Vegan Ginger Cookies
These vegan ginger cookies are soft and chewy, with a crunchy sugar coating and lots of ginger flavor. They’re easy to make and don’t require any cookie cutters!
Ingredients to make vegan ginger cookies
The full list of ingredient quantities and instructions are in the recipe card at the bottom of this post.
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!
Baking soda. Ginger cookies normally contain a little more baking soda than regular cookie recipes, encouraging them to spread and develop deep cracks.
Tips for preparing the cookie dough
These vegan ginger cookies come together in one large bowl, which means less washing up! I used a hand mixer to prepare the dough, but you can use a stand mixer (with the paddle attachment) or a bowl and a wooden spoon (with some arm power).
First, beat the butter and sugar together until light and fluffy. This ensures there are no chunks of butter in the final cookies.
Then add the rest of the wet ingredients (molasses, milk and vanilla) and beat until the mixture is fluffy!
Next, add all your dry ingredients and mix until just combined. Please avoid overmixing the dough as this will lead to overly chewy and dense cookies. 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.
Rolling the cookie dough in sugar
For ease, I recommend using a small cookie 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.
Tips for baking vegan ginger cookies
These cookies spread well in the oven so I recommend spacing them apart on your baking sheet. If you’d like thinner cookies, gently flatten the cookie dough balls before baking.
To make sure you get those beautiful cracks in your cookies, this is what I recommend:
- 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! Cookies crack when the outside cooks quicker than the inside. The inside then expands and forces the exterior to crack.
- Make sure your baking soda isn’t expired
- Don’t overmix your cookie dough
Soft or crunchy cookies?!
For SOFT and chewy ginger cookies, bake them for only 11-13 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 these cookies soft, store them in an airtight container with a slice of bread. And rewarm your cookies in your oven or microwave before enjoying them!
For crunchier cookies like gingersnaps, bake your cookies for 14-15 minutes. When you remove the cookies from the oven, they should be evenly golden brown. Let the cookies completely cool on your cookie sheet so they firm up more. These cookies snap beautifully!
Customizing this recipe
Yes. I suggest making the cookie dough, rolling it into balls and storing them in the refrigerator for 2-3 days or freezing them for up to 1 month.
Right before baking, roll the cookie dough balls 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. The cookies may also be slightly thicker than the original.
I recommend checking out my classic vegan gingerbread recipe and refined sugar-free gingerbread.
Or if you want your cookies with less spice, you may like my vegan snickerdoodles or vegan pumpkin cookies.
Yes, the ginger cookies work with King Arthur’s measure for measure flour! The cookie dough is similar to the original and I recommend baking them for 12-13 minutes for soft chewy cookies, and 14-15 minutes for very crunchy cookies. When you remove the cookies from the oven, the centers will still be soft and gooey but will firm up on the baking sheet.
Other gluten-free flour blends may produce different results.
More easy vegan cookie recipes
Or see my full collection of vegan Christmas cookies!
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Vegan Ginger Cookies
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
- 1 tablespoon (15g) dairy-free milk, or as needed
- 1 teaspoon vanilla extract
- 2 ¼ cups (280g) all-purpose plain flour, spoon and leveled (note 3 for gluten-free)
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 1 ½ teaspoons baking soda
- Pinch of salt, if using unsalted butter
To Coat (note 4 for white chocolate coating)
- ¼ cup (50g) granulated sugar
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 (if using a hand mixer) or the bowl of a stand mixer (with the paddle attachment). Beat until light and fluffy. Add the molasses, 1 tablespoon of milk and vanilla extract and beat until well combined.
- Add the flour, spices, baking soda and salt, and mix until just combined. The dough should be thick and slightly tacky but not too sticky. If your dough is sticky, add 1-2 tablespoons flour and mix (or let the dough rest for 30 minutes). If your dough is dry, add one extra tablespoon of milk and mix through.
Coating the ginger cookies:
- Add the sugar to a small bowl. Divide the cookie dough into around 20 balls. Roll each cookie dough ball in the sugar.
- Arrange the cookie dough balls on your prepared baking sheets with about 5 cm (2 inches) between each.
Baking the ginger cookies:
- In your preheated oven, bake the cookies for 12-14 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 look soft but they will continue baking on their cookie sheets.
- 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
- Alternatively, you may use granulated sugar for cookies that spread more or coconut sugar for cookies that are slightly less sweet.
- I haven’t tested this recipe with spreadable vegan butter or softened coconut oil but, from experience, either will work. If using a buttery spread, I recommend omitting the milk and adding more flour if necessary. Your dough will be a little softer and your cookies will be puffier. If using coconut oil, I recommend more salt, to taste.
- These cookies work well with King Arthur’s measure for measure flour, and I recommend baking them for around 11-13 minutes depending on your oven. My recipe testers noticed that if you bake these for 15 minutes, they’ll be much crunchier than the original.
- For an extra festive touch: Gently melt 200g of vegan white chocolate until runny but slightly thick. Half-dip your cookies in the chocolate and place them on parchment paper. If the chocolate coating is too thin, dip your cookies again. While the chocolate is still wet, sprinkle the sprinkles and let set at room temperature or in the fridge.
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Not to be dramatic but these might be the best cookies EVER!
Hi Jasmine, aw yayyyy! That’s music to my ears! Thanks so much for your wonderful feedback 🙂
Could you add chocolate chips to these?
Yes, I can’t see why not!
This recipe was easy, quick, and delicious. From deciding I wanted to bake tonight to having baked cookies cooling on the counter was maybe an hour. The molasses is strong but not to the point that the ginger and cinnamon don’t come through. They’re just slightly crispy on the outside and pillowy soft inside. I’ll be making these again, no doubt about it.
We’re so glad you enjoyed the cookies and that they had the perfect balance of spice and texture! Thank you so much for leaving a comment 💛
Can i use normal butter for this recipe?
I’ve only tested my recipes the way they’re written but readers sometimes use non-vegan ingredients and I’ve never heard of any issues.
I love your recipes! I only have blackstrap molasses. Can I still use it?
Hi Lee, thanks for your support! Blackstrap molasses will work but it’ll just have a stronger flavor in your cookies and the spices will be less noticeable. Hope that helps!
So delicious! I loved the flavour and texture of these cookies.
Hi Kerri, aw that’s amazing! Thanks so much for your feedback 🙂
I was kindly guided to this recipe from Anthea on another post and I’m so glad for the recommendation. These are sinfully delicious!
I used half coconut sugar/half brown sugar and it worked out great – the perfect amount of sweetness. I also added 1/2 tsp cloves, 1/4 tsp nutmeg and a dash of allspice. Wonderful flavor. Thanks for the amazing recipe! I’ve eaten too many to count now 😅
Hi Sam, aw I’m so thrilled that you loved these!! They’re secretly my favorite cookie on my blog haha. I love that they worked with coconut sugar too. Thanks so much for the review!
These were delicious. So soft! I made them gluten free added a bit more flour worked out fantastic
Hi Pia, oh I’m so happy that you enjoyed these! And it’s great that they worked with gluten-free flour. Can I ask which brand of flour you used? Just in case want to do the same! Thanks so much for your feedback 🙂
Hi, do you think I can also try to replace the molasses with maple syrup? thanks for your feedback. I love your recipes. Wish you a nice day, Stephanie
Hi Stephanie, yes I imagine it will work with maple syrup but it’s a little runnier than molasses so your dough will just be stickier! I’d try to avoid adding more flour as it can make the cookies too dry. I hope that helps 🙂
Faultless – thank you
Oh I’m so thrilled, thanks Sue!
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.
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!
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…
Hi Astrid, I’m so sorry, the grams for the milk was a typo! How did you go with your cookies?
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 😁
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!
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!
OMG, this recipe is amazing! Easy to make and so delicious. Will definitely make this again.
Aw I’m sooo glad that you enjoyed these Alison!! Thanks so much for your comment x
Can I replace the flour with a GF one?
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!
I can’t wait to try these 🙂 Would these work with a gluten free flour?
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!