Vegan Snickerdoodle Cookies (Soft, Chewy, No Chill)
These vegan snickerdoodle cookies are soft in the center, lightly crisp on the edges, and rolled generously in cinnamon sugar. They have that classic tangy snickerdoodle flavor thanks to cream of tartar, but are made entirely without eggs or dairy. No chilling required, one bowl, and ready in under 30 minutes.
If you’re looking for a reliable vegan snickerdoodle recipe that tastes like the real thing, this one checks all the boxes.
Why You’ll Love These Vegan Snickerdoodles
- Soft, chewy centers with crisp edges
- Classic snickerdoodle flavor, not cakey
- Made with a simple flax egg
- No chilling required
- Easy to customize if you don’t have cream of tartar
These are the kind of cookies that disappear fast. They’re perfect for holidays, cookie swaps, or just keeping on the counter for the week.
What Makes a Snickerdoodle a Snickerdoodle?
Snickerdoodles are essentially sugar cookies rolled in cinnamon sugar, but what sets them apart is cream of tartar. It adds a subtle tang and reacts with baking soda to give snickerdoodles their signature texture and slight puff.
This vegan version keeps all of that classic structure and flavor, just without eggs or butter.
Cinnamon Sugar Ratio (Why This One Works)
A classic cinnamon sugar ratio for cookies is 1/4 cup sugar to 1 tablespoon cinnamon, which gives you strong cinnamon flavor without overpowering the cookie itself. This ratio coats evenly and creates that signature snickerdoodle exterior once baked.
If you love a bolder cinnamon bite, you can increase the cinnamon slightly, but this balance works well for most people.
How to Make a Flax Egg (Quick Guide)
A flax egg is a simple vegan egg substitute made from ground flaxseed and water.
Flax Egg Recipe:
- 1 Tbsp ground flaxseed
- 2 Tbsp water
Mix and let sit for 5 minutes until thick. This works especially well in cookies because it adds moisture and structure without making them dense.
Snickerdoodle Recipe Without Cream of Tartar (Substitution)
If you don’t have cream of tartar, you can still make these cookies.
Substitute:
- Use 2 teaspoons baking powder instead of the cream of tartar and baking soda.
- Omit the baking soda entirely.
The cookies will still be soft and delicious, though they’ll be slightly less tangy than classic snickerdoodles.
Tips for Perfect Vegan Cookies
- Make sure your vegan butter is truly room temperature. If the butter crumbles, it’s too hard
- Do not overmix once the flour is added
- Bake until edges are set but centers still look soft
- Let them cool on the tray for at least 10 minutes. They will firm up as they cool while staying chewy inside.
Building a Go-To Vegan Cookie Recipe Collection
If you’re building a collection of reliable vegan cookie recipes, this snickerdoodle is a great place to start. It uses simple pantry ingredients, a classic flax egg, and no chilling, making it one of the easiest cookies to master if you’re new to vegan baking. I’m slowly adding more vegan cookie recipes to the site, focusing on simple, cozy flavors that actually work without eggs or dairy.
Vegan Snickerdoodles FAQ
Can I freeze the dough?
Yes. Roll into balls first, then freeze. Bake straight from frozen and add 1 to 2 minutes.
Can I make these gluten free?
A 1:1 gluten free flour blend should work, though texture may vary slightly.
Why cornstarch?
Cornstarch helps keep vegan cookies soft and tender, especially without eggs.
{If you like this recipe you’ll love my TAYLOR SWIFT SUGAR COOKIES and my CINNAMON CHAI SMOOTHIE.}
Vegan Snickerdoodle Cookies
Ingredients
Cookie Dough
- 1 stick Vegan Butter, ideally unsalted but it's okay if it is
- ½ cup Cane Sugar
- ¼ cup Brown Sugar
- 1 Flax Egg, 1 tbsp flax meal + 2 tbsp water, rested 5 min
- 1 tbsp Plant Milk, Soy, almond, oat, etc
- 1 tsp Vanilla Extract or Paste
- 1 ½ cups All-Purpose Flour
- 1 tbsp Corn Starch
- 1 tsp Cream of Tartar
- ½ tsp Baking Soda
- ½ tsp Sea Salt
Cinnamon Sugar Coating
- ¼ cup Cane Sugar
- 1 tbsp Cinnamon
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Make the flax egg by mixing ground flaxseed and water in a small bowl. Let sit for 5 minutes until thickened.
- In a large bowl, cream together the vegan butter, cane sugar, and brown sugar until smooth.
- Add the flax egg, vanilla extract, and plant milk. Mix until fully combined, scraping down the sides as needed.
- Add the flour, cornstarch, cream of tartar, baking soda, and salt. Mix just until a soft dough forms.
- In a small bowl, stir together the sugar and cinnamon for the coating.
- Scoop dough using a cookie scooper. Roll into balls, then roll generously in cinnamon sugar. Place on prepared baking sheets, spacing cookies about 2 inches apart.
- Bake for 11–13 minutes, until the edges are set and lightly golden. Let cool on the baking sheet for at least 10 minutes before serving.
- Optional: Sprinkle with extra cinnamon sugar while hot.