Vegan Snickerdoodles

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These vegan snickerdoodles are crumbly, soft cookies packed with warm cinnamon flavor. Their sweetness is balanced with a hint of nutmeg. They are also made without cream of tartar.

snickerdoodle cookies spread on cooling rack.

Snickerdoodles are one of the easiest holiday cookie recipes to make, and these are entirely dairy and egg free. They are a classic and comforting treat that is sure to satisfy even the most discerning sweet tooth.

stacked snickerdoodle cookies on cooling rack.

Ingredient Notes

  • Vegan butter or margarine: use block or stick form, not spreadable.
  • Granulated cane sugar: powdered/icing sugar is not recommended.
  • Plant-based milk of choice: for this recipe, I used unsweetened oat milk.
  • Vegan Egg Replacer: storebought or make your own with tapioca starch or flaxseeds.
  • Nutmeg: use freshly grated for the best flavor.

How To Make Vegan Snickerdoodles

  1. Sift in the flour, baking powder, cinnamon, nutmeg and salt.
  2. Cream the vegan butter and granulated sugar in a large bowl until lighter in color. Scrape the bowl as needed.
  3. Add vanilla extract and vegan eggs and mix until combined.
  4. Mix in the flour, scraping the bowl as needed.
  5. Cover the dough with cling film and rest in the fridge for 30 minutes to make the dough firmer and easier to shape. The dough may also be left overnight.
  6. Preheat the oven to 375°F/190°C. Line two baking sheets with parchment paper. Combine the granulated sugar and cinnamon in a small bowl.
  7. Using a #40 cookie scoop or a spoon, scoop about 1½ tablespoons of cookie dough. Roll each portion into a ball, coat in cinnamon sugar, then place them on a baking sheet about 2 inches apart. No more than 12 per cookie sheet.
  8. Bake for 10-12 minutes or until puffy and the top slightly cracks. Cool the cookies for 1 minute on the pan, then transfer them to a cooling rack. Repeat with the remaining dough.
stacked snickerdoodle cookies on cooling rack.

Storage Suggestions

  • Always store these cookies in an airtight container at room temperature for up to 1 week. Storing the cookies in the fridge will make them hard and dry.
  • These cookies can be frozen: before baking and after scooping into individual portions (but before dusting). Place a tray full of scooped cookie dough in the freezer for 2-3 hours until fully frozen. Then, transfer to a freezer bag or container and store for up to 6 months.  
  • Related: Can You Freeze Cookie Dough?

More Cookie Recipes

Stacked snickerdoodles on a cooling rack showing texture.

Vegan Snickerdoodles

5 from 1 vote
Prep: 30 minutes
Cook: 14 minutes
Rest: 30 minutes
Total: 1 hour 14 minutes
Calories:121
Servings: 36 cookies
Print Pin Rate
These vegan snickerdoodles are crumbly, soft cookies packed with warm cinnamon flavor. Their sweetness is balanced with a hint of nutmeg. They are also made without cream of tartar.

Equipment

  • Mixing bowls
  • Sifter
  • Parchment paper
  • 2 18-by-13 inch half sheet pan
Recipes: For more accuracy, use Metric measurements & measuring spoons.
How To Measure Baking Ingredients Correctly

Ingredients

  • 3 cups (375 g) unbleached all-purpose flour, spooned and leveled
  • teaspoon baking powder
  • ¼ teaspoon nutmeg, freshly grated
  • ¼ teaspoon cinnamon
  • teaspoon salt
  • 1 cup vegan butter or margarine (not unsalted), stick or block form
  • cups (300 g) granulated cane sugar
  • 1 teaspoon vanilla extract
  • 2 vegan eggs, See Notes for Options

Topping

  • cup (66 g) granulated cane sugar
  • 1 tablespoon ground cinnamon

Instructions

  • Sift the flour, baking powder, cinnamon, nutmeg, and salt into a medium bowl.
    3 cups (375 g) unbleached all-purpose flour ,1¼ teaspoon baking powder ,¼ teaspoon nutmeg ,¼ teaspoon cinnamon ,⅛ teaspoon salt
  • Add the vegan butter and granulated sugar to a large bowl. Mix with a large spoon or with an electric mixer until creamy and pale in color.
    1 cup vegan butter or margarine (not unsalted) ,1½ cups (300 g) granulated cane sugar
  • Mix in the vanilla and vegan eggs then gradually stir in flour.
    1 teaspoon vanilla extract ,2 vegan eggs
  • Cover the dough with plastic wrap and refrigerate for 30 minutes, or until firm.
  • Set a rack in the middle of the oven and preheat it to 375°F (190°C). Line two cookie sheets with parchment paper. Mix the topping ingredients in a small bowl.
    ⅓ cup (66 g) granulated cane sugar ,1 tablespoon ground cinnamon
  • Using a #40 cookie scoop (20g or 1½ tablespoons), make 12 equal portions of cookie dough. Form the dough into balls, then roll them in the cinnamon-sugar mixture. Place them 2 inches apart on a cookie sheet.
  • Bake for 10 to 12 minutes or until puffy and the top slightly cracks. Cool for 1 minute on the tray then transfer to a cooling rack.
  • Repeat with the remaining dough.

Notes

Egg Replacer options:
  • Store-bought vegan egg replacer for 2 eggs (e.g, Ener-G or Bob’s Red Mill) mixed with water as directed.
  • 2 tbsp tapioca starch mixed with 4 tbsp aquafaba.
  • 2 tbsp ground flax or chia seeds mixed with 4 tbsp water. Set aside for 5 minutes until thickened (makes chewier cookies).
Tried this recipe? Snap a photo & share it in the comments below!
Nutrition Facts
Vegan Snickerdoodles
Serving Size
 
1 cookie
Amount per Serving
Calories
121
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Sodium
 
62
mg
3
%
Potassium
 
14
mg
0
%
Carbohydrates
 
19
g
6
%
Fiber
 
0.4
g
2
%
Sugar
 
10
g
11
%
Protein
 
1
g
2
%
Vitamin A
 
1
IU
0
%
Vitamin C
 
0.01
mg
0
%
Calcium
 
18
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian

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