These homemade Vegan Snickerdoodle Cookies are soft and chewy. With sugar and cinnamon throughout these snickerdoodle cookies I know you will love them.
Jump to:
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, this vegan snickerdoodle cookies recipe comes together easily in 2 bowls, with a whisk and spatula, needing only 12 ingredients and best of all they're ready in less than 45 minutes giving you 12 amazing cookies and surprise it’s a quick and easy clean up.
- Vegan and Eggless: All the ingredients in this vegan snickerdoodle recipe without eggs are; vegan, dairy-free, and egg-free. It’s the perfect taste, texture and you’ll definitely want more than just one cookie.
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 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.
- Vegan Yogurt: This helps to make these cookies nice a soft, make sure it's unsweetened vanilla. I used the So Delicious brand. (not pictured above but do not skip it, added to the recipe at a later date when re-testing and perfecting this cookie recipe)
Variations
- Double the Recipe: These are the best vegan snickerdoodle cookies and will be consumed quickly, I’d double the recipe so you don’t run out of these tasty cookies.
- Chocolate: This vegan snickerdoodles recipe is perfect, but if you’d like chocolate added, make sure you grab vegan chocolate chips or vegan white chocolate chips. Yes, it will change the taste and texture of these cookies some. Options are; add chips directly into the recipe mixture or melt the chips for a drizzle on top of these cookies, what ever you choose, it will be a great addition.
- Nuts: Yes, you can add a slight crunch to these Vegan Snickerdoodle Cookies. I’d definitely chop the nuts until they are finely chopped. A few ideas are pecans, almonds, walnuts, hazelnuts or macadamia nuts or any other nuts that you like.
- Snack or Dessert: These snickerdoodle vegan cookies make a great snack anytime of the day or a perfect 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 two cookies not only one.
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, let cool a few minutes. Add the vanilla, cane sugar, brown sugar, vegan yogurt, 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 15 minutes, no longer, set a timer. It should be firm enough to scoop with a cookie scooper.
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 12-14 minutes. (you don't want to undercook these or they will be very soft)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
- 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: You can store these vegan cookies in a sealed container on the counter for 3-4 days, if any are left on day 4 be sure to freeze in an airtight freezer container for up to 3 months. You can also do the 15 minute "flash freeze" then roll them in the cinnamon sugar mixture, and place in a freezer bag 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.
Print
Pin
Rate
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)
- ⅓ cup vegan yogurt (room temp- unsweetened vanilla - 58 grams)
- 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 ½ teaspoons 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, vegan yogurt, 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 15 minutes, no longer, set a timer. It should be firm enough to scoop with a scooper.
- 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 12-14 minutes. (you don't want to undercook these or they will be very soft) 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: 163kcal | Carbohydrates: 29g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 135mg | Potassium: 80mg | Fiber: 0.5g | Sugar: 22g | Vitamin A: 28IU | Vitamin C: 0.5mg | Calcium: 35mg | 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 😉