Vegan Snickerdoodle Cookies

Easy Vegan Snickerdoodle Cookies

I’m back with another recipe for you to bake up during the holidays! I don’t know about you, but I’ve always loved snickerdoodles. My mom used to make them for us every year around Christmas. Okay, maybe not every Christmas, but a lot of them! I know you’ll love these easy vegan snickerdoodle cookies. They’re soft, chewy and most importantly delicious!

Vegan Snickerdoodle Cookies

How to Make Vegan Snickerdoodle Cookies

Making these vegan snickerdoodle cookies is really easy! To start, you’ll want to mix together your vegan butter and organic cane sugar using a standing or hand mixture. A standing mixture has always been my go-to because I like letting the machine do all of the work while I’m measuring out other ingredients. However, this can also just as easily be done with a hand mixer.

The goal here is to get your vegan butter and sugar mixture to appear fluffy. Almost like whipped cream. Once that’s done, you can add in your flax eggs and vanilla extract. Combine these ingredients with the vegan butter and sugar mixture just until it’s well combined.

Vegan Snickerdoodle Cookies

At this point, you’re ready to add in your dry ingredients: the baking powder, salt, cream of tartar and all-purpose flour. If you’re thinking about making these vegan snickerdoodle cookies and skipping over the cream of tartar, DON’T! Cream of tartar is a huge part of what makes snickerdoodles taste like snickerdoodles! Otherwise you’d just be eating a sugar cookie sprinkled in a cinnamon-sugar mixture. This actually still sounds tasty, but not what we’re going for here.

Mix in all of your dry ingredients until you’ve formed a dough. It’s important to note that the dough will be on the softer side and perhaps a little oily (but don’t worry, the final product won’t be). So don’t expect a dough that’s super firm!

If you haven’t already, go ahead and combine your 3 tablespoons of organic cane sugar and 1½ teaspoons of ground cinnamon together in a small bowl so that you can use this mixture to roll your dough balls into. The mixture may not look like much, but it will definitely cover all of your cookies, so don’t fret! I initially wondered if it would be enough too.

Vegan Snickerdoodle Cookies

Use a cookie scoop to scoop out individual balls of cookie dough and roll it in the cinnamon sugar mixture and transfer each to a baking pan lined with parchment paper. Continue doing this until all of the cookies have been covered, then transfer them to the oven to bake for 10 minutes.

Once the cookies are done baking, allow them to cool before digging in. Most likely the insides will still appear doughy, but once they cool they’ll no longer be. Though I could devour a ton of these fresh, I think they taste even better the next day! Perfectly soft, chewy and delicious.

Vegan Snickerdoodle Cookies

What’s the Difference Between a Sugar Cookie and a Snickerdoodle?

As I mentioned earlier, the key ingredient in a snickerdoodle is the cream of tartar. The cream of tartar gives the snickerdoodle a distinctively tangy flavor that sugar cookies don’t have. In addition, snickerdoodles are rolled in a mixture of cinnamon and sugar. Sugar cookies are generally only rolled in sugar, if anything at all. Outside of these two differences, snickerdoodles and sugar cookies are made using the same ingredients.

Vegan Snickerdoodle Cookies

How to Store and Freeze Vegan Snickerdoodle Cookies

  • Looking to tuck some of these cookies away in the freezer so you don’t eat them all in one sitting? Good idea! Store them in an air-tight container (I like to label mine noting what they are and the date) and freeze away. They’ll last up to two months (probably longer, but don’t push it!)
  • Prefer to keep them at room temp? Store them in an airtight container and set them on the counter for 3-4 days.
  • Wanna keep them in the fridge instead? Toss the cookies in an airtight container and keep them for up to 8-10 days.

I know you’ll love these Vegan Snickerdoodle Cookies! They’re easy to make, soft, chewy and delicious! Give this recipe a try and let me know what you think!

Other Vegan Cookie Recipes You’ll Enjoy:

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5 from 6 votes

Easy Vegan Snickerdoodle Cookies

Soft, chewy, easy Vegan Snickerdoodle Cookie recipe made with just 8 simple ingredients!
Course Dessert
Cuisine American
Keyword Cookies, Snickerdoodles, Vegan Cookies
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 34 cookies


For Rolling


  • Combine the flaxseed meal and water to make a flax egg. Set aside in the freezer to thicken/chill.
  • Preheat oven to 350°.
  • Use a hand or standing mixer to beat the sugar and butter until light and fluffy.
  • Add in vanilla extract and flax eggs and beat until well combined. Scrape down the sides as needed while mixing.
  • Add in dry ingredients until dough is formed and has started slightly pulling away from the sides of the bowl. Note: dough will look a little sticky and the texture will be soft, not firm
  • Combine the cinnamon and sugar rolling mixture in a small bowl.
  • Using a cookie scoop, form dough into small balls and toss in cinnamon and sugar mixture so that all sides are covered, then transfer to a sheet pan lined with parchment paper. 
  • Once each ball has been coated in the cinnamon sugar mixture and placed on the sheet pan, bake for 10 minutes.
  • Once finished baking, let cool for 10 minutes and enjoy! Note: cookies may appear puffy after retrieving from the oven, but will deflate as they cool.


  1. 5 stars
    Snickerdoodles are a classic Christmas cookie in our household. So happy that I have a recipe to go to that has the same texture and flavor as the ones I grew up on. This recipe is saved to be our new snickerdoodle favorite!

  2. 5 stars
    These turned out so so good! They’re fluffy and perfect. Snickerdoodles are my husband’s favorite so I was excited to find a good vegan version. Going to be hard not to eat them all. Mine made 37!

  3. Danielle Mason

    5 stars
    To die for. I made these Christmas Eve for my Santa, family and they can’t stop eating them. 💯

  4. 5 stars
    Just made these and they are so so so yummy! Texture and flavour are perfect!

  5. 5 stars
    Made these this morning and they were fantastic! Perfect cookie for the holidays and so easy to make!

  6. My whole kitchen smells SO good from baking these. The batter is great, and I love the tip about putting the flax egg in the freezer. Never saw that before. Only issue is, the cookies came out wet in the middle, even after adding extra time to the bake. Maybe I made them a bit too big (no cookie scoop at my place). I did end up with 32 cookies. Will try again! Thanks for this recipe.

  7. 5 stars
    These are great! I didn’t have cream of tarter so replaced with 1 tsp of vegetable oil, 2 tbsp water and 2 tsp of baking powder whisked well and cooled. It worked well. 🙂

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