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Vegan Snickerdoodle Cookie (The best)

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This vegan snickerdoodle cookie recipe tastes just like the traditional snickerdoodles with a sugar cookie-like base rolled in a cinnamon-sugar mixture and baked to perfection. These chewy cinnamon cookies you don’t want to miss. 

vegan snickerdoodles

I’ve been trying to work on the best classic snickerdoodle cookie recipe for a few years now. Every time I made one, something wasn’t right.

This is finally the recipe I’m willing to put my name on. 

They have the perfect texture you’re looking for in this sweet treat, with a slightly crispy exterior and pillowy soft and chewy center.

Vegan snickerdoodle recipe Q&A

vegan snickerdoodle cookies

Let’s talk about the egg replacer. I used golden flaxseeds; do not use regular flax seeds unless you don’t mind them having little flecks of brown in them. 

Golden flax will blend right in, and you won’t notice them.

You can also use a storebought egg replacer if you don’t have golden flax meal.

What’s the difference between sugar cookies and snickerdoodles?

Although they both have very similar base ingredients, the main difference is the cream of tartar and the cinnamon.

Cream of tartar gives the cookies a distinct flavor and that chewy texture we all love in a snickerdoodle.

Why is cream of tartar used in snickerdoodles?

Cream of tartar gives snickerdoodles that iconic flavor; it adds a slight tang and the chewy texture you’re looking for in this perfect cookie.

What’s a replacement for the cream of tartar in snickerdoodles?

I recommend not subbing out the cream of tartar in this specific recipe. 

I have heard of people using lemon juice and baking powder, but I’ve never tried it personally.

Do I have to chill the dough?

I like to chill the dough because the dough doesn’t spread as much. 

I like my snickerdoodles a little bit thicker versus really thin. 

You can make them immediately without chilling, but the cooking time may vary slightly.

What ingredients do you need for a vegan snickerdoodle cookie recipe?

Check out the recipe card at the bottom of the post for the full ingredients list and recipe.

Cookie dough

  • white sugar
  • brown sugar
  • flax eggs with golden flax meal or egg replacer for two eggs
  • vegan butter softened
  • white vinegar
  • cream of tartar
  • baking soda
  • salt
  • vanilla extract
  • all purpose flour

Cinnamon sugar coating

  • white sugar
  • ground cinnamon

How do you make the best vegan snickerdoodle cookies?

Start by making your flax egg. Take 2 TB golden flax meal with 4 TB water mixed in a small cup, stir with a fork until well combined, and set aside to gel.

Take your stand mixer fitted with the paddle attachment or a hand mixer and a large mixing bowl and combine the white sugar, brown sugar, and vegan softened butter.

vegan snickerdoodle dough

Mix this on medium speed until creamed together, scraping down the sides of the bowl as needed.

Add the cream of tartar, baking soda, salt, vanilla, and vinegar, add the flax egg, and mix until it’s all combined.

Last, add the flour and mix until combined.

Split the snickerdoodle cookie dough in half, take two large pieces of plastic wrap, place each dough ball in the middle of each plastic wrap and wrap up. 

Place the dough in the fridge to chill for at least one hour.

After the hour is up, preheat the oven to 400 degrees, line two baking sheets with a Silpat, parchment paper, or cooking spray, and set aside.

Take a small bowl, combine your coating 2 TB sugar with 2 tsp cinnamon, and stir until well combined.

Take one of your dough balls out of the fridge, use a small cookie scoop, and scoop out 12 balls; roll each ball with your hands into a ball shape and then roll into your cinnamon-sugar mixture until it’s fully coated.

Repeat with all the balls and place 12 cookie dough balls on a cookie sheet.

Bake in the preheated oven for 7-10 minutes (this will depend on the size of the cookie scoop you use); do not overbake; they will continue to bake on the hot cookie sheet. 

Let them sit for 5 minutes before placing them on a cooling rack with a spatula.

How do you serve these dairy-free snickerdoodles?

These are best served at room temperature or slightly warm.

How do you store snickerdoodles?

Let the cookie come to room temperature before storing it in an airtight container on the counter for up to 5 days. 

The sooner you eat them, the fresher they will be.

Can you freeze snickerdoodles?

Snickerdoodles freeze great! 

To freeze them, let the cookies come to room temperature before storing them in a freezer-safe bag or airtight container. 

Place in the freezer for up to 3 months

When you’re ready to eat them, just let them dethaw out of the container on the counter until they reach room temperature.

You can freeze the cookie dough balls, but don’t roll them in the cinnamon sugar until you’re ready to bake them.

If you want to freeze cookie dough, first take a baking sheet that can fit in your freezer and place the balls of dough not touching each other on the sheet, then put it in the freezer.

Let that freeze for about an hour; then, you can stack the cookie dough in a freezer-safe zip lock bag until ready to bake.

When you want to bake them, let them defrost in the fridge, roll them in the cinnamon sugar mixture, and bake accordingly.

vegan snickerdoodle

Want some other delicious vegan cookie recipes?

vegan snickerdoodle cookie recipe

Vegan Snickerdoodles

Print Pin Rate
Prep : 15 minutes
Cook : 9 minutes
Additional Time: 1 hour
Total : 1 hour 24 minutes
Servings: 36 depending on size

Ingredients

  • 1 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 2 flax eggs with golden flax meal or egg replacer for 2 eggs
  • 1 cup vegan butter softened
  • 1/2 tsp white vinegar
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 3 cups all purpose flour

Coating

  • 2 TB white sugar
  • 2 tsp ground cinnamon

Instructions

  • Start by making your flax egg. Take 2 TB golden flax meal with 4 TB water mixed in a small cup, stir with a fork until well combined, and set aside to gel.
  • Take your stand mixer fitted with the paddle attachment or a hand mixer and a large bowl and combine the white sugar, brown sugar, and vegan softened butter. Mix this on medium speed until creamed together, scraping down the sides of the bowl as needed. Add the cream of tartar, baking soda, salt, vanilla, and vinegar, add the flax egg, and mix until it's all combined. Last, add the flour and mix until combined.
  • Split the dough in half, take two large pieces of plastic wrap, place each dough ball in the middle of each plastic wrap and wrap up. Place the dough in the fridge to chill for at least one hour.
  • After the hour is up, preheat the oven to 400 degrees, line two baking sheets with a Silpat, parchment paper, or cooking spray, and set aside.
  • Take a small bowl, combine your coating 2 TB sugar with 2 tsp cinnamon, and stir until well combined.
  • Take one of your dough balls out of the fridge and use a small cookie scoop and scoop out 12 balls; roll each ball with your hands into a ball shape and then roll into your sugar/cinnamon mixture until it's fully coated. Repeat with all the balls and place 12 cookie dough balls on a cookie sheet.
  • Bake for 8-10 minutes; do not overbake; they will continue to bake on the hot cookie sheet. Let them sit for 5 minutes before placing them on a cooling rack with a spatula.

Notes

See blog post for recipe Q&A

Nutrition

Serving: 1g | Calories: 131kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Sodium: 60mg | Fiber: 1g | Sugar: 9g
Course: All Recipes
Cuisine: American
Keywords: easy vegan snickerdoodles, vegan snickerdoodles cookies, vegan snickerdoodles easy
Author: Courtneys Homestead
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