Let's make these delightful vegan snickerdoodle cookies! This easy recipe makes cozy and soft cookies with a crunchy cinnamon sugar coating. A must-make treat for the holiday season!
These easy vegan snickerdoodles are fun and delicious! Whip up the easy cookie dough, roll the balls in cinnamon sugar, bake, and you'll have the perfect holiday cookies ready in under an hour.
This vegan snickerdoodle recipe makes cookies that are:
- And coated in irresistible cinnamon-sugar goodness!
Here's what you'll need to make the best vegan snickerdoodle cookies:
Oil: Opt for a neutral-flavored oil like canola, sunflower, or vegetable oil.
Sugar: Granulated sugar works perfectly in the dough and to give the crunchy coating. Pick an organic or certified vegan brand of sugar to make it vegan-friendly.
Cream of tartar: Gives the slightly tangy flavor of traditional snickerdoodles.
Applesauce: This gives moisture and softness to these eggless snickerdoodle cookies. Choose an unsweetened apple sauce. If using homemade sauce, make sure it is completely smooth and if it is thicker than storebought sauce, you can add 1 to 2 tablespoons of plant-based milk to thin it down a bit.
Step by step pictures
Here's how to make these chewy vegan cinnamon cookies:
Full detailed recipe and quantities are in the recipe card at the end of the post.
Step 1 - Combine oil, apple sauce, vanilla and granulated sugar, in a large bowl. Beat until well combined.
Step 2 - Combine the flour, cornstarch, baking soda, cream of tartar, cinnamon and salt.
Step 3 - Add the dry ingredients to the wet ingredients and stir into a dough. Chill the dough for 30 minutes.
Step 4 - Combine the cinnamon and sugar for the coating in a small bowl.
Step 5 - Roll the dough into balls, coat them in the cinnamon sugar mixture, and place them on a parchment-lined baking sheet.
Step 6 - Bake at 375°F / 190°C for 9-11 minutes. Tap the tray on the counter to get the cookies to settle and cool for 10 minutes on the tray, before transferring to a wire rack.
Vicky's Top Tip!
Your snickerdoodle cookie dough should be thick yet soft. It should also feel slightly tacky so that the cinnamon sugar sticks well.
Always weigh your ingredients or use the spoon-and-level method for more accurate flour measurement and to avoid dry dough. If the dough is too stiff or dry, add 1-2 tablespoons of non-dairy milk.
Substitutions and variations
Gluten-Free Option: I haven't tried a gluten-free version, but I often have success by substituting the all-purpose flour with a 1:1 gluten-free flour blend containing xanthan gum.
Chocolate chip snickerdoodles: For a fun twist, you can add up to 1 cup or 170g chocolate chips to the cookie dough, or simply press some chocolate chips onto the top of the warm cookies after baking.
Store snickerdoodle cookies in an airtight container at room temperature for up to 3 days.
To help keep your cookies soft, you can place a small piece of bread in the container.
Freeze the cookies for up to 1 month in a freezer-safe bag or container lined with parchment paper. Let the cookies thaw on the counter and enjoy at room temperature.
Freeze the dough for up to 2 months in a freezer-friendly container, thaw overnight in the fridge and then roll and bake the cookies as normal.
Chilling the dough for at least 30 minutes is important to get thick, chewy cookies. If you prefer thinner cookies with a more crackly top, reduce the chilling time.
More vegan cookie recipes
Having a cookie exchange and need more inspiration? Then head straight to our collection of 50 Delicious Vegan Christmas Cookies Everyone Will Love!
I think you'll also enjoy these:
Vegan Snickerdoodle Cookies (Thick + Chewy)
Cinnamon sugar coating
- 6 tablespoons (75 g) granulated sugar
- 2 teaspoons ground cinnamon
- In a large mixing bowl, mix the sugar, oil, applesauce, and vanilla extract. Using a hand mixer, beat on low speed for 2 minutes until well combined.1 cup (200 g) granulated sugar, ½ cup (120 ml) neutral oil, ½ cup (120 ml) unsweetened applesauce, 1 teaspoon vanilla extract
- In another bowl, combine the all-purpose flour, cornstarch, baking soda, cream of tartar, ground cinnamon, and salt.2 ¾ cups (330 g) all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking soda, 1 teaspoon cream of tartar, ½ teaspoon ground cinnamon, ½ teaspoon salt
- Add the dry ingredients to the wet ingredients and stir into a dough. The cookie dough should be thick, but soft. If it's too dry or firm, you can stir in 1-2 tablespoons of non-dairy milk.
- Cover and chill the dough in the refrigerator for at least 30 minutes.
- Preheat the oven to 375°F / 190°C and line baking sheets with parchment.
- Combine cinnamon and sugar for the coating in a small bowl.6 tablespoons (75 g) granulated sugar, 2 teaspoons ground cinnamon
- Scoop the dough into slightly heaping tablespoon-sized portions, roll into balls using your hands, and then roll in the cinnamon sugar until fully coated.
- Place the balls on the lined baking sheets, leaving about 2 inches or 5 cm between each ball to allow for them to spread.
- Bake for 9-11 minutes or until the edges are starting to turn golden brown. Remove the baking sheet from the oven and tap it once on the counter to settle the cookies.
- Cool the cookies for at least 10 minutes on the baking sheet before transferring them to a cooling rack to cool completely.