Easy Vegan Gingersnap Cookies

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Easy Vegan Gingersnap Cookies

Crispy, chewy, and bursting with ginger, these Easy Vegan Gingersnap Cookies are an absolute crowd-pleaser! Plus, the best part? They're incredibly easy to make, just 30 minutes, one bowl, and ingredients you probably already have in your kitchen. This gingersnap cookies recipe also freezes beautifully so they are perfect for a make-ahead Christmas cookie platter!
My Notes:
Prep Time16 minutes
Cook Time14 minutes
Total Time30 minutes
Meal Type: Dessert
Special: 30 Minutes or Less, Freezer-Friendly, Kid-Friendly, Nut-Free, Seasonal (Cold Weather), Soy-Free
Tool: Mixer/Handmixer, Oven
Ingredient: cinnamon
Servings: 26 cookies (roughly)
Ingredients
  • 3/4 cup(s) brown sugar
  • 3/4 cup(s) vegan butter
  • 1/3 cup(s) molasses
  • 2 teaspoon(s) vanilla extract
  • 2 teaspoon(s) baking soda
  • 2 teaspoon(s) ground ginger
  • 1 teaspoon(s) ground cinnamon
  • 1/2 teaspoon(s) ground cloves
  • 1/2 teaspoon(s) ground cardamom
  • 1/2 teaspoon(s) salt
  • 2 1/4 cup(s) all-purpose flour
For Rolling:
  • 1/4 cup(s) white sugar
Instructions
  • Preheat your oven to 350℉ (180℃). Line two large baking sheets with parchment paper or lightly grease them.
  • In the bowl of a stand mixer or in a large bowl, add the brown sugar and vegan butter, molasses and vanilla and beat or whisk well until creamy and fluffy. If mixing by hand you may want to allow the butter to soften at room temperature for easier mixing.
    Tip: when measuring the molasses, spray the measuring cup with spray oil before pouring in the molasses. This will allow the molasses to easily slide out and not stick to the cup!
  • Now add the baking soda, and all the spices and salt, and mix to combine. Lastly, add in the flour and mix to make a cookie dough.
  • To form the cookies, take about 1 ½ tablespoons of cookie dough and roll it into a ball. Roll the dough ball in white sugar to coat the ball. Place on the prepared baking sheet, pat it down slightly and sprinkle with an extra pinch of sugar. Repeat using all of the cookie dough, and spacing the cookies on the pan so they have room to spread.
  • Bake the cookies for 12 - 14 minutes until they have puffed up and cracked. Allow to cool on the pan. The cookies will be soft when still warm and will get firmer when they cool. Enjoy fresh, store them at room temperature for up to 5 days, or you can place them in an airtight container and freeze them to enjoy later.
Notes
Cardamom: Cardamom adds a warm and flavorful kick to gingersnap cookies but if you do not have cardamom on hand you can substitute it with 1/2 teaspoon cinnamon, 1/2 teaspoon all spice, or 1/4 teaspoon nutmeg.
Nutrition
Serving: 1 cookie (recipe makes 26 cookies) | Calories: 129kcal | Carbohydrates: 20g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 173mg | Potassium: 88mg | Fiber: 0.4g | Sugar: 11g | Vitamin A: 0.3IU | Vitamin C: 0.01mg | Calcium: 17mg | Iron: 1mg
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