by: julioarco88Posted on:

Soft and Chewy Vegan Snickerdoodle Cookies with Cinnamon Sugar Coating

Julio A. Arco

M.Arch. Julio A. Arco is the creator of Vegan and Plant-Based Kitchen, a blog inspired by over a decade of plant-based living. What started as a personal health journey became a way of life centered on mindfulness, creativity, and nourishment—shared through delicious, approachable vegan recipes.

For more plant-based inspiration, explore the work of other voices that influence this blog: Minimalist Baker, Oh She Glows, The Full Helping, Nora Cooks, and Rainbow Plant Life.

Take your cookie game to the next level with these Soft and Chewy Vegan Snickerdoodle Cookies with Cinnamon Sugar Coating. These plant-based treats are perfectly spiced with cinnamon, lightly tangy from cream of tartar, and irresistibly soft and chewy. Each cookie is rolled in a sweet cinnamon-sugar coating for that classic Snickerdoodle flavor.

Ideal for holiday baking, gifting, or satisfying your sweet tooth, these cookies are a simple yet delightful addition to any dessert table.

Why You’ll Love This Recipe

  • Perfectly Soft and Chewy: The ultimate texture in every bite.
  • Classic Flavor: A blend of cinnamon and sugar makes these cookies timeless.
  • Easy and Vegan: No eggs or dairy required for these foolproof cookies.
  • Crowd-Pleaser: Loved by vegans and non-vegans alike.

Ingredients

For the Cookie Dough:

  • 1/2 cup vegan butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup unsweetened plant-based milk (almond, soy, or oat)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt

For the Cinnamon Sugar Coating:

  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

Ingredient Breakdown

Vegan Butter

Creates a rich, buttery flavor and soft texture in these cookies.

Cream of Tartar

The secret to authentic Snickerdoodles, this ingredient provides the signature tangy flavor and soft texture.

Cinnamon Sugar Coating

Adds a sweet, spiced crunch to the exterior of the cookies, making them utterly irresistible.

Instructions

Step 1: Preheat and Prepare

  1. Preheat your oven to 350°F (175°C).
  2. Line a baking sheet with parchment paper or a silicone baking mat.

Step 2: Make the Cookie Dough

  1. In a large mixing bowl, beat the softened vegan butter and sugar together until creamy and smooth.
  2. Add the plant-based milk and vanilla extract, mixing until well combined.
  3. In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

Step 3: Make the Cinnamon Sugar Coating

  1. In a small bowl, combine the granulated sugar and ground cinnamon. Mix well.

Step 4: Shape and Coat the Cookies

  1. Scoop tablespoon-sized portions of dough and roll them into balls.
  2. Roll each ball in the cinnamon-sugar mixture, ensuring they’re fully coated.
  3. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.

Step 5: Bake

  1. Bake the cookies for 9-11 minutes, or until the edges are set but the centers are soft and puffy.
  2. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Picture Gallery

Tips and Variations

  • Make It Gluten-Free: Use a gluten-free all-purpose flour blend for a gluten-free version.
  • Add More Spice: Mix a pinch of nutmeg or cardamom into the dough for a warm, spiced twist.
  • Storage: Store cookies in an airtight container at room temperature for up to 5 days. They also freeze well for up to 3 months.
  • Chill the Dough: For thicker cookies, refrigerate the dough for 30 minutes before baking.

Nutritional Information (Per Cookie – 1 of 12)

  • Calories: 120
  • Protein: 1g
  • Carbohydrates: 16g
  • Fat: 5g
  • Fiber: 0.5g
  • Sugar: 10g
  • Iron: 5% of the daily value

These cookies are the perfect sweet treat with just the right balance of spice and sweetness.

Conclusion

These Soft and Chewy Vegan Snickerdoodle Cookies with Cinnamon Sugar Coating are the ultimate comfort cookie. With their warm cinnamon flavor and tender texture, they’re a delicious treat that’s easy to whip up and guaranteed to delight.

Try this recipe and share your experience in the comments below! Don’t forget to tag us on social media with your creations—we’d love to see your take on this classic cookie.

Frequently Asked Questions

1. What can I use instead of cream of tartar?

If you don’t have cream of tartar, substitute it with 1 teaspoon of lemon juice or white vinegar.

2. Can I use coconut sugar instead of granulated sugar?

Yes, but the flavor and color of the cookies will be slightly darker and more caramel-like.

3. How do I prevent the cookies from spreading too much?

Ensure the vegan butter is just softened, not melted, and consider chilling the dough before baking.

4. Can I freeze the dough?

Absolutely! Roll the dough into balls, coat them in cinnamon sugar, and freeze on a baking sheet. Transfer to a freezer-safe container and bake directly from frozen, adding an extra 1-2 minutes to the baking time.

5. What pairs well with Snickerdoodle cookies?

Serve with a cup of coffee, chai tea, or a glass of plant-based milk for the ultimate pairing.

Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.

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106 thoughts on “Soft and Chewy Vegan Snickerdoodle Cookies with Cinnamon Sugar Coating”

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