Another holiday cookie for you! These Gingerdoodles are fantastic! They are a perfect cross between a gingersnap and a snickerdoodle. They are soft, fluffy and perfect for Christmas or your next cookie swap! Rolled in cinnamon sugar, they look extra special and glisten once they come out of the oven.

Growing up my dad always had a box or bag of gingersnap cookies in the pantry that he would munch on for a late night snack. I would have one once in a while and loved the gingery flavor they had. I didn’t always like the crunch though. Sometimes it was too much.  My dad later got into the Molasses Chew Cookies from Trader Joe’s. They were so delicious! However not at all vegan. So I tried for these Gingerdoodles to be a nice texture cross between both a soft and the snapping one and that’s what I’ve done.

First cream together the softened butter and sugar. You can totally do this in a stand mixer, but I just used a whisk and creamed it up by hand. Add in the flax egg, the molasses and the vanilla. For this recipe I used Black Strap Molasses because that’s all I had on hand. If you have regular cooking molasses feel free to use, but you might want to add more- at least 1/4- 1/3 of a cup to get the flavaaa in there.

Add the dry ingredients to the wet and mix through. You will notice the mixture will take some time to come together and it will seem a little dry and crumbly. This is when you will add in the water in. Just 1 TBSP at a time. See how the consistency is. You should be able to get the batter to stick together by rolling a small amount in a ball with your hands. If not, add another TBSP of water.

If you can’t wait, you can cook these right away, but I suggest you pop the batter in the fridge for about 10-15 minutes and it will roll easier for you.

Roll the batter into about 2 inch balls then roll in the cinnamon sugar. Bake at 350 degrees for about 10-12 minutes depending on the size of the balls you make. Give them a check, the bottom should be golden brown and the centers still soft. They will firm up once cooled.

Pack them up in sealed container and enjoy with family and friends.


1 Stick (1/2 cup) softened vegan butter

3/4 cup dark brown sugar, packed

1 flax egg (1 TBSP ground flax + 3 TBSP water, mixed and set aside)

3 TBSP Black Strap Molasses (1/3 cup regular molasses)

1 TBSP vanilla

2 tsp ground cinnamon

1 tsp ground ginger

1 tsp ground cloves

1/4 tsp salt

a pinch of ground nutmeg

2 cups of flour

1 tsp baking soda

1/2 tsp cream of tarter

1-2 TBSP water

Cinnamon Sugar:

1/3 cup of granulated sugar + 1 TBSP ground cinnamon


Cream together the butter and sugar until combined. Mix in the flax egg, molasses and vanilla. Add in all the spices and mix through. Last, add in the rest of the dry ingredients and stir until just mixed together. The mixture will be crumbly at this point. Add in 1 TBSP of water at a time and check the consistency with your hands. If it sticks together it is ready, if not, add in the other TBSP of water. Chill in the fridge for 10-15 minutes and then roll in 2 inch balls. Roll the balls in the cinnamon sugar mixture and place of a parchment lined baking sheet. Cook at 350 degrees for 10-12 minutes until golden brown on the bottom. The Gingerdoodles will firm up once cooled. Store in an airtight container!

**If you really want to do something special, my husband decided he wanted some chocolate chips in the middle of his cookies. Add a few in and roll the batter around the chocolate. It will come out ooey and gooey 🙂

Xo, Melissa