Perfect Vegan Snickerdoodles

READY IN: 45mins
Recipe by cellar door

I came to this recipe via vegan*core. It is awesome.

Top Review by 973073

I LOVE these. I have made them dozens of times and they are always well-received - by both vegans and non-vegans alike. The results may vary depending on what oven I'm using and how dark the pan is, but I generally make a smaller ball than what is suggested in the recipe and flatten it out to about half an inch or slightly less. I check them at the time the recipe says, but usually leave them in a minute or two longer. (One of my favorite things is that they are so soft and gooey) I also halve the quantities called for to make the sugar coating. I found I was wasting ingredients before. All that being said, the tweaks required to get the results I want may merit a 4 star rating...but everyone I know loves how they taste so much that I had to go with 5!

Ingredients Nutrition


  1. Preheat your oven to 300°F.
  2. In a large bowl, cream the margarine and sugar together until smooth. Add the vanilla, and the cornstarch/soymilk mixture, and beat until well-mixed.
  3. In a smaller bowl combine the flour, baking powder, salt, and tapioca/corn starch. Stir this into the wet ingredients and combine well.
  4. In a very small bowl stir together the granulated sugar, cinnamon and cocoa powder (if desired).
  5. Begin rolling the cookie dough into balls of about 3 tbsp each. Roll each ball in the cinnamon/sugar/cocoa powder mixture until completely coated and place on an ungreased baking sheet. Continue until all the dough is used up. Using the bottom of a glass, press down on each ball until they are about an inch thick. Bake for 12 - 14 minutes, and no more. The cookies should still seem very soft when you remove them from the oven. Let cool on the pans for about 10 minutes, and then transfer to a wire baking rack and let cool completely.

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