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
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.
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