These soft and chewy vegan Snickerdoodle cookies are tossed in a combination of cinnamon sugar and are the best way to satisfy your sugar craving. They are perfect alongside a glass of dairy-free milk or a bowl of vegan ice cream. Whether you have them as a mid-day snack or after-dinner treat, your taste buds will thank you!
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These sweet and cinnamony cookies are perfect for the holidays and special occasions. For other delicious cookie recipes that make great additions to your dessert table, try my vegan Christmas cookies, vegan red velvet cookies, vegan funfetti cookies, or my classic vegan chocolate chip cookies.
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❤️ Why you’ll love it
If you like sugar cookies, you will absolutely love this vegan Snickerdoodle cookie recipe. While most Snickerdoodle cookie recipes use cream of tartar to give the cookies their classic tangy taste, this recipe only uses a delicious combination of cinnamon, sugar, and vanilla.
All of the ingredients in this recipe are staple kitchen ingredients, so you may not even have to leave the house to make it. Not to mention, there are less than ten simple steps to make them. This recipe is so easy that even beginners can have delicious bakery-style results!
The best thing about this recipe is that it is a certified crowd-pleaser for all ages. I tested this recipe with both family and friends, and it had everyone asking when I would be making another batch!
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🧾 Key ingredients
Cinnamon and granulated sugar – The cinnamon and sugar are the stars of the show and give these cookies their irresistible sweet flavor. A mixture of both is used for the cinnamon sugar coating to sprinkle on top before baking.
Brown sugar – I have also tested this recipe with cane sugar and turbinado sugar as brown sugar replacements in the cookie dough batter and found that it did not significantly affect the results.
Vanilla extract – The vanilla extract adds a hint of vanilla flavor to the cookies.
Applesauce – The applesauce functions as a vegan egg substitute. It is important to use unsweetened applesauce, as sweetened applesauce will change the overall amount of sugar in the recipe.
Flour – I use all-purpose flour in this recipe. However, you can substitute it for a gluten-free flour blend. I have tested the recipe using both types of flour and found no significant difference in how the cookies turned out.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
Electric hand mixer – It comes in handy when beating the ingredients thoroughly. You will not get the same result when beating it by hand.
Silicone baking mat – It helps to distribute heat evenly and makes for an easy cleanup. You can use parchment paper if you do not have one.
Ice cream or cookie scoop – For even, perfectly sized cookies, use an ice cream or cookie scoop.
Spatula – Any type would do, but I really enjoy using my wooden spatula from Forest Dekor.
👩🍳 Instructions
Making vegan snickerdoodle cookies
STEP 1
Combine the oil (sunflower or liquid refined coconut oil is best), white and brown sugar, apple sauce, and vanilla extract in a large mixing bowl.
STEP 2
Using an electric mixer, beat the ingredients on low speed for approximately two minutes until the mixture is well-emulsified.
STEP 3
Mix in the dry ingredients (flour, cinnamon, salt, and baking soda) until well combined. The dough will be very thick but still soft. If it is too stiff, add 1-2 tablespoons of dairy-free milk to loosen it up.
STEP 4
Cover the bowl and chill in the refrigerator for at least 30 minutes to prevent the dough from spreading.
STEP 5
Preheat the oven to 375°F/190C. Line a baking sheet with parchment paper or a silicone baking mat. Scoop two-teaspoon increments of dough and roll them into dough balls. Gently roll the cookie dough balls in the cinnamon sugar mixture, ensuring they are completely coated.
STEP 6
Place the cookie dough balls 2-3 inches apart on the lined baking tray. Do not attempt to flatten the dough.
STEP 7
Place the tray in the oven and bake for 8-12 minutes until the edges turn slightly golden brown. The baking time can vary depending on the oven. It takes 12 minutes to reach the perfect color in my non-fan oven.
STEP 8
Remove the tray from the oven, let the cookies cool for at least 10 minutes, and then move them to a cooling rack. The cookies will slightly deflate as they cool down.
💡 Expert tips
When measuring the ingredients, use a digital scale versus estimating with a scooper. A scale will give the most accurate, consistent, and delicious results. Even the slightest changes in the ingredient quantities can affect the appearance and texture of the cookies.
🔄 Variations
There are many different variations of these vegan Snickerdoodle cookies that can enhance the flavor and make them even more fun and delicious!
Instead of the traditional cinnamon sugar, toss the cookies in pumpkin spice for a delightful fall-flavored treat.
Switch out the vanilla extract with orange or lemon extract for a zesty flavor profile that pairs perfectly with the cinnamon and sugar.
Or, add chopped nuts such as pecans, almonds, or walnuts for a nutty flavor with extra crunch!
❄️ Storing tips
To store: Place the cookies in an airtight container or a sealable plastic bag at room temperature for up to two days. After two days, move them to the refrigerator to keep them fresh.
To freeze: After the cookies have completely cooled to room temperature, move them to an airtight container or sealable freezer-safe bag and place them in the freezer. Thaw at room temperature.
🤔 FAQs
Chilling the dough helps prevent the dough from spreading. However, I have tested this recipe without chilling it and did not notice a significant difference in the results. I have also tried this recipe by chilling the dough for an extended time and did not notice a difference.
Some recipes use cream of tartar to give the cookies their classic tangy flavor and add moisture and fluffiness to the dough. Without it, the cookies are just as delicious but have a more cinnamon-sugar taste.
More vegan cookie recipes
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Vegan Snickerdoodle Cookies
Ingredients
- ½ cup Vegetable oil I used sunflower
- ¾ cup Dark brown sugar
- ½ cup Granulated sugar
- ⅓ cup Apple sauce unsweetened
- 1 tsp Vanilla extract
- 2+½ cups All-purpose flour or GF flour blend
- 1 Tbsp Cinnamon
- 1 tsp Baking soda
- ½ tsp Salt
Cinnamon sugar
- ¼ cup Granulated sugar
- 2 tsp Cinnamon
Instructions
- In a large bowl, combine oil, sugars, apple sauce, and vanilla. Use a hand mixer to beat together on low speed for 2 minutes until well emulsified.
- Stir in the flour, cinnamon, salt, and baking soda until completely incorporated. The mixture should be very thick but still soft. If too stiff, add 1-2 Tablespoons of non-dairy milk.
- Cover and allow to chill for at least 30 minutes to prevent spreading.
- Preheat oven to 375°F/190C. Line baking sheets with parchment.
- Scoop 2 Tbsp amounts of dough. Roll into balls and gently cover them with cinnamon sugar.
- Place the balls 2-3 inches apart on a lined baking sheet. Don’t flatten them.
- Bake for 8-12 minutes until just barely golden brown around the edges. I need 12 minutes in my non-fan oven to get them perfect.
- Remove from the oven and cool them on the baking sheet for at least 10 minutes before moving to a cooling rack. Cookies will puff up more in the oven and collapse slightly as they cool.
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