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

Erin
Made with 8 simple ingredients and ready in 35 minutes these vegan snickerdoodles are sure to become a family favorite this holiday season.
Prep Time 10 mins
Cook Time 10 mins
Refrigeration Time 15 mins
Total Time 35 mins
Course Dessert
Cuisine Holiday, Vegan
Servings 24 cookies

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.
Keyword 30-minutes, cookies, easy, holiday baking, holiday cookies, quick, simple, snickerdoodle, vegan cookies

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