Perfect Vegan Snickerdoodles

Soft, chewy, and warmly spiced, these Perfect Vegan Snickerdoodles are the ultimate plant-based treat for cookie lovers. This easy recipe uses simple pantry staples like vegan butter, all-purpose flour, and plant-based milk to create perfectly tender cookies with a signature cinnamon-sugar coating. With just 15 minutes of prep time and a quick 10-minute bake, you'll have a batch of 24 golden cookies ready to share (or keep all to yourself!). The use of cream of tartar ensures a classic tangy flavor and pillowy texture, making these snickerdoodles a standout dessert. Perfect for holiday gatherings, afternoon snacks, or pairing with your favorite dairy-free latte, these cookies are a must-try for vegans and non-vegans alike.

Nutriscore Rating: 41/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 24

Ingredients

• 2.75 cups All-purpose flour
• 2 teaspoons Cream of tartar
• 1 teaspoon Baking soda
• 0.5 teaspoons Salt
• 2 teaspoons Ground cinnamon (for rolling)
• 3 tablespoons Granulated sugar (for rolling)
• 0.75 cups Vegan butter, softened
• 1.25 cups Granulated sugar
• 2 tablespoons Plant-based milk (such as almond, soy, or oat)
• 1.5 teaspoons Vanilla extract

Directions

Step 1

Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.

Step 2

In a medium-sized mixing bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.

Step 3

In a small bowl, mix together the ground cinnamon (for rolling) and granulated sugar (for rolling). Set aside.

Step 4

In a large mixing bowl, use a hand mixer or stand mixer to cream the softened vegan butter with the granulated sugar until light and fluffy, about 2-3 minutes.

Step 5

Add the plant-based milk and vanilla extract to the butter mixture, mixing until fully incorporated.

Step 6

Gradually add the dry ingredients from the first bowl into the wet mixture, stirring until just combined. Do not overmix.

Step 7

Use a cookie scoop or tablespoon to portion out the dough into 1.5-inch balls. Roll each ball in the cinnamon-sugar mixture until fully coated.

Step 8

Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.

Step 9

Bake in the preheated oven for 9-11 minutes, or until the edges are set and the tops look slightly puffed. Avoid overbaking!

Step 10

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Step 11

Serve and enjoy your Perfect Vegan Snickerdoodles with a cup of tea or plant-based milk!

Nutrition Facts

Serving size	(851.5g)

Amount per serving	% Daily Value*
Calories	3628.4

Total Fat 143.9g	0%
Saturated Fat 38.8g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 3610.3mg	0%
Total Carbohydrate 549.3g	0%
Dietary Fiber 11.9g	0%
Total Sugars 290.3g
Protein 34.5g	0%

Vitamin D 12.5IU	0%
Calcium 136.1mg	0%
Iron 16.0mg	0%
Potassium 1398.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.7%

Protein: 3.8%

Carbs: 60.5%