These classic Vegan Snickerdoodle Cookies are rich, sweet, and tangy—just as you would expect from regular Snickerdoodles.
These light and fluffy cookies are rolled in cinnamon and sugar before baking to achieve that signature taste.
Cream of tartar is also used to ensure a chewy texture. Yes, you read that right. This imparts a chewy texture and an irresistible tangy flavor.
Did I mention that these are incredibly easy to make? All you’ll need is a mixing bowl and a spatula, along with a few minutes of your time to prepare the dough, followed by 10 minutes of baking.
Preheat the oven now and try out this recipe! Trust me, after one bite, you’ll want to finish the whole batch!
Best Vegan Snickerdoodles – Why You’ll Love This Recipe
- They are quick and easy to make.
- These vegan sugar cookies are both pillowy soft and crumbly at the same time.
- They’re the perfect finish for your coffee break.
- These vegan treats are the perfect holiday cookies.
- You’ll have a dessert or snack that’s not too sweet but will still hit the spot.
Ingredients For Snickerdoodle
Makes: 24 2”/5cm cookies/ Prep Time: 10 minutes/ Chill Time: 30 minutes/ Bake Time: 10 minutes/ Total Time: 50 minutes
- 2 ¾ cups/330g all purpose flour
- 1 tbsp/8g cornstarch
- 1 tsp/5g baking soda
- 1 tsp/3g cream of tartar
- ½ tsp/1g ground cinnamon
- ½ cup/120ml neutral oil (I use grapeseed oil)
- 1 cup/200g granulated sugar
- ½ cup/120ml unsweetened applesauce*
- 1 tsp/5ml vanilla extract
- A pinch of salt
Cinnamon sugar coating:
- 6 tbsp/75g granulated sugar
- 2 tsp/4g ground cinnamon
How To Make Vegan Snickerdoodles
- Combine flour, cornstarch, baking soda, cream of tartar, ½ tsp/1g cinnamon, and salt. Stir to distribute and set aside.
- In a large bowl, combine oil, granulated sugar, apple sauce, and vanilla. Beat together for 1-2 minutes until well emulsified.
- Add the flour mixture until it forms a dough (Do not overmix). The mixture should be very thick, but still soft. If too stiff, add 1-2 tbsp/15-30ml non-dairy milk.
- Cover and allow to chill for at least 30 minutes. Chilling reduces spreading. For a thinner, broader cookie with a more crackly top, reduce chilling time.
To Assemble The Cookies:
- Combine 6 tbsp/75g granulated sugar and 2 tsp/4g ground cinnamon in a small bowl and stir to evenly distribute.
- Preheat oven to 375°F/190C. Line baking sheets with parchment. Scoop slightly heaping tbsp/15ml amounts of dough. Roll into balls. Roll the balls with cinnamon sugar mixture and place them on lined baking sheets with 2” between them.
- Bake for 9-11 minutes until firm and slightly golden around the edges. Remove from oven and tap the tray once to force the cookies to settle.
- Allow to cool after they come out of the oven for at least 10 minutes on the baking sheet before moving to a cooling rack.
What Are Snickerdoodles
The name “Snickerdoodle” is believed to be of Dutch or German origin, but the exact meaning is uncertain. One theory is that the name is derived from the German word “Schneckennudeln,” which refers to a type of sweet roll.
Another theory suggests that the name may come from the Dutch word “snekrad,” which is a type of sweet pastry. The cookie is known for its signature taste, which comes from the combination of sugar, cinnamon, and sometimes a bit of cream of tartar.
The typical Snickerdoodle recipe involves rolling balls of cookie dough in a mixture of sugar and cinnamon before baking. This gives the cookies a slightly crunchy exterior with a soft and chewy interior.
Despite the uncertain meaning what we do know is that these cookies have become a beloved and iconic treat in American baking.
Its popularity may have been boosted by German and Dutch immigrants who brought their traditional recipes to the United States.
Tips, Variations, And Substitutions
🍪 Vegan butter – You can swap out the oil for this. It will make your cookies taste richer. They will also have a softer buttery texture.
🍪 Cookie scoop – if you have one, use a cookie scoop to measure out your dough balls into a more uniform size.
🍪 Stand mixer – When you are combining the cookie dough’s wet and dry ingredients use this to have an easier time.
🍪 Hand mixer – When you are emulsifying the wet ingredients it is better to use a hand mixer to save time and effort.
How To Store
You can store baked cookies in an airtight container at room temperature for up to 3-5 days. They can also be frozen, keep them in a freezer-safe bag or container and freeze. They will last up to a month.
Other Vegan Recipes You May Also Like
The Christmas season is around the corner having sweets on the table is essential during the festivities. Here are some ideas you can use as gifts or snacks for guests.
Vegan Ginger Cookies – They are made with ground ginger and molasses for that cozy sweet note that feels like a hug.
Vegan Walnut Cookies – Fill your home with an enticing aroma that will drive everybody nuts! They are a fusion of coconut, brown sugar, vanilla, and a boatload of walnuts.
Air Fryer Breakfast Cookies – Make this TikTok viral air fryer breakfast cookies with oats and bananas that will fuel you for busy mornings!
Cinnamon Streusel Topping – It’s the secret to adding delicious layers of sweetness, texture, and aroma to your baked goods! See the recipe here:
Frequently Asked Questions
Why Is Cream Of Tartar Used In This Recipe
This gives the Snickerdoodle its distinct sweet, spicy, and tangy taste. It also prevents the sugar from crystallizing, thus making the cookie chewy.
Why Is This Dessert Called Snickerdoodle?
It’s a name for a type of cookie that’s been rolled and coated in cinnamon sugar. It has a distinct taste that comes from cream of tartar mixed in with the cookie dough.
Why Did My Cookies Become Hard?
Overbaking them can be a factor. Or too much flour. Make sure to measure your wet and dry ingredients properly. Also, Watch them while they are baking in the oven. Once the edges are set but the centers are still soft and puffy, they are done.
Vegan Snickerdoodle Cookies
For the cookie dough
For cinnamon sugar coating
- ⅓ cup granulated sugar
- 2 tsp ground cinnamon
For the cookie dough:
- 1. Combine flour, cornstarch, baking soda, cream of tartar, ½ tsp/1g cinnamon, and salt. Stir to distribute and set aside.
- 2. In a large bowl, combine oil, granulated sugar, apple sauce, and vanilla. Beat together for 1-2 minutes until well emulsified.
- 3. Stir in the flour mixture until completely incorporated. Mixture should be very thick, but still soft. If too stiff, add 1-2 tbsp/15-30ml non-dairy milk.
- 4. Cover and allow to chill for at least 30 minutes. Chilling reduces spreading. For a thinner, broader cookie with a more crackly top, reduce chilling time.
- 1. Combine 6 tbsp/75g granulated sugar and 2 tsp/4g ground cinnamon in a small bowl and stir to evenly distribute.
- 2. Preheat oven to 375°F/190C. Line baking sheets with parchment. Scoop slightly heaping tbsp/15ml amounts of dough. Roll into balls. Completely coat each ball with cinnamon sugar mixture and place on lined baking sheets with 2” between them.
- 3. Bake for 9-11 minutes until firm and slightly golden around the edges. Remove from oven and tap the tray once to force the cookies to settle.
- 4. Allow to cool for at least 10 minutes on the baking sheet before moving to a cooling rack. Store at room temperature in an airtight container for up to 3 days or in the freezer for 1 month. Bring to room temperature before eating.
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