Vegan Snickerdoodle Cookies

These soft and chewy Vegan Snickerdoodle Cookies are packed with cinnamon-sugar goodness and just the right touch of tang. With a golden crackly top and a melt-in-your-mouth center, they’re everything you want in a classic cookie — but totally plant-based! Made with simple ingredients and no dairy or eggs, these cookies come together easily and make the perfect treat for gifting, dunking in milk, or turning into ice cream sandwiches (like we did for Mother’s Day!). Cozy, comforting, and full of nostalgic flavor.

Ingredients

Dry Ingredients

2-3/4 cups All-Purpose Flour

1-1/2 teaspoons Cream of Tartar

1/2 tsp Baking Soda

1/2 tsp Salt

Wet Ingredients

1 cup Vegan Butter (softened) (a good quality like Miyoko, Violife, etc.)

1 cup Organic Cane Sugar

1/4 cup Brown Sugar (light)

1/4 cup Plant-Based Milk (like almond, soy, or oat)

1 Tablespoon Ground Flaxseed + 3 Tablespoons Water (Flax Egg)

1 tsp Vanilla Extract

Cinnamon-Sugar Coating:

3 Tablespoons Cane Sugar

1 Tablespoon Ground Cinnamon

Instructions

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a small bowl or cup, mix ground flaxseed and water. Let sit for 5 minutes to thicken.

In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.

In a large bowl, beat the softened vegan butter with the cane sugar and brown sugar until light and fluffy. Add the flax egg, vanilla, and plant milk. Mix until combined.

Slowly mix the dry ingredients into the wet mixture until a soft dough forms. Don’t overmix.

Chill the dough for 20–30 minutes.

In a small bowl, mix cinnamon and sugar for coating. Scoop out 1½ tablespoon-sized dough balls, roll them into balls, then roll each one in the cinnamon-sugar mixture.

Place cookies 2 inches apart on the prepared baking sheet. Bake for 9–12 minutes, until the edges are set but centers still look slightly underbaked.

Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They’ll firm up as they cool!

Tips

Chewier texture? Slightly underbake them and let them cool on the pan.

Thicker cookies? Chill the dough longer (up to 1 hour).

Crispier edges? Flatten the dough balls slightly before baking.

Making Ice Cream Sandwiches roll 2 Tablespoons of dough together for larger base.