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    Home » Desserts

    Vegan Snickerdoodles

    Updated: Dec 9, 2022 by Verna Rindler · This post may contain affiliate links · 6 Comments

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    vegan snickerdoodles in a christmas cookie tin

    These Vegan Snickerdoodles are a pillowy soft and cinnamon sugar-coated treat! They’re easy to make, chewy, thick, and loved by kids and adults.

    vegan snickerdoodles in a christmas cookie tin
    Jump to:
    • Easy vegan snickerdoodle cookies
    • Snickerdoodles vs. sugar cookies
    • Ingredients needed
    • How to make vegan snickerdoodles
    • Storing and freezing
    • Looking for more vegan Christmas cookies?
    • Vegan Snickerdoodles

    Easy vegan snickerdoodle cookies

    Whether you’re craving a sweet treat or need more vegan Christmas cookies for Santa, you can count on these Vegan Snickerdoodles. They’re deliciously soft and chewy, and each one is coated in cinnamon sugar.

    Snickerdoodle cookies are a classic treat enjoyed around the holidays and year-round. They’re easy to make, have a signature tangy flavor, and a soft and pillowy texture.

    In this recipe, the cookies are made with simple vegan ingredients, like vegan butter and mashed banana (as the egg replacer) but no one will be able to tell. They’re just as tasty as the classic dessert!

    Snickerdoodles vs. sugar cookies

    You’ll find flour, butter, vanilla, baking soda, and sugar in both vegan snickerdoodles and vegan sugar cookies. But there’s one secret ingredient that sets snickerdoodles apart from the rest: cream of tartar.

    Mixing cream of tartar and baking soda together is what gives these cookies their soft and puffy texture. 

    It’s also tangy and almost sour in flavor, which contributes to the cookie's signature taste. You could use the same amount of baking powder as a substitute for the cream of tartar and baking soda mix, but the results wouldn’t be as puffy or chewy as the real thing.

    Ingredients needed

    • Flour - I’ve had great results using all purpose flour. For gluten free snickerdoodles, try using a 1:1 gluten free flour blend instead.
    • Baking soda - Try not to swap this for baking powder. If all you have is baking powder at home, use 2 teaspoons of it instead of the baking soda and cream of tartar.
    • Cream of tartar - Using a blend of cream of tartar and baking soda is what gives snickerdoodles their signature tangy flavor and soft texture. Without it, you’ll have a regular sugar cookie.
    • Salt
    • Vegan butter - Make sure the butter is soft and not melted or too cold. You can soften the butter by setting it on the kitchen counter 30 minutes before you start baking or by heating it in 10-second increments in the microwave.
    • Banana - An overripe banana is mashed and used as a vegan egg replacer. If you don’t have any ripe bananas on hand, you can use the same amount of unsweetened applesauce or canned pure pumpkin puree.
    • White + brown sugar - Using a mix of brown sugar and white sugar gives the snickerdoodles just the right amount of sweetness, as well as deep, molasses-like flavors.
    • Vanilla - For flavor and balance.
    • Molasses - Use light or mild unsulfured molasses (or fancy molasses) to make these cookies. I don’t recommend using blackstrap molasses because its strong flavors can leave the snickerdoodles tasting bitter.
    • Cinnamon sugar - For rolling the cookie dough balls.
    vegan snickerdoodles baked on a baking sheet

    How to make vegan snickerdoodles

    For full ingredients and instructions see printable recipe card below.

    To begin, whisk the flour, baking soda, cream of tartar, and salt together in a mixing bowl. Mix the vegan butter, sugars, vanilla, and molasses together in a separate bowl.

    Pour the dry mix into the wet and stir with a wooden spoon until the dough just comes together. It should be thick and slightly sticky.

    Pop the cookie dough in the fridge to chill and solidify the butter. Mix the cinnamon and sugar together in a bowl while you wait.

    Afterward, use a spoon or cookie scoop to scoop 1 ½ tablespoons worth of dough from the bowl. Roll it into a ball before placing it in the bowl of cinnamon sugar. Toss to coat, then place it on the prepared baking sheet. Repeat until you run out of dough.

    Bake the vegan snickerdoodles until the edges are beginning to firm up and turn golden. 

    Let the cookies cool on a wire rack for a few minutes, then enjoy!

    step by step photos how to make vegan snickerdoodles
    a batch of vegan snickerdoodles cooling on a rack

    Storing and freezing

    The baked cookies store well for 4 to 5 days. Keep them in a cookie tin or airtight container on the kitchen counter. They can also be frozen for up to 1 month. 

    Looking for more vegan Christmas cookies?

    • Gingerbread Cookies
    • Vegan Shortbread Cookies
    • Thumbprint Cookies
    • Pumpkin Chocolate Chip Cookies

    Enjoy everyone! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!

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    vegan snickerdoodles in a Christmas cookie tin

    Vegan Snickerdoodles


    ★★★★★

    5 from 3 reviews

    • Author: Verna Rindler
    • Total Time: 25 minutes
    • Yield: 24 Cookies 1x
    • Diet: Vegan
    Print Recipe
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    Description

    These Vegan Snickerdoodles are a pillowy soft and cinnamon sugar-coated treat! They’re easy to make, chewy, thick, and loved by kids and adults.


    Ingredients

    Scale
    • 1 and 1/2 cups All-purpose flour*
    • 1 teaspoon baking soda

    • 1 teaspoon cream of tartar

    • 1/4 teaspoon salt

    • 1/2 cup vegan butter, partially melted (about 75% melted)

    • 1/2 cup mashed overripe banana*

    • 1/2 cup dark brown sugar

    • 1/4 cup granulated sugar

    • 1 teaspoon vanilla

    • 1 teaspoon unsulfured molasses (fancy molasses)

    • 1 tablespoon cinnamon + 1/4 cup granulated sugar (for rolling cookie dough balls)


    Instructions

    1. Preheat oven to 375° line a large baking sheet or 2 smaller ones with parchment paper
    2. In a medium bowl mix together the dry ingredients: flour, baking soda, cream of tartar and salt. Set aside.

    3. To a large mixing bowl add the wet ingredients: vegan butter, sugars, vanilla and molasses and whisk until combined.

    4. Pour the dry ingredients into the wet and mix with a wooden spoon or spatula until combined. Do not overmix. The dough should be thick and slightly sticky. Chill the dough in the fridge for 30 minutes.

    5. Using a small cookie scoop (1.5 tablespoons) roll the dough into balls. Coat each ball in the cinnamon sugar mix and place evenly on the baking sheet.

    6. Bake for 10-11 minutes. Cool on a cooling rack and enjoy! Makes approx. 24 cookies.

    Notes

    • Gluten free vegan snickerdoodles: sub 1:1 gluten free flour blend for all purpose
    • Could replace banana with unsweetened applesauce or canned pure pumpkin puree. 
    • Store: in a cookie tin on the counter for  4-5 days or in the fridge for up to 7 days. Freeze for up to a month.
    • Prep Time: 15 Minutes
    • Cook Time: 10 Minutes
    • Category: Desserts
    • Method: Bake
    • Cuisine: American, Canadian

    Keywords: vegan snickerdoodles

    Did you make this recipe?

    Tag @cheeky_chickpea_ on Instagram and hashtag it #cheeky_chickpea_

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    Reader Interactions

    Comments

    1. Rita

      December 22, 2022 at 8:55 am

      I really enjoyed sharing these and everybody really loved them

      ★★★★★

      Reply
      • Verna Rindler

        December 22, 2022 at 9:01 am

        That's great glad everyone enjoyed them 🙂

        Reply
    2. Judith

      December 09, 2022 at 8:18 pm

      This turned out fantastic. No modifications made.

      ★★★★★

      Reply
      • Verna Rindler

        December 10, 2022 at 8:21 am

        Yay!! I'm so glad thanks for the wonderful feedback 🙂 Judith!!

        Reply
    3. AH

      December 08, 2022 at 2:48 pm

      Looks fantastic!

      ★★★★★

      Reply
      • Verna Rindler

        December 08, 2022 at 3:15 pm

        Thank you so much enjoy!

        Reply

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