If you're looking for the best vegan snickerdoodles, you've found them! These cookies bake up soft, pillowy, and coated in a perfect cinnamon-sugar crust. They're an irresistible addition to your holiday dessert table or weekly baking routine.
These dairy-free snickerdoodles are incredibly soft, full of cozy cinnamon flavor, and so easy to make with pantry staples. You'll also only need 1 bowl!
Whether you're new to vegan baking or a seasoned pro, this vegan twist on classic cookies always delivers bakery-quality results.
This recipe is based loosely on our vegan sugar cookies. Instead of baking off and slathering with frosting, they are coated in a delicious layer of cinnamon-sugar!
New to vegan baking? No worries! Check out our post on how to make vegan cookies for all the best tricks. Your vegan snickerdoodles will be perfect every time!
Cookie Ingredients
Here are the pantry-staple ingredients you'll need. Less than 10 ingredients!
- vegan butter: Provides richness, moisture, and that classic soft, chewy snickerdoodle texture. Softened butter helps the dough cream properly.
- granulated sugar: Sweetens the cookies and helps create the signature crisp edges while keeping the centers soft.
- baking soda: Works with the acids in the dough to help the cookies spread and rise.
- baking powder: Adds additional lift, making the cookies airy and pillowy instead of dense.
- salt: Balances sweetness and enhances the warm cinnamon flavor.
- vanilla extract: Adds depth and warmth, complementing the cinnamon-sugar coating.
- nondairy milk: Adds moisture to bring the dough together and helps achieve that soft, tender crumb.
- all purpose flour: Gives the cookies structure so they hold their shape while still staying soft and chewy.
- granulated sugar (coating): Creates a crisp, slightly crackly coating on the outside of each cookie.
- ground cinnamon: Gives snickerdoodles their signature warm, spiced flavor and classic golden coating.
Why You'll Love These Cookies
- Soft, chewy, and perfectly pillowy - everything a classic snickerdoodle should be, just without the dairy or eggs.
- Bold cinnamon-sugar flavor thanks to a generous coating that caramelizes as the cookies bake.
- Quick and easy to make with simple pantry ingredients and no chill time required.
- Perfect for holiday baking but simple enough to enjoy any day of the year.
- Undetectably vegan - no one will guess these cookies are dairy-free.
- Great for gifting or sharing because they stay soft for days and pack beautifully.
How to Make Vegan Snickerdoodles (step-by-step)
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by creaming together the vegan butter and sugar in a large mixing bowl using an electric hand mixer. This should take about 1 minute.
Add in the remaining ingredients and beat until cookie dough just comes together. Don't over-mix!
Chill the dough for at least 1 hour before baking.
Roll 2-3 tablespoon scoops of cookie dough between your hands until a ball forms. Roll the balls in cinnamon-sugar and place on a baking sheet lined with parchment paper.
Bake cookies at 350 F (175 C) for 12-14 minutes. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips & Tricks
Here are a few tips to help ensure your cookies turn out perfectly:
- Use softened (not melted) vegan butter. Soft butter creams properly with the sugar, giving you that classic soft, chewy texture.
- Use high-quality vegan butter. The quality of your cookies directly corresponds to the quality of your vegan butter. Use name brands! Never generic.
- Measure flour correctly. Spoon it into your measuring cup and level it off. Too much flour leads to dry, cakey cookies.
- Don't skip the nondairy milk. It helps bind the dough and keeps the cookies soft since there are no eggs.
- Roll generously in cinnamon sugar. That thick coat is what gives snickerdoodles their signature crackly, flavorful exterior.
- Bake until just set. Remove the cookies when the edges are firm but the centers still look slightly puffed. They'll finish setting as they cool.
- For extra cinnamon flavor: Add ½ teaspoon cinnamon directly into the dough as well as the coating.
- Keep cookies uniform. Use a cookie scoop so they bake evenly and look bakery-perfect.
What are Snickerdoodles?
Snickerdoodles are a classic type of cookie, famous for their soft, chewy texture and signature crackled tops. They're rolled in a mixture of sugar and cinnamon before baking, giving them a sweet, lightly spiced crust.
Traditionally, they have a subtle tang from cream of tartar or baking soda, which helps with their unique flavor and texture.
Vegan snickerdoodles follow the same principles but use plant-based butter and milk, making them dairy-free while keeping that classic taste and chewy softness.
Frequently Asked Questions
You can, but the texture may be slightly different. Coconut oil can make the cookies a bit more crisp than soft and chewy.
Absolutely! You can chill the dough for up to 24 hours before baking. Chilling enhances the flavor and helps maintain the cookie's shape.
Don't over-bake, and use a bit more nondairy milk if your dough seems dry. Also, storing cookies in an airtight container with a slice of bread helps keep them soft.
Roll your dough balls generously in the cinnamon-sugar mixture and avoid pressing them too flat before baking.
Absolutely! Try pumpkin pie spice, cardamom, or nutmeg for a fun twist.
Common Mistakes and How to Fix Them
- Cookies spread too much: Cause: Dough too warm, not chilled, or too much vegan butter. Fix: Chill the dough for 30-60 minutes before rolling, and measure butter carefully.
- Cookies are flat or dense: Cause: Over-mixing the dough or not using enough leavening (baking soda/powder). Fix: Mix just until combined and double-check your leavening amounts.
- Crust isn't cinnamon-sugary enough: Cause: Rolling cookies too lightly in the sugar-cinnamon mixture. Fix: Roll thoroughly so each cookie is well-coated before baking.
- Cookies are dry or crumbly: Cause: Over-baking or using too much flour. Fix: Bake just until edges are set and lightly golden, and spoon/level flour instead of scooping.
- Cookies don't have the classic tang: Cause: Missing a subtle acidic component that reacts with baking soda.: Fix: Make sure to include a teaspoon of vinegar or lemon juice, or a small amount of cream of tartar if vegan.
Recipe Variations
- Chai-Spiced Snickerdoodles: Swap cinnamon in the rolling sugar for a chai spice blend (cinnamon, cardamom, ginger, cloves).
- Chocolate Snickerdoodles: Fold in ½ cup vegan chocolate chips or drizzle melted chocolate over the baked cookies.
- Gluten-Free Snickerdoodles: Substitute a 1:1 gluten-free flour blend for all-purpose flour.
- Maple Cinnamon Snickerdoodles: Replace some sugar with 2-3 tablespoons maple syrup for a subtle maple flavor.
- Nutty Snickerdoodles: Fold in ½ cup finely chopped walnuts or pecans for extra texture.
- Spicy Snickerdoodles: Add a pinch of cayenne or ground black pepper to the cinnamon-sugar coating for a subtle heat kick.
Storage
Room Temperature: Store cooled cookies in an airtight container for up to 3 days. Placing a slice of bread in the container helps keep them soft.
Refrigerator: Store in an airtight container for up to 1 week. Let them come to room temperature before serving for best texture.
Freezer: Place cookies in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container. Freeze for up to 1 month. Thaw at room temperature or warm briefly in the oven.
If you make this recipe please tag @censoredbaker on Instagram!
PrintVegan Snickerdoodles
Soft, chewy vegan sugar cookies tossed in cinnamon-sugar.
- Prep Time: 15 minutes
- Bake Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18 3-inch Cookies 1x
- Category: Cookies
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
For the Cookies
1 cup vegan butter, softened
1 ¼ cups granulated sugar
½ teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla extract
2 tablespoons nondairy milk
2 ½ cups all purpose flour
For Rolling
¼ cup granulated sugar
1 ½ tablespoons ground cinnamon
Instructions
- Mix: Cream together the softened vegan butter and sugar in a large bowl using an electric hand mixer until light and fluffy. This should take about 1 minute. Add baking soda, baking powder, salt, vanilla extract and nondairy milk to the bowl. Beat until ingredients are evenly distributed. Add the flour and beat until cookie dough comes together. Do not over-mix.
- Chill: Cover the bowl of cookie dough and place in the refrigerator to chill for at least 1 hour. Once the cookie dough has chilled, preheat oven to 350 degrees F (175 C) and line a baking sheet with parchment paper. Add sugar and cinnamon to a small bowl and mix together.
- Bake: Roll 2-3 tablespoon-sized scoops of cookie dough into balls between your hands. Roll each in the cinnamon-sugar mixture. Be sure to thoroughly coat all sides. Place coated balls of cookie dough onto prepared baking sheet, about 2 inches apart. Bake in preheated oven for 12-14 minutes. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
*Baked cookies will keep in an airtight container at room temperature for 2-3 days or can be frozen for up to 1 month.
*If you'd like to get ahead, prepared cookie dough can keep in a sealed bowl in the fridge for up to 2 days.
