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!
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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.
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Vegan Gingerdoodles
- Total Time: 50 minutes
- Yield: 18 cookies
Description
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!
Ingredients
Vegan Gingerdoodles:
- ½ cup (113g) coconut oil, packed (not melted)
- ¾ cup (160g) light brown sugar
- 3 tablespoons molasses
- 3 tablespoons maple syrup
- 6 tablespoons plant-based milk
- 1 tablespoon vanilla extract
- 2 ¼ cups (270g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
Ginger Cinnamon Sugar Mixture:
- ¼ cup (50g) granulated sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- Pinch of salt
Instructions
- Preheat the oven to 350°F (177°C). Line a sheet tray with parchment paper or a silicone baking mat.
- Mix together the wet ingredients: In a large bowl, whisk together the packed coconut oil, light brown sugar, and molasses. Once combined, add in the maple syrup, plant-based milk, and vanilla extract, and mix until homogenous.
- Mix together the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, and salt.
- Combine the wet and dry ingredients: Pour the flour mixture into the larger bowl with the wet ingredients and mix until just combined, being careful not to overmix. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes (or up to 24 hours).
- Make the ginger cinnamon sugar mixture: In a small bowl, prepare the ginger cinnamon sugar mixture by mixing together the granulated sugar, ground cinnamon, ground ginger, and salt. Set aside.
- Portion the cookies and bake: After the dough has chilled, remove it from the refrigerator and roll the dough into 1-inch balls until round and smooth. Then, drop the balls into the ginger cinnamon mixture until the entire surface of the cookie dough ball is coated in the sugar. Bake the cookies in the preheated oven for 10-12 minutes, or until lightly browned.
- Let the cookies cool and serve: Remove the cookies from the oven and let them cool before serving. Enjoy!
- Stored in an airtight container, these cookies will usually stay fresh for up to one week, or they can be frozen for up to two months.
Notes
- Inspiration: This recipe is adapted from these delicious One-Bowl Soft Vegan Chocolate Chip Cookies from Pick Up Limes! If you're looking for more vegan recipes, I highly recommend checking out her blog and YouTube channel.
- Coconut Oil: For this recipe, it's important that you use packed coconut oil, not melted. If you're in a hot climate, you might need to chill your coconut oil to help it solidify before using it to make this recipe.
- Plant-Based Milk: I used oat milk when making this recipe, but feel free to use whatever plant-based milk you prefer. Unsweetened almond milk also works great.
- Chilling: Chilling the dough is crucial in this recipe! If you try and bake the cookies without chilling, they will spread too much in the oven. For best results, chill the dough for at least 30 minutes (or up to 24 hours).
- Prep Time: 10 minutes
- Chill Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
I have made these cookies several times and they are delicious!! A family favorite! Thank you for the recipe!!
That's wonderful, Michele! So glad you're a fan of the recipe. 🙂