Day Two of 12 Days of Vegan Christmas Cookies!
I love gingerbread cookies and I love snickerdoodles. So these vegan gingerbread snickerdoodles are one of my absolute favorite things! Soft and chewy, simple and delicious vegan gingerbread cookies. Rolled in cinnamon and sugar to create the snickerdoodle effect. These cookies are really easy to make and this recipe makes 2 dozen. So they are perfect to fill up those holiday cookie boxes!
What You Need For Soft and Yummy Cookies:
- Vegan Butter: I have been really into Country Crock Plant Butter recently, but I also love Earth Balance!
- Brown Sugar and Cane Sugar: The brown sugar gives it that dark and rich flavor.
- Applesauce: It makes the perfect egg replacement and tastes great in the gingerbread too!
- Molasses: Of course all classic gingerbread cookies must have molasses.
- Vanilla: Vanilla is v. important.
- The Dry Ingredients: Flour, baking soda, ginger, cinnamon, cloves and salt.
The dough for these vegan gingerbread snickerdoodles comes together really quickly, and then the dough just chills for a bit. I find it way easier to roll the dough into balls to coat in the cinnamon and sugar when it is cold. 30 minutes in the fridge should do it. That makes it cold enough to handle. That way you can get all that good crunchy cinnamon and sugar rolled on to the outside!
Why Should You Makes These Cookies?
- Soft and chewy inside.
- Crunchy, sugary outside.
- Slightly spicy from all that ginger!
- Very easy, one bowl treat.
- Makes enough to share with friends.
If you are getting a list of holiday cookies together that you plan to make this year, please add these to the list! I am making lots of cookies to leave at doorsteps of neighbors and family since this year we can’t join together like we normally do. If you love gingerbread, try my Vegan Gingerbread Biscotti!
Soft and chewy gingerbread cookies rolled in cinnamon sugar.
- 3/4 Cup Vegan butter, I used Country Crock Plant Butter(room temperature)
- 1/2 Cup Organic cane sugar
- 1/2 Cup Brown sugar
- 1/4 Cup Applesauce
- 1/4 Cup Molasses
- 1 teaspoon Vanilla
- 2 1/4 Cups All purpose flour
- 1 teaspoon Baking soda
- 2 teaspoon Ginger powder
- 1 teaspoon Cinnamon
- 1/2 teaspoon Cloves, ground
- 1/2 teaspoon Salt
- 1/2 Cup Organic cane sugar
- 2 teaspoons Cinnamon
In a large mixing bowl, add the vegan butter, cane sugar and brown sugar. Using a hand mixer, or a stand mixer, whip together the butter and sugar. Until fully combined and light and fluffy.
Now add the applesauce, molasses and vanilla. Continue to whip until fully combined. The butter will look broken now. Don't fret, it all work out. I promise!
Next, sift the flour, baking soda, ginger, cinnamon and cloves over the mixing bowl. Stirring as you sift. Add the salt.
Continue stirring until combined.
Chill the dough in the fridge for 30 minutes.
Preheat the oven to 350 degrees(F).
Add the cane sugar and cinnamon for the topping to a small mixing bowl. Stir to combine.
Remove the dough from the fridge, and taking about 1 tablespoon at a time, roll into a ball in your hands. Then drop the ball into the cinnamon and sugar topping. Roll around to coat thoroughly.
Place the cookie ball onto a sheet pan lined with parchment paper or sprayed with non-stick spray. Repeat with all the dough, placing the cookies at least 2 inches apart. You will need to use several sheet pans or do them in batches.
Once you have filled the sheet pan. press the cookie balls down slightly just to flatten out a bit.
Bake for 12-14 minutes or until nice and brown.
Let cool completely. They store well in the fridge for 1-2 weeks.