These homemade Vegan Snickerdoodle Cookies are soft and chewy. With sugar and cinnamon throughout these snickerdoodle cookies I know you will love them.
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Why you will love this recipe
- Sweet and soft chewy texture: The sugar and cinnamon this cookies gets rolled in gives the outside a sweet and chewy texture. The butter, sugars, vanilla and other ingredients combined create the soft chewy insides of the best Vegan Snickerdoodle Cookies ever (plus making sure to under bake them a little helps).
- Easy-to-Make: Tasty and homemade, this snickerdoodle cookie recipe comes together easily in 2 bowls with a whisk and spatula, needing only 11 ingredients and they're ready in less than 30 minutes giving you 12 amazing cookies and surprise it’s a quick and easy clean up.
- Vegan: Yes these are the perfect tasty vegan snickerdoodles cookies, yet you'd never even be able to tell they are vegan the taste is so amazing.
- Staying fresh: This vegan snickerdoodles recipe is sweet, chewy and soft for about 3-4 days in a sealed container on the counter, if any last longer than that, I’d freeze them in an airtight sealed container for up to 3 months.
If you love vegan cookies check out my Chocolate Chunk Coconut Oat Cookies, Vegan Peanut Butter Cookies or my seasonal Pumpkin Chocolate Chip Cookies, Vegan Apple Cider Cookies and Pumpkin Oatmeal Chocolate Chip Cookies I know you will love them all!
Ingredients
For the full list of ingredients and quantities for these Vegan Snickerdoodle Cookies check the recipe card below.
- Flour: I used all purpose flour, if you want to try gluten free (I have not tested it) but I would recommend King Arthur 1:1 gluten free baking flour, I usually get decent results with that one.
- Baking Powder, Baking Soda, Cream of Tartar: Do not skip any of these, they all help to create this soft and chewy texture.
- Plant Milk: I used oat milk because of the mild flavor but you can use any plant milk you like best, make sure it's unsweetened.
- Vegan Butter: I used Miyokos but Earth Balance is also great.
Variations
- Adding chocolate chips: The taste of these easy Vegan Snickerdoodle Cookies are perfect, but you can easily change the taste and texture of them by adding more sweetness from vegan chocolate chips or vegan white chocolate chips, yes this will slightly change the texture and definitely change the taste but if you love chocolate it will be a great addition.
- Optional nuts: These cookies are perfect the way they are, but yes you can add chopped pecans, almonds, walnuts, hazelnuts or macadamia nuts or other nuts that you like to these Vegan Snickerdoodle Cookies yes it will change the texture and the taste a little, but if you like nuts and the crunch it adds they will be delicious.
- Perfect dessert or snack: These cookies make a great snack anytime of the day or a dessert after dinner and they are perfect with a glass of homemade Cashew Milk, Coconut Milk, Oat Milk or Almond Milk I guarantee you’ll definitely want 2 cookies not only 1.
- Mason jar lid: Mason jars have 2 lid sizes available, regular mouth (2 inch) and wide mouth (3 inch) you can use either size lid you have. I used the wide mouth 3 inch lid.
How to make these Vegan Snickerdoodle Cookies
Prep: Pre-heat the oven to 375˚ F. Line a baking sheet with parchment paper.
Step 1: In a large mixing bowl add the vegan butter and microwave until melted. Add the vanilla, cane sugar, brown sugar and plant milk and whisk.
Step 2: Add the flour, salt, cinnamon, baking powder, baking soda, and cream of tartar and fold together with a spatula.
Step 3: Place in the freezer for 5 minutes, no longer, set a timer.
Step 4: In a small bowl add the "roll in" cinnamon and sugar mixture. (Place the bowl of leftover dough into the fridge while the first batch is baking)
Step 5: Remove from the freezer and use a 1 ounce cookie scoop to scoop out dough balls and roll them in the cinnamon and sugar mixture and place on the lined baking sheet and directly into the oven for 10 minutes. Remove and let cool 5 minutes, then transfer to a wire cooling rack. Repeat with the rest of the dough. Store in a sealed container on the counter for 3-4 days.
How to use a mason jar lid to make them perfectly round right away after they get taken out of the oven. Place the lid around the cookie and give it a round swirl action.
Expert Tips
- Under Bake Them: Yes take them out at the 10 minutes (11 maximum) as long as you got 12 cookies like I did because you don't want to over bake them, that will make them hard. Note: if you got more than 12 cookies because you made them smaller then it will take less than 10 minutes to bake, if you got less than 12 cookies because you made them bigger they might take 1-2 minutes longer to bake.
- Sugary topping: The sugar and cinnamon gives these snickerdoodle cookies their sweet, sugary and chewy outside texture, make sure you are rolling the full cookie dough balls around in that mixture so it’s getting fully covered for this topping.
- Cool the cookies: If you’ve got to eat them right when they come out of the oven, just remember they are super hot to bite into and they might crumble apart a little. If you can wait till they cool a little bit then the cookies will set a little and be less likely to crumble as you eat them.
- Storing: Store the vegan snickerdoodle cookies in a container on the counter for 3-4 days, if there’s any left on day 4 be sure to freeze in an airtight freezer container for up to 3 months.
Recipe FAQs
What's the difference between a snickerdoodle and a sugar cookie?
A snickerdoodle cookies recipe has cream of tartar and cinnamon that gives a slightly tangy, spicy tastes. A sugar cookie has more of a vanilla, buttery neutral flavor.
What is a snickerdoodle taste like?
A snickerdoodle cookie is sugary, a little tangy and a hint of a spicier taste.
Are snickerdoodles supposed to be tangy?
Snickerdoodle cookies have a little bit of a sweet tangy taste along with the sugar cinnamon crust.
More Vegan Cookie Recipes
Vegan Snickerdoodle Cookies
These homemade Vegan Snickerdoodle Cookies are soft and chewy. With sugar and cinnamon throughout these snickerdoodle cookies I know you will love them.
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Ingredients
- ⅓ cup melted vegan butter (I used Miyokos - measured solid then melted - 76 grams)
- 1 teaspoon vanilla
- ⅓ cup cane sugar (67 grams)
- ⅔ cup brown sugar (packed 147 grams)
- ⅓ cup non-dairy milk (I used oat milk - 76 ml)
- ¾ cup unbleached all purpose flour (219 grams)
- ⅛ teaspoon sea salt
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cream of tartar
roll in:
- 1 teaspoon cinnamon
- ¼ cup cane sugar
Instructions
- Pre-heat the oven to 375˚ F. Line a baking sheet with parchment paper.
- In a large mixing bowl add the vegan butter and microwave until melted. Add the vanilla, cane sugar, brown sugar and plant milk and whisk.
- Add the flour, salt, cinnamon, baking powder, baking soda, and cream of tartar and fold together with a spatula.
- Place in the freezer for 5 minutes, no longer, set a timer.
- In a small bowl add the "roll in" cinnamon and sugar mixture. (Place the bowl of leftover dough into the fridge while the first batch is baking)
- Remove from the freezer and use a 1 ounce cookie scoop to scoop out dough balls and roll them in the cinnamon and sugar mixture and place on the lined baking sheet and directly into the oven for 10 minutes. Remove and let cool 5 minutes, then transfer to a wire cooling rack. Repeat with the rest of the dough.
- Store in a sealed container on the counter for 3-4 days.
Video
Notes
Measuring the butter: If you do not have a full stick of butter with measuring lines on it, I use the "dry cup method" for measuring the butter, scoop the butter into a dry measuring cup and level it off. I also recommend using a kitchen scale if you have one.
Room temperature oat milk: If you are using a butter like Miyokos which has coconut oil in it make sure the plant milk is room temperature, if you mix cold milk with softened or melted coconut oil it will harden the oil.
Plant Milk: I used oat milk but any plant milk will work for this cookie recipe cashew, soy, oat or coconut. (coconut will most likely alter the flavor slightly)
Measuring sugar: To measure white sugar use a dry measuring cup, scoop it into the bag and level it off using the back of a butter knife. If you have a kitchen scale it would be more accurate to use that.
Measuring brown sugar: To measure brown sugar use a dry measuring cup, scoop it into the back and pack it firmly into the cup. If you have a kitchen scale it would be more accurate to use that.
Measuring flour: To measure all purpose white flour, a kitchen scale is the best and most accurate way to measure, but if you don’t have one using the dry cup method is the next best. To measure flour spoon the flour into the measuring cup and use a butter knife to level it off gently. Avoid packing the flour this will result in way too much flour being used. Please note that most “gram” conversions are based on white all purpose flour, not all flours weigh the same so please make sure that if you are substituting a different flour such as oat, gluten free or any others that the best way to measure would be using the dry cup method.
Storing: Placing baked goods in a sealed container is usually the best way, if it’s a cookie you can also add a piece of plain white bread to help the cookies stay soft and moist. The cookies will absorb the moisture from the bread so that’s why it’s important that the bread is plain white so the cookies don’t take on the flavor of the bread.
Nutrition
Calories: 162kcal | Carbohydrates: 29g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 135mg | Potassium: 79mg | Fiber: 0.4g | Sugar: 22g | Vitamin A: 27IU | Vitamin C: 0.5mg | Calcium: 34mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @TwoRaspberries or tag #tworaspberries!
Ida Dohoney
Love Snicker Doodles. Thank you for this receipe.
tworaspberries
me too! I hope you love them 😉