These vegan snickerdoodle cookies are crunchy on the outside and soft and chewy on the inside. They are every cinnamon lover's dream cookie!
I've used silken tofu as the vegan egg replacer which helps give them their unique texture. A little different from my other vegan cookie recipes, but don't worry, you won't taste it, at all!
It's hard to say where the name "Snickerdoodle" truly originated, but some say it's based on the German word Schneckennudel, a yeast bun similar to cinnamon rolls. (source: Adventures in Taste and Time)
🔪 What To Expect From This Recipe
- Flavorsome. Even though they are non-dairy snickerdoodles, they have an intense buttery flavor. You can also get a strong taste of caramelized sugar and cinnamon spice.
- Incredible texture. The outside of the cookies has crunch from the sugar coating, while the inside is soft and chewy.
- No-chill cookie dough. Quick and easy to make, with no need to chill or rest the cookie dough before baking. The dough is also freezer-friendly, perfect for when you want freshly baked cookies but you're in a hurry.
- Great for holiday baking. Just like other festive cookies like these vegan speculoos, gingerbread, and molasses cookies they are perfect for Christmas and general Fall baking.
- Allergy-friendly. They're eggless, dairy-free, nut-free, and made without coconut.
📝 Ingredients Needed
Here's everything you need to make this vegan snickerdoodle recipe from scratch:
Notes about the ingredients
- Vegan butter. This recipe calls for vegan block butter (like buttery sticks) and not spreadable margarine or butter from a tub. I use flora plant butter.
- Brown sugar and granulated sugar. The combination of sugars is key to getting the texture right for this vegan snickerdoodle cookie recipe. Brown sugar adds moisture and a caramelized taste, while regular granulated/cane sugar gives structure and a crunchy outer shell.
- Soft silken tofu. It's no secret that tofu is often used as an egg replacer due to its high protein content. This was my first time experimenting with tofu in cookies and the texture of the final recipe is just perfect.
- Cream of tartar. Due to its high acidity, this gives the cookies a deliciously tangy and slightly sour flavor. It really works so well alongside the other notes of butter and warm cinnamon!
- Leaveners. A combination of baking soda and baking powder creates the perfect cookie. Baking soda adds chewiness, and baking powder creates lightness and airiness.
🥣 How To Make Vegan Snickerdoodles
Find the full list of ingredients, quantities, and instructions in the recipe card at the end of this post.
(1) Make the sugar coating. Mix the granulated sugar and ground cinnamon together in a medium bowl and set aside.
(2) Cream the butter and sugar. Whisk together the vegan butter, brown sugar, and granulated sugar in a large mixing bowl for 3-4 minutes, until light and fluffy. Add the silken tofu and vanilla extract and mix again to combine.
(3) Add the dry ingredients. Sift in the flour, cream of tartar, baking soda, baking powder, salt, and cinnamon.
(4) Mix the cookie dough. Use a rubber spatula to mix together the ingredients until they form a dough consistency.
(5) Shape and coat the cookies. You can use a cookie scoop or melon baller to help measure out the cookies. Roll them into balls using your hands, and dip each ball in the cinnamon sugar mixture until evenly coated.
(6) Transfer to a baking sheet. Place the cookie dough balls on the lined cookie tray, and leave at least 2 inches between each cookie as they will spread during baking.
(7) Bake the cookies for 10 minutes, then remove them from the oven and allow them to sit on the baking tray to cool for about 5 minutes.
👩🍳 Recipe Success Tips
- Measure the recipe in grams, a kitchen scale will always give you the most accurate results. I have included cup measurements in the recipe card below also, but I highly recommend that you measure in grams.
- Weigh the cookie dough balls. Simply keep your kitchen scales on the counter as you roll out the cookie balls. Each cookie should be around 30g to give you nice even results.
- Allow cookies to cool on the cookie sheet for 5 minutes before transferring them to a cooling rack. Cookies are very fragile while hot, so don't attempt to move them from the tray immediately or they could crumble.
💬 Frequently Asked Questions
The texture is best within the first couple of days. After that, they will become softer, but the flavor is still delicious.
Store them in an airtight container at room temperature for up to 7 days.
Yes, you can freeze them baked or freeze the dough before baking.
Store in an airtight container, separated between sheets of parchment paper for up to 3 months.
Unfortunately no, this is what gives snickerdoodle cookies their distinctive tangy flavor.
🍪 More Vegan Cookies
Love this recipe? Please leave a 5-star ★★★★★ rating in the recipe card below and consider leaving a comment as well, thanks!
- 50 g (¼ cup) granulated sugar, *see notes
- 2 teaspoon ground cinnamon
- 150 g (5.3 oz) vegan block butter, room temperature, *see notes
- 100 g (½ cup) soft brown sugar
- 100 g (½ cup) granulated sugar
- 30 g (2 tbsp) soft silken tofu
- 2 tablespoons vanilla extract
- 250 g (2 cups) plain flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt
- Preheat your oven to 190°C (374°F) and line the base of 2 baking trays with a sheet of parchment paper.
- Make the sugar coating: In a medium bowl, mix together the granulated sugar and ground cinnamon. Set aside.
- Make the cookie dough: Add the vegan butter, brown sugar, and granulated sugar to a large mixing bowl and whisk with an electric whisk or stand mixer for 3-4 minutes, until light and fluffy.Add the silken tofu and vanilla extract and whisk again to combine.
- Sift the flour, cream of tartar, baking soda, baking powder, salt, and cinnamon into the bowl with the butter and sugar mixture. Mix using a spatula until the ingredients stick together to form a dough.
- Shape the cookies: Use a cookie scoop or melon baller to measure out the cookies into approximately 30g portions and roll them into balls using your hands. Roll each ball in the cinnamon-sugar mixture until coated evenly.Place the cookie dough balls on the lined baking trays, leaving at least 2 inches between each cookie.
- Bake: Bake the cookies for 10 minutes, then remove them from the oven and allow them to sit on the baking tray to cool for about 5 minutes. Next, carefully slide the sheet of parchment paper with the cookies off of the tray and onto a cooling rack. Cool for another 15-20 minutes until they reach room temperature before serving.
- Storage: Store these cookies at room temperature in an airtight container for up to a week. They can be frozen for up to 3 months.
- Some sugar in the US is not vegan, if in doubt use organic sugar.
- Vegan butter: Take this out of the fridge to sit at room temperature for 30 minutes to an hour. Make sure you use vegan block butter NOT spreadable butter from a tub.
- Measure the recipe in grams, a kitchen scale will always give you the most accurate results.
- Weigh the cookie dough balls. Each cookie should be around 30g to give you nice even results.
© addictedtodates.com. All content and images are protected by copyright. If you want to share this recipe, please do so using the share buttons provided. Do not screenshot or republish the recipe or content in full. instead, include a link to this post for the recipe.