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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
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