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    Home » All Desserts » Cookies

    Published: Nov 16, 2022 · Modified: Feb 15, 2023 by Anthea

    Vegan Ginger Cookies

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    5 from 7 votes

    These vegan ginger cookies are chewy and soft with crispy edges and have lots of ginger flavor. They're easy to make, use only 8 pantry ingredients and come together in one bowl.

    Close up of vegan ginger cookie on wire rack with more cookies in background.

    Ingredients to make vegan ginger cookies

    Flatlay of ingredients for cookie recipe.

    Notes about the ingredients

    Brown sugar adds sweetness, moisture, and flavor to these cookies. It also pairs wonderfully with the spices!

    Molasses for a traditional ginger cookie flavor. You might be able to substitute this with maple syrup or golden syrup however, I haven't tested it. A different syrup will change the cookies' flavor and make them lighter in color, like my vegan Anzac biscuits.

    Vegan block butter for the best results. This recipe may work with softened coconut oil or a vegan buttery spread. If using a buttery spread, I recommend skipping the milk as a butter spread is softer than block butter. You may also need to add more flour.

    Ground ginger and cinnamon. We're using a whole tablespoon of each for extra flavor and nostalgia!

    A complete list of ingredients, quantities and instructions are in the gray recipe card at the bottom of this post.

    Tips for preparing the cookie dough

    These vegan ginger cookies are prepared in just one bowl which means less washing up! I used a hand mixer to mix the ingredients however, you can use a wooden spoon with a bit of arm power.

    First, we need to beat the butter and sugar. This helps ensure there are no chunks of butter in the final cookies!

    Then add the rest of the wet ingredients (molasses and milk) and beat until the mixture is fluffy!

    Two image collage showing how to mix the wet ingredients for the cookie dough in a bowl.

    Next, add all your dry ingredients and mix until just combined. The key is to not overmix but make sure there are no pockets of flour or butter. The final cookie dough should be slightly sticky.

    If your cookie dough is a bit dry, add 1-2 tablespoons of milk and mix again. If it's extra sticky, add 1-2 tablespoons of flour and mix again.

    Two image collage adding dry ingredients to mixing bowl and final cookie dough.

    Rolling the cookie dough in sugar

    For ease, I recommend using a small ice cream scoop to divide your vegan ginger cookie dough. If you don't have one, you can simply pinch the dough into pieces.

    Roughly roll your dough into balls. The balls don't have to be perfect as any imperfections will turn into beautiful cracks in the final cookies. Then roll each cookie dough ball in sugar.

    Two image collage rolling cookie dough ball in sugar.

    Tips for baking vegan ginger cookies

    For regular thick cookies about ¼ inch (6 mm) thick, I recommend gently squashing the cookie dough balls on your baking tray. I used my fingers but a glass jar or fork will also work!

    For slightly thicker cookies about ⅓ inch (8 mm) thick, leave the cookie dough balls as is. They will still spread out!

    Two image collage before and after cookies are baked on baking tray.

    Soft or crunchy cookies?!

    For SOFT ginger cookies, bake them for only 10-12 minutes. They will look underbaked but will continue cooking on the baking tray. For even softer cookies, when the cookies have finished baking carefully use a turner to transfer the hot cookies to a wire rack.

    To keep vegan molasses cookies soft, store them in an airtight container with a slice of bread. And warm up your cookies in your oven or microwave before you enjoy them!

    For crunchy vegan gingersnaps, bake your cookies for around 15 minutes. The edges should be golden brown cookies will look almost cooked through. Allow the cookies to completely cool on the baking tray. When baked for longer, these cookies snap beautifully!

    Close up of another vegan ginger cookie on parchment paper.

    Expert Tips

    Can I prepare the cookie dough in advance?

    Yes! Make the ginger cookie dough and roll them into balls. Chill the cookie dough for 3 days or freeze the cookie dough for up to 1 month until you need them.

    Before you bake the cookies, roll them in sugar. The cookies can be baked straight from the fridge or freezer but you may need to bake them for a few extra minutes.

    How can I make sure I get beautiful cracks in my vegan ginger cookies?

    - Make sure your oven is hot enough, especially when the cookies first go in. If you don't have an oven thermometer, err on the side of a slightly hotter oven! A cookie cracks when the outside cooks quicker than the inside, then the inside expands over time.
    - Make sure your baking soda isn't expired
    - Don't overmix your cookie dough

    Stack of ginger cookies with some cookies broken in half showing soft texture with molasses color.

    More easy vegan cookie recipes

    • Vegan Gingerbread (refined sugar free)
    • Vegan Oatmeal Cookies
    • Vegan White Chocolate Cranberry Cookies
    • Vegan Christmas Cookies with Pistachio and Cranberries

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    Print Recipe
    5 from 7 votes

    Vegan Ginger Cookies

    These vegan ginger cookies are chewy and soft with crispy edges and have lots of ginger flavor. They're easy to make, use only 8 pantry ingredients and come together in one bowl.
    Prep Time30 mins
    Cook Time15 mins
    Total Time45 mins
    Cuisine: American, Vegan
    Servings: 22 cookies
    Author: Anthea

    Ingredients

    Vegan Ginger Cookies

    • 1 cup (190g) packed light brown sugar, (note 1)
    • ¾ cup (170g) vegan butter, room temperature (note 2)
    • ¼ cup (85g) molasses, not blackstrap molasses
    • 2 tablespoons (30g) dairy-free milk, or water
    • 1 teaspoon vanilla extract, optional
    • 2 ¼ cups (280g) all-purpose plain flour
    • 1 teaspoon baking soda
    • 1 tablespoon ground cinnamon
    • 1 tablespoon ground ginger
    • Pinch of salt, if using unsalted butter

    To Coat

    • ¼ cup (50g) granulated sugar, (note 3)

    Instructions

    • Preheat your oven to 180°C (350°F). Line 2-3 baking sheets with parchment paper.

    Make the vegan ginger cookies:

    • Add the sugar and butter to a large mixing bowl. Use a hand mixer or wooden spoon to mix until there are no chunks of butter. Add the molasses, milk and vanilla extract and mix until combined.
    • Add the flour, spices and baking soda and mix until just combined. The dough should be thick and slightly tacky but not too sticky. If your dough is too wet, add 1-2 tablespoons more flour and mix. If your dough too dry, add 1-2 tablespoons more milk and mix through.

    Coating the ginger cookies:

    • Place the sugar in a small flat bowl.
    • Use a small ice cream scoop or a spoon to divide the dough into around 22 cookie dough balls. Roll and coat each cookie dough ball in the sugar.
    • Arrange the cookie dough balls on your lined baking sheets with about 5 cm (2 inches) between each one.

    Baking the ginger cookies:

    • Bake the cookies for around 11-15 minutes or until the cookies are slightly golden brown. For softer cookies, bake them for less time or for crunchier cookies, bake them for longer. When you take the cookies out of the oven, the cookies will still be soft as they will continue baking from the residual heat of the cookie sheet.
    • Enjoy the cookies warm or at room temperature.
    • Store leftover cookies in an airtight container at room temperature for up to 1 week, in the fridge for up to 2 weeks or in the freezer for up to 2 months.

    Notes

    1. Alternatively, you may use regular granulated sugar for more subtle and lighter cookies. Use coconut sugar for slightly less sweet cookies.
    2. I haven't tested this recipe with vegan margarine spread or softened coconut oil but either will work. If using margarine, I'd recommend omitting the milk and adding more flour if necessary. Your dough may be a little softer and will spread more. If using coconut oil, I recommend more salt, to taste.
    3. This is just enough sugar to coat 22 cookie dough balls. However, I often like to add more sugar as it's easier for rolling the balls then I use the excess sugar in other recipes.

    Nutrition

    Serving: 1 cookie | Calories: 147kcal | Carbohydrates: 24g | Protein: 1g | Fat: 5g | Sodium: 106mg | Potassium: 89mg | Fiber: 1g | Sugar: 14g | Vitamin A: 296IU | Vitamin C: 0.02mg | Calcium: 23mg | Iron: 1mg
    Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!

    This post may contain affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases at no additional cost to you.

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      Recipe Rating




    1. Sue-Anne says

      January 07, 2023 at 4:30 pm

      5 stars
      Love this recipe! The first time I made it for the family the biscuits disappeared in one sitting! I made it again for Christmas and the biscuits were so popular with vegans and non vegans. Love how easy it is to make, another great recipe, Thank you. I didn't have any molasses so I used golden syrup which would have given my biscuits a slightly lighter colour but still worked really well.

      Reply
      • Anthea says

        January 26, 2023 at 4:03 pm

        That's wonderful news Sue-Anne, and especially that everyone enjoyed them! I'm so glad that it worked with golden syrup and it makes me want to try it next time. As always, I appreciate your feedback!

        Reply
    2. Astrid says

      November 28, 2022 at 4:09 am

      Hi, i tried the recipe. Waiting for the cookies to get golden brown, but i think there is a problème in the quantity of dairy free milk ( 95g is not equal to 2 tbsp). I kept 95g... i will see...

      Reply
      • Anthea says

        November 28, 2022 at 10:06 am

        Hi Astrid, I'm so sorry, the grams for the milk was a typo! How did you go with your cookies?

        Reply
        • Astrid says

          November 29, 2022 at 4:38 am

          Hi Anthea
          Cookies were good and were appreciated by children
          But the dough was too sticky, and i cannot succeed in making balls. Doesn't matter, next time i will try with tbsp 😁

    3. Sabrina says

      November 25, 2022 at 9:01 pm

      Hi! I want to try this recipe out but I can't seem to find the part in the instructions where the molasses goes into the dough. Is that just along with the plant milk and vanilla extract? Thanks! The cookies look delicious and beautiful!

      Reply
      • Anthea says

        November 26, 2022 at 9:57 am

        Hi Sabrina, sorry about the confusion and I've just updated the recipe. You're right - it goes into the bowl at the same time as the milk. There are also step-by-step pictures in the post above so you can see what the cookie dough should look like. I hope that helps!

        Reply
    4. Alison says

      November 22, 2022 at 10:10 am

      5 stars
      OMG, this recipe is amazing! Easy to make and so delicious. Will definitely make this again.

      Reply
      • Anthea says

        December 09, 2022 at 2:45 pm

        Aw I'm sooo glad that you enjoyed these Alison!! Thanks so much for your comment x

        Reply
    5. Naz says

      November 17, 2022 at 5:48 pm

      Can I replace the flour with a GF one?

      Reply
      • Anthea says

        December 09, 2022 at 12:08 pm

        Hi Naz! Other readers have successfully made similar cookie recipes using 1:1 gluten-free flours by Bob Red Mills and King Arthur Baking. However, I haven't tested it myself!

        Reply
    6. Fen says

      November 17, 2022 at 3:53 am

      I can’t wait to try these 🙂 Would these work with a gluten free flour?

      Reply
      • Anthea says

        November 17, 2022 at 3:05 pm

        Hi Fen! I think they'll work with a good 1:1 gluten-free flour blend. However, I haven't tested it so I'm not 100% sure!

        Reply

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