These vegan snickerdoodles are soft and fluffy with just the right amount of tangy flavor. My recipe is straightforward and uncomplicated, requiring only common pantry ingredients. In fact, you probably already have everything you need in your pantry to create a big batch of these classic cookies.
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It's easy to create a wonderfully soft and fluffy batch of vegan snickerdoodles without using eggs or dairy products. In fact, it's so easy that you don't need to reserve this classic Christmas cookie for just the holidays.
If you don't already know what snickerdoodles are, they're a lot like sugar cookies, but fluffier and with a dusting of cinnamon and sugar. Thanks to a teaspoon of cream of tartar, snickerdoodles have a slightly tangy flavor that distinguishes them from other cookies.
If you're looking for more easy vegan Christmas cookies, you might want to check out my vegan chocolate crinkle cookies or my classic Christmas cookies that you can decorate with dairy free royal icing.
🛒Ingredients & Tips
- Flour: Basic all-purpose flour is what you need for this recipe.
- Sugar: Granulated sugar is what you'll need to make vegan snickerdoodles. In some countries sugar is made with bone char, which is not vegan. For more information on this, see this article: Is Sugar Vegan?
- Plant-Based Butter: Choose butter that comes in a block, not a tub. Vegan butter that comes in a tub has too much water for baking.
- Cream Of Tartar: Cream of tartar is what gives snickerdoodles that classic "sour" taste.
- Baking Soda: Baking Soda is the leavening agent that makes the cookies rise. Always be sure your baking soda is fresh. Expired baking soda is a common culprit in cookies not rising!
- Vanilla: I always recommend using a good quality vanilla extract. The flavor of your cookies will be so much better with quality vanilla.
- Salt: Salt serves a purpose in baking, so don't skip it.
- Cinnamon: We'll be rolling the snickerdoodles in a mixture of cinnamon and sugar to give them that crunchy, caramelized texture are snickerdoodles are famous for.
👨🍳How To Make Vegan Snickerdoodles
- In a large bowl, cream together the softened vegan butter and sugar until light and fluffy.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing well. Stir in the vanilla extract.
- Shape the cookie dough into 1-inch balls and roll each ball in the cinnamon-sugar mixture until evenly coated.
- Place the coated dough balls on a baking sheet, then chill the dough in the refrigerator for 30 minutes to 1 hour.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Once chilled, place the dough balls on the prepared baking sheets, leaving some space between each.
- Bake in the preheated oven for 10-12 minutes or until the edges are set but the centers are still soft.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
💡Expert Tips
- Make sure that your vegan butter is softened to room temperature. This makes it easier to cream with the sugar and ensures your cookies have a smooth texture.
- For thicker and chewier cookies, chill the shaped dough balls in the refrigerator for 30 minutes to 1 hour before baking. This helps control spreading.
- I always recommend using a scale to weight your ingredients for any baking project. Cups are simply not accurate, especially for vegan baking.
- Allow the cookies to cool on the baking tray for a few minutes after taking them out of the oven. This is a crucial step! This helps them set and firm up slightly before transferring to a wire rack for complete cooling.
- Keep a close eye on the baking time and avoid overcooking. The cookies should have set edges but still be soft in the center when you take them out of the oven. They'll continue to firm up as they cool on the baking tray.
❄️Storage Instructions
Store completely cooled cookies in an airtight container at room temperature. I recommend eating them within 3-4 days.
If you want to freeze your vegan snickerdoodles, place the cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container, separating layers with parchment paper. Simply thaw your cookies at room temperature when you're ready to eat them.
🙋Frequently Asked Questions
While you can experiment with alternative flours like whole wheat or gluten-free, keep in mind that it may affect the texture and taste of the cookies. Whole wheat flour can result in a denser texture, and gluten-free flours may require additional adjustments to the recipe. I recommend starting with a small batch to see how the cookies turn out and make further adjustments as needed.
You can substitute cream of tartar with a combination of baking powder and a mild acid, such as lemon juice or white vinegar. For this recipe, you can replace 2 teaspoons of cream of tartar with 2 teaspoons of baking powder and add 1 teaspoon of lemon juice or white vinegar. This combination will provide a similar leavening effect and a hint of tanginess to your vegan snickerdoodles.
Yes, you can use coconut oil as a substitute for vegan butter in this recipe. However, keep in mind that using coconut oil may impart a slight coconut flavor to the cookies. Make sure the coconut oil is in a solid state, similar to softened butter, before creaming it with the sugar. Adjust the amount if needed to achieve the desired consistency in the dough.
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📖 Recipe
Vegan Snickerdoodles
Ingredients
- 1 cup vegan butter softened to room temperature
- 1½ cups granulated sugar
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
For coating:
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- In a large bowl, cream together the softened vegan butter and sugar until light and fluffy.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing well. Stir in the vanilla extract.
- Shape the cookie dough into 1-inch balls and roll each ball in the cinnamon-sugar mixture until evenly coated.
- Place the coated dough balls on a baking sheet, then chill the dough in the refrigerator for 30 minutes to 1 hour.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Once chilled, place the dough balls on the prepared baking sheets, leaving some space between each.
- Bake in the preheated oven for 10-12 minutes or until the edges are set but the centers are still soft.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
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