Perfect Vegan Snickerdoodles – Connoisseurus Veg

These vegan snickerdoodles are sweet, buttery, and flavored with a touch of cinnamon. Soft or crispy (depending on how long you bake them), they’re easy to make and perfect for dunking!

Believe it or not, I still have a stash of recipe printouts from my middle school cooking class. Every now and then I get inspired to dip into that stash and veganize one of them. Just recently I decided snickerdoodles would be a nice one to make — they were always a favorite!

Well, wouldn’t you know it, my vegan snickerdoodles came out better than the originals. SO GOOD! These suckers were soft and buttery and loaded with cinnamon sugar flavor.

What You’ll Need

• Sugar. Use organic sugar to keep the recipe vegan.
• Cinnamon.
• Flour. We’re using regular old all-purpose wheat flour. You might be able to substitute other varieties like spelt or gluten-free flour, but I haven’t tried, so no guarantees.
• Cornstarch.
• Cream of tartar. This ingredient is key! Along with acting as a leavening agent, cream of tartar gives snickerdoodles their characteristic mild tangy flavor (which is what sets them apart from regular old sugar cookies).
• Baking soda.
• Salt.
• Vegan butter. Look for brands like Miyoko’s and Earth Balance near the regular butter at your supermarket.
• Non-dairy milk. Just about any variety that’s unflavored and unsweetened will work. Try soy milk, almond milk, or cashew milk.
• Vanilla extract.
• Almond extract. You can leave this out if it’s not something you normally buy, but it does add a wonderful touch of flavor to the cookies.

How to Make Vegan Snickerdoodles

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!

• First, mix up your cinnamon sugar in a small bowl. You want it to be ready when your cookie dough is done!

• Whisk your dry ingredients together in a bowl: flour, cornstarch, cream of tartar, baking soda, and salt.
• In a separate mixing bowl, beat together your butter, sugar, vanilla extract, and almond extract. Make sure the butter is at about room temperature. If you forgot to set it out in advance, use this butter softening method to get it ready in hurry.
• Beat the non-dairy milk into your butter mixture. Make sure the milk is at room temperature as well.
• Begin beating in the flour mixture, just a bit at a time, until it’s all been added and you have a soft dough.

• Use a cookie scoop or measuring spoon to scoop the dough into heaping tablespoons. Roll each one into a ball and roll it in your cinnamon sugar mixture to coat it.

• Arrange the dough balls on a parchment paper-lined baking sheet and pop it the oven. Bake the cookies for 11 or 12 minutes if you like them soft and chewy, 13 or 14 minutes if you like them a bit crispy.

See how easy that was? They really are the BEST vegan snickerdoodles! I love enjoying my cookies with a cup of tea.

Shelf-Life & Storage

Vegan snickerdoodles will keep in a sealed container at room temperature for about 3 weeks, or in the freezer for about 3 months.

Frequently Asked Questions

More Vegan Cookie Recipes

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Perfect Vegan Snickerdoodles

These vegan snickerdoodles are sweet, buttery, and flavored with a touch of cinnamon. Soft or crispy (depending on how long you bake them), they’re easy to make and perfect for dunking!

Ingredients

For the Cinnamon-Sugar Coating

• ¼
  cup
  organic granulated sugar
• 2
  teaspoons
  ground cinnamon

For the Cookie Dough

• 3
  cups
  all-purpose flour
• 1
  tablespoon
  cornstarch
• 2
  teaspoons
  cream of tartar
• 1
  teaspoon
  baking soda
• ½
  teaspoon
  salt
• 1
  cup
  vegan butter
  (room temperature)
• 1 ½
  cups
  organic granulated sugar
• 2
  teaspoons
  vanilla extract
• ½
  teaspoon
  almond extract
• 3
  tablespoons
  unsweetened non-dairy milk
  (room temperature)

Instructions

1. Preheat the oven to 375°F and line a couple of baking sheets with parchment paper.

2. Make the coating by stirring the sugar and cinnamon together in a small bowl.

3. Whisk the flour, cornstarch, cream of tartar, baking soda and salt together in a large mixing bowl.

4. In a separate large mixing bowl, beat the butter, sugar, vanilla and almond extract together with an electric mixer at high speed for 2 minutes, until creamy.

5. Beat in the milk, just until fully incorporated.

6. Begin adding the flour mixture to the butter mixture, about 1 cup at a time, beating in each addition at low speed until fully incorporated.

7. Once all the flour has been added, the mixture should form a soft dough. Use a cookie scoop or measuring spoon to measure out heaping tablespoons, shaping each one into a ball and rolling it in the cinnamon sugar mixture to coat.

8. Arrange the dough balls on the baking sheets, with at least 2 inches of space between them.

9. Bake the snickerdoodles for 11 to 14 minutes*.

10. Transfer the baking sheets to a cooling rack and allow the cookies to cool and fully set for a few minutes before removing them from the baking sheets.

11. Serve immediately or let them cool completely before placing them in a sealed container.

Recipe Notes

*Baking for 11 or 12 minutes should yield softer cookies, while baking for 13 or 14 minutes should give you crispier cookies.

Nutrition Facts

Perfect Vegan Snickerdoodles

Amount Per Serving (1 cookie (1/36 of recipe))

Calories 121
Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1.6g8%

Sodium 120mg5%

Potassium 40mg1%

Carbohydrates 18.1g6%

Fiber 0.4g2%

Sugar 9.8g11%

Protein 1.1g2%

Calcium 3mg0%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.