3 Special-Diet Snickerdoodle Cookies for Every Baker

Snickerdoodles are one of those cookies that never really go out of style. That buttery cookie, soft center, and cinnamon-sugar coating are hard to resist. The good news is that you don’t have to stick to one traditional recipe to enjoy them.

These special-diet Snickerdoodle cookies give you three easy ways to make the classic treat fit different baking needs. There’s a soft vegan Snickerdoodle, a chewy gluten-free Snickerdoodle, and a simple Snickerdoodle recipe without cream of tartar.

Quick Summary

• Vegan Snickerdoodles: Soft, chewy cookies made without eggs or dairy, finished with a classic cinnamon-sugar coating.
• Gluten Free Snickerdoodles: Tender, chewy Snickerdoodles made with gluten-free flour while keeping that familiar cinnamon-sugar flavor.
• Snickerdoodles Without Cream of Tartar: An easy version of the classic cookie that skips cream of tartar while still delivering a soft, cinnamon-sugar cookie.

These recipes cover some of the most common ways bakers adapt Snickerdoodles at home. Each one uses simple ingredients and straightforward steps, so you can choose the version that best suits your kitchen.

1. Vegan Snickerdoodles

Vegan Snickerdoodles are soft, chewy cinnamon-sugar cookies made without eggs or dairy. Plant-based butter provides the buttery texture, while a simple egg-free dough keeps these cookies tender and easy to work with.

Ingredients

For the Cookies:

• 2 ¼ cups all-purpose flour
• 1 ½ teaspoons cream of tartar
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup vegan butter, softened
• 1 ¼ cups granulated sugar
• ¼ cup unsweetened applesauce
• 2 teaspoons vanilla extract

For the Cinnamon-Sugar Coating:

• ¼ cup granulated sugar
• 1 ½ tablespoons ground cinnamon

Instructions

1. Prepare the oven. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Mix the dry ingredients. Whisk together the flour, cream of tartar, baking soda, and salt in a medium bowl.
3. Cream the butter and sugar. Add the softened vegan butter and granulated sugar to a large bowl. Beat until the mixture looks light and creamy.
4. Add the wet ingredients. Mix in the applesauce and vanilla until evenly combined.
5. Make the dough. Gradually add the dry ingredients to the wet mixture. Stir just until a soft cookie dough forms.
6. Make the coating. Combine the sugar and cinnamon in a small bowl.
7. Shape the cookies. Scoop portions of dough and gently roll them into balls. Coat each ball generously in the cinnamon-sugar mixture.
8. Arrange on the baking sheet. Place the dough balls a couple of inches apart and gently flatten them slightly.
9. Bake. Bake for about 9–11 minutes, keeping an eye on the edges. The centers should still look soft.
10. Cool. Let the cookies sit on the baking sheet for several minutes before transferring them to a cooling rack.

Tips for Better Vegan Snickerdoodles

• Use softened vegan butter rather than melted butter for a better cookie texture.
• Avoid overmixing the dough once the flour goes in.
• Pull the cookies from the oven while the centers still look slightly soft.
• A generous cinnamon-sugar coating gives the cookies their familiar Snickerdoodle finish.
• Check that your vegan butter is suitable for baking, since different brands can have different moisture levels.

2. Gluten Free Snickerdoodles

Gluten Free Snickerdoodles are soft, chewy cinnamon-sugar cookies made with a gluten-free flour blend instead of regular wheat flour. A good 1:1 gluten-free baking flour makes this recipe simple while keeping the cookies tender and flavorful.

Ingredients

For the Cookies:

• 2 ¼ cups gluten-free all-purpose flour blend with xanthan gum
• 1 ½ teaspoons cream of tartar
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 1 ¼ cups granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract

For the Cinnamon-Sugar Coating:

• ¼ cup granulated sugar
• 1 ½ tablespoons ground cinnamon

Instructions

1. Heat the oven. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Combine the dry ingredients. Whisk together the gluten-free flour, cream of tartar, baking soda, and salt.
3. Cream the butter and sugar. Beat the softened butter and sugar in a large bowl until light and fluffy.
4. Add the eggs and vanilla. Beat in the eggs one at a time, then add the vanilla extract.
5. Combine the dough. Slowly mix the dry ingredients into the butter mixture. Stop mixing once everything comes together.
6. Prepare the coating. Stir the cinnamon and sugar together in a small bowl.
7. Shape the dough. Scoop out portions of dough and roll them into smooth balls.
8. Coat generously. Roll each dough ball through the cinnamon-sugar mixture until completely covered.
9. Bake the cookies. Place the cookies on the prepared baking sheets and bake for 9–12 minutes.
10. Cool before moving. Let the cookies cool on the baking sheet for about 5 minutes. Gluten-free cookies can be delicate while hot, so this short resting time helps them set.

Tips for Gluten-Free Snickerdoodles

• Use a gluten-free flour blend designed for 1:1 substitution in baking.
• A flour blend containing xanthan gum can help provide structure and chewiness.
• Avoid packing the flour tightly into the measuring cup.
• Letting the dough rest for a few minutes can help the gluten-free flour hydrate evenly.
• Check all packaged ingredients when strict gluten avoidance is necessary, especially baking mixes and flavorings.

3. Snickerdoodles Without Cream of Tartar

Snickerdoodles without cream of tartar are easy cinnamon-sugar cookies made with baking powder instead of the traditional cream of tartar and baking soda combination. They still have the familiar buttery flavor and cinnamon coating, although the texture and slight tang can differ from classic Snickerdoodles.

Ingredients

For the Cookies:

• 2 ¼ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 1 ¼ cups granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract

For the Cinnamon-Sugar Coating:

• ¼ cup granulated sugar
• 1 ½ tablespoons ground cinnamon

Instructions

1. Preheat the oven. Set the oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Mix the dry ingredients. Whisk the flour, baking powder, and salt together in a medium bowl.
3. Cream the butter and sugar. Beat the softened butter and sugar until creamy and slightly fluffy.
4. Add the eggs and vanilla. Mix in the eggs one at a time, followed by the vanilla extract.
5. Add the flour mixture. Gradually stir the dry ingredients into the wet mixture until a soft dough forms.
6. Make the cinnamon sugar. Combine the sugar and cinnamon in a small bowl.
7. Roll the dough. Scoop the dough into balls and roll each one in the cinnamon-sugar mixture.
8. Arrange the cookies. Place them on a parchment-lined baking sheet with space between each cookie.
9. Bake. Bake for approximately 10–12 minutes, until the edges are set and the centers remain slightly soft.
10. Cool. Leave the cookies on the baking sheet for a few minutes, then transfer them to a wire rack.

Tips for This Easy Snickerdoodle Recipe

• Baking powder helps the cookies rise without cream of tartar.
• Don’t bake the cookies until they look completely firm in the center; they will continue setting as they cool.
• Roll the dough generously in cinnamon sugar for a stronger classic Snickerdoodle flavor.
• Softened butter creates a smoother dough and helps the cookies spread properly.
• A cookie scoop makes it easier to keep the cookies similar in size so they bake evenly.

Final Thoughts

These three recipes show just how flexible a classic Snickerdoodle can be. Vegan Snickerdoodles are a great choice for egg-free and dairy-free baking, Gluten Free Snickerdoodles bring the same cozy cinnamon-sugar flavor to gluten-free kitchens, and Snickerdoodles Without Cream of Tartar offer an easy option when that traditional ingredient isn’t available.

The best part is that none of these cookies need complicated techniques. A mixing bowl, a baking sheet, and a good cinnamon-sugar coating are enough to turn simple ingredients into a batch of soft homemade cookies.