vegan snickerdoodles.
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 this vegan snickerdoodles recipe was what egg replacer I would be using.There were many to choose from, like chia seeds, flax seeds, bananas, and more. Interestingly enough, 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 these cookies so much I decided to create chocolate-dipped snickerdoodles. It’s unusual, but it the chocolate with the snickerdoodle cookie tastes so good!
Overall, I have noticed that vegan baked goods don’t rise as much, so I like to add a little vinegar to mine. We could argue in this recipe that the combination of the cream of tartar and baking soda provides enough lift, but I added some vinegar to boot. And according to my taste testers, the end result was really yummy. I hope you enjoy these snail noodling Snickerdoodles!
We just love these 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!
- ½ cup vegan butter , softened
- ½ cup peanut butter
- 1 cups sugar (see note)
- ½ cup applesauce
- ¼ cup plant-based milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 cup whole wheat pastry flour
- 1 ¾ cups all purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 3 tablespoons sugar
- 1 tablespoon cinnamon
- Place the vegan butter, peanut 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 flours, 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.
- 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.