Vegan Gingerdoodles Cookie Recipe

5 from 4 votes

Vegan Gingerdoodles Cookie Recipe

These Vegan Gingerdoodle cookies are the perfect marriage between a classic soft and chewy snickerdoodle and spiced gingerbread cookie. Made in under 30 minutes. Our vegan gingerdoodle cookie recipe is the best of both worlds swirled into one soft chewy cookie, perfect for your next cookie exchange or Christmas season.

Prep Time15

Cook Time12

Total Time27

Course: Baking, Dessert

Cuisine: American

Diet: Vegan

Servings: Cookies

Calories: 215kcal

Author: Nija Clark

Equipment

2 Baking Sheet

Ingredients

Gingerbread Ingredients

Wet Ingredients

¼ cup (200g) Vegan Butter - softened to room temperature we like Miyoko’s Salted Plant Milk Butter Stick or Country Crock Plant Butter Sticks.
¼ cup Granulated sugar
¼ cup Brown sugar packed
2 tablespoon Molasses
1 tablespoon Ground Flaxseed - mixed with 2 tablespoon cold water or 3 tablespoons Just Egg
½ teaspoon Vanilla Extract

Dry Ingredients

1 ¼ cup All-Purpose Flour
½ teaspoon Baking Powder
½ teaspoon Baking Soda
¼ teaspoon Salt
½ teaspoon Cinnamon
¼ teaspoon Ground Ginger
⅛ teaspoon Nutmeg

Snickerdoodle Ingredients

Wet Ingredients

½ cup Granulated Sugar
¼ cup Vegan Butter - softened to room temperature
1 tablespoon Ground Flaxseed - mixed with 2 tablespoon cold water
1 teaspoon Vanilla extract

Dry Ingredients

¾ cup All-purpose Flour
½ teaspoon Cinnamon
½ teaspoon Cream of Tartar
¼ teaspoon Baking Soda
¼ teaspoon Salt

Sugar Topping

Few tablespoons Sugar

Instructions

Preheat oven to 350°F and line two large cookie sheets with parchment paper or use silicone mats. Set aside.

Make Gingercookie dough.

In a small bowl make flaxseed egg and set aside.
In a large bowl; using a hand mixer, cream together the soften vegan butter, granulated sugar, and brown sugar for 2 minutes.
Stir in the wet ingredients: molasses, flax egg, and vanilla until well combined.
Stir in the dry ingredients and spices, mixing until the dough forms. The dough will be very thick, but not dry.
Cover the dough and store in the fridge while you make the snickerdoodle dough.

Make the Snickerdoodle dough.

Using a hand mixer, cream together the vegan butter and sugar for 2 minutes.
Stir in the flax egg and vanilla extract until well combined.
Stir in the dry ingredients, mixing until the dough forms.

Assemble the cookies.

Put extra sugar for coating cookies in a small bowl and set it aside.
Scoop out 1 heaping tablespoon of each type of dough. Gently press the dough together and then break it in half so that each color is cut in half.
Push the halves back together gently with different colored dough touching. Gently repeat one more time to create marbled effect.
Roll the cookies in the coarse sugar until fully coated, then place the cookies on the prepared baking tray 2 inches apart, flattening slightly with your hand.
If you bake two cookie sheets at the same time, make sure you rotate the sheets top and bottom racks half way through. The benefit of baking one tray at a time is that you don’t have to rotate the trays.
Bake in the preheated oven for 11-13 minutes for a good chewy texture, until slightly golden brown on the bottoms. Pulling them out of the oven they will look under baked. This will help make sure they are soft. Optional shape the cookies. They will firm up as they cool.
Allow to cool for about 10 minutes without moving cookies around as they will take a few minutes to harden. Enjoy.

Notes

Expert Baking Tips

If the dough is very sticky and hard to handle, refrigerate for about 20 minutes.

If you don’t measure your flour correctly, you will end up with dry and hard cookies.

For soft snickerdoodles be carefully to not overbake. To make soft and chewy snickerdoodles, remove from the oven while they are still soft. They will continue to firm up once removed from the oven.

To get perfectly round cookies. Using a circular object (like a lager cookie cutter, mason jar lid, small bowl or glass) something large enough to completely cover your cookie with a little room to spare. Work quickly while the cookies are still hot. Place item over cookie and swirl for a few seconds to form perfect circle.

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