Amazing Vegan Gingerdoodle Cookies
Amazing Vegan Gingerdoodle Cookies- the perfect cross between a gingerbread cookie and a snickerdoodle- the quintessential holiday cookie! They’re chewy with a rich, deep flavor.
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Amazing Vegan Gingerdoodle Cookies
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Ingredients needed:
2 cups all-purpose flour
3/4 cup vegan butter (softened)
3/4 cup brown sugar
1/4 cup pure cane sugar
1 egg replacer (I like Bob’s Red Mill)
1/4 cup molasses
1 tbsp cornstarch
2 tsp baking soda
1/2 tsp salt
1 tsp freshly grated ginger
1/4 tsp cloves
1/4 tsp nutmeg
1 tsp cinnamon
2 tsp pure vanilla extract
For the rolling sugar:
1/4 cup pure cane sugar
1 tsp cinnamon
Directions:
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
In a small bowl, add 1 tablespoon of egg replacer with 2 tablespoons of water. (This is the ratio for Bob’s Red Mill. If you are using a different brand of egg replacer please read the directions on the package. Stir and set aside.
In the bowl of a stand mixer (or using a hand-held mixer and bowl), add the softened vegan butter, brown sugar and pure cane sugar. Beat until fluffy. Add the molasses, grated ginger, pure vanilla extract and egg replacer and beat until combined, scraping down the sides when necessary.
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, salt, cloves, nutmeg, cinnamon and cornstarch. Slowly add the flour mixture to the mixing stand bowl and beat until fully combined.
In a small bowl add 1/4 cup of pure cane sugar and 1 teaspoon cinnamon. Whisk together.
Scoop 1 tablespoon of dough and roll it into a ball with your hands. Roll the dough ball into the cinnamon sugar mixture until it is coated on every side. Place the dough ball on the baking sheet. Leave approximately 2 inches between each cookie because they will spread out as they cook.
Bake the cookies for 10 minutes. They may seem too soft when they come out of the oven, but they will firm up as they cool.
Amazing Vegan Gingerdoodle Cookies
Ingredients
- 2 cups all-purpose flour
- 3/4 cup vegan butter, softened
- 3/4 cup brown sugar
- 1/4 cup pure cane sugar
- 1 egg replacer (I used Bob's Red Mill)
- 1/4 cup molasses
- 1 tbsp cornstarch
- 2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp freshly grated ginger
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 2 tsp pure vanilla extract
For the rolling sugar
- 1/4 cup pure cane sugar
- 1 tsp cinnamon
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper. In a small bowl, add 1 tablespoon of egg replacer with 2 tablespoons of water. (This is the ratio for Bob's Red Mill. If you are using a different brand of egg replacer please read the directions on the package. Stir and set aside.
- In the bowl of a stand mixer (or using a hand-held mixer and bowl), add the softened vegan butter, brown sugar and pure cane sugar. Beat until fluffy. Add the molasses, grated ginger, pure vanilla extract and egg replacer and beat until combined, scraping down the sides when necessary.
- In a medium-sized bowl, whisk together the all-purpose flour, baking soda, salt, cloves, nutmeg, cinnamon and cornstarch. Slowly add the flour mixture to the mixing stand bowl and beat until fully combined.
- In a small bowl, whisk together 1/4 cup pure cane sugar and 1 tsp cinnamon.
- Scoop 1 tablespoon of dough and roll it into a ball with your hands. Roll the dough ball into the cinnamon sugar mixture until it is coated on every side. Place the dough ball on the baking sheet. Leave approximately 2 inches between each cookie because they will spread out as they cook.
- Bake the cookies for 10 minutes. They may seem too soft when they come out of the oven, but they will firm up as they cool.
Looking for more vegan Christmas Cookie recipes like these Amazing Vegan Gingerdoodle Cookies?
Santa’s Kitchen Sink Vegan Cookies
Amazing Vegan Hot Chocolate Cookies
Vegan Melted Snowman Sugar Cookies
Amazing Vegan Chocolate Peppermint Cookies
I love seeing your finished projects! If you enjoyed making these Amazing Vegan Gingerdoodle Cookies any of my other plant-based recipes, I’d love to see yours on Instagram, just tag me @ginamicheleblog. Happy holiday baking!
