If you have a sweet tooth and love baking, I’m so excited to share this Easy Vegan Snickerdoodles (Soft & Chewy!) Recipe with you. These cookies hit the perfect balance of tender softness and chewy texture, all wrapped in a warm cinnamon-sugar embrace. Whether you’re vegan or simply craving a nostalgic cookie with a plant-based twist, this recipe is pure magic. With simple pantry ingredients and a straightforward method, you’ll have a batch of irresistibly cozy snickerdoodles ready in no time.
Ingredients You’ll Need
Every ingredient in this Easy Vegan Snickerdoodles (Soft & Chewy!) Recipe plays a crucial role in creating the perfect cookie. From the creamy vegan butter to the fragrant cinnamon, each component adds unique flavor, texture, or structure. Let’s dive into the essentials that make this cookie truly special.
- Granulated sugar (50 g plus extra): Provides sweetness and creates the classic cinnamon sugar coating that’s signature to snickerdoodles.
- Ground cinnamon: Delivers that warm, comforting spice that brings the cookies to life.
- Vegan block butter (150 g, room temperature): Adds richness and helps achieve that wonderfully soft yet chewy texture.
- Soft brown sugar (100 g): Gives moisture and a mild molasses flavor for depth.
- Soft silken tofu (30 g): Acts as a moistening agent and binder, replacing eggs effortlessly.
- Vanilla extract (2 tablespoons): Infuses a subtle, sweet aroma that complements the cinnamon perfectly.
- Plain flour (250 g): The base of the cookie dough that holds everything together.
- Cream of tartar (1 teaspoon): Helps create the classic snickerdoodle tang and keeps the cookies tender.
- Baking soda (1 teaspoon): Leavens the cookies, giving them a nice rise and lightness.
- Baking powder (½ teaspoon): Adds a gentle lift for the ideal cookie crumb.
- Sea salt (½ teaspoon): Balances the sweetness and enhances the overall flavor.
How to Make Easy Vegan Snickerdoodles (Soft & Chewy!) Recipe
Step 1: Prep Your Oven and Pans
Start by preheating your oven to 190°C (374°F). Line two baking trays with parchment paper to prevent sticking and make cleanup a dream. This sets the stage for perfectly baked cookies every time.
Step 2: Mix the Cinnamon Sugar Coating
Combine granulated sugar and ground cinnamon in a medium bowl and give it a good stir. This simple cinnamon sugar is what your cookie dough balls will take a lavish bath in, creating that classic sweet and spicy exterior.
Step 3: Whisk the Butter and Sugars
In a large bowl, add in the vegan butter, brown sugar, and granulated sugar. Using an electric whisk or stand mixer, blend these for 3-4 minutes until the mixture is light and fluffy. This step is key for creating a tender crumb and delightful mouthfeel.
Step 4: Add Tofu and Vanilla
Next, add the soft silken tofu and vanilla extract to your fluffy butter and sugar blend. Whisk them in until everything is smooth and evenly combined. The tofu not only replaces eggs but also adds moisture, ensuring your snickerdoodles stay soft and chewy.
Step 5: Incorporate the Dry Ingredients
Sift together the plain flour, cream of tartar, baking soda, baking powder, sea salt, and cinnamon. Gradually fold the dry mixture into the wet ingredients using a spatula, mixing just until a cohesive dough forms. Over-mixing here would toughen the cookies, so gentle and patient is the way.
Step 6: Shape and Coat the Cookies
Using a cookie scoop or melon baller, portion the dough into roughly 30g balls. Roll each ball in the cinnamon-sugar mixture until fully coated, then place them on your prepared baking trays, leaving at least 2 inches between each ball to give enough room for spreading.
Step 7: Bake and Cool
Bake your cookies for 10 minutes at 190°C. Once out of the oven, let them cool on the baking trays for 5 minutes to firm up gently. Then carefully transfer the parchment with the cookies to a cooling rack and allow them to cool completely for 15-20 minutes before enjoying. This resting time ensures their signature soft and chewy texture.
How to Serve Easy Vegan Snickerdoodles (Soft & Chewy!) Recipe
Garnishes
Sprinkle a little extra cinnamon sugar over the top of your freshly baked snickerdoodles for an irresistible sparkle and extra hint of spice. You can also add a light dusting of powdered sugar if you’d like to bring a delicate sweetness to the presentation.
Side Dishes
Snickerdoodles are fantastic paired with hot drinks like a creamy oat latte, chai tea, or classic black coffee. For an indulgent treat, serve alongside a scoop of vegan vanilla ice cream for a simple dessert everyone will adore.
Creative Ways to Present
Try sandwiching two cookies with vegan cream cheese frosting or cinnamon-spiced peanut butter for a delightful twist. Alternatively, arrange the snickerdoodles on a pretty platter with seasonal fruits and edible flowers to wow guests at your next gathering.
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature for up to a week. They keep beautifully soft, so you can enjoy them fresh over several days without losing that perfect texture.
Freezing
If you want to prepare batches ahead of time, these snickerdoodles freeze really well for up to three months. Simply place them in a freezer-safe container or bag, separating layers with parchment paper to prevent sticking.
Reheating
When ready to enjoy, let frozen cookies thaw at room temperature, or warm them slightly in a low oven or microwave for just a few seconds to bring back that freshly-baked softness and warmth.
FAQs
Can I substitute silken tofu with something else?
Absolutely! Silken tofu acts as a moisture binder in this recipe, but you can swap it with mashed banana or applesauce at a 1:1 ratio. Just keep in mind it might slightly alter the flavor and texture.
Why is cream of tartar important in this recipe?
Cream of tartar adds the signature tang and contributes to that soft, slightly chewy crumb unique to snickerdoodles. It works with baking soda to give a gentle lift and tender texture.
Can I use another type of flour?
You can experiment with whole wheat or gluten-free flours, but results may vary. The plain flour keeps these snickerdoodles delightfully soft and chewy, which makes them a reliable classic choice.
How can I make these cookies more cinnamon-forward?
Feel free to increase the cinnamon in both the dough and the coating. Just be careful not to overpower the balance; adding an extra half teaspoon to the dough and a little more to the sugar mix works well.
Are these cookies allergen-friendly?
This recipe is vegan and dairy-free, but it does contain gluten and soy (from the tofu). You can adjust ingredients if you have allergies, but be mindful that texture and taste might shift slightly.
Final Thoughts
If you’ve been craving a reliably soft, chewy, and utterly comforting cookie, this Easy Vegan Snickerdoodles (Soft & Chewy!) Recipe is definitely your new best friend in the kitchen. It’s one of those treats that feels like a warm hug with every bite. So don’t wait—grab your ingredients, get mixing, and share these vegan delights with someone you love. I promise, they’ll be asking for seconds in no time!
Print
Easy Vegan Snickerdoodles (Soft & Chewy!) Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 22 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, American-inspired
- Diet: Vegan
Description
These Easy Vegan Snickerdoodles are delightfully soft and chewy with the classic cinnamon-sugar coating. Perfectly plant-based and made without eggs or dairy, these cookies combine vegan butter and silken tofu for a tender texture. Ready in just 20 minutes, they are an ideal treat for anyone craving vegan comfort cookies with a nostalgic twist.
Ingredients
Sugar Coating
- 50 g granulated sugar
- 2 teaspoons ground cinnamon
Cookie Dough
- 150 g vegan block butter, room temperature
- 100 g soft brown sugar
- 100 g granulated sugar
- 30 g soft silken tofu
- 2 tablespoons vanilla extract
- 250 g plain flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt
Instructions
- Preheat Oven: Preheat your oven to 190°C (374°F) and line two baking trays with parchment paper to prepare for baking.
- Make Sugar Coating: In a medium bowl, combine 50 g granulated sugar with 2 teaspoons ground cinnamon. Mix well and set aside for coating the cookie dough balls later.
- Prepare Cookie Dough: In a large mixing bowl, whisk together the vegan butter, 100 g brown sugar, and 100 g granulated sugar using an electric whisk or stand mixer for 3-4 minutes until the mixture is light and fluffy. Add the silken tofu and vanilla extract, then whisk again to incorporate fully.
- Add Dry Ingredients: Sift together the plain flour, cream of tartar, baking soda, baking powder, 1 teaspoon ground cinnamon, and sea salt into the wet mixture. Gently fold with a spatula until a sticky dough forms.
- Shape Cookies: Using a cookie scoop or melon baller, portion out approximately 30 g of dough per cookie. Roll each portion into a ball with your hands, then coat evenly by rolling in the prepared cinnamon-sugar mixture. Place the coated balls onto the lined baking trays, spacing them at least 2 inches apart.
- Bake: Bake the cookies in the preheated oven for 10 minutes. After baking, allow them to cool on the baking trays for 5 minutes. Then transfer the parchment paper with cookies to a cooling rack and let them cool for an additional 15-20 minutes until they reach room temperature.
- Storage: Store the cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies for up to three months.
Notes
- Use vegan block butter for best texture; margarine or other vegan butters should work as alternatives.
- Silken tofu acts as an egg substitute adding moisture and softness to the cookies.
- If you prefer a stronger cinnamon flavor, you can increase the cinnamon in the coating or dough slightly.
- Ensure cookies have enough space between them on the tray to prevent spreading and sticking during baking.
- Cookies firm up as they cool; avoid overbaking to keep them soft and chewy.
