These Vegan Snickerdoodles are soft and chewy with a tangy flavor that snickerdoodle cookies are known for. They're made in one bowl in less than 30 minutes, and there's no chilling required!
💌 SAVE THIS
I'll email this post to you, so you can come back to it later!
Snickerdoodle cookies have always been one of my favorite cookies, so I knew I had to veganism them. These Vegan Snickerdoodles have that tangy taste that I remember, with a soft and chewy texture.
You can even freeze the dough for later. Just roll the dough in the cinnamon sugar mixture and place in a freezer safe bag. When you're ready to eat them, place the balls on a parchment lined baking sheet and bake like normal.
I love having frozen cookie dough ready to make into cookies! It feels like such a time saver.
I do not recommend making these without the cream of tartar. It's what gives these the flavor that snickerdoodles are known for.
You might also like my Vegan Gluten Free Chocolate Chip Cookies or my Vegan Gingersnaps.
Jump to:
❤️ Why You'll Love Them
- They are soft and chewy with the tangy flavor that Snickerdoodle cookiess are known for.
- They're made in one bowl and you don't have to chill the dough.
- You can freeze the dough to have cookies later.
🧾 Ingredients
- Soy milk: I used soy milk because that's what I had on hand. You could also use almond milk, oat milk, or any dairy-free milk.
- Cream of tartar: Adds the tangy flavor that snickerdoodles are known for. I do NOT recommend leaving it out! You can buy it in the bulk section of some grocery stores, so you can buy only the amount needed. I buy mine at Sprout's.
- Baking soda: Allows the cookies to rise and become soft and fluffy.
- Vegan butter: I used salted Melt Organic plant-based butter because that is the only vegan butter my grocery store had in stock. You could use your favorite vegan butter.
- Vanilla extract: Enhances flavors.
- Sugar: I used cane sugar.
- Gluten free 1:1 baking four: I used Bob's Red Mill. You could use your favorite gluten-free flour blend. As long as it is a 1:1 baking flour, it should produce good results.
- Cinnamon and sugar: For rolling the dough in. Adds a sweet, crispy coating.
- Salt: Enhances flavors.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
FREE EBOOK!
Sign Up For My Newsletter
Get a FREE ebook with my Top 10 Vegan Recipes as a welcome gift!
Unsubscribe at any time.
🔪 Instructions
Step 1: Add room temperature vegan butter and sugar into a large mixing bowl. Using a hand mixer or stand mixer, mix until combined.
Step 2: Add soy milk and vanilla extract. Mix with the hand mixer or stand mixer.
Step 3: Add the dry ingredients. Mix by hand until combined. You can even get in there with your hands to mix the dough. It works really well and it feels kind of like play-Doh!
Step 4: Make large tablespoonful sized balls and roll in the cinnamon sugar mixture.
Step 5: Place balls on a parchment paper lined baking sheet.
Step 6: Bake for 10-12 minutes and let cool before placing them in an airtight container.
💭 Tips
- For a successful recipe, I suggest measuring ingredients on a kitchen scale. It gives more accurate results.
- If you don't have a kitchen scale and want to try the recipe without one, make sure to scoop flour into a measuring cup and level it off with a knife. Don't shake it down or pack it into the measuring cup.
- Allow the cookies to cool so that they firm up and the sugar crystallizes.
Other Vegan Cookies
If you tried this Vegan Snickerdoodles Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
📋 Recipe
Vegan Snickerdoodles
Equipment
- Hand mixer, or stand mixer
Ingredients
- 1 cup vegan butter (2 sticks) softened to room temperature
- 1 cup sugar - I used cane sugar
- 2 tablespoons soy milk
- 1 teaspoon vanilla extract
- 2 ½ cups gluten free 1:1 baking flour
- 1 ½ teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat oven to 350°.
- Add sugar and vegan butter into a large bowl and mix with a hand mixer or stand mixer.
- Add soy milk and vanilla extract. Mix with the hand mixer or stand mixer.
- Add dry ingredients to the bowl. Mix with a spoon or your hands.
- Line a baking sheet with parchment paper.
Topping
- In a small bowl, mix cinnamon and sugar.
- Scoop out heaping tablespoonfuls of dough using a scoop or large spoon. Roll in the cinnamon sugar mixture. Place the balls on the parchment paper lined baking sheet.
- Bake at 350°F for 10-12 minutes. The cookies will be very soft. Let the cookies cool for a few minutes on the baking sheet, then transfer them to a cooling rack to cool completely. They'll firm up as they cool.
- Once they are cool, place them in an airtight container at room temperature.
Notes
Nutrition
💌 SAVE THIS
I'll email this post to you, so you can come back to it later!
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Comments
No Comments