These Vegan Snickerdoodles are soft, pillowy, and bursting with sweet cinnamon flavor! This one bowl recipe is quick, easy and does not require dough chilling. These classic cookies are perfect for the holidays, birthdays, and more!
Why You’ll Love This Recipe
- These Vegan Snickerdoodles are quick and easy.
- Everything is made in one mixing bowl.
- No dough chilling required.
- The cinnamon sugar coating is sweet and delicious.
- These cookies have a soft fluffy texture.
- They are made without eggs, without flax eggs, without chia eggs and without dairy.
- This recipe is gluten free, dairy free, Vegan and nut free friendly.
- Check out this Edible Snickerdoodle Cookie Dough for a fun recipe!
What is a Snickerdoodle?
Snickerdoodle cookies are sugar cookies rolled in cinnamon sugar. They are characterized by the cinnamon coating and crackled tops.
Depending on the recipe, they can be thin and crispy or soft and fluffy.
Snickerdoodles are known for their distinct tangy flavor. This is from the cream of tartar. Their unique flavor makes them easily distinguishable.
The origins of Snickerdoodles are unknown. Their whimsical name is somewhat of a mystery.
Vegan baking can be challenging. Typical ingredients such as butter, milk, cream and eggs are out of the question.
In this recipe, unsweetened applesauce replaces eggs. Applesauce is a great egg alternative for Vegan baking.
In addition, Vegan butter replaces cow’s butter. Vegan butter is great, but does not always spread as much while baking.
For this reason, these Vegan Snickerdoodle cookies may be more thick and tall than traditional cookies. For a thinner cookie, lightly tap pan against countertop a few times. This will flatten out the cookies slightly.
Ingredients & Substitutions
These are the main ingredients and substitutions for Vegan Snickerdoodles. Scroll down to the recipe card for full ingredients list and instructions.
Use cold Vegan butter right from the fridge. Do not use softened or melted butter. I have not tried this specific recipe using solid coconut oil, but that may work. My favorite Vegan butter is Miyoko’s.
Granulated sugar adds the sweetness to the cookies and coating. I do not recommend substituting.
Unsweetened applesauce replaces the eggs. This is by far my favorite egg substitute. The ½ cup replaces the equivalent of 2 eggs. For more tips and tricks, check out these Eggless Chocolate Chip Cookies.
A teaspoon of vanilla adds a great warmth.
For flour, both gluten free 1 to 1 flour and all purpose flour work well. I used King Arthur Flour gluten free 1 to 1 flour. I do not recommend almond flour, coconut flour or oat flour as substitutes.
Baking soda helps leaven the cookies.
Cream of tartar adds the signature tangy flavor. Without it, they will taste more like cinnamon sugar cookies. Delicious, but not necessarily Snickerdoodles.
Cinnamon and sugar make up the coating.
Taste & Texture
These Vegan Snickerdoodles are sweet, tangy and slightly buttery. The cinnamon sugar coating provides a lot of flavor. In addition, the cream of tartar adds a tangy flavor.
The texture is soft, fluffy and pillowy. These cookies are not thin, crispy or crunchy.
How to Make
First, preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
In a small bowl, make the cinnamon sugar coating. Mix together sugar and cinnamon. Then, set aside.
In the bowl of a stand mixer, add cold Vegan butter and granulated sugar. Mix on high until no clumps of butter remain, about 2 to 3 minutes.
Then, add in applesauce and vanilla extract. Stir to combine.
Add in flour, baking soda and cream of tartar. Stir to combine.
Use ice cream scoop to scoop balls of dough. Place each ball of dough into cinnamon sugar mixture. Roll around until fully coated. Then place on baking pan.
Repeat for all remaining cookie dough.
Bake for 8 to 9 minutes. For thinner cookies, lightly tap cookie sheet against countertop a few times.
Finally, allow Vegan Snickerdoodle cookies to cool on pan for 10 minutes before transferring to a cooling rack.
Expert Tips & Tricks
Use cold Vegan butter right from the fridge. I prefer Miyoko’s.
Beat butter and sugar until no clumps of butter remain.
Do not omit the cream of tartar.
For best results, make all the cookies the same size.
Roll balls of dough completely in cinnamon sugar mixture.
Bake only until Vegan Snickerdoodle cookies are set. Do not over bake!
Since cookies do not spread much, lightly tap pan on countertop after baking. This will help flatten the cookies slightly.
What is Cream of Tartar?
Cream of tartar is a white powder substance used in baking. Despite its name, it is not creamy.
Typically, cream of tartar is beaten with egg whites to create soft, pillowy peaks. These are commonly seen in meringues and pies.
For Snickerdoodles, cream of tartar provides a subtle tangy flavor.
Cream of tartar is an acid. It prevents the granulated sugar from crystallizing while baking. Thus, this creates a soft chewy texture in Snickerdoodles.
How to Serve & Store
Serve Vegan Snickerdoodles once cool enough to handle. They are soft when first out of the oven.
Consider serving with a mug of coffee, tall glass of nut milk or even oat milk hot chocolate.
Store leftovers in a container at room temperature for up to 4 days.
They can be frozen, but may be more crumbly.
Frequently Asked Questions
Snickerdoodles are rolled in cinnamon sugar before baking. Unlike sugar cookies, the dough is made with cream of tartar.
Cream of tartar adds the best tangy flavor. This is what separates Snickerdoodles from regular sugar cookies.
Use a high quality Vegan butter. I recommend Miyoko’s.
Use gluten free 1 to 1 flour for gluten free.
You May Also Like
- Gluten Free Sugar Cookies
- Vegan Protein Cookies
- Sugar Cookies with Sprinkles
- Vegan Ginger Cookies
- Vegan Cookie Dough
If you make this Vegan Snickerdoodle recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas and recipes, check out these Vegan Recipes.
Get the Recipe: Vegan Snickerdoodles
Cinnamon Sugar Coating
- 3 tbsp granulated sugar
- 3 tbsp cinnamon
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- In a small bowl, make cinnamon sugar coating. Mix sugar and cinnamon. Set aside.
- In the bowl of a stand mixer, add cold Vegan butter and granulated sugar. Mix on high until no clumps of butter remain, about 2 to 3 minutes.
- Then, add in applesauce and vanilla. Stir to combine.
- Add in flour, baking soda and cream of tartar. Stir to combine.
- Use ice cream scoop to scoop balls of dough. Place each ball of dough into cinnamon sugar mixture. Roll around until fully coated. Then place on baking pan.
- Repeat for all cookie dough.
- Bake for 8 to 9 minutes. For thinner cookies, lightly tap cookie sheet against countertop a few times.
- Finally, allow cookies to cool on pan for 10 minutes before transferring to a cooling rack.
- Use cold Vegan butter right from the fridge. Beat Vegan butter and sugar until no clumps of butter remain. This usually takes 2 to 3 minutes.
- Both gluten free 1 to 1 flour and all purpose flour work well.
- These cookies do not spread much while baking. If desired, tap pan against countertop several times for thinner cookies.
- These cookies are soft and fragile when they first come out of the oven.
- Store cookies in an airtight container at room temperature for up to 4 days.
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