Vegan Snickerdoodle Cookies

October 11, 2020

“Snickerdoodle, also called snipdoodles or cinnamon sugar cookies, have been around since the late 1800s. … “A New England favorite, these large, crinkly-topped sugar cookies are probably German in origin. Their name may be a corruption of the German word ‘Schneckennudeln,’ which translates roughly as ‘crinkly noodles.”

“Snickerdoodle are soft and chewy cookies that are flavored with vanilla and coated in cinnamon sugar. They are fairly similar to sugar cookies, but a couple things make them different from a typical sugar cookie: Cream of Tartar: This is an essential ingredient in a snickerdoodle cookie.”

“The real mark of a snickerdoodle cookie is that they are rolled in a sweet blend of cinnamon-sugar. What’s better than the normal cinnamon-sugar mix? Adding in some extra warm spices! Spiced Snickerdoodle Cookies have a healthy dose of cinnamon mixed in with some nutmeg and cardamom.”

Who invented snickerdoodles?

“It is believed that snickerdoodles were brought to the U.S. (specifically, New England) by English, Scottish, and Dutch immigrants. The origins are ambiguous, but the name “snickerdoodle” likely came from the German word schnecke knödel, which means “snail dumpling.”

Why are snickerdoodles flat?

“One common problem that causes cookies to spread involves over-creaming the sugar and butter mixture. You should make sure that you scrape down the sides of the bowl to ensure that the ingredients are sufficiently mixed, but you shouldn’t cream them too much.”

Do you flatten snickerdoodles?

“Bake the cookies for 10 minutes. The cookies will be very puffy and soft. When they are still very warm, lightly press down on them with the back of a spoon or fork to help flatten them out.”

How do you know when the snickerdoodles are done?

“Bake 10 to 11 minutes or until you see little air bubbles form in the middle, rotating once or twice during cooking. They will look underdone, but they are in fact done. These cookies puff up at first, then flatten out and harden after cooling.“

“Cream of tartar is used in traditional snickerdoodle recipes and gives the cookies a unique tangy taste and chewy texture. Still, you can substitute the cream of tartar AND the baking soda (leave out both) with 2 teaspoons of baking powder.”

Can you skip cream of tartar in a recipe?

“Cream of Tartar Substitute – The answer is – there is not a good substitution for cream of tartar. If it is used along with baking soda in a cake or cookie recipe, omit both and use baking powder instead. … One (1) teaspoont baking powder is equivalent to 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar.”

Vegan Snickerdoodle Cookies

Adapted from Food Network.

  • Author: Julie | The Simple Veganista, from
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Total Time: 35 minutes
  • Yield: Makes approx. 28 cookies
  • Category: Dessert, Cookie
  • Cuisine: American
  • Diet: Vegan


  • 2 ½ cups (350g) flour(spelt, white whole wheat or all-purpose flour)
  • 2 teaspoons cream of tarter
  • 1 teaspoon baking soda
  • generous pinch of mineral salt
  • 1 cup (225g) vegan butter, at room temp (I suggest Miyokos)
  • 1 cup (225g) organic pure cane sugar
  • ¼ cup (56g) unsweetened applesauce
  • 2 teaspoons vanilla extract

For rolling:

  • 3 tablespoons organic pure cane sugar
  • 1 tablespoon cinnamon


• Preheat oven to 375 degrees F.

• Line a baking sheet with silpat or parchment paper, or lightly grease with oil.

• In a mixing bowl, combine the flour, cream of tarter, baking soda and salt. Set aside.

• In a medium sized mixing bowl, using a spoon, mix together the sugar and butter until creamy, about 2 minutes. This can also be done with a stand alone mixer or hand blender (I usually just use a bowl and spoon).

• Add the vanilla and applesauce, and mix to combine.

• Add flour mixture and stir just until flour is incorporated.

• Dough should be firm and thick.

• If the dough is too soft, chill it in the refrigerator for 15 minutes to 1 hour until it stiffens a bit. This will help keep them from spreading too much.

• In a small bowl, combine the sugar and cinnamon for rolling.

• Roll dough into about 1 inch balls. To keep them uniform, use either a 1 tablespoon measuring spoon or 1 tablespoon scooper.

• Place cinnamon sugar rolled balls on prepared baking sheet, leaving about 2 inches between balls.

• Bake in center of the oven for 8 – 9 minutes. For a little crispier cookie, bake for 10 minutes.

• Let cool for a few minutes on the pan, they may be too soft just from the oven to move to a wire rack. Once cooled, enjoy!
Recipe makes about 28 cookies.

• Store cookies covered on the counter for up to 3 days. Keep them fresher longer by storing them in the refrigerator for up 10 days. Freeze leftovers for up to 2 months (let thaw before eating).


If you don’t have cream of tarter on hand, or prefer to make snickerdoodles without it, you can easily substitute the cream of tartar AND the baking soda with 2 teaspoons of baking powder. In place of applesauce, feel free to use a flax egg (1 heaping tablespoon flaxseed meal + 3 tablespoons water, let set for 10 min.) or use ¼ cup of your favorite unsweetened non-dairy milk.


The ingredients for these vegan snickerdoodles are so few, that I suggest buying the best ingredients possible!

  • The Butter: I absolutely love and recommend sourcing Miyoko’s European Style Vegan Butter. It is the best and doesn’t leave any funny aftertaste.
  • Added Moisture: In place of eggs that are typical in snickerdoodles, we’ll be using ¼ cup applesauce. You can’t taste it and it will add the extra moisture needed. Feel free to substitute the applesauce with a flax egg (1 heaping tablespoon flaxseed meal + 3 tablespoons water, let set for 10 min.) or use ¼ cup of your favorite unsweetened non-dairy milk.
  • The Sugar: I used organic pure cane sugar – and I only call for 1 cup in this recipe. Typically, most snickerdoodle recipes call for upwards of 1 ¾ cups, but that was a bit too sweet for me. Feel free to up the amount to 1 ¼, 1 ½ or 1 ¾ cup to suit your sweet tooth.
  • The Flour: I used King Author White Whole Wheat Flour, but you can sub in light spelt or all-purpose flour. Use a gluten-free flour blend to make these gluten-free.



  • To refrigerate dough: You can always make the dough ahead of time and bake the snickerdoodles later as needed. Keep the dough covered in the refrigerator for up to 3 days. When ready, roll the dough into balls and roll in the cinnamon sugar mixture. Alternately, you can roll the dough into balls ahead of time, chill, and before baking roll the balls in the cinnamon sugar.
  • To freeze dough: After rolling the cookie dough balls in cinnamon sugar, place them on a small baking sheet or plate that will fit in your freezer and freeze until solid. Once the dough is frozen, transfer to an airtight container or freezer bag and store in the freezer for up to 2 months.
  • Baking from frozen: When baking frozen snickerdoodle dough, you do not need to thaw the dough. Simply place the frozen, cookie dough balls onto a baking sheet and bake for 2 – 3 minutes longer than the recipe recommends. Easy as can be!


  • Counter: Store cooled snickerdoodles in an airtight container on the counter for up to three days.
  • Refrigerator: The will keep in the refrigerator for up to 10 days.
  • Freezer: Snickerdoodles also freeze well and can be kept in the freezer for up to 2 months in a freezer safe bag or container. Let thaw on the counter for a couple of hours or in the refrigerator for a day before eating.

Nutrition Facts:

Serving Size 2 cookies

Serves 14

Amount Per Serving

Calories 184

% Daily Value*

Total Fat 5.4g 7%

Saturated Fat 1g

Cholesterol 0 mg 0%

Sodium 185.2mg 8%

Total Carbohydrate 32.4g 12%

Dietary Fiber 2.4g 9%

Sugars 14.8g

Protein 3.2g 6%

  • Vitamin A 11%
  • Vitamin C 0%
  • Calcium 1 %
  • Iron 5 %
  • Vitamin D 0 %
  • Magnesium 7 %
  • Potassium 3 %
  • Zinc 5 %
  • Phosphorus 7 %
  • Thiamin (B1) 11 %
  • Riboflavin (B2) 4 %
  • Niacin (B3) 8 %
  • Vitamin B 65 %
  • Folic Acid (B9) 3 %
  • Vitamin E 5 %
  • Vitamin K 7 %

How did you modify this recipe? Please share in the comments. Thank you for sharing!

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