What makes these snickerdoodles vegan?

These snickerdoodles are made vegan by using coconut oil instead of butter and non-dairy milk in place of cow's milk.

How do I get the classic snickerdoodle crinkled top?

The classic crinkled top is achieved by rolling the dough balls in cinnamon sugar and then pressing them down like a patty before baking.

Can I use a different type of sugar for the cookies?

This recipe specifically calls for brown sugar in both the cookie dough and the cinnamon sugar coating, which contributes to the texture and flavor.

How long do these Snickerdoodle Cookies last?

These Snickerdoodle Cookies can be stored for up to 5 days in a sealed container after cooling.

Why is melted coconut oil used in this recipe?

Melted coconut oil is used as a plant-based fat substitute for butter, contributing to the cookie's texture and richness.

7 years ago

Snickerdoodle Cookies
[Vegan]

JB By: Jessica Bose

Author Bio

I’m Jess. I’m a baker and blogger behind A Little Baker. I love making food... Read More

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A stack of golden-brown vegan Snickerdoodle Cookies, coated in cinnamon sugar and showing their signature crinkled tops, on a cooling rack.

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Discover more recipes with these ingredients

Snickerdoodle Cookies [Vegan]

Dairy Free

These snickerdoodle cookies are the best when you want fresh-baked cookies. Plus, they're rolled in cinnamon and sugar for an extra layer of sweetness!

Ingredients You Need for Snickerdoodle Cookies [Vegan]

For the Cookies:

1-1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup coconut oil, melted
1/2 cup brown sugar
1/4 cup non-dairy milk
1 teaspoon vanilla extract

For the Cinnamon Sugar:

1/2 cup brown sugar
1 tablespoon ground cinnamon

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How to Prepare Snickerdoodle Cookies [Vegan]

Preheat oven to 350°F. Line a sheet pan with parchment paper or a silicone baking mat.
In a large mixing bowl, combine flour, baking powder, baking soda, cinnamon, and salt.
In a medium bowl, melt the coconut oil. Add the brown sugar, nondairy milk, and vanilla to the melted coconut oil. Whisk.
Add the wet ingredients to the flour mixture. Mix using an electric mixer until a dough is formed.
Make the cinnamon sugar by combining the brown sugar and cinnamon in a shallow bowl.
Form the dough into 1" balls. Roll each in the cinnamon sugar and place on the prepared baking sheet. Use the palm of your hand to press the cookies down like a patty.
Bake for 9-11 minutes or until the bottom and edges of the cookies are a light golden color.
Let cool. Enjoy now or store cookies for up to 5 days in a sealed container.