Just when you thought snickerdoodles couldn't get any better, ginger decided to join the party. These vegan gingerdoodles (aka ginger snickerdoodles) are chewy, soft, and perfectly spiced!
Today we're going to be making one of my new favorite cookies: vegan gingerdoodles.
First off, isn't gingerdoodle just such a fun word to say? And being the perfect combo of ginger and snickerdoodles, they're even more fun to eat.
Let me show you how to make them!
Why You're Going to Love This Recipe
Plant-based for the win! Made with coconut oil and plant-based milk, these cookies are 100% vegan. However, I promise they don't taste vegan — my husband was my taste-tester, and he had no idea they were vegan until I told him.
Simple to make. All you need to make this recipe are a few bowls, a whisk, and a spatula. The cookie dough comes together so quickly, and it takes no time at all to get the cookies in the oven.
Warm and cozy. These cookies are loaded up with cinnamon, ginger, cloves, and maple syrup, and they have that perfect amount of spice you want this time of year. They're absolutely perfect for both the fall and winter seasons!
Tips for Making These Cookies
After adding in the dry ingredients, make sure to mix only until just combined. If you overmix at this point, the cookies will turn out tough and chewy. Mix just until the dry ingredients have completely been incorporated, then scrape the bowl well to make sure the mixture is homogenous.
Chill the cookie dough before scooping. Through lots of trial and error, I have found that these cookies spread quite a bit in the oven if you don't chill the dough for at least 30 minutes. You can even refrigerate the dough overnight if you want!
Remove the cookies from the oven while they're still a bit soft. These cookies will harden up once they are out of the oven, so make sure to remove them around the 10-12 minute mark. Once they have cooled slightly on the pan, I recommend transferring them to a wire rack to cool completely.
Common Questions About These Cookies
Personally, I have had success making this recipe with either almond milk or oat milk. However, I believe any plant-based milk would work just fine. If you do try another kind of milk, let me know how it works out in the comments below.
Absolutely! Tightly wrapped in plastic wrap, this dough can be refrigerated for up to 2-3 days. Alternatively, you can freeze the dough for up to 2 months — just let it thaw to room temperature before scooping the cookies. Or, you can freeze the dough after it has already been portioned into balls to save yourself some time later.
Stored in an airtight container, these snickerdoodles usually last for about a week. After that, you can wrap them firmly in a plastic bag and freeze them for up to two months. When you are ready to eat one, let it thaw at room temperature or even warm it up for a few minutes in the oven before serving.
Love this recipe? Please leave a star rating and review in the comments below! And don't forget to subscribe to The Baker's Almanac for even more baking recipes and tips.Print