These homemade vegan Snickerdoodle Cookies are the best and super easy to make! Sweet, sugar and cinnamon form this chewy cookie. 

YES! Just a regular classic snickerdoodle cookie made vegan… I mean these are just a must have around the holiday time right?! 

It starts with everything apple spice like my Chewy Apple Cider Cookies, Apple Cider Donuts and of course Apple Cider Muffins…. Them it moves into pumpkin evertyhinggg!!! Which for some reason I don’t have much of when it comes to sweets but I do have these savory Pumpkin Bean Burgers which were pretty amazing! 

Then it goes into cinnamon, sugar, molasses (totally winning this year with my Ginger Molassas Monkey Bread, have you tried it?) and peppermint flavors… so here I am with some cinnamon sugar flavors for ya! 

How to make these Snickerdoodle Cookies:

Super easy friends, like most of my recipes I love to make clean up quick! So all you need is 1 bowl to mix the wet ingredients in and then add the dry right into the wet and mix it all up! A small bowl with cinnamon + sugar to roll the cookie balls in and a couple baking sheets lined with parchment paper! 

That’s it… no fancy mixer or whisk or anything like that. Just a spoon and a couple bowl! 

Quick note: I do place this dough in the fridge for 1 hr before baking, this just helps them to stay thicker instead of becoming flat snickerdoodles.

The details on these Snickerdoodle Cookies:

They are super YUM! … obviously…. 

Soft and chewy.

Warm cinnamon and sugar flavors.

Smells of a cozy winter night all snuggled by the fire place…(thank you cinnamon) 

I hope you give them a try and tag me on IG with a pic if you do! I love seeing what you guys make! 

More Recipes like this:

• Chewy Apple Cider Cookies
• Chewy Ginger Molasses Cookies
• Apple Cider Muffins (cause I know you, you love those muffins too!) 

Snickerdoodle Cookies

Print Recipe

★★★★★

5 from 1 review

These homemade vegan Snickerdoodle Cookies are the best and super easy to make! Sweet, sugar and cinnamon form this chewy cookie. 

• Author: tworaspberries
• Prep Time: 14
• Cook Time: 15
• Total Time: 29 minutes
• Yield: 18 1x
• Category: dessert
• Method: baking

Ingredients

Scale 1x2x3x

WET INGREDIENTS:

• ⅓ cup melted vegan butter // I use Earth Balance in the red tub
• 1 tsp vanilla
• ⅓ cup vegan cane sugar
• ⅔ cup packed brown sugar
• ⅓ cup non-dairy milk // I use SILK Almond

DRY INGREDIENTS:

• 1 ½ cup unbleached all purpose flour
• Pinch of sea salt
• 1 tsp cinnamon 
• ½ tsp baking soda
• ¼ tsp baking powder

ROLL IN:

• 1 tsp cinnamon
• ⅓ cup vegan cane sugar

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Instructions

Pre-heat the oven to 350˚ F 

Line a baking sheet with parchment paper

1. In a large mixing bowl add the vegan butter and microwave until melted, add in the rest of the wet ingredients.
2. Add the flour and the rest of the dry ingredients directly into the wet and then mix well.
3. Place in the fridge for 1 hr.
4. In a small bowl add the cinnamon and sugar to roll the cookie balls in.
5. Roll the dough into balls and roll them in the cinnamon + sugar mixture, repeat until dough is completely used up… you will need to use more than 1 cookie sheet, I like to bake mine 1 at a time and put the other half in the fridge until it’s time to go in the oven.
6. Bake 15 minutes for the smaller cookies (I got 18 out of my batch and that made the cookies about the size of the palm of my hand) if making large cookies you may need about 17-18 minutes.
7. Let cool completely on the cookie sheet for at least 15 minutes.

Notes

Store in a sealed container 4-7 days they only stay chewy for the first day so if you pop them in the microwave for about 15-20 seconds they will soften right back up!

Keywords: snickerdoodle, cookies, dessert, vegan, baking, cinnamon, sugar