Vegan snickerdoodle cookies are the plant-based version of the classic American cinnamon-sugar cookie. They are soft, chewy, and tangy, thanks to cream of tartar, which gives them their signature flavor and texture. This recipe uses simple pantry staples like aquafaba (chickpea brine) and vegan butter to create a cookie that’s indistinguishable from the traditional version—perfect for vegans and non-vegans alike.
Ingredients
- 1 cup (226 g) vegan butter, softened (e.g., Earth Balance or Miyoko’s)
- 1 cup (200 g) granulated sugar
- 3 tablespoons (45 ml) aquafaba (chickpea brine) or 1 flax egg (1 tbsp ground flax + 3 tbsp water)
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1/4 teaspoon salt
- For the coating: 1/4 cup (50 g) granulated sugar + 2 teaspoons ground cinnamon
Instructions
- In a large bowl, cream together the softened vegan butter and 1 cup (200 g) sugar until light and fluffy, about 2-3 minutes with an electric mixer.
- Add the aquafaba (or flax egg) and vanilla extract, and beat until well combined. The mixture should look smooth and slightly glossy.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix; the dough should be soft but not sticky. If it’s too sticky, chill for 15 minutes.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour (or up to 3 days). This step is essential for flavor and prevents spreading.
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
- In a small bowl, mix the 1/4 cup (50 g) sugar and 2 teaspoons cinnamon.
- Using a cookie scoop or tablespoon, roll the chilled dough into 1.5-inch balls (about 1.5 tablespoons each). Roll each ball in the cinnamon-sugar mixture until fully coated.
- Place the balls on the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each ball slightly with the palm of your hand.
- Bake for 10-12 minutes, until the edges are set but the centers still look slightly soft. The cookies will continue to set as they cool.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They will firm up as they cool.
Tips
- Substitutions: If you don’t have aquafaba, use a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit for 5 minutes). This will make the cookies slightly denser but still delicious. For a nut-free option, use soy or oat milk instead of aquafaba—just add 3 tablespoons of plant milk, but note the texture may be slightly less chewy.
- Chilling is non-negotiable: Don’t skip the chilling time. It allows the flavors to meld and prevents the cookies from spreading too thin in the oven. If you’re in a hurry, freeze the dough balls for 20 minutes instead.
- Common mistake: Overmixing the dough can develop gluten, leading to tough cookies. Mix until the flour just disappears. Also, using cold vegan butter will make the dough crumbly; ensure it’s truly softened.
- Check your cream of tartar: Cream of tartar is what gives snickerdoodles their tangy flavor and soft texture. If it’s old or expired, it may not work as well; check the expiration date. If you don’t have it, you can substitute with 1 teaspoon lemon juice, but the texture will be slightly different.
Serving Suggestions
Serve these cookies with a glass of cold almond milk, a warm cup of coffee, or a chai latte. They’re perfect for holiday cookie swaps, after-school snacks, or as a sweet ending to a dinner party. For a festive touch, sprinkle a little extra cinnamon sugar on top right after baking.
Variations
- Chocolate Chip Snickerdoodles: Fold in 1/2 cup (90 g) vegan chocolate chips into the dough before chilling.
- Pumpkin Snickerdoodles: Add 1/4 cup (60 g) pumpkin puree and reduce the aquafaba to 2 tablespoons. Increase the flour by 2 tablespoons to compensate for the extra moisture.
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more crumbly, but still tasty.
- Lemon Snickerdoodles: Add 1 teaspoon lemon zest to the dough and use lemon sugar for the coating (mix sugar with lemon zest and let it dry for an hour).
Storage and Reheating
Store baked cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container—it will absorb excess moisture. For longer storage, freeze the unbaked dough balls (rolled in cinnamon sugar) on a baking sheet, then transfer to a zip-top bag. Freeze for up to 3 months. Bake directly from frozen, adding 2-3 minutes to the baking time. To reheat baked cookies, place them in a 300°F (150°C) oven for 5 minutes to restore their fresh-baked texture.
Frequently Asked Questions
Can I use coconut oil instead of vegan butter? Yes, but use refined coconut oil to avoid a coconut flavor. The cookies will be slightly more crumbly and may spread more, so chill the dough longer (2 hours).
Why are my cookies flat? Flat cookies usually result from dough that wasn’t chilled enough, or the vegan butter was too soft. Also, ensure your baking soda is fresh—test it by adding a little vinegar; it should fizz.
Can I make these without cream of tartar? Yes, you can use 1 teaspoon lemon juice or white vinegar mixed with 1/2 teaspoon baking soda for each 1 teaspoon of cream of tartar. However, the flavor will be slightly less tangy and the texture may be a bit less soft.
Can I freeze the baked cookies? Absolutely. Freeze baked cookies in an airtight container for up to 3 months. Thaw at room temperature for 30 minutes or reheat directly in the oven.
Is aquafaba safe to eat? Yes, aquafaba is simply the liquid from canned chickpeas. It is safe to consume and is a common vegan egg substitute. If you’re concerned about sodium, use low-sodium chickpeas or rinse them before using the liquid.
How do I know when they’re done? The edges should be lightly golden, and the centers should look slightly underdone and puffy. They will set as they cool, so don’t overbake—that will make them dry.
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