Vegan Snickerdoodles Recipe

Name: Vegan Snickerdoodles
Prep time: 40 min
Cook time: 8 min
Total time: 48 min
Ingredients: 1/2 cup (4 oz) vegan butter (room temperature; Earth Balance used (or dairy butter if not vegan)); 3/4 cup white granulated sugar; 1/2 tsp vanilla extract; 1 1/2 tsp Ener-G egg replacer (mixed with water below); 1/4 cup water (for egg replacer); 1 3/4 cups all-purpose flour; 1 tsp cream of tartar; 1/2 tsp baking soda; 1/4 tsp salt; 2 Tbsp white granulated sugar; 2 tsp ground cinnamon

These Vegan Snickerdoodles bake up soft, puffy, and cinnamon-sugary with that classic tang from cream of tartar. The dough chills quickly so it’s easy to roll, the outside bakes to a delicate crunch, and the centers stay tender. Eight to ten minutes in the oven and your kitchen smells like pure holiday magic.

Cinnamon Sugar Clouds, No Eggs Needed.

So yeah, I’m sorry butnotreally. Last week I gave you Pear & Honey Phyllo Tarts, then Spiced Banana Bread. And now cookies! These things are not necessarily what encompass a whole, well-balanced eating plan, but hey, it’s what’s come out of my kitchen lately. I think you can deal with this, right? I’ll return to normal sometime soon, okay?

So while there are cookies on here, we’re going to indulge. I made these vegan because, in my opinion, there’s nothing better than vegan baked goods. Eat all the batter you want without worrying about food poisoning AND feel like you are being healthy because, duh, they’re vegan. But let’s not tell anyone that vegan ≠ healthy. Let’s pretend that these don’t have a 1/2 cup of butter, 3/4 cup of the evil white granular stuff we call suggaa, and naught but refined white flour.

What we will tell people is how damn tasty these are. So tasty I even brought the majority of them to work today because, well, I was just telling you about the wedding dress sitch. And I am also hoping that my new-ish coworkers will think I am amazing because I bring in tasty, tasty treats that are vegan and therefore HEALTHY! I’m just gonna keep living the lie.

I am proud to report that these may be the best cookies I have ever made. They aren’t my favorite, per se, because it’s hard to top chocolate chip or oatmeal raisin cookies. Those just speak to your soul, ya know? But in terms of overall cookieness? Just the right amount of fluffy, just the right amount of crunch, and a cinnamon-y sugary dusting on the outside makes these just perfect.

To get that fluffiness that makes these so good, they do need to set up in the fridge for 30 minutes after you make the dough. This makes them easier to handle, easier to roll in their cinnamon-sugar topping, and makes them bake up nice and tall. Other than that, these are super quick. Just 8 minutes in the oven! The recipe makes about 20 cookies, so feel free to share them with your friends. Or keep them to yourself… I definitely won’t judge.

Why I Love It

Soft, puffy centers with crisp, cinnamon-sugar edges.
Classic snickerdoodle tang from cream of tartar.
No eggs or dairy needed, great for sharing.
Quick chill for easy rolling and better height.
Eight to ten minute bake, fast cookie fix.
Dough and baked cookies both freeze beautifully.

Ingredients You’ll Need

Plant-based butter — Creams for lift and flavor. Regular butter works if you’re not vegan.
Granulated sugar — Sweetness and crisp edges.
Vanilla — Rounds out the cinnamon.
Egg replacer + water — Binds without eggs. A thick flax slurry works in a pinch.
All-purpose flour — Tender crumb with structure.
Cream of tartar + baking soda — Signature tang and that snickerdoodle crackle.
Salt — Balances sweetness.
Cinnamon + sugar — For the iconic coating.

How to Make Vegan Snickerdoodles.

1) Make the Dough

Cream plant butter and sugar on medium-high until pale and fluffy.
Mix vanilla with the prepared egg replacer. Beat into the bowl until smooth, scraping the sides.
Whisk flour, cream of tartar, baking soda, and salt. Add to the mixer on low just until a soft dough forms.

2) Chill

Cover and chill the dough until scoopable and slightly firm, about 30 to 60 minutes. This keeps cookies tall and easy to roll.

3) Scoop and Coat

Stir cinnamon and sugar in a shallow bowl.
Scoop dough into even balls, roll smooth, then coat generously in cinnamon-sugar.

4) Bake

Arrange on parchment-lined sheets, spacing well.
Bake at 400°F (205°C) for 8 to 10 minutes until puffed with crackly edges. Centers should look set but still soft.

5) Cool and Serve

Rest on the pan 5 minutes, then move to a rack.
Enjoy warm or at room temp. They stay soft when stored airtight.

Make-Ahead, Storage & Reheating

Chill ahead: Keep dough covered in the fridge up to 48 hours.
Freeze dough balls: Coat, freeze on a sheet, then bag up to 2 months. Bake from frozen at 400°F (205°C), adding 1 to 2 minutes.
Store baked cookies: Airtight at room temp 3 to 4 days or freeze up to 2 months.
Reheat: 300°F (150°C) oven for 3 to 4 minutes or a quick microwave burst.

Vegan Snickerdoodles FAQs

Do I really need cream of tartar?

Yes. It’s the classic snickerdoodle tang and helps the crackly texture. Without it, you get a sugar cookie.

Can I skip the chill?

You can, but the cookies will spread more and bake flatter. A short chill keeps them puffy.

Why did my cookies get dry?

Too much flour or overbaking. Measure carefully and pull when centers are just set.

Can I make larger cookies?

Yes. Scoop bigger balls and add 1 to 2 minutes to the bake time. Leave extra space on the pan.

What egg substitute works best?

Commercial egg replacer yields the puffiest result. Flax works for a slightly cakier, still delicious cookie.

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