Best Vegan Snickerdoodles
Simple and delicious, these cinnamon sugar-coated Vegan Snickerdoodles can be made traditionally with cream of tarter or without. It’s an easy recipe that everyone will love!
Let’s make vegan snickerdoodles!
With everyone getting into the holiday spirit, this is one of the busiest times of the year. When you’re craving something sweet or need a little something to take along to holiday festivities, these vegan snickerdoodles are soft, chewy, and easy to make. You’ll have plenty of time to include them in your busy schedule. This classic snickerdoodle cookie recipe is sure to be a hit with friends and family—they are the best!
What Is A Snickerdoodle?
Old-fashioned snickerdoodles are a type of sugar cookie rolled in a cinnamon-sugar mixture before baking. The batter is very simple and easy to make. Snickerdoodles typically have a cracked surface and can be either soft or crisp, depending on the ingredients used. Once done, I especially love the sparkly cinnamon sugar top!
Sugar Cookie Vs. Snickerdoodles
Snickerdoodles and sugar cookies use the same basic ingredients – flour, butter, sugar, and sometimes vanilla. However, snickerdoodle cookies have one specific ingredient that sugar cookies don’t: cream of tartar, which gives snickerdoodles their wonderful distinctive tang.
Cream of Tartar: Making Snickerdoodles With And Without
Cream of tartar adds a ‘subtle tang or underlying sourness,’ giving the snickerdoodles their traditional tangy taste. It also makes snickerdoodles chewy by preventing the sugar in the cookie dough from crystallizing into crunchiness.
But if you don’t have cream of tartar on hand, or prefer to make snickerdoodles without it, you can easily substitute the cream of tartar AND the baking soda with 2 teaspoons of baking powder.
So, for a traditional snickerdoodle cookie, use cream of tartar. And if you just want a spectacular sugar cookie without using cream of tartar, feel free to substitute baking soda, as mentioned above, for a still great cookie that everyone will love!
How To Make Snickerdoodles
You’ll love how easy they are to make, it takes just a few simple steps:
- First cream together the butter and sugar. You can use a stand-alone mixer, hand mixer, or simply cream using a spoon and bowl (which is how you do it). Then add in the applesauce (or its substitute) and vanilla, and mix to combine. Add the flour mixture into the batter and mix just until the flour is incorporated.
- Dough should be firm and thick. If the dough is too soft, chill it in the refrigerator for 15 minutes to 1 hour until it stiffens a bit. This will help keep them from spreading too much.
- Next, using a 1 tablespoon measuring spoon or 1 tablespoon scooper, you’ll roll the cookies into about 1 inch ball, and finish them off by rolling the balls in a cinnamon-sugar mixture. Recipe will yield about 28 cookies.
- While baking, keep an eye on them after 8 minutes, they shouldn’t need any more than 10 minutes. Cookies are done when edges are slightly golden and center soft. They will be tender and puffy, but will flatten and harden slightly as they cool. My favorite snickerdoodles has a slightly crispy edge and a chewy, soft center. The longer you bake the snickerdoodles, the crisper they will become.
Tips & Variations
The ingredients for these vegan snickerdoodles are so few, that I suggest buying the best ingredients possible!
- The Butter: I absolutely love and recommend sourcing Miyoko’s European Style Vegan Butter. It is the best and doesn’t leave any funny aftertaste.
- Added Moisture: In place of the eggs that are typical in snickerdoodles, we’ll use 1/4 cup applesauce. You can’t taste it and it will add the extra moisture needed. Feel free to substitute the applesauce with a flax egg (1 heaping tablespoon flaxseed meal + 3 tablespoons water, let set for 10 min.) or use 1/4 cup of your favorite unsweetened non-dairy milk.
- The Sugar: I used organic pure cane sugar, and this recipe calls for only 1 cup. Typically, snickerdoodle recipes call for upwards of 1 3/4 cups, but that was a bit too sweet for me. Feel free to up the amount to 1 1/4, 1 1/2, or 1 3/4 cup to suit your sweet tooth.
- The Flour: I used King Author White Whole Wheat Flour, but you can sub in light spelt or all-purpose flour. Use a gluten-free flour blend to make these gluten-free.
How to Store + Freeze Snickerdoodles
Dough
- To refrigerate dough: You can always make the dough ahead of time and bake the snickerdoodles later as needed. Keep the dough covered in the refrigerator for up to 3 days. When ready, roll the dough into balls and roll in the cinnamon sugar mixture. Alternately, you can roll the dough into balls ahead of time, chill, and before baking roll the balls in the cinnamon sugar.
- To freeze dough: After rolling the cookie dough balls in cinnamon sugar, place them on a small baking sheet or plate that will fit in your freezer and freeze until solid. Once the dough is frozen, transfer to an airtight container or freezer bag and store in the freezer for up to 2 months.
- Baking from frozen: When baking frozen snickerdoodle dough, you do not need to thaw the dough. Simply place the frozen, cookie dough balls onto a baking sheet and bake for 2 – 3 minutes longer than the recipe recommends. Easy as can be!
Baked Cookies
- Counter: Store cooled snickerdoodles in an airtight container on the counter for up to three days.
- Refrigerator: The will keep in the refrigerator for up to 10 days.
- Freezer: Snickerdoodles also freeze well and can be kept in the freezer for up to 2 months in a freezer-safe bag or container. Let thaw on the counter for a couple of hours or in the refrigerator for a day before eating.
More Delicious Cookie Recipes!
- Vegan Peanut Butter Cookies
- Vegan Chocolate Chip Oatmeal Cookies
- Almond Butter Cookies
- No Bake Raw Ginger Snaps
- Almond Flour Peanut Butter Cookies
- Almond Flour Thumbprint Cookies
If you try this easy cookie recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintBEST VEGAN SNICKERDOODLES
Simple and delicious, these cinnamon sugar coated snickerdoodles can be made traditional with cream of tarter, or without. Easy recipe! Adapted from Food Network.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 minutes
- Yield: Makes approx. 28 cookies
- Category: Dessert, Cookie
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 1/2 cups (350g) flour (spelt, white whole wheat or all-purpose flour)
- 2 teaspoons cream of tarter
- 1 teaspoon baking soda
- generous pinch of mineral salt
- 1 cup (225g) vegan butter, at room temp (I love Miyokos)
- 1 cup (225g) organic pure cane sugar
- 1/4 cup (56g) unsweetened applesauce (see notes)
- 2 teaspoons vanilla extract
For rolling:
- 3 tablespoons organic pure cane sugar
- 1 tablespoon cinnamon
Instructions
Preheat oven to 375 degrees F. Line a baking sheet with silpat or parchment paper, or lightly grease with oil.
In a mixing bowl, combine the flour, cream of tarter, baking soda and salt. Set aside.
In a medium sized mixing bowl, using a spoon, mix together the sugar and butter until creamy, about 2 minutes. This can also be done with a stand alone mixer or hand blender (I usually just use a bowl and spoon). Then add the vanilla and applesauce, mix to combine. Add flour mixture and stir just until flour is incorporated. Dough should be firm and thick. If the dough is too soft, chill it in the refrigerator for 15 minutes to 1 hour until it stiffens a bit. This will help keep them from spreading too much.
In a small bowl, combine the sugar and cinnamon for rolling. Roll dough into about 1 inch balls. To keep them uniform, use either a 1 tablespoon measuring spoon or 1 tablespoon scooper.
Place cinnamon sugar rolled balls on prepared baking sheet, leaving about 2 inches between balls. Bake in center of the oven for 8 – 9 minutes. For a little crispier cookie, bake for 10 minutes.
Let cool for a few minutes on the pan, they may be too soft just from the oven to move to a wire rack. Once cooled, enjoy!
Makes about 28 cookies
Store cookies covered on the counter for up to 3 days. Keep them fresher longer by storing them in the refrigerator for up 10 days. Freeze leftovers for up to 2 months (let thaw before eating).
Notes
If you don’t have cream of tarter on hand, or prefer to make snickerdoodles without it, you can easily substitute the cream of tartar AND the baking soda with 2 teaspoons of baking powder.
In place of applesauce, feel free to use a flax egg (1 heaping tablespoon flaxseed meal + 3 tablespoons water, let set for 10 min.) or use 1/4 cup of your favorite unsweetened non-dairy milk.
Recommended Equipment: I love this silpat or parchment paper to line my baking sheets. And using a tablespoon trigger cookie scoop (affiliate links) helps keep the cookies uniform when scooping.
Nutritional values are estimates only. See our full nutrition disclosure here.
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I can’t wait to try the recipe. I wanted to make Dino prints on the cookies and put the cinnamon sugar mix in the print. Do you have any suggestions on the best way to go about this. I’m worried during cooking the dough will spread out too much and the print won’t be as clear. Thank you
Hey hey! Thank you for sharing this recipe; my friend and I tried making them but we messed up twice (we substituted the cream of tartar and also the applesauce with your recommended substitutes). The first time we didn’t realize that we made them super big and of course we realized so we tried again. But even the second time they weren’t flattening and we wanted to know what must’ve gone wrong. What kind of mistake typically keeps the cookie from flattening? Thanks! :)
If I want to freeze the rolled dough, should I roll it in the cinnamon sugar mixture before I freeze them, or roll them when I take them out of the freezer to bake them? Thank you so much for ALL of your wonderful recipes!
Great question! Yes, roll the cookies in cinnamon sugar, place them on a plate or small baking sheet and place them in the freezer until frozen. Transfer them to a container or freezer bag until ready to bake. Simply bake from frozen, letting them cook an extra 2 – 3 minutes. Enjoy the cookies!
Thank you so much for the fast response! I can’t wait to make these beauties today for my cookie loving husband! :)
I’m a chocolate chip cookie purist, but holy cow these have turned me to the other side! My one year old and I gobbled these up at 10am! Thank you so so much!
Wonderful, so glad you both loved these snickerdoodles! Thanks for sharing, Sydney! Cheers :)
Hello!
May I substitute the vegan butter for coconut oil? Wich quant?
About the applesauce, I dont have any and Im wondering if its is better substitute for milk or smashed bananas? :)
Thank you!
Great questions, Maria! Yes, you can sub coconut oil for the butter 1 for 1. Coconut oil can be used at room temp, in semi solid state. The banana would be a great sub for the applesauce! If using milk and coconut oil together, be sure the milk is at room temp so it doesn’t chill and harden the oil. Do let us know how it goes! Enjoy :)
OMG!! This recipe is soo good! This is my first time making it, and it was so easy and delicious. I used. coconut oil in place of the vegan butter and milk in place of the applesauce, since I didn’t have either on hand. It came out so good and I will definitely make it again!
I made these with my 6 year old niece, so easy and a lot of fun! I used lemon juice instead of cream of tartar, and almond milk instead of apple sauce. Our dough was very fluffy (over creamed the butter and sugar in my mixer) and delicate so we popped them in the freezer after rolling them. They didn’t flatten much after the 8-9 min cooking time (because of the freezer) but they were amazing! Yielded about 4 dozen :)
This recipe is SUPER easy and delicious! My family isn’t vegan, but a few of us are dairy free. My dad can be hard to please but he adores these cookies. I usually add a splash of oat milk at the end, to help everything stick together. I love that your recipes feature common, easy to come by ingredients. They’re user and budget friendly! Even living in a major city, I can have trouble finding unusual vegan ingredients that are cost effective. Thanks for all your hard work!
Delicious! I didn’t have cream of tarter and subbed lemon juice and mine needed a little longer in the oven to bake (12-13 mins) but they came out amazing! Thank you for the recipe!
I ran out of plain sugar when I was already half way through the recipe, so I had to sub in 3/4 cup pure maple syrup and eliminated the 1/4 of apple sauce for moisture. Then I rolled them in brown sugar and cinnamon.. and omg these taste like the cookie version of a waffle. I’m in love!
These cookies are A.M.A.Z.I.N.G!!! Will be my go to for Snickerdoodles from now on!