Plate full of vegan snickerdoodles

The Most Perfectly Soft & Chewy Vegan Snickerdoodles

Oh, baby, these cookies are a dream! They’re the PERFECT combination of soft yet chewy, with crispy outer edges. They’re slightly tangy, sweet, and straightforward, and quick to make, too! These vegan snickerdoodles should be on your list of recipes to make this season.

So I heard snickerdoodles are referred to as a poor man’s food . . .

I guess it makes sense because these vegan snickerdoodles require just ten essential ingredients we probably all have lying around the kitchen. The only “odd” element in this recipe is the flax meal. I use flax meal in place of an egg. I mix the flax meal with water, and after about ten minutes, it thickens up into a similar texture to a whisked egg. It is my go-to binder for cookies. Flax meal can easily be found at nearly any grocery store nowadays.

Sheet pan of vegan snickerdoodles

This recipe requires VERY basic kitchen techniques.

These vegan snickerdoodles really couldn’t be any easier to make, and that is one reason why I love them so much. I first cream the butter and sugar together, using a handheld beater. However, you can beat this by hand, with a whisk, if you’re up for a little arm workout. I then add the flax egg and vanilla extract and beat it all together for a couple of minutes longer. Lastly, using a wooden spoon, I stir the dry ingredients in just until combined.

I then wrap the dough in plastic wrap and chill it in the refrigerator for one hour to firm up. Next, I roll it into balls, coat them in cinnamon-sugar, and bake them to perfection. I’m naughty and finish them off with more cinnamon-sugar because, well, I like it, and I think it makes the cookies even prettier.

Plate full of cookies

Soft, chewy, crispy, tangy, and sweet! What’s not to love!?

These cookies are so quick and straightforward to make that it’s almost a bit surprising how dang tasty these are. They’re so soft and chewy on the inside, with slightly crispy and crunchier outer edges. Depending on how you prefer your cookies, you can adjust the baking time. For a slightly softer “under-baked” feel, you can bake them a bit less. For a firmer, slightly chewier cookie, you can bake them for a tad longer.

What I love most about snickerdoodles is the addition of cream of tartar. It gives such a lovely, unique, and slightly tangy flavor to the cookies. It’s what sets snickerdoodles apart from every other cookie. With that being said, do not make these without the cream of tartar, okay!? I’ve done so in the past, and it’s just not right, haha.

Tall stack of cookies

As I said, these cookies are sweet. However, they’re not TOO sweet. If you don’t have a gigantic sweet tooth, I think you will still adore these. Now, if you DO have a huge sweet tooth, check out my Better Than Sex Vegan S’mores Chocolate Chip Cookies. They almost remind me of a candy bar because they’re packed full of all sorts of sweets!

If you make these vegan snickerdoodles, don’t forget to post a picture to Instagram, tag me @chefsummerstorm, and #gardengrub so I can see your recreation!

Plate full of vegan snickerdoodles

The Most Perfectly Soft & Chewy Vegan Snickerdoodles

Author Chef Summer Storm – garden grub
These cookies are the perfect combination of soft and chewy, with crispy outer edges. They have a lovely sweetness from the cinnamon sugar and a slight tanginess from the cream of tartar. These snickerdoodles are also effortless and quick to make!
5 from 1 vote
Prep Time 25 mins
Cook Time 12 mins
Rest Time 1 hr
Total Time 1 hr 37 mins
Course Dessert, Snack
Cuisine American
Servings 11 cookies

Ingredients
 

Snickerdoodle Dough

  • 1 tbsp flax meal
  • 3 tbsp water
  • 1 1/4 cup + 2 tbsp all-purpose flour
  • 1/4 tsp baking soda
  • 3/4 tsp cream of tartar
  • 1/2 tsp kosher salt
  • 1/2 cup vegan butter, cold
  • 3/4 cup organic cane sugar
  • 1 tsp vanilla extract, 100% pure

Cinnamon-Sugar Coating

Instructions
 

Snickerdoodle Dough

  • In a small bowl, stir together the flax meal and water and allow it to rest for 10 minutes. Stir occasionally to keep it from separating. This mixture is called a flax "egg."
  • Into a medium-sized bowl, add in the flour, baking soda, cream of tartar, and salt. Whisk well and set aside.
  • In a large-sized mixing bowl, add the butter and sugar and use a handheld beater to cream them together at medium speed for 4 minutes, scraping down the sides of the bowl as needed.
  • Next, add the flax egg and vanilla extract into the creamed butter. Beat for another 2 minutes at medium speed, scraping down the sides of the bowl as needed.
  • Lastly, add the bowl of dry ingredients into the wet mix, and STIR with a wooden spoon JUST until there are no visible bits of the dry ingredients showing. Do NOT over mix.
  • Tightly wrap the snickerdoodle dough in plastic wrap and place it in the refrigerator to chill for at least 1 hour to firm up.

How to Assemble and Bake the Snickerdoodles

  • To make the cinnamon-sugar coating, mix the two ingredients well.
  • Preheat the oven to 350 degrees Fahrenheit. Line two large sheet pans with a piece of parchment paper.
  • Divide the cookie dough into 2 tbsp portions and roll them into round balls. This method should yield 11 cookies. Then roll them into the cinnamon-sugar coating and place them 2 inches apart from each other on the sheet trays.
  • Bake one sheet tray at a time, on the middle rack, for 11-13 minutes. Rotate the pan half-way through. Hold the other sheet pan of cookies in the refrigerator in the meantime. *Bake the cookies for 11 minutes for that slightly "under-baked" and soft cookie feel. Bake them for 13 minutes for a little firmer and chewier cookie feel. With that being said, everyone's oven heats slightly differently and is why I give a baking time range. You are the one who knows your oven best, so please keep that in mind when baking.
  • Right after the snickerdoodles come out of the oven, heavily sprinkle over each one with more cinnamon-sugar coating. *I usually sprinkle around 1/2 tsp onto each cookie.
  • Allow the snickerdoodles to cool down completely and then store them in an airtight container.
Keyword vegan snickerdoodle cookies, vegan snickerdoodles
Tried this recipe?Let me know how it was!

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4 Comments

  • RW

    5 stars
    These were soo good and amazingly easy to put together. I am a bit of a…chaotic cook. Millions of bowls everywhere, covered in flour, checking the recipe a million times and subsequently covering my phone in flour/sugar/spices. But this recipe was so easy to replicate that I found myself double checking the recipe to make sure I didn’t forget something bc no way could it be that easy?! And then once baked I find myself rewarded with a warm, cinnamon-y, perfectly crispy edges, chewy, slightly tangy treat…amazing!

    • garden grub

      Hi, RW! The way you cook/bake sounds like me, especially when I am filming my cooking videos!! I am so glad you found this recipe to be not only super easy to make but also delicious! That makes me very happy, and now I am jealous I don’t have some of these cookies in front of me, haha. Thank you for giving this recipe a try! 🙂

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