Vegan Snickerdoodles Recipe

Name: Vegan Snickerdoodles
Prep time: 10 min
Cook time: 10 min
Total time: 80 min
Ingredients: 2 cups all-purpose flour; 1 teaspoon cream of tartar; 3/4 teaspoon baking soda; 1/2 teaspoon kosher salt; 1 cup plus 3 tablespoons sugar, divided; 1/2 cup vegetable oil; 1/4 cup water; 1 teaspoon apple cider vinegar; 1 teaspoon vanilla extract; 1 tablespoon ground cinnamon

Prep: 10 mins

Cook: 10 mins

Chill: 60 mins

Total: 80 mins

Servings: 24 servings

Yield: 24 cookies

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Nutrition Facts (per serving)
176	Calories
5g	Fat
33g	Carbs
1g	Protein

Nutrition Facts
Servings: 24
Amount per serving
Calories	176
% Daily Value*
Total Fat 5g	6%
Saturated Fat 0g	2%
Cholesterol 0mg	0%
Sodium 66mg	3%
Total Carbohydrate 33g	12%
Dietary Fiber 0g	2%
Total Sugars 25g
Protein 1g
Vitamin C 0mg	0%
Calcium 5mg	0%
Iron 1mg	3%
Potassium 34mg	1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These snickerdoodles are so delicious, no one would guess they are vegan. Instead of using eggs in the cookie dough, these cookies have a secret ingredient—apple cider vinegar. You don't taste the vinegar in the finished cookies, but the acid interacts with the baking soda to give the cookies a nice rise in the oven and a light texture. Vegetable oil is used in place of butter, so there's no need to buy special vegan butter for this recipe.

Two major things set snickerdoodles apart from standard sugar cookies: cream of tartar and cinnamon. Cream of tartar adds a delicious tanginess and chew to the dough, and a roll in a cinnamon-sugar adds a little spice.

It's important to refrigerate the cookie dough for at least an hour before baking the cookies. This allows the dough to firm up a bit and makes it easier to handle when it is rolled into balls and rolled in cinnamon-sugar. Also, refrigerating the dough allows the cookies to keep their shape a bit in the oven and not spread out too much while baking. Be sure not to overbake these cookies. To maintain the soft texture, they should be baked until just set but not browned.

2 cups all-purpose flour
1 teaspoon cream of tartar
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup plus 3 tablespoons sugar, divided
1/2 cup vegetable oil
1/4 cup water
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
1 tablespoon ground cinnamon

Gather the ingredients.

The Spruce / Kristina Vanni
In a large bowl, combine flour, cream of tartar, baking soda, and salt.

The Spruce / Kristina Vanni
In a separate bowl, whisk together 1 cup of the granulated sugar along with vegetable oil, water, apple cider vinegar, and vanilla extract until smooth.

The Spruce / Kristina Vanni
Add wet ingredients to dry ingredients and stir to combine.

The Spruce / Kristina Vanni
Cover bowl with plastic wrap and refrigerate dough for at least 1 hour.

The Spruce / Kristina Vanni
When ready to bake, preheat oven to 375 F and line 2 baking sheets with parchment paper. In a small bowl, combine 3 tablespoons of sugar with ground cinnamon.

The Spruce / Kristina Vanni
Form dough into 1-inch balls and roll in cinnamon-sugar mixture. Place on prepared cookie sheets.

The Spruce / Kristina Vanni
Bake for 8 to 10 minutes, or until cookies are set and lightly browned on the bottom. Allow cookies to cool on sheet for 2 minutes before removing them to a wire rack to cool completely.

The Spruce / Kristina Vanni

Tip

Sugar can be produced from two sources —sugar cane and sugar beets. Beet sugar is considered vegan because it's never processed with bone char. However, some brands of cane sugar are bleached with bone char during the refining process. While the final product does not actually contain bone char, because it is part of the process, most vegans do not choose to eat this kind of refined sugar. If you are concerned if your brand is vegan, be sure to read labels carefully.