Vegan Ginger-Spiced Snickerdoodles

Vegan Ginger-Spiced Snickerdoodles

Prep Time: 15 min Cook Time: 30 min Total Time: 45 min Yields: 3 dozen cookies

One of the first recipes I ever made - way back when I was only around 10 years old! - was a batch of snickerdoodles. They turned out horribly, but despite that, it was the beginning of my love for cooking and baking! I became so obsessed with making even a decent batch of snickerdoodles, I made them every chance I got! I even gave my big brother a snickerdoodle the size of a frisbee for his high school graduation - who knows if it was edible, but he was a good sport! So it’s only fitting that our first cookie recipe created for This and That Kitchen is my old favorite, the snickerdoodle! For this recipe, we wanted to give the classic flavors of the snickerdoodle a little twist by spicing the dough with just a hint of ginger. While it certainly doesn't kick you like a ginger snap, this ginger addition results in a batch of cookies that is perfectly balanced thanks to the sweetness of the sugar coating, the tang of the cream of tartar, and the light spicy kick of the ginger. We have been making these bad boys more and more as the holiday season progresses, and each time, we gobble them up like we're kids again! Enjoy with some hot chocolate or plant-based eggnog, and you will definitely be feeling the holiday spirit - but don't forget to leave a couple for Santa!  

Ingredients:

  • 1/2 cup vegan butter

  • 1/2 cup shortening

  • 2 tsp vanilla

  • 1 1/2 cups cane sugar

  • 2 vegan eggs

  • 2 3/4 cups all-purpose flour

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 1 tsp ground ginger

  • 2 tsp cream of tartar

  • 4 tbsp cane sugar

  • 1 tsp ground cinnamon

Instructions:

  1. Preheat oven to 400° F (205° C). Line two baking sheets with parchment paper.

  2. In a large bowl, use a hand mixer to cream the vegan butter, shortening, sugar, vanilla, and eggs until everything is fully incorporated.

  3. In a smaller bowl, mix the all-purpose flour, baking soda, salt, ginger, and cream of tartar. Incorporate the dry mixture into the wet mixture 1 cup at a time until a thick dough has formed.

  4. Combine 4 tbsp of cane sugar and 1 tsp of cinnamon in a small bowl. Begin rolling the dough into balls about half the size of a golf ball. Roll the balls in the sugar and cinnamon mixture and place on baking sheet.

  5. Bake 1 cookie sheet at a time for around 10 minutes or until the tops begin to crack and the cookies are lightly browned.

  6. When ready, remove from oven and immediately transfer to cooling racks or another heat safe surface to allow the cookies to cool.

  7. Enjoy!

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