How to Make the Perfect Vegan Snickerdoodles
American · Easy · 26 min · 20 servings
These vegan snickerdoodles are pillowy soft on the inside with a beautiful crinkled exterior rolled in fragrant cinnamon sugar that caramelizes perfectly in the oven. Every bite of this vegan recipe delivers that signature tangy flavor from cream of tartar that makes snickerdoodles so uniquely irresistible.
Why this recipe works
This Vegan Snickerdoodles recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 26 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 112 calories with 1g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 2 cups all-purpose flour
- 1 tsp cream of tartar
- 0.5 tsp baking soda
- 0.75 cup vegan butter softened
- 1 cup granulated sugar
- 3 tbsp unsweetened applesauce
- 2 tbsp granulated sugar for rolling
- 1.5 tsp ground cinnamon for rolling
Step by step instructions
Step 1: Mix Wet Ingredients
Beat the softened vegan butter and sugar together in a large bowl until light and fluffy about 2 to 3 minutes. Add the applesauce which serves as the egg replacement in this vegan recipe and mix until well combined.
Step 2: Add Dry Ingredients
Add the flour cream of tartar baking soda and a quarter teaspoon of salt to the bowl. Mix on low speed until a soft slightly sticky dough forms. Do not overmix the dough at this stage.
Step 3: Prepare Cinnamon Sugar
In a shallow bowl mix together the 2 tablespoons of sugar with the cinnamon until well combined. This fragrant coating is what makes snickerdoodles so distinctive and delicious.
Step 4: Roll and Coat
Preheat oven to 375 degrees F and line baking sheets with parchment paper. Roll the dough into 1-inch balls and then roll each ball generously in the cinnamon sugar mixture coating all sides. Place on prepared sheets 2 inches apart.
Step 5: Bake and Cool
Bake for 9 to 11 minutes until the edges are set and the tops are crinkled. The cookies should look slightly underdone in the center when you pull them. Cool on the pan for 5 minutes before transferring to a rack.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- applesauce → a flax egg made with 1 tablespoon of ground flaxseed and 3 tablespoons of water for equally good binding
- vegan butter → refined coconut oil though the dough will be slightly softer and may need a 30-minute chill before rolling
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Skipping cream of tartar and replacing it with extra baking powder which eliminates the signature tangy flavor that defines a true snickerdoodle cookie
- Baking until the centers look fully done in the oven which overcooks the cookies and results in a hard crunchy texture instead of the desired soft pillowy center
Nutrition facts
Per serving: 112 calories, 1g protein, 16g carbs, 5g fat, 0g fiber.
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