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
- Soft, Sweet and Delicious: These Vegan Snickerdoodle Cookies are absolutely irresistible, with crispy edges, soft chewy center and rich flavors from the vanilla, cinnamon and sugars that taste perfect together.
- Easy-to-Make: Tasty and homemade, these Vegan Snickerdoodle Cookies come together easily with simple ingredients and ready in less than 45 minutes with no chilling time.
- Vegan and Eggless: All the ingredients in these Vegan Snickerdoodle Cookies are vegan. Absolutely no eggs or dairy in these snickerdoodle cookies.
These vegan snickerdoodles are a family favorite and I love making this snickerdoodle recipe around holiday time. It's simple and sweet and nostalgic.
If you love vegan cookies check out my:
- Chocolate Chunk Coconut Oat Cookies
- Vegan Peanut Butter Cookies
- Pumpkin Chocolate Chip Cookies
- Vegan Apple Cider Cookies
- 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 unbleached all purpose flour, it gives the best structure and texture for these Vegan Snickerdoodle Cookies.
- Baking Powder, Baking Soda, Cream of Tartar: Do not skip any of these, they all help to create this soft and chewy texture.
- Yogurt: This is our "egg replacement" and it helps to keep the cookie soft and moist. I like So Delicious coconut yogurt unsweetened and SILK almond milk yogurt.
- Vegan Butter: I have used Miyokos (now named MELT) Earth Balance stick butter and VioLife block butter, all work great, I usually use Earth Balance stick though..
Variations
- Double the Recipe: These are the best Vegan Snickerdoodle Cookies and will be gobbled up quickly, I'd double the recipe so you don't run out of these tasty cookies.
- Nuts: Although not traditional you can add a slight crunch to these Vegan Snickerdoodle Cookies. Chop up some macadamia nuts, walnuts or pecans very small and fold into the cookies before baking them and rolling them in the cinnamon sugar mix.
How to make these Vegan Snickerdoodle Cookies
Prep: Pre-heat the oven to 360˚ 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, vegan yogurt 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: Mix the cinnamon and sugar in a small bowl and use a 1 ounce cookie scooper (or about 2 tablespoons) and scoop into balls. The dough is very soft and it is supposed to be that way, if you just can't make it work then you can place in the fridge for 15 minutes but keep in mind we do not want to bake these cookies hard from the fridge, we want them soft before baking them so let them thaw back out after you roll them if you put them in the fridge.
Step 4: In a small bowl with the "roll in" cinnamon and sugar mixture roll each cookie in the mixture and place on the lined baking sheet.
Step 5: Bake in the oven for 11 minutes on the middle rack.
Step 6: Remove and let cool completely, repeat until all the cookies are done or freeze extras (see notes below about freezing the dough). Store in a sealed container on the counter for 3-4 days.
Expert Tips
- 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.
- Topping: This recipes cinnamon sugar coating gives these easy vegan snickerdoodles 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.
- Storing the cookies: Store the cookies in a sealed container at room temperature for 3-5 days. (Best practice is with a piece of white bread in the container to keep the cookies soft, it's not a joke it works).
- Freezing: You can also freeze the dough by scooping them out using a cookie scoop, roll in the cinnamon sugar mixture and place them on a parchment paper lined baking sheet in the freezer until frozen and then store them in a freezer zip lock bag for up to 3 months. To bake them, let them thaw out on the counter for about 30 minutes or on the stove while pre heating for 10-15 minutes (while sitting on parchment paper lined baking sheet) then bake according to directions.
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 does 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 Vegan Snickerdoodle Cookies are perfectly soft inside with a sugary-cinnamon crisp outside. No chilling these vegan snickerdoodles are ready in less than 1 hour.
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Ingredients
- ½ cup vegan butter melted and cooled (113 grams)
- 1 teaspoon vanilla
- ⅓ cup cane sugar (67 grams)
- ⅔ cup brown sugar (packed 147 grams)
- ⅓ cup vegan yogurt (room temp- unsweetened vanilla-I used coconut yogurt - 80 grams)
- 2 cups unbleached all purpose flour (250 grams)
- ⅛ teaspoon sea salt
- ½ teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cream of tartar
roll in:
- 1 ½ teaspoons cinnamon
- ¼ cup cane sugar
Instructions
- Pre-heat the oven to 360˚ 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, vegan yogurt and whisk.
- Add the flour, salt, cinnamon, baking powder, baking soda, and cream of tartar and fold together with a spatula.
- Mix the cinnamon and sugar in a small bowl and use a 1 ounce cookie scooper (or about 2 tablespoons) and scoop into balls. The dough is very soft and it is supposed to be that way, if you just can't make it work then you can place in the fridge for 15 minutes but keep in mind we do not want to bake these cookies hard from the fridge, we want them soft before baking them so let them thaw back out after you roll them if you put them in the fridge. In a small bowl with the "roll in" cinnamon and sugar mixture roll each cookie in the mixture and place on the lined baking sheet and in the oven for 11 minutes on the middle rack.
- Remove and let cool completely, repeat until all the cookies are done or freeze extras (see notes below about freezing the dough).
- Store in a sealed container on the counter for 3-4 days.
Video
Notes
Size/Do not over bake: Be sure you don't over bake these cookies. Make sure you are using a 1.5 ounce (or about 2 tablespoons) sized cookie scoop and bake on the middle shelf, on a parchment paper lined aluminum baking sheet for 12 minutes. They might not seem done to you, but they are. You want them to be just set around the edges and still soft in the center almost looking underbaked, they will continue to bake while they cool for another 5 minutes on the baking sheet, before removing to cool.
Baking Sheet: Use a light colored baking sheet, if you only have a dark one I recommend checking on the cookies at about 10 minutes, dark pans tend to burn the bottom of the cookies more because they get hotter.
Butter: For this recipe I have used Earth Balance stick butter, VioLife block butter and Miyokos block butter (now reformulated and called Melt) and it needs to be measured then melted (not softened) and then cooled.
Yogurt: I like the So Delicious brand or SILK almond.
Measuring the butter: I recommend a kitchen scale for best results, a little bit too much or too little will really affect the cookies. If you do not have a scale or 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 with the back of a butter knife. Butter gets measured before melting it.
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 cup and pack it firmly. 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 the cookies: Store the cookies in a sealed container at room temperature for 3-5 days. (Best practice is with a piece of white bread in the container to keep the cookies soft, it's not a joke it works).
Freezing: You can also freeze the dough by scooping them out using a cookie scoop, roll in the cinnamon sugar mixture and place them on a parchment paper lined baking sheet in the freezer until frozen and then store them in a freezer zip lock bag for up to 3 months. To bake them, let them thaw out on the counter for about 30 minutes or on the stove while pre heating for 10-15 minutes (while sitting on parchment paper lined baking sheet) then bake according to directions.
Nutrition
Calories: 145kcal | Carbohydrates: 24g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 96mg | Potassium: 54mg | Fiber: 0.5g | Sugar: 14g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 17mg | Iron: 1mg
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Ida Dohoney
Love Snicker Doodles. Thank you for this receipe.
tworaspberries
me too! I hope you love them 😉