Vegan Snickerdoodle Cookies

Snickerdoodles are a simple, but delicious cookie. And that’s a fact. They are delicate, dense, sugar cookies, rolled in cinnamon sugar and baked until perfection. These vegan snickerdoodle cookies are quite addictive.

What makes the perfect snickerdoodle cookie?

I think snickerdoodle cookies are kind of like chocolate chip cookies in a way: everyone has their personal preference of what is the best. But what I look for a buttery, perfectly soft, and nicely spiced. These vegan snickerdoodle cookies hit those marks for me. The best part about these, is the ingredients are so simple, and you probably have them on hand right now! It is also so easy to make these, there is 0 chill time. So if you have a hankering for cookies and need them ASAP – this is the recipe!

Another signature part of a snickerdoodle cookie is the cream of tartar. Cream of tartar gives these cookies a slight tang and helps with the sugar in these cookies crystalizing. Which results in a softer cookie. You only need the tiniest bit in this recipe, a little goes a long way.

I don’t have much more to say about these cookies, they really sound so simple in flavor but they are so so good. But if you love easy cookies, also check out my recipe for easy vegan chocolate chip cookies – just as easy and just as delicious!

Disclosure: Some of the links above are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.

Print

Vegan Snickerdoodle Cookies

by: Katelyn

• V
• VG
• DF

A simple and delicious classic that is super easy to make!

• Difficulty:Easy
• Prep Time:20 mins
• Cook Time:16 mins
• Serves:10
• Freezable:Yes

Nutrition per portion

Ingredients

• ½ cup (113g) Unsalted Vegan Butter, Room Temperature
• ¾ cup (150g) Granulated Sugar
• 3 tbsp (46g) Oat Milk, or Any Other Non-Dairy Milk
• 1 ½ tsp Vanilla Extract
• 1 ¾ cups (231g) All Purpose Flour
• ½ tbsp Cornstarch
• 1 tsp Cream of Tartar
• ½ tsp Baking Powder
• ½ tsp Baking Soda
• ½ tsp Kosher Salt
• ¼ cup (50g) Granulated Sugar
• 1 tbsp Cinnamon

Method

1. Preheat your oven to 350°F.
2. In a medium bowl, sift the flour, cornstarch, cream of tartar, baking powder, baking soda, and salt together. Set aside.
3. In a large bowl, add the room temperature vegan butter, and granulated sugar (¾ cup). Mix with a hand mixer on medium/high until the butter is light and fluffy, about 2-3 minutes.
4. Add in the oat milk, and vanilla extract, and mix until combined for about 1 minute.
5. Add in about half of the flour mixture into the butter sugar mixture. Mix with a hand mixer on low until combined. Add the remaining flour and mix until a cohesive dough is formed.
6. In a small bowl, add the remaining granulated sugar (¼ cup), and cinnamon then mix until combined.
7. Scoop the dough out with an ice cream disher (approximately 2 ¾ ounces per scoop) and roll into a sphere using your hands. Then roll the ball of cookie dough into the sugar cinnamon mixture until totally covered. Place onto a baking sheet lined with parchment paper. Repeat until all cookie dough is portioned out and rolled.
8. Bake in the oven for 15-18 minutes until very lightly brown around the edges. Remove from the oven and let cool on the baking sheet for 10 minutes to set up. After you can remove the cookies to further cool on a cooling rack.