Name: Easy Vegan Snickerdoodles (Soft & Chewy!)
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Cuisine: American
Ingredients: 50 g (1/4 cup) granulated sugar; 2 tsp ground cinnamon; 150 g (5.3 oz) vegan block butter, room temperature; 100 g (1/2 cup) soft brown sugar; 100 g (1/2 cup) granulated sugar; 30 g (2 tbsp) soft silken tofu; 2 tbsp vanilla extract; 250 g (2 cups) plain flour; 1 tsp cream of tartar; 1 tsp baking soda; 1/2 tsp baking powder; 1 tsp ground cinnamon; 1/2 tsp sea salt

Why You’ll Love This Recipe

I love this recipe because the cookies turn out soft in the middle with slightly crisp edges—exactly how I like snickerdoodles to be. The cinnamon-sugar coating makes them extra special, and they’re so simple to prepare with basic ingredients. Using silken tofu as an egg replacer keeps them moist and chewy, and I can whip them up quickly whenever I’m craving a cozy homemade cookie.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Coating
▢50 g (¼ cup) granulated sugar *see note 1
▢2 teaspoon ground cinnamon

Cookies
▢150 g (5.3 oz) vegan block butter room temperature, *see note 2
▢100 g (½ cup) soft brown sugar
▢100 g (½ cup) granulated sugar
▢30 g (2 tbsp) soft silken tofu
▢2 tablespoons vanilla extract
▢250 g (2 cups) plain flour
▢1 teaspoon cream of tartar
▢1 teaspoon baking soda
▢½ teaspoon baking powder
▢1 teaspoon ground cinnamon
▢½ teaspoon sea salt

Directions

I start by preheating my oven to 180°C (350°F) and lining two baking sheets with parchment paper.
In a small bowl, I mix the coating sugar and cinnamon, then set it aside.
In a large bowl, I beat the vegan butter, brown sugar, and granulated sugar until creamy.
I blend in the silken tofu and vanilla extract until well combined.
I sift in the flour, cream of tartar, baking soda, baking powder, cinnamon, and sea salt. I mix until a dough forms.
I scoop out portions of dough, roll them into balls, and coat them generously in the cinnamon-sugar mixture.
I place the coated dough balls on the prepared baking sheets, spacing them apart to allow spreading.
I bake for 10–12 minutes, until the edges are set but the centers still look soft.
I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

Servings and Timing

This recipe makes about 20 cookies. It usually takes me around 15 minutes to prepare the dough and another 10–12 minutes to bake, so the total time is about 30 minutes.

Variations

Sometimes I add a pinch of nutmeg to the dough for extra warmth. If I want them even chewier, I slightly underbake them. For a fun twist, I sandwich two cookies with vegan cream cheese frosting. I also like experimenting with different sugars in the coating, like coconut sugar, for a richer flavor.

Storage/Reheating

I keep the cookies in an airtight container at room temperature for up to 5 days. If I want them warm again, I reheat them for a few seconds in the microwave. The dough also freezes well—I roll it into balls, freeze, and then bake from frozen, adding a couple of extra minutes.

FAQs

Can I make these without silken tofu?

Yes, I can substitute with 2 tablespoons of unsweetened applesauce or vegan yogurt.

Do I need cream of tartar for this recipe?

Yes, it gives snickerdoodles their classic tang, but if I don’t have it, I can replace it with a little lemon juice or vinegar.

Can I make the dough ahead of time?

Yes, I chill the dough for up to 48 hours before baking.

Why are my cookies too puffy?

I probably added too much flour. I make sure to measure correctly by spooning and leveling the flour.

Why did my cookies spread too much?

The butter might have been too soft. I chill the dough for 30 minutes before baking if this happens.

Can I freeze the baked cookies?

Yes, I store them in a freezer-safe bag for up to 2 months and thaw at room temperature.

Can I make these gluten-free?

Yes, I use a 1:1 gluten-free flour blend, and the cookies turn out great.

Can I reduce the sugar in this recipe?

Yes, but the texture and spread might change. I usually cut about 25% without issues.

Can I make these crispier instead of chewy?

Yes, I just bake them a few minutes longer until the edges are golden brown.

Can I double the recipe?

Yes, I often double it when baking for a crowd, and it works perfectly.

Conclusion

These easy vegan snickerdoodles are one of my favorite cookies to bake. I love their soft and chewy texture, the warm cinnamon flavor, and the sweet coating that makes them irresistible. They’re simple, comforting, and always a hit whether I’m baking for myself or sharing with others.