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5 from 11 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 minutes
Cook Time15 minutes
Total Time45 minutes
Cuisine: American, Vegan
Servings: 22 cookies
Author: Anthea

Ingredients

Vegan Ginger Cookies

To Coat

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, milk and vanilla extract and beat until well 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 sticky, add 1-2 tablespoons flour and mix (or let the dough rest for 30 minutes). If your dough is dry, add 1-2 tablespoons 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 cookie dough into around 22 balls. Roll 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.

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 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

  1. Alternatively, you may use granulated sugar for cookies that spread more or coconut sugar for cookies that are slightly less sweet.
  2. 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'd 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.

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
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