Vegan Snickerdoodles

Total time54 min

Prep time20 min

Cook time24 min

These classic cinnamon-sugar cookies start with a flaxseed gel that binds the dough beautifully, giving them that soft, chewy bite everyone loves in a snickerdoodle. Cream of tartar is the real secret here, lending that signature tang and helping the edges set while the centers stay pillowy and thick. Each dough ball gets rolled generously in cinnamon and sugar before baking, so every cookie comes out of the oven with a crackled, sparkling crust. They bake up golden at the edges and soft in the middle, then firm to that perfect chewy-crisp texture as they cool on the rack. Simple pantry staples come together here in a way that makes a fantastic addition to a vegan cookie jar. Whether you're baking for a holiday tray or just craving something warm and cinnamon-spiced, this batch delivers the nostalgic flavor you're after without missing a beat.

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Ingredients

24 servings

For the flax egg

For the dough

2 ¾ cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
½ tsp salt
1 cup (2 sticks) unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 ½ cups granulated sugar
2 tbsp milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
1 tsp vanilla extract

For the cinnamon sugar

3 tbsp granulated sugar
1 ½ tsp ground cinnamon

Instructions

1
Stir together the ground flaxseed and water in a small bowl until combined. Set aside for 10 minutes, until the mixture thickens to a gel-like consistency.
2
Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.

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