Vegan Snickerdoodles

 In Cookies, Dairy Free, Dessert, Egg Free, Nut Free, Recipes, Vegan

Vegan Snickerdoodle Cookies

I haven’t made Snickerdoodles in a really long time.  Even though I love soft, buttery cookies covered in cinnamon and sugar, I had a bad experience with Snickerdoodles once.

I was young enough to be foolish, but old enough to know better…

My parents hosted a Christmas party every year.  Adults and kids from the neighborhood would come over to eat, drink and be merry.  Santa would arrive by firetruck; then he’d dutifully ask each child what they wanted under the tree that year.

My Mom had her staple provisions: Sherbet Punch and a platter of homemade cookies.  Most adults lingered by the punch, while the kids devoured the cookies and treats that were brought as gifts.  This particular year, the Snickerdoodles were exceptional.  And I simply could not resist them every single time I passed the food table.  I may have eaten a dozen of them.  Which was a really bad idea.  Perhaps I just lost track of how many I’d consumed.  Or maybe I thought they couldn’t be that bad for you, sooooo…why not?

Anyway, they made me sick.  So, I swore of Snickerdoodles for good.

This time I thought I’d try them without so much of the butter and shortening called for in a traditional recipe.  And this time, I made a small batch, so that if my willpower failed me, the consequences may not be so disastrous.

These are quite good!  They are pillow-y soft and have a hint of vanilla.  The cinnamon-sugar adds texture and spice AND they come with much less guilt.  I think Snickerdoodles are back in my good graces!

Vegan Snickerdoodle Cookies

Vegan Snickerdoodles

  • Prep Time: 40m
  • Cook Time: 12m
  • Total Time: 52m


  • 1 1/2 cups all-purpose flour
  • 1/2 cup cane sugar + 2 Tablespoons for rolling
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 cup palm oil shortening, at room temperature
  • 1/2 cup milk (I used coconut milk from the carton)
  • 1 teaspoon vanilla extract
  • 2 teaspoons cinnamon

How To Do It

  1. In a large bowl, whisk together the flour, ½ cup sugar, salt, baking soda and cream of tartar with a fork until combined.
  2. Using a pastry cutter or two knives, cut in the shortening until pea-sized lumps form (I prefer to do this with my hands).
  3. In a small bowl, whisk together the milk and vanilla extract.
  4. Add the milk mixture to the flour mixture and stir until incorporated.
  5. In a shallow bowl, stir together 2 Tablespoons of sugar and the cinnamon.
  6. Line a baking sheet with parchment paper.
  7. Taking golf-ball sized scoops of dough, roll in your hands and flatten slightly. Dip one side of the ball into the cinnamon-sugar mix and place on the prepared cookie sheet. Do this repeatedly until all the dough has been formed into balls, dipped in the cinnamon-sugar and placed on the sheet. You should have about 12-14 cookies. Make sure there is at least ½ inch between cookies.
  8. Place the baking sheet in the fridge and chill for 30 minutes.
  9. Meanwhile, preheat the oven to 350 degrees (F).
  10. Once the oven is preheated, remove the sheet from the fridge and bake about 12 minutes.
  11. Remove from the oven and allow to cool on the sheet about 15 minutes.
  12. Store these in a sealed container at room temperature for about 3 days.
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