Dairy Free Vegan Snickerdoodles

Total time49 min

Prep time20 min

Cook time24 min

These snickerdoodles hit every note you want from the classic: a soft, pillowy center, crackled golden tops, and that irresistible cinnamon-sugar crust that shatters slightly with the first bite. A flax egg keeps the dough beautifully tender while vanilla and a full cup of vegan butter give the base its rich, cookie-shop flavor. Cream of tartar is the real trick here, lending that signature tang that separates a snickerdoodle from an ordinary sugar cookie. Rolling each ball generously in cinnamon and cane sugar before baking means every cookie gets that crackly, spiced coating all the way around. Pull them from the oven when the edges are set but the centers still look a touch underdone — they firm up perfectly as they cool, staying soft in the middle for days. It's an easy, one-bowl treat that fits right into a dairy free baking rotation without sacrificing any of the classic texture or flavor.

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Ingredients

24 servings

For the flax egg

For the dough

1 cup vegan butter, softened
1 ½ cups organic cane sugar
2 tsp vanilla extract
2 ¾ cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
½ tsp salt

For the cinnamon-sugar coating

3 tbsp organic cane sugar
1 ½ tsp ground cinnamon

Instructions

1
Stir together the ground flaxseed and water in a small bowl until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
2
Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.

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