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The classic soft snickerdoodles, but vegan. Pillowy soft & chewy cookies covered with cinnamon sugar. These vegan cookies are so simple to make, and even more addicting. Best part? This recipe requires no chill time, and they’re ready to eat within 30 minutes!
These vegan cinnamon cookies…
- are perfect for the holiday season.
- require no chill time!
- are addicting!
Ingredients for the best vegan snickerdoodles
- Flour: All-purpose flour works best in these vegan cookies. I always prefer to measure the flour using a kitchen scale over a measuring cup as it ensures I don’t use too much flour. If you don’t have a kitchen scale, you can still use a measuring cup, just make sure you fluff the flour before using it. And with a spoon, scoop out the flour and transfer it into the measuring cup.
- Vegan butter: I like to use salted vegan butter, but feel free to use unsalted! It’ll also need to be softened at room temperature!
- Flaxmeal: Aka ground flax seeds. Once combined with a touch of hot water, it’ll transform into our vegan egg replacer, our flax egg.
- Sugars: Light brown sugar and granulated sugar
- Ground cinnamon: A little ground cinnamon for the cookie dough but also some for the cinnamon sugar mixture.
- Vanilla extract: Just a touch! Be sure to use vanilla extract and not vanilla essence. As essence is NOT vegan!
- Cream of tartar: This is a key ingredient! It’ll help these cookies stay thick and pillowy soft. It’ll also give these cookies a slightly tangy flavor.
- Baking soda: It’ll give our vegan cookies the perfect rise.
- Salt: Just a touch, to balance the sweetness.
How to make vegan snickerdoodle cookies…
In a large bowl, beat the vegan butter with both light brown sugar, and granulated sugar for a few minutes, or until light and fluffy. You do this in a couple of ways, in a stand mixer, with a hand mixer or even with a wooden spoon. In a medium bowl combine all-purpose flour, salt, baking powder, cream of tartar and ground cinnamon. Transfer the dry ingredients to the bowl with the wet ingredients. Fold together until combined.
In a wide bowl, combine the sugar and cinnamon. And just like that – you have the cinnamon sugar coating ready.
Roll the cookie dough into balls using your hands. Transfer the balls of dough to the bowl with the sugar coating, and roll until the cookie dough ball is covered in the cinnamon sugar mixture.
Place the snickerdoodle cookie dough balls onto a baking sheet lined with parchment paper. With the back of a spoon, gently press down on the centre of the cookie. Sprinkle a little bit more of that cinnamon sugar coating over the unbaked snickerdoodle cookies.
Final touches…
Bake the snickerdoodles for 10ish minutes. The baking time really depends on your oven, but once you notice the edges starting to become a little golden, they’re done. Sprinkle the freshly baked cookies with a tiny bit more of that cinnamon sugar coating. This is optional but it just makes these cookies just that tiny bit more special. Allow the cookies to cool on the baking sheet for 5 minutes, and then transfer them onto a cooling rack. I know it can be tempting to eat the cookie straight out of the oven, but while they cool on the baking sheet, they will also be finishing off cooking.
Serve these easy vegan snickerdoodle cookies warm, with a tall glass of plant-based milk (My go-to is oat milk). These are truly the perfect holiday cookie, and will very quickly become your new favorite cookies.
Once you try this vegan snickerdoodles recipe, please leave a star rating and review below! I try my best to respond to you all. Oh, and don’t forget to tag me on Instagram – I can’t wait to see your images!!
Keep any leftover cookies in an airtight container at room temp for 5 days, and refrigerated for up to a week.
More vegan recipes you’ll love…
- Double Chocolate Chip Cookies
- Dark Chocolate Pecan Cookies
- The Best Vegan Cinnamon Rolls
- Moist Spiced Pear Cake
Ingredients
- 113 g vegan salted butter
- 100 g granulated sugar
- 33 g light brown sugar
- 2 tsp flaxmeal
- 3 tsp hot water
- 1 tsp vanilla extract
- 187 g all-purpose flour
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
Cinnamon Sugar Coating
- 70 g granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat the oven to 375°F/190°C. Line a baking sheet with parchment paper.
- Cookie dough: To create the flaxegg, combine the hot water and flax meal. Set aside. In a large bowl beat the vegan butter with granulated sugar and light brown sugar for 2-3 minutes or until light and fluffy. Add the vanilla extract and the flaxegg. In another bowl combine all-purpose flour, cream of tartar, baking soda, ground cinnamon and salt. Whisk to combine. Transfer the dry ingredients into the bowl with the wet. Fold to combine.
- Bake: Roll the cookie dough into around 1 1/2 tbsp amounts. To make the coating, combine the granulated sugar and ground cinnamon in a wide bowl. Roll all 12 cookie dough balls into the cinnamon sugar mix. Place onto the pre-lined baking sheet. Keeping a 2-inch distance between each cookie. Gently press down the cookie dough ball with the back of a spoon. Sprinkle a little more of that cinnamon sugar mix. Bake for 10-11 minutes. Allow to cool on the baking sheet for 10 minutes, then transfer onto a cooling rack to cool for 5ish minutes more. Enjoy!
