Why You’ll Love This Recipe

I love this recipe because I can make classic-tasting snickerdoodles with simple vegan ingredients. The cinnamon-sugar coating gives every cookie a warm, fragrant crust, while cream of tartar adds the subtle tang that makes snickerdoodles different from ordinary sugar cookies.

I also like how quickly the dough comes together. I don’t need any complicated techniques, and the cookies bake in only a few minutes. I can enjoy them slightly warm for an extra-soft center or let them cool completely for a chewier texture.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cookies:

1/2 cup vegan butter, softened
3/4 cup granulated sugar
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt

For the cinnamon-sugar coating:

1/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon

Directions

I preheat my oven to 350°F (175°C) and line a large baking sheet with parchment paper.
I add the softened vegan butter and 3/4 cup granulated sugar to a large mixing bowl. I beat them together until the mixture is light and creamy.
I mix in the applesauce and vanilla extract until everything is well combined.
In a separate bowl, I whisk together the flour, cream of tartar, baking soda, and salt.
I gradually add the dry ingredients to the wet ingredients. I mix just until a soft cookie dough forms, being careful not to overmix.
In a small bowl, I combine 1/4 cup granulated sugar with the ground cinnamon.
I scoop portions of cookie dough and roll them into balls about 1 to 1 1/2 tablespoons in size.
I roll each dough ball generously in the cinnamon-sugar mixture until the entire surface is coated.
I arrange the cookie dough balls on my prepared baking sheet, leaving about 2 inches of space between them.
I bake the cookies for 9 to 11 minutes. I take them out when the edges look set but the centers still appear slightly soft.
I let the snickerdoodles cool on the baking sheet for about 5 minutes before transferring them to a wire rack. They continue to firm up as they cool.

Servings and Timing

This recipe makes approximately 18 cookies.

Prep time: 15 minutes
Cook time: 9–11 minutes per batch
Total time: About 30 minutes
Servings: Approximately 18 cookies

I keep a close eye on the cookies near the end of baking because I want the centers to remain soft. If I wait until the entire cookie looks completely firm in the oven, my snickerdoodles can become drier after cooling.

Variations

For extra-cinnamon snickerdoodles, I add about 1/2 teaspoon of ground cinnamon directly to the cookie dough in addition to the cinnamon-sugar coating.

For a warmer spiced version, I add a small pinch of nutmeg or cardamom. I keep the amount small so cinnamon remains the main flavor.

When I want a slightly richer cookie, I use brown sugar for a portion of the granulated sugar in the dough. This gives my cookies a subtle caramel flavor and an even chewier texture.

For a festive version, I add a small amount of vegan white chocolate chips to the dough. I like the creamy sweetness alongside the cinnamon coating.

I can also make larger snickerdoodles by using more dough for each cookie. When I do this, I leave extra room between the cookies and increase the baking time slightly.

Storage/Reheating

I store cooled Vegan Snickerdoodles in an airtight container at room temperature for about 4 to 5 days. I make sure the cookies are completely cool before sealing the container so excess moisture doesn’t collect inside.

For longer storage, I freeze the baked cookies in an airtight freezer-safe container for up to 2 months. I separate the layers with parchment paper and let the cookies thaw at room temperature before serving.

I can also freeze the unbaked cookie dough balls. I freeze them on a baking sheet first and then transfer them to a freezer-safe container. When I’m ready to bake, I roll them in cinnamon sugar and bake them from frozen, adding a couple of extra minutes if needed.

These cookies don’t require reheating, but when I want that freshly baked texture, I warm one in the microwave for just a few seconds.

FAQs

What makes snickerdoodles different from sugar cookies?

I use cream of tartar in my snickerdoodles, which gives them their characteristic subtle tang and helps create their distinctive texture. I also roll the dough in cinnamon sugar before baking, giving each cookie its classic spiced coating.

What can I use instead of eggs in Vegan Snickerdoodles?

I use unsweetened applesauce as the egg replacement in this recipe. It adds moisture and helps bind the cookie dough without contributing a strong flavor.

Why did my Vegan Snickerdoodles turn out hard?

I find that overbaking is usually the main reason snickerdoodles become hard. I remove mine from the oven while their centers still look slightly soft. They continue cooking and firming as they rest on the hot baking sheet.

Can I make Vegan Snickerdoodle dough ahead of time?

Yes. I can prepare the dough ahead and keep it covered in the refrigerator for about 1 to 2 days. If the chilled dough becomes very firm, I let it sit at room temperature briefly before rolling it into balls and coating it with cinnamon sugar.

Can I freeze Vegan Snickerdoodles?

Yes. I can freeze either the baked cookies or portions of unbaked dough. Baked cookies keep well in an airtight freezer-safe container for up to 2 months, making it easy for me to keep a homemade treat available for later.

Conclusion

Vegan Snickerdoodles are an easy way for me to enjoy everything I love about this classic cookie without using eggs or dairy. Each cookie has a generous cinnamon-sugar coating, lightly crisp edges, and a soft, chewy center with the subtle tang that makes snickerdoodles so distinctive.

Vegan Snickerdoodles Recipe

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These Vegan Snickerdoodles are soft and chewy with lightly crisp edges and a generous cinnamon-sugar coating. Made without eggs or dairy, they are an easy plant-based version of the classic cookie.

Author: Laura
Prep Time: 15 minutes
Cook Time: 9–11 minutes per batch
Total Time: About 30 minutes
Yield: 18 cookies
Category: Dessert
Method: Bake
Cuisine: American
Diet: Vegan

Instructions

Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
Add the softened vegan butter and 3/4 cup granulated sugar to a large mixing bowl. Beat until light and creamy.
Mix in the unsweetened applesauce and vanilla extract until well combined.
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients and mix just until a soft cookie dough forms. Avoid overmixing.
Combine 1/4 cup granulated sugar and the ground cinnamon in a small bowl.
Scoop 1 to 1 1/2 tablespoon portions of cookie dough and roll them into balls.
Roll each dough ball generously in the cinnamon-sugar mixture until completely coated.
Arrange the dough balls on the prepared baking sheet, leaving about 2 inches between each cookie.
Bake for 9 to 11 minutes, until the edges are set but the centers still look slightly soft.
Cool the cookies on the baking sheet for about 5 minutes, then transfer them to a wire rack to finish cooling.

Notes

For soft snickerdoodles, remove the cookies from the oven while the centers still appear slightly underdone; they will continue to firm as they cool.
For extra cinnamon flavor, add about 1/2 teaspoon ground cinnamon directly to the cookie dough.
A small pinch of nutmeg or cardamom can be added for a warmer spiced flavor.
Replace a portion of the granulated sugar with brown sugar for a slightly richer, chewier cookie.
Vegan white chocolate chips can be folded into the dough for a festive variation.
Store cooled cookies in an airtight container at room temperature for 4 to 5 days.
Freeze baked cookies in an airtight freezer-safe container for up to 2 months.
Unbaked dough balls can also be frozen. Roll frozen portions in cinnamon sugar before baking and add a couple of extra minutes to the baking time if needed.

Nutrition

Serving Size: 1 cookie
Calories: 130 kcal
Sugar: 11 g
Sodium: 95 mg
Fat: 5 g
Saturated Fat: 2 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 1 g
Protein: 1 g
Cholesterol: 0 mg