Vegan Snickerdoodle Cookies

These Vegan Snickerdoodle Cookies have everything you love about the classic, soft, chewy centers, crisp edges, and that irresistible cinnamon-sugar coating, but made entirely without dairy or eggs. After multiple test bakes, this proven, plant-based version delivers the same nostalgic flavor and texture. Perfect for cozy evenings, holidays, or whenever you crave a guilt-free, vegan-friendly treat!

Ingredients

2¼ cups all-purpose flour
1½ teaspoons cream of tartar
½ teaspoon baking soda
¼ teaspoon salt
½ cup vegan butter (softened, not melted)
¾ cup granulated sugar (plus ¼ cup for coating)
2 tablespoons brown sugar
¼ cup unsweetened applesauce (egg substitute)
1 teaspoon vanilla extract
1½ teaspoons ground cinnamon (for coating)

Instructions

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Mix dry ingredients: In a bowl, whisk together flour, cream of tartar, baking soda, and salt.
Cream the butter: In a large bowl, beat vegan butter, granulated sugar, and brown sugar until smooth and fluffy (about 2 minutes).
Add wet ingredients: Stir in applesauce and vanilla until combined.
Combine dough: Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
Make coating: Mix ¼ cup sugar with 1½ teaspoons cinnamon in a small bowl.
Shape cookies: Scoop 1½ tablespoons of dough, roll into balls, and coat generously with cinnamon sugar.
Bake: Place 2 inches apart on prepared sheets. Bake 10–12 minutes, until edges are set but centers still look soft.
Cool: Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.

Tips & Variations

For extra chewiness, chill the dough for 30 minutes before baking.
Replace applesauce with 2 tablespoons of aquafaba (chickpea liquid) for a lighter texture.
Add a pinch of nutmeg to the coating for holiday warmth.
Store in an airtight container for up to 5 days or freeze for up to 2 months.