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Vegan Snickerdoodle Cookies: Soft Cinnamon Recipe

The perfect recipe for soft, thick vegan snickerdoodles with a cinnamon-sugar coating. Ready in 30 minutes and ideal any time of year.

Photo of a pile of vegan snickerdoodles

Vegan snickerdoodles are one of my favorite cookies. They share similarities with vegan sugar cookies but stand out thanks to their cinnamon-sugar coating and the addition of cream of tartar, which gives them a mild tang and a soft, chewy texture.

Photo of the ingredients needed to make vegan snickerdoodles

Ingredients and substitutions

  • Vegan butter: Store-bought vegan butter works great. If you prefer oil, coconut oil is the best alternative, though this recipe was developed with vegan butter.
  • Granulated sugar: You can substitute brown, coconut, or cane sugar—just confirm it’s vegan.
  • All-purpose flour: This recipe was made with all-purpose flour. Other flours may work but could require small adjustments to the amount.
  • Cream of tartar: This ingredient gives snickerdoodles their classic tang. If you omit it the cookies will taste more like cinnamon sugar cookies. As an alternative, use 2.5 teaspoons baking powder and omit both the cream of tartar and baking soda.
  • Baking soda.
  • Ground cinnamon.
  • Salt: any common salt will do.
  • Vanilla extract: homemade or store-bought both work well.
  • Flax egg: a simple egg replacer made from ground flaxseed and water, ready in minutes.

Dietary variations

  • Gluten-free: Use a gluten-free flour blend or another gluten-free flour to make these snickerdoodles gluten-free.
  • Soy-free: Choose a vegan butter that is labeled soy-free.
Step-by-step photos of how to make vegan snickerdoodles

How to make vegan snickerdoodles

  1. Cream the vegan butter and sugar until light and fluffy.
  2. Add the remaining ingredients and mix just until combined.
  3. Prepare the topping by combining cinnamon and sugar in a small bowl.
  4. Portion the dough into balls, roll each ball in the cinnamon-sugar mixture, and place them on lined baking sheets about 2 inches (5 cm) apart.
  5. Bake at 375ºF (190ºC) for about 10 minutes, or until lightly golden. The cookies will look soft when they come out but will firm up as they cool.
  6. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

How to store

  • Refrigerator: Keep snickerdoodles in an airtight container for up to 1 week.
  • Freezer: Freeze baked cookies in a single layer on a lined baking sheet until firm, then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature.
  • Reheat: Warm cookies in a preheated oven at 325ºF (160ºC) for 5–10 minutes to enjoy them slightly warm.

Looking for more vegan cookies?

  • Vegan Sugar Cookies
  • Vegan Peanut Butter Cookies
  • Vegan Pumpkin Cookies
  • Vegan Chocolate Cookies
  • Vegan Gingerbread Cookies
Side photo of a pile of vegan snickerdoodles

Did you make this vegan snickerdoodles recipe?

Please leave a comment, share your results, or rate the recipe. I’d love to see your baking—follow and tag your photos on social channels or leave a note below.

Square photo of a pile of vegan snickerdoodles

Vegan Snickerdoodles

Soft, thick snickerdoodles coated in cinnamon sugar. Ready in 30 minutes.
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 24 cookies

Ingredients

  • 1 cup vegan butter
  • 1 and 1/3 cups granulated sugar
  • 3 cups all-purpose flour
  • 2 teaspoons cream of tartar (see notes for an alternative)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 flax egg

For the topping:

  • 1/3 cup granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat the oven to 375ºF (190ºC). Line two large baking sheets with parchment paper.
  2. Beat the vegan butter and sugar until light and fluffy using an electric mixer, hand mixer, or a sturdy spoon.
  3. Add the remaining ingredients and mix until the dough comes together.
  4. Combine the topping ingredients in a small bowl.
  5. Scoop or roll the dough into balls, coat each in the cinnamon-sugar, and place on the prepared sheets about 2 inches (5 cm) apart.
  6. Bake for about 10 minutes, until edges are lightly golden. Cookies will set as they cool.
  7. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  8. Serve with your favorite vegan drink, or store as directed below.

Notes

  • This recipe was developed with vegan butter, which gives the best texture. If using oil, coconut oil is the closest substitute.
  • Any vegan granulated sugar works; brown or cane sugar can be used but may change the texture slightly.
  • For a gluten-free version, use a gluten-free flour blend and adjust liquid if needed.
  • Cream of tartar creates the characteristic snickerdoodle tang. If you don’t have it, use 2.5 teaspoons baking powder and omit both cream of tartar and baking soda.

Nutrition

Serving: 1 cookie | Calories: 177 kcal | Carbohydrates: 25.8 g | Protein: 1.7 g | Fat: 7.4 g | Saturated Fat: 2.3 g | Sodium: 182 mg | Fiber: 0.7 g | Sugar: 13.4 g
Did you try this recipe? Leave a comment below and tell me how it turned out!
Course: Dessert
Cuisine: American
Author: Iosune Robles