best vegan snicker doodle recipe Best Vegan Snickerdoodle Recipe for Soft, Chewy Cookies

If you’ve ever craved the warm, comforting goodness of a classic snickerdoodle cookie but follow a vegan lifestyle, you’re in for a treat! This best vegan snickerdoodle recipe brings all the traditional cinnamon-sugar flavor and chewy texture without any animal products.

These cookies are perfect for anyone who loves a soft, buttery bite with a crisp cinnamon-sugar exterior. Whether you’re baking for yourself, family, or friends, these cookies are sure to impress and satisfy those sweet cravings.

With simple pantry staples and easy-to-follow instructions, you’ll have a batch of delicious vegan snickerdoodles ready in no time. Plus, they’re allergy-friendly, dairy-free, and egg-free, making them accessible to almost everyone.

So grab your mixing bowl and let’s get baking a cookie that’s both nostalgic and mindful!

Why You’ll Love This Recipe

This vegan snickerdoodle recipe is a game-changer for anyone looking to enjoy the classic cinnamon-sugar cookie without compromising on taste or texture. Using plant-based ingredients, it perfectly mimics the chewy, slightly tangy quality that snickerdoodles are famous for.

The secret lies in the combination of vegan butter and apple cider vinegar, which creates that signature soft yet slightly puffy cookie.

Additionally, this recipe is:

• Simple and quick to prepare with minimal ingredients.
• Perfectly spiced with cinnamon that envelopes each bite.
• Great for all diets – vegan, dairy-free, and egg-free.
• Deliciously chewy on the inside with a slight crunch on the outside.
• Highly customizable to suit your flavor preferences or allergies.

Ingredients

• 1/2 cup vegan butter, softened
• 3/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/4 cup unsweetened applesauce (acts as egg replacer)
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1 tsp cream of tartar
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tsp ground cinnamon
• 3 tbsp granulated sugar (for rolling)

Equipment

• Mixing bowls (at least two)
• Electric hand mixer or stand mixer
• Measuring cups and spoons
• Baking sheet(s)
• Parchment paper or silicone baking mat
• Wire cooling rack
• Small bowl for cinnamon sugar mixture

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Make the cinnamon sugar coating: In a small bowl, combine 3 tablespoons granulated sugar with 2 teaspoons ground cinnamon. Set aside.
3. Cream the vegan butter and sugars: In a large mixing bowl, beat the softened vegan butter with 3/4 cup granulated sugar and 1/4 cup brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes on medium speed.
4. Add the wet ingredients: Mix in the applesauce and vanilla extract until fully combined. The applesauce acts as your egg substitute, providing moisture and binding.
5. Mix the dry ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and 2 teaspoons cinnamon.
6. Combine wet and dry: Gradually add the dry ingredients into the wet mixture. Stir or beat on low speed until just combined. Be careful not to overmix, or your cookies might turn out dense.
7. Form the cookie dough balls: Scoop about 1.5 tablespoons of dough and roll it into a ball. Then roll the ball in the cinnamon sugar mixture, coating it evenly.
8. Arrange on baking sheet: Place the coated dough balls about 2 inches apart on the prepared baking sheet. They will spread slightly during baking.
9. Bake: Bake the cookies for 10-12 minutes, or until the edges are set but the centers are still soft. The cookies will firm up as they cool.
10. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

“For the softest snickerdoodles, don’t overbake. Remove them as soon as the edges look set but the centers are still slightly undercooked.”

• Use vegan butter: For best flavor and texture, use a buttery-flavored vegan margarine or butter substitute.
• Gluten-free option: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
• Spice it up: Add a pinch of nutmeg or cardamom to the cinnamon sugar mixture for a seasonal twist.
• Make them thicker: Chill the dough for 30 minutes before rolling into balls to prevent excessive spreading.
• Add mix-ins: Fold in vegan chocolate chips or chopped nuts for extra texture and flavor.

Nutrition Facts

Serving Suggestions

These vegan snickerdoodles are perfect on their own with a cup of tea or coffee. They also pair wonderfully with a cold glass of plant-based milk like almond or oat milk.

For a fun dessert twist, try crumbling them over vegan ice cream—if you love cinnamon flavors, you might also enjoy the Cinnamon Pecan Ice Cream Recipe.

Looking for a festive treat idea? Use these cookies to create Christmas Cookie Shots by shaping them as cups to hold your favorite vegan liqueurs or hot cocoa.

Or, for a more indulgent dessert, pair these cookies with a rich chocolate cake like the Chocolate Heaven Cake Recipe.

Conclusion

Whether you’re vegan or just looking for a delicious alternative to traditional snickerdoodles, this recipe is a winner. It captures the perfect balance of soft and chewy textures with that iconic cinnamon-sugar coating that makes snickerdoodles so beloved.

Plus, it’s easy to make with everyday ingredients, making it ideal for last-minute baking or holiday treats.

Give this recipe a try and enjoy the cozy, nostalgic flavors with none of the dairy or eggs. You’ll find these cookies quickly become a staple in your vegan dessert repertoire.

Don’t forget to explore other comforting recipes on the blog like the Costco Vegan Mushroom Stew Recipe or the Collard Green Casserole Recipes for more plant-based inspiration!

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