Vegan Snickerdoodles

Vegan Snickerdoodles

The Spruce / Kristina Vanni

Prep: 10 mins
Cook: 10 mins
Chill: 60 mins
Total: 80 mins
Servings: 24 servings
Yields: 24 cookies

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 salt
  • 1 cup plus 3 tablespoons granulated sugar, divided (or organic cane sugar)
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1 tablespoon ground cinnamon

Steps to Make It

  1. Gather the ingredients.

    Vegan Snickerdoodle ingredients

    The Spruce / Kristina Vanni

  2. In a large bowl, combine the flour, cream of tartar, baking soda, and salt.

    Dry ingredients in a bowl

    The Spruce / Kristina Vanni

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

    Sugar and wet ingredients in a bowl

    The Spruce / Kristina Vanni

  4. Add the wet ingredients to the dry ingredients and stir to combine.

    Wet and dry ingredients for vegan snickerdoodles side by side

    The Spruce / Kristina Vanni

  5. Cover the bowl with plastic wrap and refrigerate the dough for at least one hour.

    Vegan Snickerdoodle dough in a bowl

    The Spruce / Kristina Vanni

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

    Sugar and cinnamon in a small bowl

    The Spruce / Kristina Vanni

  7. Form the dough into 1-inch balls and roll in the cinnamon-sugar mixture. Place on the prepared cookie sheets.

    Balls of vegan snickerdoodle dough being rolled in cinnamon sugar

    The Spruce / Kristina Vanni

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

    Vegan Snickerdoodles cooling on a wire rack

    The Spruce / Kristina Vanni


  • 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.

How to Store

Vegan snickerdoodles will keep in an airtight container at room temperature for up to 5 days.