Vegan Gingersnap Cookies
Vegan gingersnap cookies are the perfect treat for the holiday season or any time you crave something warm and cozy. These cookies are full of rich molasses, spicy ginger, and warm cinnamon, making every bite a delightful burst of flavor. The best part? They’re made entirely plant-based, so you can enjoy all the classic taste without using eggs or dairy. These cookies will make your kitchen smell incredible and your taste buds happy.
For anyone who adores spiced cookie recipes, don’t miss out on these scrumptious vegan chai cookies!
Why You’ll Love These Vegan Gingersnaps
These vegan gingersnap cookies are the perfect mix of warm, spicy flavors and irresistible textures.
- Packed with Cozy Flavors. Vegan gingersnap cookies are bursting with warm, spicy flavors like ginger, cinnamon, and cloves.
- Perfectly Crisp and Chewy. These cookies strike the perfect balance between crisp edges and a soft, chewy center.
- Easy to Make with Simple Ingredients. Most of the ingredients are pantry staples like flour, spices, and sugar.
- Great for Gifting. Homemade gingersnap cookies make a thoughtful and delicious gift for friends and family. because of their long shelf life.
- A Crowd-Pleaser for All Ages. The classic flavors and delightful texture of vegan gingersnaps appeal to both kids and adults.
Key Ingredients and Substitutions
Baking up these vegan gingersnap cookies doesn’t require much other than the basics! Here’s what all you need:
- Ground Flaxseeds – When mixed with water, they form a gel-like consistency acts as a binder to replace eggs in vegan baking. Use one tablespoon of ground flaxseeds mixed with three tablespoons of water to replace one egg. If you don’t have flaxseeds, chia seeds work similarly if you grind them first.
- All-Purpose Flour – It creates the right balance of chewiness and firmness when combined with other ingredients. You can also use a 1:1 gluten-free baking mix if needed.
- Brown Sugar – Adds moisture and enhances the chewy texture of the cookies. Light or dark brown sugar both work well, with dark brown sugar giving a stronger molasses flavor. If you’re out of brown sugar, mix granulated sugar with a bit of molasses to make a quick substitute.
- Vegan Butter – Adds richness, flavor, and helps create the crisp edges that make gingersnaps so irresistible. Use room-temperature plant-based butter for easier mixing (at least 1 hour out of the fridge). Coconut oil is a good alternative, but it might alter the flavor slightly.
- Molasses – Adds moisture and deep flavor. Unsulfured molasses is ideal for baking. If you don’t have it, maple syrup or dark corn syrup can work in a pinch.
- Granulated Sugar – Lends a crispiness to the cookies and creates a sparkling finish when the dough is rolled in sugar before baking. You can use cane sugar or coconut sugar for a slightly different taste. For a refined-sugar-free option, try maple sugar or date sugar.
- Spices (Cinnamon, Ginger, Cloves) – Give gingersnaps their signature warm and spicy flavor. Freshly ground spices will give the most vibrant flavor, but pre-ground works fine. If you’re missing one, you can increase the other spices or add a pinch of allspice or nutmeg for a similar effect.
How To Make Vegan Ginger Cookies
Don’t worry, there’s no dairy involved!
Step 1: Create Flax Egg and Mix Dry Ingredients Together – In a small bowl, combine ground flaxseed with water and set aside to thicken. In a medium-sized bowl, mix together the flour, baking soda, salt, cinnamon, ginger, and cloves.
Step 2: Cream Butter and Sugar – Using a stand or handheld mixer, cream together brown sugar, butter, and molasses until fluffy. Pause to scrape down the bowl with your spatula at least once about halfway through, to make sure everything gets incorporated.
Step 3: Mix Flax Egg with Wet and Dry Ingredients – Add the flaxseed mixture and mix again. Gradually incorporate the dry ingredients into the sugar mixture, scraping the bowl as needed, until a thick dough forms.
Step 4: Roll into Balls and Bake – Roll the dough into 16 golf ball-sized portions, coat each in granulated sugar, and place them on baking sheets. Bake one sheet at a time on the top rack for 9-10 minutes or until cracks appear. Allow the cookies to cool on the sheets for 3-5 minutes before transferring to a cooling rack.
Serving Tips and Suggestions
Vegan gingersnap cookies are deliciously versatile and perfect for any occasion. Whether you enjoy them with a cozy hot chocolate, as part of a decadent vegan dessert, or dressed up for the holidays, these cookies are sure to impress.
- Make an Ice Cream Sandwich – Transform your cookies into a special dessert by sandwiching a scoop of vegan cinnamon or banana nice cream between two cookies. Freeze them for a few minutes to make the sandwich easier to handle.
- Crumble Over Dessert – Break your gingersnap cookies into small pieces and use them as a topping for vegan puddings, dairy-free yogurt, or fruit salad. They also work great as a crust for pies or plant-based cheesecakes.
- Dress Them Up for the Holidays – Drizzle melted vegan white chocolate, dark chocolate, vegan royal icing, or rich dairy-free cream cheese frosting over your cookies for a festive touch. You can also sprinkle crushed peppermint candy or edible glitter on top. This simple step adds an elegant flair, perfect for gift-giving or holiday parties.
- Serve with Vegan Whipped Cream – Dip your gingersnaps into a bowl of fluffy vegan whipped cream for an indulgent snack. Add a sprinkle of cinnamon on top for extra flavor and a pretty presentation.
- Build a Gingersnap Cookie Tower – Stack your cookies into a fun tower for an eye-catching dessert centerpiece. Use small dollops of vegan frosting or caramel sauce between each layer to hold them together. This makes a playful and interactive serving option, especially for kids!
Storage
Cool your dairy-free ginger cookies fully on a wire rack before storing. Transfer them to an airtight container with a piece of parchment paper between layers to prevent sticking. These vegan gingersnaps will stay fresh at room temperature for one week.
If you want to store them for an extended period, place them in a freezer-friendly container and freeze them for 2-3 months. Thaw at room temperature when ready to enjoy.
FAQs
The terms “gingersnaps” and “ginger cookies” are often used interchangeably, but there can be subtle differences in texture and flavor. Gingersnaps tend to be less sweet and have a more crispy and crunchy exterior. However, the distinction can be subtle.
Traditionally gingersnaps include molasses because it contributes both a sweetness and a distinct flavor. However, an equal amount of maple syrup can be used as a replacement for molasses if you need an alternative. Note that the flavor and texture will change but they will still be delicious!
You can! You can use a mix of oat and gluten-free flour (as called for in the original recipe) or use all gluten-free flour such as King Arthur Measure for Measure gluten-free flour, Bob’s Red Mill 1-to-1 Baking flour, or Namaste Perfect Flour Blend. The texture might not come out exactly the same, but it will work well.
More Spiced Treats to Try
Listen while you bake! Tune into my podcast, The Plant Powered People Podcast, while you’re cooking, folding laundry, or taking a bath. It may just change your life!
Soft and Chewy Vegan Gingersnap Cookies
Equipment
- Stand mixer or hand mixer
Ingredients
- 1 tablespoon ground flaxseed, (8 grams)
- 3 tablespoons water, (45 ml)
- 2¾ cups all-purpose flour, (345 grams)
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- ½ teaspoon ground cloves
- 1 cup packed brown sugar, (216 grams)
- ¾ cup vegan butter or margarine, softened, (170 grams)
- ¼ cup molasses, (59 ml)
- ¼ cup granulated sugar for rolling, (58 grams)
Instructions
- Preheat your oven to 375°F (approx. 190°C)
- Combine the ground flaxseed and water in a small bowl and set aside.
- In a medium-sized bowl, combine the flours, baking soda, salt, cinnamon, ginger, and cloves and stir to combine. Set aside.
- Using a stand or handheld mixer, cream the brown sugar, butter, and molasses until fluffy, about 1 minute. Then add the flaxseed mixture and mix again for another 30 seconds.
- Add half of the dry ingredients to the sugar mixture and mix on low until mostly combined. Then add the second half of the dry ingredients and mix again, this time starting on a low speed and then increasing to high as the dough becomes thick and hard to mix. Scrape the sides and bottom of the bowl as needed. The dough will be very thick when it’s done.
- Pour the granulated sugar into a bowl and set aside. Then form 16 golf ball-sized dough balls and place them on parchment-lined or ungreased baking sheets. Roll each ball in the granulated sugar to evenly coat, then return to the baking sheet, ensuring they’re at least 3 inches (about 8 cm) apart from one another, as they will spread.
- Bake the cookies one sheet at a time on the top rack in your preheated oven for 9-10 minutes or until cracks form across the surface. It’s better to slightly underbake than to overbake. Allow the cookies to cool on the baking sheets for 3-5 minutes before transferring to a cooling rack.
Notes
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- Allow the vegan butter to warm to room temperature before beginning. Straight out of the fridge, it will be too hard to mix smoothly, but it shouldn’t be melted, or the cookies might turn out greasy. Generally, it helps to take the butter out 1 hour before getting started.
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- Like your ginger cookies crispier? You can bake for a few extra minutes if desired.
Nutrition
Vegan gingersnap cookie recipe adapted with permission from Vegan Christmas Cookies and Cocoa by Audrey Dunham.
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Leave a Comment
Gingersnap cookies are one of my favourites, these look simple to make too!
Gotta try these cookies!
One of my favorite cookies to make for the holidays! Just a note: you can pop them on the baking sheet as balls and they will bake down and retain a bit of a dome shape, or you can tap on the top to create flattened ginger cookies (as pictured). Cheers!!
These cookies are the best! So soft and delicious!
Just made a batch of these truly delicious cookies. I did use some oat flour as suggested, in addition to white flour, and they are maybe a bit more chewy. They are yummy either way!!
Gifting these to friends for the holidays…after setting some aside for us to enjoy as well!! Of course!
These cookies are sooo good! Love them for this time of year, especially.