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!
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.
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.
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.
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.
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:
- Easy Vegan Sprinkle Christmas Sugar Cookies
- Easy Vegan Thumbprint Cookies
- Vegan Salted Chocolate Chip Cookies
- Easy Vegan Brown Sugar Cookies
- Vegan Cranberry Oatmeal Cookies
Tools You Might Need:
Easy Vegan Snickerdoodle Cookies
- 2 flax eggs (2 tbsp flax seed meal+5 tbsp water mixed and chilled for 10 min)
- 1 cup softened vegan butter (I used Earth Balance)
- 1½ cups organic cane sugar
- 1½ tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
- 1 tsp cream of tartar
- 3 cups organic all-purpose flour
- 3 tbsp organic cane sugar to create cinnamon sugar mixture
- 1½ tsp ground cinnamon to create cinnamon sugar mixture
- 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.
- 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.