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