This Vegan Snickerdoodle Cookies recipe is small-batch and makes just 7 cookies. They are easy to make, require no chilling, and bake up with a chewy center and a crisp edge.
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I love making cookies because they are so fast and the flavor combinations are endless! I have a huge range of cookie recipes here on Earthly Provisions, from Vegan Molasses Ginger Cookies, Vegan Gluten-Free Chocolate Chip Cookies, and Vegan Coconut Cookies.
But sometimes I want to make a batch of cookies without ending up with a freezer full of them. Enter: this Vegan Small-Batch Snickerdoodle Cookie recipe. It is quick, easy, and only makes 7 cookies. So let's make them.
Why You'll Love This Vegan Small-Batch Snickerdoodle Cookies Recipe
- This recipe only requires 10 simple ingredients.
- And the cookie dough requires no chilling, so they are quick to make!
- This Vegan Snickerdoodle Cookie recipe is small-batch and only makes 7 cookies.
- They bake up with a super chewy interior and a crisp edge.
- And most importantly, they are absolutely delicious.
Ingredient Notes
Non-Dairy Butter: I love Country Crock Plant Butter Sticks, but use your favorite.
Non-Dairy Milk: I used oat milk, but any non-dairy milk works for this recipe.
Cream of Tartar: Cream of tartar activates the baking soda for the perfect spread and rise, and it also gives these Vegan Snickerdoodle Cookies their chew and slight tanginess. If you don't have cream of tartar, make my Vegan Pumpkin Snickerdoodles instead!
Cinnamon: I like to put cinnamon into my snickerdoodle cookie dough rather than just on the outside for plenty of cinnamon in each bite.
How to Make These Vegan Small-Batch Snickerdoodle Cookies
Step 1. In a large bowl, using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream non-dairy butter and sugar until it is light and fluffy.
Then, add non-dairy milk and vanilla and mix until combined.
Step 2. Next, add flour, cornstarch, cream of tartar, cinnamon, baking soda, and salt. Mix until just combined.
Step 3. Use a 3-tablespoon cookie scoop to scoop the dough onto a parchment-lined baking sheet.
Then, roll each cookie dough ball in cinnamon sugar and place them back onto the cookie sheet.
Step 4. Bake the Vegan Snickerdoodle Cookies in a 350*F oven for 13-15 minutes or until the edges are lightly browned and feel set to the touch.
Cool slightly and enjoy!
Recipe FAQs
Transfer the cookies to an airtight container and store at room temperature for up to three days.
Or freeze for a month.
Cream of tartar is a powdered acid, so it activates the baking soda so the cookies spread and rise, and it also prevents crystallization of sugar, giving the cookies a soft chewiness.
Expert Recipe Tips
Once the dry ingredients are added to the mixer, mix only until the dough is formed. Overmixing can cause tough and dry cookies.
Use a cookie scoop for evenly-sized and shaped cookies. My favorite scoop size is 3 tablespoons.
Looking for More Easy Cookie Recipes?
If you tried this Vegan Small-Batch Snickerdoodle Cookies recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Vegan Small-Batch Snickerdoodle Cookies
Equipment
- 1 Stand Mixer or Hand Mixer
- 1 3 Tablespoon Cookie Scoop
- 1 Cookie Sheet
- Parchment Paper
- Measuring Cups and Spoons
Ingredients
- 4 tablespoon Non-Dairy Butter, room temperature
- ½ Cup Granulated Sugar
- 2 tablespoon Non-Dairy Milk
- 1 teaspoon Vanilla Extract
- ¾ Cup Plus 2 Tablespoons All-Purpose Flour
- 2 teaspoon Cornstarch
- ½ teaspoon Cream of Tartar
- ½ teaspoon Ground Cinnamon
- ¼ teaspoon Baking Soda
- ¼ teaspoon Kosher Salt
For Cinnamon Sugar for Rolling
- 2 tablespoon Granulated Sugar
- ¾ teaspoon Ground Cinnamon
Instructions
To Make the Cinnamon Sugar for Rolling the Cookies
- In a small bowl, make the rolling sugar by combining granulated sugar and cinnamon. Mix well and set aside.2 Tbsp Granulated Sugar, ¾ tsp Ground Cinnamon
To Make the Vegan Snickerdoodle Cookies
- Preheat oven to 350*F. Line a baking sheet with parchment.
- In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachemnt, cream non-dairy butter and sugar until it is light and fluffy.4 Tbsp Non-Dairy Butter, room temperature, ½ Cup Granulated Sugar
- Add non-dairy milk and vanilla, and mix on low until combined.2 Tbsp Non-Dairy Milk, 1 tsp Vanilla Extract
- Add flour, cornstarch, cream of tartar, cinnamon, baking soda, and salt, and mix on low until combined.¾ Cup Plus 2 Tablespoons All-Purpose Flour, 2 tsp Cornstarch, ½ tsp Ground Cinnamon, ¼ tsp Baking Soda, ¼ tsp Kosher Salt, ½ tsp Cream of Tartar
- Using a 3-tablespoon cookie scoop, scoop the snickerdoodle cookie dough onto a baking sheet. You should get 7 cookies. Then, roll each cookie in the cinnamon-sugar rolling mixture and return them to the baking sheet, leaving plenty of space between each cookie.
- Bake in a 350*F oven for 13-35 minutes or until the edges of the cookie are lightly golden. Cool slightly before serving.
Lisa says
Delicious!