Vegan Snickerdoodles

These vegan snickerdoodles are perfectly soft on the inside, crisp on the outside, and absolutely delicious. Made with simple pantry staples and just 30 minutes of prep, they’re sure to become a holiday favourite!

Snickerdoodles are a timeless classic that can easily be made with plant-based ingredients. The cinnamon and sugar topping gives them the distinct cracked surface and sparkly, golden colour once baked. They can be either crisp or soft, depending on the ingredients used. This recipe gives them a soft, pillowy middle and a crunchy surface.

A Vegan Twist on a Classic

Traditional snickerdoodles rely on butter and eggs for their signature texture, but this recipe takes a plant-based approach without sacrificing flavour. Instead of butter, we use coconut oil for a rich, buttery taste, complemented by a splash of plant milk to keep the dough perfectly soft. The result? Irresistibly delicious snickerdoodles that are so good, you’d never guess they’re vegan!

Ingredients You’ll Need to Make Vegan Snickerdoodles

• All-Purpose Flour: Good old regular flour! If measuring with a cup, be sure to use the spoon-and-level method for accuracy—gently spoon the loosened flour into the cup until it’s full. Use the back of a knife to level off the flour.
• Baking Soda & Baking Powder: These two work together as leavening agents, helping the snickerdoodles achieve that perfect soft and slightly chewy centre.
• Granulated Sugar: Since snickerdoodles are essentially a type of sugar cookie, granulated sugar is a must. I haven’t tested this recipe with alternative sweeteners, so stick with the classic for the best results!
• Coconut Oil: Opt for refined coconut oil to keep the flavour neutral while still providing the perfect buttery texture.
• Plant-Based Milk: Use your favourite non-dairy milk! I used unsweetened soy milk, but almond, oat, or coconut milk will work just as well.
• Cinnamon: A snickerdoodle essential! Roll the cookies in a sugar and cinnamon mixture before baking to create that signature spiced crust.
• Vanilla Extract: Adds warmth and a lovely sweet aroma, giving these snickerdoodles a classic flavour boost.

How to Make Vegan Snickerdoodles

Step One – Prep the Oven & Cookie Sheets

Preheat the oven to 320°F (160°C). Line two large cookie sheets with parchment paper. Set aside.

Step Two – Mix the Topping

Combine granulated sugar and cinnamon together in a small bowl to make the topping.

Step Three – Make the Dough

In a medium bowl, whisk the flour, baking soda and baking powder. In a larger bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat the sugar, melted coconut oil, milk and vanilla extract together on high speed until smooth and creamy. With the mixer running on low speed, or using a spatula, slowly add the dry ingredients to the wet ingredients. The dough should the thick enough to form balls. If it’s too dry, add another tablespoon of milk.

Step Four – Form Balls

Roll cookie dough into balls, about 1 ½ tablespoon of cookie dough each. Roll the dough balls in cinnamon-sugar topping. Arrange the cookies 3 inches apart on the baking sheets.

Step Five – Bake

Bake cookies for 11 minutes. When they are still very soft and puffy, lightly press down on them with the back of a spoon to help flatten them out. Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Troubleshooting Snickerdoodles

Snickerdoodles Are Too Puffy

Snickerdoodles should have a soft, slightly chewy texture, not be overly puffy. Double-check your measurements for baking soda and baking powder—too much can cause excess rise.

The Dough Feels Tough

If your dough is turning out tough, it could be due to overmixing, not properly incorporating the fat into the flour, or an incorrect oven temperature. Mix just until combined and ensure your oven is properly preheated for the best results.

Snickerdoodles Aren’t Flat Enough

Don’t forget the final step—gently flattening the cookies right after they come out of the oven. Since these vegan snickerdoodles don’t spread as much as traditional ones, this step helps achieve the perfect shape and texture.

How Long Do They Keep?

Snickerdoodles are the perfect cookie to bake ahead of time to have at hand during the holiday season, or just in case a sugar craving strikes. Baked cookies will stay fresh at room temperature for up to a week and can be frozen for up to two months. What’s best, you can also freeze the dough for up to two months, and bake a fresh batch without having to prepare the dough from scratch if you’re short on time.

Storing Raw Dough

• In the refrigerator – you can keep the dough covered for up to 3 days. When ready to bake, simply roll the balls, then roll them in the cinnamon sugar and bake according to instructions.
• In the freezer – you can roll the dough balls in cinnamon sugar (last step before actually baking them), place them on a small baking sheet or plate and freeze them until solid. Once they’re solid enough, transfer the dough balls into an airtight container and keep them in the freezer for up to 2 months. To bake from frozen you don’t have to defrost the dough first. Simply place the frozen balls onto a cookie sheet and bake for 2 – 3 minutes longer than the recipe says.

Storing Baked Cookies

• At room temperature – you can store cooled snickerdoodles in an airtight container at room temperature for up to 7 days.
• In the freezer – stored in an airtight container or freezer-friendly bag, snickerdoodles can be frozen for up to 2 months. Let them thaw on the counter for a few hours or in the fridge for a day before serving.

Looking for More Vegan Cookies?

• Gluten Free Oatmeal Raisin Cookies
• Dark Chocolate Cranberry Cookies
• Chocolate Oatmeal Cookies
• No-Bake Chocolate Oatmeal Cookies