Can I use coconut oil instead of vegan butter?

You can, but the texture may be slightly different. Coconut oil can make the cookies a bit more crisp than soft and chewy.

Can I make the dough ahead of time?

Absolutely! You can chill the dough for up to 24 hours before baking. Chilling enhances the flavor and helps maintain the cookie’s shape.

How can I make my cookies extra soft?

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.

How do I get that classic crackled top?

Roll your dough balls generously in the cinnamon-sugar mixture and avoid pressing them too flat before baking.

Can I substitute other spices for cinnamon?

Absolutely! Try pumpkin pie spice, cardamom, or nutmeg for a fun twist.

Vegan Snickerdoodles (1 Bowl!)

Vegan Snickerdoodles

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Soft, chewy vegan sugar cookies tossed in cinnamon-sugar.

Author: Lyndsey Hiltner
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

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For the Cookies

1 cup vegan butter, softened

1 1/4 cups granulated sugar

1/2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon vanilla extract

2 tablespoons nondairy milk

2 1/2 cups all purpose flour

For Rolling

1/4 cup granulated sugar

1 1/2 tablespoons ground cinnamon

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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.