This Vegan Snickerdoodles recipe is the best! You’ll love these soft, buttery and puffy snickerdoodle 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 vegan cookie 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 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 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.”
How to Make Vegan Snickerdoodles
Vegan Snickerdoodles are easy cookies to make. I begin this recipe by mixing the fats — vegan butter (I used Earth Balance) and peanut butter — with granulated sugar. Use a 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.
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.
Refrigerate the dough for 30 minutes and then roll into balls, roll into the cinnamon sugar mixture, and bake!
My theory about snickerdoodles is that they’re basically a sugar cookie drowned in a cinnamon sugar mixture.
Use these tips to help make these vegan cinnamon cookies perfect every time:
- Refrigerate the dough for 30 minutes before rolling into balls.
- 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.
- Bake these cookies for 8 – 10 minutes. They may seem tender when you pull them out of the oven but they will firm up as they cool.
- I 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.
- 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.
- I like to add a little vinegar to these 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.
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 eggless vegan snickerdoodles recipe 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 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!
According to my taste testers, the end result was really yummy. I hope you enjoy these soft and easy, healthy 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 granulated 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.