Vegan Snickerdoodles

These Vegan Snickerdoodles are perfectly puffy, soft, and slightly chewy. All you need is 10 simple ingredients and 20 minutes to make. No chilling required!

Course Dessert

Cuisine American

Diet Vegan, Vegetarian

Method Oven

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 179kcal

Ingredients

For the Cookie Dough:

1 cup salted butter or 2 sticks, softened to room temperature
1 1/3 cup cane sugar
3 tablespoons non-dairy milk
1 tablespoon pure vanilla extract
3 cups all-purpose flour spooned and leveled
2 teaspoons cornstarch
2 teaspoons cream of tartar see note
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 teaspoons ground cinnamon

For the Cinnamon Sugar Topping:

3 tablespoons cane sugar
1 tablespoon cinnamon

US Customary - Metric

Instructions

Prep: Preheat the oven to 375F. Line two baking sheets with parchment paper or silicone baking mats and set aside. Make the topping by mixing the cinnamon and sugar together in a small bowl; set aside.
Cream the Butter: Add the softened butter and sugar to a large bowl. Use a hand mixer or stand mixer to cream the butter and sugar together until smooth, about 1 to 2 minutes. Add the milk and vanilla and mix again until well combined.
Dry Ingredients: Add the flour, cornstarch, cream of tartar, baking soda, salt, and cinnamon to the bowl. Use a spatula to mix the dry ingredients together, then incorporate them into the butter mixture to form a dough. The dough may look slightly dry, but should stick together when you pinch it. If the dough is too dry add more milk in 1 tbsp increments.
Make the Cookies: Use a cookie scoop or tablespoon to divide the dough into 2-tablespoon sized balls. Roll the cookie dough together to form a smooth ball, then roll each ball in the cinnamon sugar topping and place 2 inches apart on the baking sheet. Lightly flatten each cookie dough ball onto the sheet as they will not spread much when baking. (Note: if you want your cookies extra thick, don’t flatten them!)
Bake: Bake for 9 minutes; the cookies will appear puffy and soft. Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack and let them cool completely.
Storage: Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze the cookies (or cookie dough!) for up to 2 months.

Notes

Cornstarch can be replaced with arrowroot powder.
Vegan butter can be replaced with softened coconut oil. I recommend using refined coconut oil, as it has no coconut flavor.

Nutrition