Chewy Vegan Snickerdoodle Cookies

These vegan snickerdoodle cookies have that crackly cinnamon top, a soft center, and the familiar tang you expect. They come together in one bowl with no mixer and no chilling.

You can have warm cookies on the table in under half an hour, and they stay soft for days. No one will guess they are dairy free and egg free.

Why These Cookies Work

Most vegan cookies turn out crumbly or dry, but these stay tender. A little applesauce and cornstarch do the job of eggs without any strange aftertaste.

The cream of tartar gives them that classic pucker, and the brown sugar adds just enough chew. I have made these dozens of times, and they never last long.

Ingredients

• 1/2 cup (113g) vegan butter, softened: stick style works best; I use Earth Balance
• 3/4 cup (150g) granulated sugar: plus more for rolling
• 1/4 cup (55g) light brown sugar, packed: keeps the cookies soft
• 1/4 cup (60ml) unsweetened applesauce: replaces the egg and adds moisture
• 1 tsp vanilla extract
• 1 1/2 cups (190g) all-purpose flour
• 1 tbsp cornstarch: makes the crumb extra tender
• 1 tsp cream of tartar: that snickerdoodle tang
• 1/2 tsp baking soda
• 1/4 tsp salt

For the cinnamon sugar:

• 2 tbsp granulated sugar
• 1 tbsp ground cinnamon

Variations / Substitutions

• No vegan butter?: Use refined coconut oil (softened, not melted) for a slightly crispier cookie.
• Applesauce alternative: A flax egg (1 tbsp ground flax plus 3 tbsp water) also binds the dough, though the cookies will be a bit drier.
• Gluten free: Swap in a 1:1 gluten free flour blend; the texture stays close.
• Extra cinnamon kick: Add a pinch of nutmeg to the cinnamon sugar.
• Mix ins: Fold in 1/2 cup chopped pecans or dairy free chocolate chips with the dry ingredients.

Creamy Vegan Lemon Bars are next on our list if these cookies are your kind of dessert.

How to Make Vegan Snickerdoodle Cookies

Step 1: Cream the Butter and Sugars

Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. In a large bowl, beat the 1/2 cup softened vegan butter, 3/4 cup granulated sugar, and 1/4 cup brown sugar until light and fluffy, about 2 minutes.

You are looking for a pale, creamy mixture with no streaks of butter. Scrape down the sides, then beat in the 1/4 cup applesauce and 1 tsp vanilla until smooth.

Step 2: Stir in the Dry Ingredients

Add the 1 1/2 cups flour, 1 tbsp cornstarch, 1 tsp cream of tartar, 1/2 tsp baking soda, and 1/4 tsp salt right on top of the wet mixture. Stir with a wooden spoon or a spatula just until no dry pockets remain.

Stop the moment a soft dough forms. Overworking can make the cookies tough, so a few small streaks of flour disappearing as you scoop is fine.

Step 3: Roll the Dough in Cinnamon Sugar

In a small shallow bowl, mix the 2 tbsp granulated sugar and 1 tbsp cinnamon. Scoop rounded tablespoons of dough, about 1 1/2 tablespoons each, and roll them between your palms into smooth balls.

Coat each ball generously in the cinnamon sugar, then place it on the lined sheet a couple of inches apart. Press them down gently with your fingers or the bottom of a glass to flatten into thick discs.

Step 4: Bake the Cookies

Slide the sheet into the oven and bake for 10 to 12 minutes, until the edges look set and the tops are crackly. The centers will still appear slightly underdone.

That soft center is exactly where you want them. Remember, they keep baking once out of the oven, so let them rest on the hot sheet for 5 minutes before touching them.

Step 5: Cool and Serve the Cookies

After 5 minutes, transfer the cookies to a wire rack. Serve them warm for a soft, melty center, or let them cool completely for a chewier bite.

Either way, the cinnamon sugar coating will be fragrant and crinkly. A tall glass of oat milk on the side never hurts.

Tips for the Best Vegan Snickerdoodles

• Softened butter is key: Your vegan butter should be soft to the touch but not greasy or melted. Too cold and the dough won’t cream properly; too warm and the cookies spread.
• Don’t skip the cream of tartar: It gives snickerdoodles their signature tang and helps the cookies rise without eggs. There is no direct swap that keeps the same bite.
• Measure flour carefully: Spoon the flour into your cup and level it with a knife. Scooping straight from the bag can pack in extra flour and make the cookies dry.
• Watch the bake time: Pull the tray when the edges are set and the centers look slightly wet. Leaving them in even a minute too long can turn them cakey instead of chewy.

Bake times for your preferred texture:

Keeping Cookies Fresh

Store baked cookies in an airtight container at room temperature for up to 5 days. To freeze, arrange unbaked dough balls on a sheet, freeze solid, then transfer to a bag. Bake straight from frozen, adding 2 to 3 minutes to the time.

Frequently Asked Questions

Can I make these without cream of tartar?

Yes, but the cookies will lack the classic tang. Replace the cream of tartar and baking soda with 2 teaspoons of baking powder, though the flavor and texture will shift slightly.

Can I use whole wheat flour?

You can, but they will be denser. I recommend starting with half whole wheat flour and half all purpose, and you may need an extra tablespoon of applesauce if the dough feels dry.

Can I use a sugar free sweetener?

I have not tested them with granulated sugar substitutes, but a 1:1 baking sweetener like monk fruit might work, though the texture and browning will be different.

Vegan Snickerdoodle Cookies Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 18 cookies

Calories: 130

Ingredients Method Notes

Ingredients

  

• 1/2 cup (113g) vegan butter, softened
• 3/4 cup (150g) granulated sugar
• 1/4 cup (55g) light brown sugar, packed
• 1/4 cup (60ml) unsweetened applesauce
• 1 tsp vanilla extract
• 1 1/2 cups (190g) all-purpose flour
• 1 tbsp cornstarch
• 1 tsp cream of tartar
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tbsp granulated sugar
• 1 tbsp ground cinnamon

Method

 

1. Preheat oven to 350°F (180°C) and line a baking sheet with parchment. Beat the vegan butter, 3/4 cup granulated sugar, and brown sugar until light and fluffy, about 2 minutes. Mix in the applesauce and vanilla.
2. Add the flour, cornstarch, cream of tartar, baking soda, and salt. Stir just until a soft dough forms.
3. Mix the remaining 2 tbsp sugar and the cinnamon in a shallow bowl. Scoop rounded tablespoons of dough, roll into balls, coat in cinnamon sugar, and place on the sheet. Flatten each slightly.
4. Bake for 10 to 12 minutes, until edges are set. Let cool on the baking sheet for 5 minutes.
5. Transfer to a wire rack. Serve warm or cooled completely.

Notes

If your kitchen is warm and the dough feels sticky, chill it for 30 minutes before scooping. The cookies will spread less and have a slightly thicker center.