Snickerdoodle Cookie Recipe Vegan and Deliciously Easy

Snickerdoodles are a classic cookie beloved for their soft texture and signature cinnamon-sugar coating. Traditionally made with butter and eggs, these delightful treats can easily be transformed into a vegan-friendly version without sacrificing any flavor or chewiness.

Whether you follow a plant-based lifestyle or simply want to try a healthier twist on a nostalgic favorite, this vegan snickerdoodle cookie recipe will become your go-to. Crispy on the edges, tender in the middle, and rolled in cinnamon sugar, these cookies offer a perfect balance of sweetness and spice.

In this recipe, we use simple pantry staples and easy swaps like flax eggs and vegan butter to achieve that authentic snickerdoodle experience. Plus, making these cookies is straightforward enough for bakers of all skill levels.

Get ready to enjoy warm, comforting cookies fresh from the oven that pair wonderfully with a cup of tea or plant-based milk. Let’s dive into why this recipe is so special and how to master it in your kitchen.

Why You’ll Love This Recipe

This vegan snickerdoodle cookie recipe is a game-changer for anyone craving a dairy- and egg-free dessert that tastes just as indulgent as the original. Here’s why it will quickly become a favorite:

• Plant-based and allergy-friendly: Perfect for vegans and those avoiding eggs or dairy.
• Simple ingredients: No need for specialty items; most are pantry staples.
• Perfect texture: Soft, chewy centers with slightly crisp edges.
• Delicious cinnamon-sugar coating: The hallmark flavor shines through.
• Easy to customize: Add nuts, vegan chocolate chips, or orange zest for a twist.

Whether for holiday baking, lunchbox treats, or a sweet snack, these cookies deliver crowd-pleasing flavor with a wholesome vegan approach.

Ingredients

• 1 cup (240 ml) unsweetened plant-based milk (almond, soy, oat, etc.)
• 1 tablespoon ground flaxseed + 3 tablespoons water (flax egg)
• 1/2 cup (115 g) vegan butter, softened
• 3/4 cup (150 g) granulated sugar, divided
• 1/4 cup (50 g) brown sugar, packed
• 1 teaspoon pure vanilla extract
• 2 1/4 cups (280 g) all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon (for rolling)

Equipment

• Mixing bowls (large and small)
• Measuring cups and spoons
• Whisk or electric mixer
• Spatula
• Baking sheet(s)
• Parchment paper or silicone baking mat
• Cooling rack
• Small bowl for cinnamon-sugar mixture

Instructions

1. Prepare the flax egg: In a small bowl, combine the ground flaxseed with water. Stir well and let it sit for about 5 minutes until it thickens to a gel-like consistency.
2. Mix wet ingredients: In a large mixing bowl, beat the softened vegan butter with 1/2 cup of granulated sugar and the brown sugar until creamy and smooth. Add the flax egg, plant-based milk, and vanilla extract, mixing until combined.
3. Combine dry ingredients: In another bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, and 2 teaspoons cinnamon.
4. Form the cookie dough: Gradually add the dry ingredients to the wet mixture, stirring gently until a soft dough forms. Avoid overmixing to keep cookies tender.
5. Chill the dough: Cover the dough and refrigerate for at least 30 minutes. This helps prevent spreading during baking.
6. Preheat oven and prepare baking sheet: Heat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
7. Make cinnamon sugar coating: In a small bowl, mix the remaining 1/4 cup granulated sugar with 2 teaspoons ground cinnamon.
8. Shape and coat cookies: Scoop tablespoon-sized portions of dough and roll each into a ball. Then roll each ball in the cinnamon sugar mixture until fully coated.
9. Place on baking sheet: Arrange coated dough balls at least 2 inches apart to allow room for spreading.
10. Bake: Bake for 10-12 minutes, or until edges are lightly golden but centers remain soft.
11. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Tips & Variations

“For the best soft and chewy snickerdoodles, make sure to chill the dough before baking. This step is essential to prevent excessive spreading and maintain that perfect texture.”

• Use vegan butter: Make sure your vegan butter is not flavored and is suitable for baking for best results.
• Alternative flours: You can substitute up to 1/4 cup of all-purpose flour with whole wheat or oat flour for a nuttier flavor.
• Add mix-ins: Fold in vegan chocolate chips, chopped nuts, or dried cranberries to add variety.
• Orange zest: Add a teaspoon of fresh orange zest to the dough for a citrusy twist that pairs beautifully with cinnamon.
• Storage: Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer.

Nutrition Facts

Serving Suggestions

These vegan snickerdoodle cookies are delicious on their own, but here are some ideas to elevate your cookie experience:

• Serve warm with a glass of your favorite plant-based milk like almond, oat, or soy milk for a comforting treat.
• Pair with a scoop of vegan vanilla ice cream for a simple dessert.
• Use as a base for an ice cream sandwich by gently pressing two cookies together with vegan ice cream in between.
• Enjoy alongside a hot cup of chai tea or coffee, as the cinnamon flavor complements these beverages beautifully.

Conclusion

Snickerdoodles don’t have to be off-limits for those following a vegan lifestyle, and this recipe proves just that. By using simple swaps like flax eggs and vegan butter, you can create soft, chewy, and perfectly cinnamon-coated cookies that everyone will adore.

These cookies strike a beautiful balance of nostalgia and plant-based goodness, making them a fantastic addition to any cookie jar, party platter, or afternoon snack. Plus, they’re easy enough to whip up any day of the week.

Feel free to experiment with the variations and enjoy the process of baking these delightful cookies. If you’re interested in exploring more vegan-friendly recipes, check out our Peruvian Vegetable Recipes for Flavorful Healthy Meals, our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious, and the Vegan Bread Machine Recipe for Soft, Delicious Loaves.

Happy baking and enjoy your delicious vegan snickerdoodles!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Snickerdoodle Cookie Recipe Vegan”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “Delicious vegan snickerdoodle cookies with a soft, chewy texture and classic cinnamon sugar coating. Perfect for a plant-based treat anytime.”, “prepTime”: “PT15M”, “cookTime”: “PT12M”, “totalTime”: “PT27M”, “recipeYield”: “24 cookies”, “recipeIngredient”: [“1 cup plant-based butter, softened”, “1 cup organic cane sugar”, “1/4 cup unsweetened applesauce”, “2 teaspoons vanilla extract”, “2 1/2 cups all-purpose flour”, “2 teaspoons cream of tartar”, “1 teaspoon baking soda”, “1/4 teaspoon salt”, “1/4 cup granulated sugar (for rolling)”, “2 teaspoons ground cinnamon (for rolling)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 375\u00b0F (190\u00b0C).”}, {“@type”: “HowToStep”, “text”: “In a large bowl, cream together the plant-based butter and sugar until fluffy.”}, {“@type”: “HowToStep”, “text”: “Mix in applesauce and vanilla extract until combined.”}, {“@type”: “HowToStep”, “text”: “In a separate bowl, whisk flour, cream of tartar, baking soda, and salt.”}, {“@type”: “HowToStep”, “text”: “Gradually add dry ingredients to wet ingredients and mix well.”}, {“@type”: “HowToStep”, “text”: “In a small bowl, combine sugar and cinnamon for rolling.”}, {“@type”: “HowToStep”, “text”: “Form dough into 1-inch balls and roll each in the cinnamon sugar mixture.”}, {“@type”: “HowToStep”, “text”: “Place balls on ungreased baking sheets, spacing 2 inches apart.”}, {“@type”: “HowToStep”, “text”: “Bake for 10-12 minutes or until edges are set but centers are soft.”}, {“@type”: “HowToStep”, “text”: “Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.”}], “nutrition”: {“calories”: “110 kcal”, “proteinContent”: “1 g”, “fatContent”: “5 g”, “carbohydrateContent”: “16 g”}}