Vegan Snickerdoodle Cookies (Nut-Free, Dairy-Free, Egg-Free)
These vegan snickerdoodle cookies are everything a good snickerdoodle should be: soft in the center, lightly crisp around the edges, and rolled in plenty of cinnamon sugar. They have that signature cozy flavor and gentle tang, but without eggs, dairy, or nuts. If you need an allergy-friendly cookie that still feels classic and comforting, this recipe is an easy win for holidays, bake sales, lunchboxes, or just an everyday treat.
Ingredients
- 1/2 cup vegan butter, softened
- 1/2 cup neutral oil
- 1 cup granulated sugar
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 1/2 tsp fresh lemon juice*
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup granulated sugar
- 2 1/2 teaspoons ground cinnamon
Instructions
- 1Prep the Oven & Baking Sheets
Preheat your oven to 350°F. Line two baking sheets with parchment paper.
- 2Cream the Wet Ingredients
In a large bowl, beat together the vegan butter, oil, and sugar until well combined and slightly creamy. Add the applesauce and vanilla, then mix again until smooth.
- 3Add the Acid (Lemon Juice Version)
Stir in the fresh lemon juice* and mix until fully incorporated.
- 4Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. (If using cream of tartar instead of lemon juice, add it here with the dry ingredients. 1 tsp cream of tartar if using)
- 5Form the Dough
Add the dry ingredients to the wet ingredients and stir just until a soft dough forms. The dough should be soft but scoopable. If it feels too sticky, chill it for 15–20 minutes.
- 6Make the Cinnamon Sugar
In a small bowl, stir together the sugar and cinnamon for rolling.
- 7Seal the Cinnamon Center
Scoop the dough into 1 1/2 Tbsp portions and roll into balls. Slightly flatten each ball into a small circle, add a pinch of cinnamon sugar to the center, pinch it closed, then roll each ball in the cinnamon-sugar mixture until fully coated. Place on the prepared baking sheets about 2 inches apart.
- 8Bake Until Set
Bake for 10–12 minutes, until the edges are set and the tops look puffed and slightly crackly. The centers may look slightly underdone—that’s perfect.
- 9Cool & Set the Texture
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
*Fresh lemon juice is used in this recipe to replicate the tangy flavor traditionally provided by cream of tartar in snickerdoodles. If you have cream of tartar on hand, you can substitute it in the dry ingredients instead and omit the lemon juice. Both methods produce the classic snickerdoodle flavor and texture.
