Why These Vegan Snickerdoodles Are Truly Exceptional

Crafting the ideal vegan snickerdoodle took dedication, but every moment was worth it. The result is a cookie that consistently earns rave reviews. Here’s why these cozy, comforting cookies are about to become your new favorite:

• Effortlessly Easy to Make. Forget complicated techniques and endless steps. These vegan snickerdoodles are designed for simplicity. You’ll prepare a straightforward dough, shape it into perfect balls, and then roll them generously in the irresistible cinnamon-sugar mixture. It’s a no-fuss process that yields incredible results, making them ideal for bakers of all skill levels.
• The Quintessential Soft and Chewy Texture. If your cookie preferences lean towards thick, substantial, and wonderfully chewy, then look no further! These aren’t just any soft cookies; they’re “soft batch” cookies that hold their shape beautifully while maintaining an incredibly tender crumb. The secret lies in a carefully balanced ratio of ingredients, particularly the vegan butter and cream of tartar, which work together to create that signature chewiness that defines a great snickerdoodle.
• Rich, Divine Flavor with Every Bite. The iconic cinnamon-sugar coating is undoubtedly a star, lending a fragrant spice and a delightful crunch to the exterior. But the flavor journey doesn’t stop there. By incorporating high-quality vegan butter into the dough, these cookies develop an ultra-buttery depth that enhances the overall taste profile, making them incredibly rich, satisfying, and bursting with classic snickerdoodle goodness.

Essential Ingredients for Your Vegan Snickerdoodle Cookies

Gathering your ingredients is the first step to baking success. Here are some detailed notes and considerations to keep in mind as you prepare to make these delightful vegan snickerdoodle cookies. For precise quantities and step-by-step instructions, please refer to the comprehensive recipe card located further down this page.

• Cane Sugar – This versatile sugar plays a dual role in our recipe. You’ll need a portion to sweeten the cookie dough itself, and a separate amount to create that signature, sparkling cinnamon-sugar coating on the outside. Ensure it’s granulated for the best texture.
• Cinnamon – The heart and soul of any snickerdoodle! Fresh, aromatic ground cinnamon is crucial. It’s incorporated into both the cookie dough for a subtle warmth and, most notably, combined with sugar for the irresistible outer coating that gives snickerdoodles their distinct look and flavor.
• Gluten-Free Flour Blend – For a truly gluten-free experience, opt for a high-quality 1-to-1 gluten-free baking flour blend. These blends are specifically formulated to mimic the texture and performance of traditional wheat flour in baking, often containing a mix of rice flour, potato starch, and xanthan gum. If you’re not gluten-free, an equal amount of all-purpose flour works perfectly as a substitute.
• Cream of Tartar – This is a non-negotiable ingredient for authentic snickerdoodles! Cream of tartar is what gives these cookies their characteristic tangy flavor and contributes significantly to their wonderfully chewy texture, preventing them from becoming overly crisp. Don’t skip it!
• Baking Soda – A classic leavening agent that works in conjunction with the cream of tartar to create that desirable puff and soft crumb in the cookies.
• Sea Salt – A touch of fine sea salt is essential to balance the sweetness of the sugars and enhance all the other flavors, bringing out the best in the cinnamon and vanilla.
• Brown Sugar – While you can use all cane sugar, I highly recommend using light brown sugar for part of the cookie dough. The molasses content in brown sugar adds moisture, contributing to an incredibly soft and chewy cookie and a richer, more nuanced flavor.
• Vegan Butter – This is key for achieving that rich, buttery flavor and tender texture without any dairy. I typically use a good quality store-bought vegan butter stick (like Miyoko’s Kitchen or Earth Balance sticks). Alternatively, my homemade Vegan Butter recipe is also an excellent option. Ensure it’s softened to room temperature for optimal creaming.
• Egg Replacer – To replace the eggs, you can use a commercial store-bought egg replacer (such as Bob’s Red Mill Egg Replacer, which I highly recommend for cookies) or easily make Flax Eggs from ground flaxseed and water. Both options work beautifully to bind the dough and provide the right structure.
• Vanilla Extract – A splash of pure vanilla extract elevates all the other flavors in the cookie dough, adding a layer of warmth and sweetness. For an extra gourmet touch and charming flecks of vanilla bean, you could swap in vanilla paste.

Step-by-Step Guide: How to Make Irresistible Vegan Snickerdoodle Cookies

If you’ve ever baked classic snickerdoodles before, you’ll find the process for these vegan delights remarkably similar and straightforward. Just follow these steps, and you’ll have a batch of perfect cookies in no time!

• Prepare the Cinnamon Sugar Coating. In a shallow bowl, combine the granulated cane sugar and ground cinnamon designated for rolling. Whisk them together thoroughly until the cinnamon is evenly distributed throughout the sugar. Set this mixture aside; it will be used to coat the cookie dough balls later.
• Mix the Dry Ingredients. In a separate, medium-sized bowl, whisk together the gluten-free flour blend (or all-purpose flour), cream of tartar, baking soda, the additional ground cinnamon, and sea salt. Ensure all dry ingredients are well combined and free of lumps. This helps in even distribution of leavening and flavor.

• Cream the Wet Ingredients. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer in a large bowl), cream together the cane sugar, brown sugar, and softened vegan butter. Beat on medium-high speed for at least 5 minutes, or until the mixture is light, fluffy, and visibly well-combined. Stop the mixer and scrape down the sides and bottom of the bowl with a rubber spatula to ensure everything is incorporated. Next, add the prepared egg replacer and vanilla extract, mixing for another minute until fully blended.
• Combine Wet and Dry Ingredients. With the mixer on low speed, gradually add the dry flour mixture to the wet ingredients in three separate portions. Mix each addition just until combined, being careful not to overmix the dough. Overmixing can lead to tough cookies. After the last addition, scrape down the sides of the bowl one more time and give it a final quick mix to ensure no dry streaks remain.

• Chill the Dough. Gently gather the cookie dough into a cohesive ball. Cover the bowl with plastic wrap or transfer the dough to an airtight container and refrigerate it for about 15-20 minutes while your oven preheats. This chilling step is crucial; it helps the vegan butter solidify, preventing the cookies from spreading too much in the oven and ensuring they bake up thick and chewy. Preheat your oven to 350°F (180°C).
• Form the Cookies. Once the oven is preheated, remove the dough from the fridge. Using a 1-tablespoon cookie scoop or simply rolling with your hands, portion the dough into even-sized balls. Roll each ball generously in the reserved cinnamon-sugar mixture, ensuring it’s thoroughly coated on all sides. Place the coated dough balls on a baking sheet lined with a silicone baking mat or parchment paper, leaving about 2-3 inches of space between each cookie to allow for spreading.

• Bake the Cookies. Before placing the baking sheets in the oven, gently flatten each cookie dough ball slightly with the palm of your hand or the bottom of a glass. This helps create that characteristic crinkled snickerdoodle top. Bake for approximately 12 minutes. The cookies are ready when their edges are lightly golden and slightly set, but the centers still appear soft and slightly underbaked. It’s crucial not to overbake, as this will prevent them from achieving their signature soft and chewy interior.
• Cool and Serve. Once baked, remove the baking sheets from the oven and allow the cookies to cool directly on the hot sheet for about 2 to 5 minutes. This crucial resting period allows them to continue setting and firming up without losing their tender texture. After this initial cooling, carefully transfer the cookies to a wire rack to cool completely. Serve warm or at room temperature, and savor every cinnamon-infused bite!

Expert Tips for Baking the Best Vegan Snickerdoodle Cookies

Achieving snickerdoodle perfection is easy with a few key tricks up your sleeve. These expert tips will ensure your vegan snickerdoodles turn out perfectly thick, soft, and bursting with flavor every single time:

• Do Not Skip the Chilling Step. This is perhaps the most critical tip for perfectly thick snickerdoodles. Chilling the dough in the refrigerator allows the vegan butter to firm up, preventing the cookies from spreading too rapidly in the oven. This results in those coveted thick, chewy cookies with a beautiful rise. If your dough feels too soft or sticky, a longer chill time (even 30-60 minutes) won’t hurt.
• Always Cool Baking Sheets Before Reusing. If you’re baking multiple batches and don’t have enough baking sheets, make sure to let your used sheets cool completely before placing new dough on them. Placing chilled dough on a hot baking sheet will cause the vegan butter to melt too quickly, leading to excessive spreading and potentially over-baking the bottoms of your cookies. Keep any remaining unbaked dough in the fridge while you wait for your sheets to cool.
• Ensure Cookies are Fully Cooled Before Storing. Patience is key! Storing warm or even slightly warm cookies in an airtight container will create condensation. This humid environment traps moisture, causing the cookies to become overly soft, sticky, or even soggy, completely ruining their intended texture. Always wait until your snickerdoodles are completely cool to the touch before packing them away.
• Use Room Temperature Vegan Butter. Just like traditional butter, vegan butter should be softened to room temperature, but not melted, for optimal creaming with sugar. This creates air pockets in the dough, leading to a lighter, fluffier cookie. If your butter is too cold, it won’t cream properly; if it’s too warm, it can make the dough greasy.
• Don’t Overmix the Dough. Once you add the flour mixture, mix just until combined. Overmixing can develop the gluten (even in gluten-free flours with binders) and result in tougher cookies. A few streaks of flour are better than an overmixed, tough dough.

Freezing Vegan Snickerdoodle Dough for Future Cravings

One of the best ways to always have freshly baked cookies on hand is to freeze the dough! These vegan snickerdoodle cookies freeze beautifully, allowing you to whip up a warm batch whenever a craving strikes or unexpected guests arrive. Here’s a simple guide to freezing the dough:

• Follow the recipe instructions exactly, stopping after you’ve rolled the dough balls in the cinnamon sugar coating.
• Arrange the coated dough balls in a single layer on a baking sheet lined with parchment paper. Leave a little space between each cookie.
• Place the baking sheet in the freezer and freeze until the dough balls are completely solid (this usually takes about 1-2 hours). This step prevents them from sticking together when stored.
• Once frozen solid, transfer the dough balls to an airtight freezer-safe container or a heavy-duty freezer bag. Label with the date and type of cookie. They can be stored in the freezer for up to 2-3 months.
• When you’re ready to bake, there’s no need to thaw! Simply preheat your oven and bake the frozen dough balls as instructed in the recipe, adding an extra 2-4 minutes to the baking time to account for them being frozen. You’ll have warm, fresh snickerdoodles in minutes!

Storage Solutions for Your Baked Vegan Snickerdoodles

Proper storage is key to maintaining the delightful texture and flavor of your vegan snickerdoodle cookies. Here’s how to keep them fresh, whether you plan to enjoy them now or save some for later:

• Room Temperature Storage: Once completely cooled, store your baked vegan snickerdoodle cookies in an airtight container at room temperature. They will maintain their delicious softness and flavor for up to 4 days. Keep them away from direct sunlight or heat sources.
• Freezer Storage for Baked Cookies: For longer-term storage, baked cookies can also be frozen. Arrange the completely cooled cookies in a single layer on a baking sheet and freeze until firm. Then, transfer them to an airtight freezer-safe container or a heavy-duty freezer bag, separating layers with parchment paper to prevent sticking. They will stay fresh in the freezer for up to 2 months. To serve, simply thaw them at room temperature for an hour or two.

Discover More Delectable Vegan Cookies to Try

If you loved these vegan snickerdoodles, you’re in for a treat! Explore some of my other fantastic plant-based cookie recipes that are equally simple to make and incredibly delicious:

• Fudgy Vegan Brownie Cookies
• Classic Vegan Peanut Butter Cookies
• Aromatic Vegan Chai Sugar Cookies
• Loaded Vegan Kitchen Sink Cookies