Vegan Snickerdoodles

Made with 8 simple ingredients and ready in 30 minutes these vegan snickerdoodles are sure to become a family favorite this holiday season.

White plate with three vegan snickerdoodles and a red container of coffee in the background.

Snickerdoodles have got to be my all-time favorite Christmas cookie ever. I used to have the perfect recipe. Then I became vegan and thought I’d have to give up this festive dessert forever. WRONG! I can guarantee that when you give these to your neighbors for a cookie exchange no one will even think that they aren’t the “original” thing. Prepare to be amazed by these perfectly light, fluffy, and delicate vegan snickerdoodles.

Why You’ll Love Them

The list I could write to explain why I love this cookies is endless. So let’s just stick with a few for now. You’ll be able to add to this list once you make them.

  • Simple: These cookies require 8 simple ingredients that I know you have on hand. They are also prepared start to finish in about 30 minutes. Yeah, you’re welcome.
  • Fluffy: The texture of these snickerdoodles is perfection. They’re soft, fluffy, and slightly chewy.
  • Kid-friendly: Kids will love helping you make the dough for these vegan delights. But what they’ll really love is helping you roll the snickerdoodle dough balls in the cinnamon sugar coating. Let them get their hands dirty.

Snickerdoodle Dough

To make this super simple snickerdoodle dough grab your stand mixer or a large bowl and a hand mixer. Begin by creaming the softened, room-temperature vegan butter. Add the sugar and vanilla extract and beat until combined. Finally, mix in the applesauce and almond milk.

In a separate bowl combine the flour and baking soda. Be sure that these two ingredients are thoroughly mixed then gradually add flour mixture to wet ingredients ⅓ at a time. Mix until just combined. Do not over-mix or you’ll end up with a tough cookie crumb. Place the dough in the refrigerator and allow it to chill for 15 minutes. The dough will still be slightly sticky but firm. 

Cinnamon Sugar Coating

The cinnamon sugar coating is just that: cinnamon and sugar only. It’s the perfect mixture of sweetness and spice. Don’t skip the coating!

While waiting for the dough to firm up, in a small bowl whisk together cinnamon and sugar and set aside.

Close up of a tray of vegan snickerdoodle cookies with sprigs of pine around the edges.

Baking the Snickerdoodles

Preheat the oven to 375°F and grease a cookie sheet with non-stick cooking spray. Remove the snickerdoodle dough from the refrigerator. Roll the dough into balls about the size or a golf ball (2 tbsp). Place the dough ball in the bowl with the cinnamon sugar coating and gently toss to coat. Finally, place the coated snickerdoodle balls on the prepared cookie sheet. Do not over crowd the cookie sheet.

Bake the cookies for 10 minutes until puffy but still slightly soft in the middle. Remove them from the oven and allow them to cool on the cookie sheet for 5 minutes before transferring them to a wire cooling rack.

Prepare these vegan snickerdoodles for your next cookie exchange. Have them for breakfast with a fresh cup of coffee. And, if you really want to, share them with Santa on Christmas Eve. I guarantee he’ll leave awesome presents once he gets a taste of these.

Enjoy friends!

Ingredient Health Benefits

Cinnamon-manganese, iron, calcium, and fiber

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Vegan Snickerdoodles

Made with 8 simple ingredients and ready in 35 minutes these vegan snickerdoodles are sure to become a family favorite this holiday season.
Prep Time10 mins
Cook Time10 mins
Refrigeration Time15 mins
Total Time35 mins
Course: Dessert
Cuisine: Holiday, Vegan
Keyword: 30-minutes, cookies, easy, holiday baking, holiday cookies, quick, simple, snickerdoodle, vegan cookies
Servings: 24 cookies
Author: Erin

Ingredients

Snickerdoodle Dough

  • ½ cup vegan butter, softened
  • cups sugar
  • 1 tsp vanilla extract
  • ½ cup applesauce
  • ¼ cup almond milk
  • cups flour
  • 1 tsp baking soda

Cinnamon Sugar Coating

  • 5 tsp sugar
  • 2 tsp cinnamon

Instructions

Snickerdoodle Dough

  • In the bowl of a stand mixer (or a large bowl using a hand mixer), cream the soften vegan butter.
  • Add the sugar and the vanilla and beat until combined.
  • Mix in applesauce and almond milk.
  • In a separate bowl combine flour and baking soda.
  • Gradually add flour mixture to wet ingredients ⅓ at a time. Mix until combined. Do not over-mix. Place in the refrigerator and allow to chill for 15 minutes.

Cinnamon Sugar Coating

  • In a small bowl whisk together cinnamon and sugar. Set aside.
  • Preheat the oven to 375°F and grease a cookie sheet with non-stick cooking spray.
  • Remove the snickerdoodle dough from the refrigerator. Roll the dough into balls about 2 tbsp large. Place in the bowl with the cinnamon sugar coating and gently toss to coat.
  • Place snickerdoodle balls on the prepared cookie sheet. Do not over crowd the cookie sheet.
  • Bake cookies for 10 minutes until puffy but still slightly soft in the middle. Remove from the oven and allow to cool on the cookie sheet for 5 minutes before transferring to a wire cooling rack.
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Vegan Pumpkin Cheesecake Cookies

This vegan dessert is like taking a pumpkin cheesecake and rolling it up into a cookie. Less than 10 ingredients stand between you and this amazing fusion of desserts that will be a crowd-pleaser this holiday season.

Vegan pumpkin cheesecake cookies on parchment paper with a tsp of pumpkin pie spice and pumpkin butter in the background.

Pumpkin Cheesecake Cookies

I’m so glad that you’ve decided to make these vegan pumpkin cheesecake cookies. And incase you were wondering…yes, they really do taste just like a pumpkin cheesecake! By using not only vegan cream cheese in this recipe but graham crackers as well, you really get the full flavor of a thick, creamy slice of vegan cheesecake. These are such an easy cookie to make. All you need are 9 ingredients and 30 minutes, much simpler and quicker than a full-blown cheesecake.

Make ’em

To begin, make sure that your vegan butter and vegan cream cheese are at room temperature. Then, using a hand mixer, cream the two together. Make sure that you’ve removed all the lumps. Just like a true cheesecake, no lumps please.

Once the butter and cream cheese are smooth, add in the sugar, pumpkin butter, and vanilla. Beat together until just incorporated. I highly recommend using my pumpkin butter in this recipe to intensify the pumpkin flavor of the cookies. If you don’t have pumpkin butter then pumpkin puree is a fine substitute.

Finally, add the all-purpose flour, vegan graham cracker crumbs, pumpkin pie spice, and cinnamon. I would recommend using AP flour, as I have not tried this recipe with a whole-wheat or gluten-free alternative. If you do substitute the all-purpose flour, please share your experience in the comments section below.

Vegan pumpkin cheesecake cookies on parchment paper with a tsp of pumpkin pie spice.
Roll ’em

Once all the ingredients have been mixed together, place the dough in the refrigerator for 5-10 minutes to firm up a bit. You want the dough to be soft but not overly sticky. While the dough is chilling, combine 1/4 cup of vegan graham cracker crumbs and 1/4-1/2 tsp pumpkin pie spice (depending on how flavored you want the coating to be). Roll about 2 tbsp worth of dough into a ball and coat with the spiced crumb mixture.

bake ’em

Place the cookies onto a parchment-lined cookie sheet and bake at 350*F for 18 minutes. Remove from the oven and gently tap down the tops. Return to the oven and cook for an additional 3 minutes. Allow the cookies to cool on the cookie sheet. Serve cooled, or store them in the refrigerator until ready to eat. They’re best when served chilled but are just as tasty at room temperature. These vegan pumpkin cheesecake cookies should last about one week in the refrigerator.

So what do you think? Much easier than a cheesecake right? Be sure to let me know how you like these down in the comments below.

Enjoy friends.

Vegan pumpkin cheesecake cookies on parchment paper with a tsp of pumpkin pie spice and pumpkin butter in the background.

Ingredient Health Benefits

Cinnamon- manganese, iron, calcium, fiber, antioxidants, decreases stickiness of platelets

Pumpkin- fiber, potassium, selenium, vitamin A

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Vegan Pumpkin Cheesecake Cookies

Course: Dessert
Cuisine: Vegan
Keyword: cheesecake cookies, cookies, cream cheese, dessert, holiday dessert, pumpkin, sweets, vegan cheesecake, vegan cheesecake cookies, vegan cookies, vegan cream cheese, vegan dessert
Servings: 12 cookies
Author: Erin

Equipment

  • Hand mixer

Ingredients

  • 4 oz vegan cream cheese, room temperature
  • ¼ cup vegan butter, room temperature
  • ¼ cup pumpkin puree or pumpkin butter*
  • ½ cup sugar
  • ½ tsp vanilla
  • 1 cup all-purpose flour
  • ¼ cup vegan graham cracker crumbs
  • ¾ tsp pumpkin pie spice
  • ¼ tsp cinnamon

Rolling Ingredients

  • ¼ cup vegan graham cracker crumbs
  • ¼ tsp pumpkin pie spice

Instructions

  • Preheat oven to 350°F. Line a cookie sheet with parchment paper.
  • Using a hand mixer, cream together room temperature vegan cream cheese and vegan butter until smooth.
  • Add in pumpkin puree/butter, sugar, and vanilla extract. Beat until incorporated.
  • Add flour, graham cracker crumbs, ¾ tsp pumpkin pie spice, and ¼ tsp cinnamon until combined. Place dough in the refrigerator for 10-15 minutes until firm and less sticky.
  • Combine ¼ cup graham cracker crumbs and ¼ tsp pumpkin pie spice in a small bowl. Roll a 2 tbsp sized ball of dough into the mixed crumb spice mixture. Continue until the dough is used up.
  • Bake cookies for 18 minutes. Remove from oven, gently tap down on the tops of cookies, bake for additional 3 minutes. Allow to cool on the cookie sheet. Store in the refrigerator.

Notes

*Check out my easy pumpkin butter recipe here.
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