Vegan Snickerdoodles

These vegan snickerdoodles are incredibly soft and melt in your mouth, and I promise you won’t be able to tell they’re vegan!

Ever since I was little, snickerdoodles have been my favorite cookies. Whenever I pass by a bakery that sells them, I can’t resist grabbing one (or two… or three). 

Every once in a while, I like to make plant-based versions of my favorite recipes, and I thought I would take a stab at perfecting some vegan snickerdoodles. And honestly, I might prefer these more than normal snickerdoodles!

But don’t just take my word for it—give them a try for yourself and tell me what you think. 

Tips for Making Vegan Snickerdoodles

Here are a few tips to get a perfect vegan snickerdoodles every time:

• After adding in the dry ingredients, make sure to mix only until just combined. If you overmix at this point, the cookies will turn out tough and chewy. Mix just until the dry ingredients have completely been incorporated, then scrape the bowl well. 
• Chill the cookie dough before scooping. Through lots of trial and error, I have found that these cookies spread quite a bit in the oven if you don’t chill the dough. You can even refrigerate the dough overnight if you want! 
• Remove the cookies from the oven while they’re still a bit soft. These cookies will harden up once they are out of the oven, so make sure to remove them around the 10-12 minute mark. Once they have cooled slightly, I recommend transferring them to a wire rack to cool completely. 

Helpful Tools for Vegan Snickerdoodles

To make these vegan snickerdoodles, there are a few tools I recommend picking up:

• Cookie scoop — When making cookies, I love to use a scoop like this to portion the dough. It makes it really easy to ensure the cookies are all a consistent size. Plus, a scoop like this is great to have on hand when making cupcakes or serving ice cream.

• Silicone baking mat — Though not necessary, I always like to bake my cookies on a silicone baking mat. Since they are nonstick, it makes removing the cookies a breeze, and I also love that they are reusable. 

Vegan Snickerdoodles FAQ

Can you make the cookie dough ahead of time? Absolutely! Tightly wrapped in plastic wrap, this dough can be refrigerated for up to 2-3 days. Alternatively, you can freeze the dough for up to 2 months—just let it thaw to room temperature before scooping the cookies.

Does it matter what kind of milk you use in this recipe? Personally, I have had success with both almond milk and oat milk. However, I believe any plant-based milk would work just fine. If you do try another kind of milk, let me know how it works out in the comments below. 

How long do these cookies stay fresh? Stored in an airtight container, these snickerdoodles usually last for about 3-5 days. After that, you can wrap them firmly in a plastic bag and freeze them for up to two months. When you are ready to eat one, let them thaw at room temperature or even warm them up for a few minutes in the oven.

Watch Our Video on How to Make Vegan Snickerdoodles

You Might Also Like These Recipes:

• Vegan Peanut Butter Blossoms
• Snickerdoodle Scones
• Earl Grey Lavender Cupcakes

Vegan Snickerdoodle Cookies

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 20 cookies 1x

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Description

These vegan snickerdoodles are incredibly soft and melt in your mouth, and I promise you won’t be able to tell they’re vegan!

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Scale 1x2x3x

Ingredients

Snickerdoodle Cookies: 

• 1/2 cup packed coconut oil (110 g)
• 3/4 cup light brown sugar (150 g)
• 3 tablespoons maple syrup (60 g)
• 6 tablespoons plant-based milk (I used almond milk)
• 1 tablespoon vanilla extract (18 g)
• 2 cups all-purpose flour (250 g)
• 1 teaspoon baking powder (4 g)
• 1 teaspoon baking soda (5 g)
• 1 teaspoon cream of tartar (4 g)
• 1/2 teaspoon salt (2 g)

Cinnamon-Sugar Mixture: 

• 1/4 cup granulated sugar (60 g)
• 1 tablespoon ground cinnamon (6 g)

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Instructions

1. Preheat the oven to 350°F. Line a sheet tray with parchment paper or a silicone baking mat.
2. Make the snickerdoodles: In a stand mixer or large bowl, cream together the packed coconut oil and light brown sugar. Once combined, add in the pure maple syrup, plant-based milk, and vanilla extract. At this point, the mixture might look a bit clumpy, but do not worry! In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cream of tartar, and salt. Add the dry ingredients into the rest of the mixture and mix until just combined, being careful not to overmix. Wrap dough in plastic wrap and refrigerate for 20-30 minutes.
3. Make the cinnamon-sugar mixture: In a small bowl, prepare the cinnamon-sugar mixture by mixing together the granulated sugar and ground cinnamon.
4. Portion the dough into balls: After the 30 minutes is up, remove the dough from the refrigerator and roll the dough into 1-inch balls until round and smooth. Then, drop the balls into the cinnamon-sugar mixture and coat the entire surface evenly.
5. Transfer cookies to the prepared baking sheet and bake for 10-12 minutes, or until lightly browned. Remove from oven and let cool slightly before transferring to a wire rack to cool completely.

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Equipment

Silicone Baking Mat

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Cookie Scoop

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Notes

• I used almond milk for this recipe, but I have also had success with using oat milk in the past.

Keywords: vegan, snickerdoodles