Vegan Snickerdoodle Cookies

These vegan snickerdoodle cookies are my new obsession! They’re chewy, puffy, and 100% delicious.

Vertical image of a stack of five pale yellow cookies coated in cinnamon, with another cookie leaning on them in the foreground, on a white plate, with a red cloth with a white pattern in soft focus in the background, printed with red and white text.

I’ve been really into the vegan baked goods lately. Last week we made Pear and Honey Phyllo Tarts, then Spiced Banana Bread. And now, vegan snickerdoodle cookies!

These recipes are not necessarily the best examples of what encompasses a whole, well-balanced eating plan. But hey, it’s what’s come out of my kitchen lately. I think you can deal with this, right? I’ll return to normal sometime soon, okay?

So, while these cookies are on the menu, we’re going to indulge.

Five small balls of dough coated in cinnamon sugar, on white parchment paper.

I made these vegan because, in my opinion, there’s nothing better than vegan baked goods. Eat all the batter you want without worrying about food poisoning AND feel like you are being healthy because they’re not made with any animal products.

But let’s not tell anyone that vegan eating is not always healthy. Let’s pretend that these don’t have a 1/2 cup of margarine, 3/4 cup of granulated sugar, and naught but refined white flour.

A short stack of cookies with another leaning on the front to display the top, on a white plate, with a small square dish of cinnamon sugar and a glass of milk in soft focus in the background, on a surface topped with a red and white cloth.

What we will tell people is how damn tasty these are. So tasty I even brought the majority of them to work today because, well… I am hoping that my new-ish coworkers will think I am amazing because I bring in tasty, tasty treats that are vegan and therefore HEALTHY!

(I’m just gonna keep living the lie.)

I am proud to report that these may be the best cookies I have ever made. They aren’t my favorite, per se, because it’s hard to top chocolate chip or oatmeal raisin cookies. Those just speak straight to my soul, ya know?

A small white square ceramic dish of cinnamon sugar in the foreground, with pale yellow cookies cooling on a metal rack and a glass of milk in the background, on a red tablecloth with a white pattern.

But, in terms of overall cookieness? These have just the right amount of fluffy, just the right amount of crunch, and a cinnamon-sugary dusting on the outside makes them just perfect.

To get that fluffiness that makes these so good, they do need to set up in the fridge for 30 minutes after you make the dough. This makes them easier to handle, easier to roll in their cinnamon-sugar topping, and makes them bake up nice and tall.

Other than that short resting period, these are super quick to make. Just 8 minutes in the oven!

The recipe makes about 20 cookies, so feel free to share them with your friends. Or keep them all to yourself… I definitely won’t judge.

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Closeup of a stack of cookies with one leaning against the stack in the foreground, on a white plate, with a square dish in the background, on a red tablecloth.

Vegan Snickerdoodle Cookies

  • Author: Raquel Smith
  • Total Time: 48 minutes
  • Yield: 20 cookies 1x


The perfect snickerdoodle cookie – puffy, chewy, and delicious! Vegan, too – but you’d never know it!


  • 1/2 cup room-temperature vegan margarine (I used Earth Balance)
  • 3/4 cup + 2 Tbsp vegan granulated sugar or coconut sugar, divided
  • 1/2 tsp pure vanilla extract
  • 1 1/2 tsp Ener-G powdered egg replacer
  • 1/4 cup water
  • 1 3/4 cup all-purpose flour
  • 1 tsp cream of tartar
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp ground cinnamon


  1. Place the margarine and 3/4 cup sugar in the bowl of an electric stand mixer. Beat on medium-high with the whisk attachment for about 2 minutes, until smooth and fluffy.
  2. Combine the Ener-G egg replacer and water and stir until combined. Add this mixture and the vanilla extract to the mixer and beat until fluffy again. You may need to scrape the sides and bottom of the bowl with a rubber spatula to ensure that everything gets incorporated.
  3. In a medium bowl, combine the flour, cream of tartar, baking soda, and salt and mix well. Add to the wet ingredients and gently stir in with a large spoon until everything is just incorporated.
  4. Refrigerate for 30 minutes to 1 hour.
  5. Preheat the oven to 400°F. Combine the remaining sugar and cinnamon in a medium bowl. Take a tablespoonful of dough and roll in your hands to make a smooth ball. Roll the ball in the cinnamon mixture until evenly coated. Repeat with the rest of the dough.
  6. Place prepared dough balls on a silicone baking mat or parchment-lined baking/cookie sheet about 2 inches apart.
  7. Bake for 8-10 minutes, until puffy. It is difficult to gauge doneness due to the outer coating, so just trust the timer if you know your oven is up to temp. They should be cracked on the edges but still very soft.
  8. Let sit on the baking sheet for 5 minutes, then remove to a wire rack to cool.
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: Vegan Desserts

Keywords: vegan, snickerdoodles, cookie, holiday baking

Whether you pull out this recipe when it’s time to start your holiday cookie baking, on a rainy weekend spent hanging out at home, or for a bake sale or family even, it’s easy to make, and super delicious. You’re going to love these!

Tell me all about your thoughts on the snickerdoodle in the comments below (and maybe take a look at our recipe for einkorn flour snickerdoodles!), and don’t forget to give this recipe a rating once you’ve had a chance to try it.

And if vegan cookies are your thing, you’ll love these:

Photos by Raquel Smith, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on September 15, 2014. Last updated: December 13, 2022 at 13:22 pm.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

About Raquel Smith

Raquel is a whole foods enthusiast, an avid mountain biker, and a dog lover. She works by day at Food Blogger Pro and formerly maintained her food blog "My California Roots" (now merged into Foodal).

17 thoughts on “Vegan Snickerdoodle Cookies”

  1. I made these last night, and they turned out AMAZING! Honestly, there is not one thing I would change to this recipe except for doubling it! Thanks so much!

    • Vanessa, thanks so much! I am so glad you liked them. I have definitely doubled the recipe before if we are going to share, because we always want to eat the whole batch!

  2. Hi! I don’t like using commercial egg replacers. I also don’t have that one available where I live. Do you know of flax egg would work?

    • Hey Christina – I haven’t tried it with a flax egg, so I’m really not sure how it would work. I think I would probably try something that doesn’t have quite as much texture. The Kitchn recommends 1 tsp baking soda + 1 Tbsp white vinegar as a good egg replacement for fluffy baked goods, so you could try that (though I would probably add an extra 2 Tbsp water, as well). Another option would be to increase the baking powder a bit (maybe 1/4 tsp), add some baking soda (1/2 tsp) and some cornstarch (1 tsp) and mix all that with the dry ingredients, then add the 1/4 cup water to the wet.

      If you try either of these then please let me know how it turns out!

  3. These were yummy! I used a flax egg, and I substituted the white sugar for raw sugar due to the animal bone char used in processing white sugar. They turned out great. Thank you for the recipe.

  4. Made these and they were great! I didn’t have the egg replacement so I used a vegan mayonnaise and skipped the salt. Delish!

  5. Hi I found vegan-egg egg replacer and it says 2 tbs and 1/2 c of water for one egg. Should I use this or still use your measurments?

    • That sounds like a lot of liquid… I would go with my measurements here and try it out, adding a little less flour if it gets too stiff.

  6. These turned out great! I did use a flax egg instead because that’s what I had. 🙂 We were craving Snickerdoodles and came across your recipe. Thanks!

  7. I made these using the baking soda/white vinegar egg substitute suggested in the comments. They came out very well and my vegan son approved of them. I think they could use a bit more cream of tartar for that classic snickerdoodle flavor, but I may be jaded. Mine were also more cakey than cookie like. So maybe I did something wrong.


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