The internet is overflowing with Christmas cookie recipes and I’m adding these Vegan Gingerbread Snickerdoodles to the mix. Everyone feels like the holiday cookies that they grew up with are the best. The cookies their mom, dad, grandma, grandpa, aunt, uncle, etc. made growing up, that spark a childlike nostalgia in a single bite.
For me, those cookies were made by my grandmother, Mor Mor. She would pack tins full of homemade cookies and fly them all the way down to Texas for us every year. There were three main recipes that became the official Christmas cookies for us growing up. First, the classic peanut butter blossom – delicious soft, peanut butter cookie with a slightly melty Hershey’s kiss. Second, a chocolate chip thumbprint cookie filled with chocolate ganache and topped with sprinkles. And third (my favorite), a buttery shortbread cookie topped with strawberry jam and a sweet glaze.
As the grandchild who loved spending time in the kitchen, my grandmother started teaching me the recipes and as she got older, I proudly took on the responsibility of baking our cookies for the family. They’ll never taste exactly like Mor Mor’s… I don’t have that extra special ingredient, grandmotherly love, but they still spark that childlike joy.
These “Gingerdoodles” are a recipe I see myself making every year. They have warm spices and molasses that are reminiscent of Christmastime. Compared to a gingerbread cookie, the ginger and molasses are more subtle and balanced. The texture is the soft, pillowy texture with that slight crunchy sugar exterior you’d expect from a snickerdoodle. This recipe is very loosely based on Sally’s Baking Addiction snickerdoodle recipe that I love.
The recipe starts with creaming butter with both white sugar and dark brown sugar. You can substitute light brown sugar if needed but I really love the dark brown for that extra molasses depth. Next, a flax egg, molasses, and vanilla are added followed by the dry ingredients and spices. After the dough comes together, scoop out 2 tablespoons at a time, roll into a ball, and toss in cinnamon sugar before baking. Super easy and so delicious.Print
Vegan Gingerdoodles (Gingerbread Snickerdoodles)
- Total Time: 20 minutes
- Yield: 36 cookies 1x
- Diet: Vegan
Vegan Gingerdoodles have the delicious spiced molasses flavor of gingerbread with the soft texture of a snickerdoodle.
- 1 cup vegan butter, softened at room temperature
- 1/2 cup white sugar
- 1/2 cup dark brown sugar
- 1 flax egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 3 cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/2 cup white sugar
- 2 teaspoons cinnamon
- Preheat the oven to 350.
- In a stand mixer or a bowl with a hand mixer, cream the softened butter with the white and brown sugar on medium speed until creamy.
- Add in the flax seed, molasses, and vanilla extra and mix until well combined.
- In a separate bowl combine the flour, baking soda, cream of tartar, cinnamon, and ginger and whisk to combine.
- Add the dry ingredients into the creamed butter and sugar and mix on low-medium until dough is formed.
- In a small bowl, combine sugar and cinnamon and stir to combine.
- Scoop out 2 tablespoons at a time and roll into balls. Toss in cinnamon and sugar until coated and place on a cookie sheet about 1.5 inches apart.
- Baking 8-10 minutes until the tops are just beginning to crack.
- Cool and enjoy!
- You may substitute dark brown sugar for light brown sugar.
- Prep Time: 10
- Cook Time: 10
- Category: Dessert
Keywords: vegan gingerdoodles, gingerbread, snickerdoodles, vegan baking
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