This post may contain affiliate links.
I think of my Nana when I make Snickerdoodles. Perhaps I’m biased but she really did make the best ones. They are nostalgic and comforting, and bring me right back to my childhood. If you’re like me and prefer vanilla to chocolate then they are heaven.
These are not your standard sugar cookies. They are soft and chewy, topped with cinnamon sugar goodness and have that hint of vanilla I mentioned earlier that makes them even more addicting. But what makes these truly different is the addition of Cream of Tartar, which gives them their subtle, signature tang.
You do need a mixer for this cookie. It’s necessary to whip the coconut oil to make it light and fluffy, but either a hand mixer, or a stand mixer will do. I have this stand mixer and I use it multiple times a week. I don’t think my kitchen would fully function without it!
Ready for some vegan, gluten-free, pillowy goodness? I thought so.
😍 Why You’ll Love My Vegan Snickerdoodles
My Vegan Snickerdoodles are a little slice of nostalgia wrapped in a perfectly soft, cinnamon-sugar-coated bite. They’re pillowy, chewy, and have just the right hint of tanginess thanks to the cream of tartar, making them stand out from your standard sugar cookie. Whether you’re baking for a cozy night in or indulging your sweet tooth, these cookies are a crowd-pleaser every time. They also happen to be vegan and gluten-free, so they’re inclusive without compromising on flavor or texture. Plus, they freeze beautifully, making them perfect for prepping ahead or keeping a stash on hand for when the craving strikes. Trust me, these cookies are as delightful to eat as they are to make!
🗒️ Ingredients
Gluten-free all-purpose flour: The foundation for a soft, pillowy texture.
Baking soda: Helps the cookies rise just enough for that perfect chew.
Cream of tartar: The secret ingredient for a subtle tang that defines Snickerdoodles.
Kosher salt: Balances the sweetness and enhances the flavor.
Granulated sugar: Adds sweetness and helps create a tender crumb, and of course for that irresistibly sweet coating..
Vanilla extract: Brings warmth and depth to every bite.
Coconut oil: Keeps the cookies moist and gives them structure.
Unsweetened almond milk: Adds moisture and binds everything together.
Ground cinnamon: The spice that turns these cookies into a comforting classic.
👩🍳 How to Make These Vegan Snickerdoodles
🥣 In the bowl of a stand mixer, whip the coconut oil and sugar on medium-high speed until light and fluffy – this is key for soft cookies!
🥄 Add the gluten-free flour, baking soda, cream of tartar, and salt, mixing just until combined.
🥛 On low speed, slowly pour in the almond milk and vanilla extract, mixing for about 20 seconds until everything is incorporated.
❄️ Refrigerate the dough in the mixing bowl for 30 minutes to firm up.
🥄 While the dough chills, stir together the cinnamon and sugar in a small bowl.
🔥 Preheat your oven to 375°F (190°C). Scoop the chilled dough into 12-14 balls, roll them between your hands, and coat each one generously in the cinnamon-sugar mixture.
⏲️ Place the dough balls on parchment-lined baking sheets, spacing them apart. Bake for 12-14 minutes, rotating the pans halfway through.
💨 Let the cookies cool on the baking sheets before serving. Store in an airtight container for up to 3 days, or freeze for later.
🥳 Enjoy!
🎩 Tips and Tricks
- Don’t skip the chill time: Letting the dough rest in the fridge for at least 30 minutes helps the cookies maintain their shape and texture during baking. It also prevents them from spreading too much.
- Use a cookie scoop: For evenly sized cookies, a cookie scoop or ice cream scoop is a game-changer. This ensures uniformity and consistent baking time.
- Watch the bake time closely: Every oven is different, so keep an eye on your cookies. They should be golden around the edges but still soft in the middle. If you overbake, they might lose their pillowy texture.
- Adjust for thickness: If you like thicker cookies, scoop larger dough portions and chill a little longer. If you prefer thinner cookies, flatten them slightly before baking.
- Don’t over-roll in cinnamon sugar: While you want a nice coating of cinnamon sugar, too much can make the texture a bit grainy. A light, even coat is all you need.
🤲 Substitutions
Gluten-free flour: You can use regular all-purpose flour if you’re not gluten-free. If you need to substitute gluten-free, Bob’s Red Mill and King Arthur are both great options.
Coconut oil: If you don’t have coconut oil on hand, you can use vegan butter or regular butter (if you’re not keeping it vegan). Just make sure it’s solid at room temperature to help the dough hold its shape. Avoid liquid oils like olive, vegetable, or canola oil.
Almond milk: Any plant-based milk will work here—cashew milk, oat milk, or soy milk all make great alternatives. If you’re not vegan, you can use regular dairy milk.
Granulated sugar: Coconut sugar is a great alternative if you’re looking for a lower glycemic index option. Just note that it will give your cookies a darker color, and they may not spread as much. You can also use maple sugar or brown sugar for a different flavor profile.
Vanilla extract: If you’re out of vanilla extract, almond extract or a splash of maple syrup can add a unique twist to the flavor.
📓 Best served with
- A warm cup of chai tea
- Vegan ice cream
- Coffee or espresso
- Coconut yogurt
- Hot cocoa
- Fresh fruit (like apple slices or berries)
- A drizzle of peanut butter
👝 How to Store Your Vegan Snickerdoodles
Let your Snickerdoodles cool completely on the baking sheet before transferring them to an airtight container. They’ll keep at room temperature for up to 3 days, staying soft and chewy. If you want to extend their freshness, you can freeze them. Just place the cookies in a single layer on a baking sheet to freeze individually before transferring them to a ziplock bag or airtight container. They’ll last for up to 3 months in the freezer. When you’re ready to enjoy, simply thaw at room temperature or pop them in the microwave for a few seconds to warm them up!
🧠 Common Questions
Yes, you can use vegan butter or regular butter if you’re not keeping it vegan. Just make sure it’s solid at room temperature.
For softer cookies, be sure to chill the dough for the full 30 minutes and avoid overbaking. The edges should be golden but the center should still look slightly soft.
Absolutely! You can freeze the dough balls before baking. Just scoop the dough, place them on a baking sheet to freeze, then transfer to a ziplock bag for storage. Bake straight from frozen, adding a minute or two to the baking time.
Cream of tartar adds a tangy flavor and helps with texture, but if you don’t have it, you can substitute with 1 teaspoon of lemon juice or white vinegar. It won’t be exactly the same, but it will still work.
Vegan Snickerdoodles
Equipment
- 1 Mixer – either a stand mixer or hand mixer will work!
Ingredients
Cookie Ingredients:
- 1 ¾ cups Gluten-free all-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Cream of tartar
- ½ teaspoon Kosher salt
- ⅔ cup Granulated sugar
- 1 teaspoon Vanilla extract
- ½ cup Coconut oil, room temperature
- ½ cup Unsweetened almond milk
Topping:
- 1 tablespoon Granulated sugar
- 1 teaspoon Ground cinnamon
Instructions
- In the large bowl of a stand mixer, mix the coconut oil and sugar on medium-high until fluffy and incorporated, about 1 minute.
- Add the dry ingredients and mix to combine.
- On low, add the milk and vanilla and mix for another 20 seconds until incorporated.
- Refrigerate the dough in the bowl for 30 minutes to firm up.
- As it’s chilling, mix the sugar and cinnamon in a small, shallow bowl and set aside.
- Preheat the oven to 375°. Line two rimmed sheet pans with parchment paper.
- Remove the dough from the refrigerator and use an ice cream scoop or a spoon to portion dough into 12-14 cookies. Roll quickly into balls with the palms of your hands, then roll in the cinnamon and sugar.
- Bake for 12-14 minutes, rotating the pans halfway through or until the edges are just golden. Do not overbake.
- Let cool on the sheet pans before serving, or store in a zip loc bag at room temperature for up to 3 days. These freeze well too!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just like my grandma made! Thank you so much for this recipe!
One day I want to be that Grandma – I’m so glad you loved this recipe, Nina!
Enjoy,
Kat.
Hey Kat! I have gluten free 1 for 1 flour – will that work too or does it need to be gluten free all purpose? I can’t wait to try these!! Thanks!
If I don’t have cream of tarter on hand, can I just use baking powder instead of baking soda?
Yes, you can substitute in baking powder for the combined amount of baking soda and cream of tartar – you will miss a little bit of that nostalgic tang but they will still be delicious!
Enjoy!
Kat.