Perfectly crispy edges with a soft and chewy center. Crunchy sugar and warm cinnamon, these Vegan Snickerdoodles are perfect for cool weather, Christmas and all holiday occasions.
I am so pumped about this Vegan Snickerdoodle recipe!! I made it more than a few times, experimenting with chilled margarine, chilled dough, extra cinnamon, cream of tartar and baking times.
Vegan Snickerdoodles were a Christmas baking staple in my family. Every single Christmas, we would look forward to warm, inviting, soft and chewy cinnamon snickerdoodles.
However, since we went vegan, we needed to recreate them without using eggs and dairy!
It’s surprisingly easy and there is no flavor lost with switching over to plant based ingredients.
We replaced the eggs with flax eggs and the butter with a vegan substitute. Easy peasy!
HOW DO YOU MAKE A FLAX EGG?
Normally, a flax egg would be 1:3- 1 tbsp ground flax to 3 tbsp water. For this vegan snickerdoodle recipe, please do 1:2- 1 tbsp ground flax with 2 tbsp water.
This will keep your dough from being too runny.
HOW DO YOU MAKE VEGAN SNICKERDOODLES?
Start by preheating your oven to 350 degrees.
Then make the flax eggs (2 tbsp ground flax mixed with 4 tbsp water) and place them in the fridge.
Cream the butter and sugars on medium-high for at least a FULL two minutes. This ensures enough air gets whipped into the mixture, making it super fluffy.
Add the flax eggs and vanilla. Cream for 1-2 more minutes.
Whisk the dry ingredients together in a bowl.
Slowly add to the mixer. Beat on low until a dough forms.
Place the dough in the fridge for 30 minutes. I really tried to avoid this step. I HATE when I’m rolling through a recipe like a gangster down an inner city street when they hit me with refrigerate for 10 hours. Like, what?! NO!
If you want the best vegan snickerdoodles possible, chill the dough for 30 minutes. If you are rolling through this recipe like said gangster and ain’t got time for that shit- you can skip it. The cookies will STILL be awesome. Just not quite AS awesome.
Mix the 1/4 cup white sugar with the tablespoon of cinnamon in a bowl.
Roll the dough (chilled or not chilled) into medium sized cookie balls, about 2.5-3 tbsp.
Dip the dough balls (I’m really hating using the word balls here.) into the cinnamon mixture, gently rolling them around until they’re evenly coated.
Place on a parchment lined cookie sheet and bake for 10-13 minutes. *in all my experiments, 13 minutes was the absolute golden winner. However, everyone’s oven is different and there are many different factors that can come into play. Keep a watchful eye, check them at 10 minutes.
- 1 cup vegan margarine
- 1 cup white sugar
- 1/2 cup brown sugar
- 2 flax eggs, see notes
- 1 tsp vanilla
- 3 cups flour
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1 tsp cinnamon
- Pinch of salt
- 1/4 cup white sugar
- 1 tbsp cinnamon
- Preheat your oven to 350 degrees.
- Make your flax eggs (2 tbsp ground flax and 4 tbsp water) and place in the fridge.
- Beat the vegan margarine with white and brown sugar on high for 2-3 minutes. It should be super fluffy.
- Add the flax eggs and vanilla, beat for 1-2 more minutes.
- In a mixing bowl, combine all the dry ingredients and mix well.
- Add the dry ingredients to the wet slowly and mix on low just to combine.
- Place the dough in the fridge for 30 minutes.
- Mix up the sugar and cinnamon for the coating.
- Once the dough is chilled, roll into medium sized cookie balls (about 3 tbsp) then dip into the cinnamon mixture and roll around gently until completely coated. Repeat for all the cookie balls.
- Place in the oven and bake for 10-13 minutes.
Let us know how these Vegan Snickerdoodles turned out for you in the comments! Click the image below to pin the recipe and save it for future reference!