Vegan 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.

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.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 10

Total Time 40

Servings

Calories 94kcal

Author Marly McMillen

Equipment

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

Cups - Metric

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 350°F/175°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.

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