Easy Vegan Snickerdoodles: Soft, Chewy Cookies with Cinnamon Sugar Crunch
There’s something magical about the first bite of a warm snickerdoodle—the soft, tangy center giving way to a sweet cinnamon sugar shell. But what if you’re vegan?
No worries! This recipe transforms the beloved classic into a plant-based delight that’s just as addictive.
As a vegan baking enthusiast, I’ve perfected these cookies over years of experimentation, ensuring they’re not just dairy-free but downright superior in texture and flavor. Whether you’re prepping for holiday cookie swaps, a cozy afternoon treat, or stocking your freezer for quick baking, these snickerdoodles deliver every time.
Quick to whip up in one bowl, they use everyday ingredients like vegan butter and a simple flax egg for binding. Plus, with troubleshooting tips built in, even novice bakers can achieve pro results.
Let’s dive into why these cookies will become your new go-to and how to make them shine.
Why You’ll Love This Vegan Snickerdoodle Recipe
These vegan snickerdoodles aren’t just a substitute—they’re an upgrade. Imagine biting into a cookie that’s delightfully soft and puffy on the inside, with that signature tangy kick from cream of tartar, all wrapped in a crunchy cinnamon sugar exterior.
They’re versatile for any occasion: holiday baking, school treats, or a simple weeknight dessert. What sets them apart?
The one-bowl method means less cleanup, and they freeze beautifully for make-ahead convenience. Readers rave about their chewiness— one fan shared, ‘These are the best cookies I’ve made in years!
‘ With only 20 minutes from start to finish, they’re ideal for busy home bakers. And the best part?
They capture the nostalgia of traditional snickerdoodles while aligning with plant-based living, proving vegan baking can be effortless and delicious.
Key Ingredients and Why They Work
Let’s break down the essentials for success. The flax egg (ground flaxseed mixed with water) acts as a perfect vegan binder, mimicking eggs’ role in holding the dough together while adding a subtle nutty depth.
Use softened vegan butter—brands like Earth Balance or Miyoko’s Creamery yield the creamiest results—for that rich, melt-in-your-mouth texture. Granulated sugar provides structure and sweetness, while cream of tartar is non-negotiable; it’s the secret to the tangy flavor and soft chew, reacting with baking soda to create lift without spreading too much.
All-purpose flour forms the base, but spoon and level it to avoid dense cookies. For the topping, a simple mix of sugar and cinnamon delivers that iconic crackly coat.
Substitutions? If gluten-free, swap for a 1:1 blend like King Arthur’s Measure for Measure.
No vegan butter? Coconut oil works in a pinch, though it may alter the flavor slightly.
Always opt for pure vanilla extract for authentic aroma. These choices ensure your cookies stay true to the classic while being fully plant-based.
Step-by-Step Instructions
Making these cookies is straightforward—follow these steps for foolproof results.
- Preheat and Prep: Heat your oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone mats to prevent sticking.
- Make the Flax Egg: In a small bowl, whisk together 1 tablespoon ground flaxseed and 2.5 tablespoons water. Let it sit for 5 minutes to gel—this is your egg substitute.
- Prepare the Topping: Mix 1/2 cup granulated sugar with 1 tablespoon ground cinnamon in a shallow bowl. Set aside for coating.
- Cream Wet Ingredients: In a large bowl, beat 1 cup softened vegan butter and 1 1/3 cups sugar until light and fluffy, about 2 minutes. Add the flax egg and 1 tablespoon vanilla extract, mixing until smooth.
- Combine Dry Ingredients: Sift in 2 1/2 cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and 1/2 teaspoon salt. Stir just until a thick dough forms—don’t overmix to keep them tender.
- Troubleshoot Dough Consistency: The dough should be scoopable and rollable. If crumbly, add 1-2 tablespoons non-dairy milk; if sticky, sprinkle in 1 tablespoon flour.
- Shape and Coat: Scoop 2-tablespoon portions, roll into balls, and toss in the cinnamon-sugar mixture until fully coated. Place 2 inches apart on sheets.
- Bake: Cook for 11 minutes—the edges will set, but centers stay soft. They’ll firm up as they cool.
- Cool and Optional Double-Coat: Let rest on the sheet for 5-10 minutes, then transfer to a wire rack. For extra crunch, roll warm cookies back in the topping.
Expert Tips for Perfect Texture and Flavor
Elevate your baking with these pro insights. Measure flour by spooning into the cup and leveling with a knife—packing it leads to dry, flat cookies.
Room-temperature vegan butter is key; cold butter results in tough dough, while melted makes them spread too thin. For maximum puffiness, avoid overbaking—pull them out when edges are golden but centers look underdone.
The cream of tartar not only adds tang but helps the cookies hold their shape; studies from baking science resources like King Arthur Baking confirm its leavening power when paired with soda. If your kitchen is humid, chill the dough balls for 10 minutes before baking to prevent spreading.
For a flavor twist, infuse the vanilla with a cinnamon stick overnight. And remember, baking soda’s freshness matters—test it by adding to vinegar; it should fizz vigorously.
These tweaks ensure chewy centers and crisp edges every batch.
Common Mistakes to Avoid
Even seasoned bakers slip up—here’s how to sidestep pitfalls. Skipping the cream of tartar?
You’ll end up with flat sugar cookies, not true snickerdoodles. Overmixing the dough develops gluten, leading to tough bites; mix just until combined.
Using cold ingredients slows creaming, so let everything come to room temp first. Don’t flatten the dough balls—they spread naturally for that puffy look.
If cookies spread excessively, your baking soda might be old or oven too hot; calibrate with an oven thermometer. For vegans, ensure your butter is truly dairy-free—some margarines sneak in milk derivatives.
Finally, rushing the cool-down makes them crumbly; patience yields the perfect chew. By anticipating these, you’ll bake with confidence.
Frequently Asked Questions
Can I make these without cream of tartar? Technically yes, but they’ll lose the tangy, chewy essence—essentially becoming cinnamon sugar cookies.
If unavailable, a mix of 1 teaspoon baking powder and 1/2 teaspoon vinegar per teaspoon of tartar approximates it, per baking expert Sally’s Baking Addiction. Are they gluten-free friendly?
Absolutely—substitute with a 1:1 gluten-free flour blend. I’ve tested with Bob’s Red Mill and it works seamlessly, maintaining softness.
How do I store them? Fresh is best for puffiness, but airtight on the counter keeps them tasty for up to a week.
Layer with parchment to prevent sticking. Can I freeze the dough or baked cookies?
Yes! Freeze scooped dough balls on a sheet, then transfer to a bag for up to 3 months.
Bake from frozen, adding 1-2 minutes. Baked cookies freeze similarly, thawing at room temp for quick treats.
What if I don’t have vegan butter? Coconut oil solidifies well, but expect a tropical note.
Applesauce can replace some butter for lower fat, though it softens texture—use half and half.
Storage and Freezing Guide
Maximize freshness with proper storage. Once cooled, store in an airtight container at room temperature for up to 7 days—they stay soft thanks to the vegan butter’s moisture retention.
For longer, refrigerate up to 2 weeks, but warm slightly before eating to restore chew. Freezing is a game-changer: For dough, portion into balls, freeze flat for 2 hours, then bag for 3 months.
No thawing needed—just bake straight from the freezer, increasing time by 2 minutes. Baked cookies freeze whole in a single layer, then stack in a container.
Thaw overnight in the fridge or at room temp. Pro tip: Add a slice of bread to the container to keep them moist without sogginess.
This make-ahead strategy is perfect for holiday prep or surprise cravings.
Serving Suggestions and Variations
These snickerdoodles shine solo, but pair them with plant-based milk for dunking or alongside vegan ice cream for sundaes. For holidays, shape into wreaths by pressing balls together pre-bake.
Variations? Add 1/2 cup chopped pecans for nutty crunch or chocolate chips for a twist—reduce sugar by 2 tablespoons to balance.
For spiced-up versions, mix in 1/2 teaspoon nutmeg with the cinnamon. They’re great for gifting: Package in tins with recipe cards.
Nutrition-wise, each cookie clocks in at about 171 calories, 6g fat, and 27g carbs— a satisfying treat without excess. Share the joy and watch them disappear!
Conclusion
Baking these vegan snickerdoodles is more than following a recipe—it’s about creating moments of joy in the kitchen and sharing that warmth with loved ones. With their soft, tangy perfection and easy prep, they’ve earned a permanent spot in my holiday rotation and everyday baking.
Give them a try, and you’ll see why they’re a crowd-pleaser that bridges traditional flavors with modern vegan ease. Happy baking—your home will smell amazing!