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.
These make the perfect holiday cookie along with others like vegan speculoos, gingerbread, and molasses cookies.
🧾 Ingredients
Here's everything you need to make this vegan snickerdoodle recipe from scratch:
Ingredient Notes
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- 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. You can swap the tofu for Greek-style vegan yogurt or vegan sour cream.
- Cream Of Tartar: Due to its high acidity, this gives the cookies a deliciously tangy and slightly sour flavor. It 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 creates a chewy texture, and baking powder gives lightness and airiness.
🔪 Instructions
Here are step-by-step images showing how to make the best vegan snickerdoodles. Please refer to the detailed printable recipe card at the end of this page for full measurements and written instructions:
Step 1: Mix the granulated sugar and ground cinnamon together in a medium bowl and set aside.
Step 2: In a stand mixer or with an electric mixer, cream 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.
Step 3: Sift in the all purpose flour, cream of tartar, baking soda, baking powder, salt, and cinnamon.
Step 4: Use a rubber spatula to mix together the ingredients until they form a dough consistency.
Step 5: You can use a cookie scoop or ice cream scoop to help measure out the cookies. Roll them into balls using your hands, and dip each ball in the cinnamon sugar coating.
Step 6: Place the balls of dough on the prepared baking sheet and bake.
💭 Expert 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.
Leave at least 2 inches between each cookie on your baking tray as they will spread during baking.
Allow cookies to cool on the cookie sheet for 5 minutes before transferring them to a wire rack. Cookies are very fragile while hot, so don't attempt to move them from the tray immediately or they could crumble.
💬 FAQs
For chewy cookies 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! Store in an airtight container, separated between sheets of parchment paper for up to 2 months.
The snickerdoodle dough balls are also freezer-friendly, perfect for when you want freshly baked cookies but you're in a hurry.
Unfortunately no, this is a key ingredient as it gives these delicious cookies their distinctive tangy flavor.
I have not tried this so cannot say for sure. If you're giving them a go with GF flour, I would suggest an all-purpose cup for cup replacement like King Arthur or Bob's Red Mill.
🍪 More Vegan Cookies
📖 Recipe
Easy Vegan Snickerdoodles (Soft & Chewy!)
Ingredients
Coating
- 50 g (¼ cup) granulated sugar *see note 1
- 2 teaspoon ground cinnamon
Cookies
- 150 g (5.3 oz) vegan block butter room temperature, *see note 2
- 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
Instructions
- 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.
Notes
- 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. Thank you!
These are SO delicious and very easy to make!
Hi Lucy,
Thank you for your wonderful feedback!
Hi Christina, I made the Snickerdoodles this weekend and although they looked a little different they turned out really delicious. I took them to work and everybody loved them!
I was wondering if I could maybe replace the cinnamon with cacao (in the dough as well as the coating)? Or will this mess with they acidity balance?
Thank you for the great recipe!
Hi Emma,
I'm so happy everyone loved them, thanks so much for your feedback! I think you could add cocoa to the coating, and replace a small portion of the flour in the dough with it as well. Do let me know if you give that a go!