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Vegan Cream Cheese Snickerdoodles

Updated: Nov 29, 2020

Snickerdoodles have always been one of my favorite cookies. These come out soft, slightly chewy and have a great texture on the outside because they're rolled in a mixture of cinnamon and sugar before baking. Not to mention that creamy tang from the vegan cream cheese.

These cream cheese snickerdoodle cookies are so ridiculously good and super easy to make. They have the classic snickerdoodle puffiness with a nice mild tanginess because of the cream cheese. Whenever I bake I like to use the new Country Crock Plant Butter Sticks with Olive Oil. The flavor is super buttery and it behaves just like the real thing and because they come in sticks they're convenient for most baking recipes. I also used the Trader Joe's Vegan Cream Cheese. It's super soft and light so it works perfect in this recipe. You can make these by hand and they will come out just fine but I've been taking the easy route and using my standing mixer. It's especially great for creaming together butter and sugar which is the key to great cookies. This recipe also calls for cream of tartar which gives these cookies the classic "snickerdoodle" flavor. So it's a must have ingredient in this recipe.

Some Supplies You'll Need to Make These Cookies

  • Sheet pan or Cookie Sheet - I use a large commercial size sheet pan so that I can make a lot of cookies at one time. You can also use 2 pans or just bake in batches.

  • Parchment Paper or a Silicone Baking Mat- This will prevent the cookies from sticking and burning.

  • Cooling Rack - A cooling rack is essential for making cookies especially if you wan t them soft and chewy and preventing them from getting hard.

  • A Hand/Standing Mixer or Whisk - You can do them by hand but using a mixer will ensure that the butter and sugar cream together nicely.

  • An Ice Cream Scoop - This will help you scoop out the exact amount each time so that every cookie is the same size.

  • Cream of Tartar - Cream of Tartar gives snickerdoodles their traditional tangy and chewiness. If you don't have cream of tartar you can substitute by using 2 teaspoons of baking powder. Just be sure to omit the baking soda from the recipe as well. The cookies will still be delicious.

Things You Should Know About Making Snickerdoodles

  • Because of the high temperature and cream of tartar and baking soda the cookies will puff up after a few moments in the oven. Once you take them out you will need to gently press them down gently with the back of a spoon. This cool feature makes them so much fun to make with kids.

  • The key to getting a chewy cookies is to remove them from the oven before they are actually done cooking. As they rest and cool they become soft and chewy.

  • These can be made ahead of time and the dough can be rolled into a log shape, wrapped in plastic wrap and kept in the ridge for 2 weeks or frozen in the freezer for months.

Prep & Cook Time: 90 Minutes


  • 3 cups of all purpose flour sifted

  • 1 cup or 2 sticks of softened vegan butter - I used the Country Crock Plant Butter Sticks

  • 1-1/3 cup of sugar

  • 1/4 cup of room temperature vegan cream cheese

  • 1 teaspoon of baking soda

  • 1-1/2 tsp of cinnamon

  • 2 tsp of vanilla extract

  • 2 tsp of cream of tartar - You can find it in the spice isle

  • 1/2 tsp of salt

The Sugary Coating

  • 1/3 cup of sugar

  • 1 teaspoon of cinnamon


  1. Preheat oven to 375*

  2. Mix together the flour, baking soda, salt and cream of tartar in a bowl and set aside.

  3. Mix together the butter and sugar in a standing mixer or hand mixer on medium low speed for about 2 minutes or until it's soft and well combined. Now add in the vanilla extract and cream cheese and continue mixing until everything is combined.

  4. Now add in the dry ingredients a little at a time and mix on low speed. Be sure not to over mix. Over mixing can make your cookies turn out tough.

  5. Once the dough is well combined place the bowl in the fridge for about 30 minutes to chill.

  6. While the dough is chilling combine the sugar and cinnamon into a shallow bowl and line a sheet pan with parchment paper or a silicone baking mat.

  7. Noe use an ice cream scoop to scoop out the dough and form into balls then gently roll into the cinnamon and sugar mixture.

  8. Place the cookies about 3 inches apart.

  9. Bake on the middle oven rack for 12 minutes.

  10. Remove the cookies while they are still soft and slightly undone.

  11. After about 1 minute use a wooden spoon to gently press them down. Don't worry if they get little cracks. Cracks are a snickerdoodle signature.

  12. Immediately remove the cookies from the sheet pan and onto a cooling rack.

  13. After about 7 minutes the cookies will be soft, chewy and ready to eat.

Using an ice cream scoop will make sure all of your cookies are the same size. Once you scoop them out just gently roll them into the cinnamon sugar mixture.. Do not fatten the cookies. After they bake you will gently press them down to flatten them a little.

The signature snickerdoodle puff popping up. This is exactly what you want.

Once you remove them from the oven let them sit on the pan for about a minute. Then use the back of a spoon to gently press them down. Now move them from the sheet pan and put them on a cooling rack. Don't worry about them cracking a little, cracks are a snickerdoodle signature.

Some of the items I used:

Think you'll try this recipe? If you do, leave a comment below or snap a pic and tag me at @bevegan__ on Instagram or on Facebook and let me know what you think. Liking posts, leaving comments and sharing my content is super helpful and I always appreciate the support. Plus I really love seeing your recipe recreations.

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Hey I'm Shantelle!


I'm so glad you found my website. Here you'll find super easy, affordable plant based vegan recipes that I love to make everyday for my family and friends. 

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