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Surprisingly Vegan Snickerdoodles

5 from 1 vote
These vegan snickerdoodles are full of simple pantry staple ingredients but have the best texture and flavor of traditional snickerdoodle cookies.
Prep Time:10 mins
Total Time:14 mins
Author: Lindsey Jenkins

Ingredients

  • 2 cups bread flour or sub all-purpose
  • 1 teaspoon cream of tartar
  • ¾ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ cup cane sugar
  • ½ cup brown sugar
  • ½ cup + 1 tablespoon olive or avocado oil
  • ¼ cup + 1 tablespoon water room temp/lukewarm is great

Cinnamon Sugar Topping

  • 3 tablespoons cane sugar
  • 1 teaspoon ground cinnamon

Instructions

  • Whisk together the flour, cream of tartar, baking soda, ground cinnamon, and salt. In a separate bowl, whisk the sugars with the oil and water until smooth and well incorporated, about 2 minutes.
  • Add the dry mixture to wet and mix with a rubber spatula until just combined and you can no longer see any flour, being careful not to overmix.
  • In a small bowl mix together the cinnamon sugar. Roll the cookie dough into 1.5-2-inch sized balls using a cookie scoop (or a spoon and your hands). Carefully roll in the cinnamon sugar and place on a lined baking sheet with plenty of space in between each cookie.
  • Put the baking sheets with the cookies in the freezer for 30 minutes. When there are about 5 minutes left, preheat your oven to 350°F.
  • Place the cold cookie sheets directly in the oven from the freezer and bake for 14 - 16 minutes. (I like to do this in two batches for the best results.) Remove from the oven and lightly flatten each cookie with the bottom of a glass to give them that signature snickerdoodle crinkle.
  • Let cool slightly.

Notes

  • The number of cookies will vary depending on size. For reference, mine typically make 17 or 18 cookies.
  • Recipe adapted from Ovenly's Secretly Vegan Salted Chocolate Chip Cookies
  • How can you make these vegan snickerdoodles using what you already have? Here are some ideas...
    • No bread flour? ➝ all-purpose also works really well. It'll make the cookies crispy on the outside and soft in the center
    • No cane sugar? ➝ you can swap it out for another type of granulated sugar such as raw or turbinado sugar
    • No cream of tartar? ➝ if you absolutely cannot find cream of tartar where you live, you can sub in baking powder, but just know that the flavor won't be the same as traditional snickerdoodles (but still delicious)