Vegan Snickerdoodles – a fun cookie with a fun name!
These vegan snickerdoodles are soft, fluffy, sweet, and cinnamon-spiced – sort of like a churro in cookie form!
My husband had previously declared that he did not like snickerdoodles. Alas, he had only had the store-bought kind, which are hard are crunchy.
But once he tried these pillowy, airy, snickerdoodles, he changed his mind!
In fact, he agreed these are the best-tasting vegan cookies I’ve ever made (not the healthiest, but indeed, the tastiest).
If you’re looking for an easy vegan cookie recipe for Christmas or any treat-worthy occasion, give these snickerdoodle cookies a go!
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- For the snickerdoodle cookie dough:
- 1/4 cup plain plant-based milk, such as almond milk
- 1 teaspoon apple cider vinegar
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- Pinch salt
- 1 cup vegan butter / plant-based buttery spread
- 1 cup sugar* (I used Zulka Morena Pure Cane Sugar ; see notes)
- 2 teaspoons vanilla extract
- For rolling:
- 3 tablespoons sugar* (see notes)
- 3 teaspoons cinnamon** (I included some Ceylon/Mexican cinnamon; see notes)
- In a small bowl, mix the plant-based milk with the apple cider vinegar and set aside. It will thicken after a few minutes; essentially becoming a vegan "buttermilk".
- In a medium bowl, mix the flour, baking powder, and salt. Set aside.
- In a large bowl, mix the vegan butter and 1 cup sugar with a wooden spoon about 2 minutes until well-combined and fluffy.
- Add the vanilla extract and milk/vinegar mixture to the butter/sugar mixture and mix to combine.
- Add the flour mixture 1/3 at a time, mixing after each addition and stirring until just incorporated.
- Place the dough in the fridge and allow it to chill and firm up for 30 minutes - 1 hour.
- Meanwhile, preheat the oven to 375 degrees F and line 2 baking sheets with parchment paper. Combine 3 tablespoons sugar with the cinnamon in a small bowl.
- Use a tablespoon measure to scoop out the dough and roll it into balls (about 1-inch); I ended up with 27. Roll the dough balls in the cinnamon-sugar mixture.
- Place the balls 2 inches apart on the baking sheets. Bake one sheet at a time in the center of the oven for 8-9 minutes.
- Remove from oven and let cool slightly before serving. Let cool completely before storing in an airtight container; about 3 days at room temperature or a week in the fridge.
- *I used Zulka Morena Pure Cane Sugar, which is unrefined, non-GMO, and vegan-friendly. Many white sugars are filtered through charred animal bones (known as bone char) to make the sugar white, and are thus not vegan. Look for organic or "no bone char" sugar.
- **You can use all regular (Cassia) cinnamon OR a combination of regular and Ceylon cinnamon, aka Mexican cinnamon.