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Home » Dessert » Cookies & Bars

Vegan Gingersnap Cookies

Published: Dec 11, 2020 · Modified: Dec 2, 2022 by Emma · This post may contain affiliate links, which can earn us a commission.

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Looking for the best vegan gingersnap cookies recipe?  It's this one, with a simple method so you can whip up a batch of delectably crunchy and spicy vegan gingersnaps to enjoy with minimal effort.

For more great holiday cookie recipes we think you'll love, try our gingerbread ornament cookies and chocolate peppermint cookies.

person holding a vegan gingersnap

Jump to:
  • Ingredients
  • How to Make
  • Recipe FAQs
  • Store
  • Expert Tips
  • Recipe
  • Comments

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Ingredients

glass bowls of ingredients for vegan gingersnaps

Fortunately, it doesn't require a lot of specialty ingredients to make these classic Christmas gingersnap cookies vegan!

  • Butter: Use vegan butter, such as Earth Balance, instead of regular butter. You can also use coconut oil that's not melted.
  • Spices: Ginger, cinnamon, allspice, and cloves are added to the dough to really pack a punch of festive spices.
  • Sweeteners: Brown sugar and a touch of molasses enrich the flavor and help give the gingersnaps a good texture.

How to Make

Gather the ingredients for the vegan gingersnap cookies.

whisking flour and beating butter and sugar
  1. Whisk together the flour, spices, and baking soda until blended.
  2. Beat the vegan butter and sugar on medium speed for 2 minutes.  It should have a lighter color and fluffy texture.
mixing flour into the butter and rolling cookies

3. Add the molasses, vanilla, and a large spoonful of the flour mixture and beat until blended. Slowly tip in the remaining flour while the mixer is running on low.  A smooth dough should form.

4. Roll the dough into tablespoon-sized balls, then roll each one in granulated sugar.

baked gingersnaps on a cooling rack with plate of cookies

5. Bake the gingersnaps at 350°F for 15 minutes per tray.  Let them cool completely before enjoying.

6. Enjoy your freshly baked vegan gingersnaps with a hot cup of coffee!

Recipe FAQs

What's the difference between gingersnaps and gingerbread cookies?

The main difference is the texture and appearance.  Gingerbread is smooth and with a soft and chewy texture, while gingersnaps have a crackly appearance and crunchy texture.  Gingersnaps also use more molasses than traditional gingerbread does.  Gingerbread is typically rolled out, cut into decorative shapes, and iced with white icing, unlike gingersnaps, which are always left plain.

What are gingersnaps made of?

You will need basic baking ingredients such as flour, butter, salt, and baking soda to start. To give gingersnaps their signature flavor and texture they are made with molasses, brown sugar, and a combination of spices including cinnamon, cloves, allspice, and ginger.

Why do they call them ginger snaps?

There are a few plausible explanations for this somewhat unusual name.  Some say it's because they are a snap to make, while others will point out that they make a snapping sound if they're broken in half.  Others think that the "snap" comes from the spicy "bite" of gingersnaps.

Are gingersnap cookies healthy?

One gingersnap cookie contains 115 calories,  20g of carbohydrates, and 4g of fat. Since these are homemade, they are healthier than store bought and can be enjoyed in moderation. You can find more nutritional information at the bottom of the recipe card.

Store

  • Leftovers: They will taste the freshest within the first week of baking, but can be kept at room temperature for up to 2-3 weeks.  Make sure to store them in a metal cookie tin rather than a plastic tub or bag, as the plastic will soften them.  Also, be sure not to store gingersnaps with other cookies, as that will soften them and cause the strong flavors of the gingersnaps to be absorbed by others in the container.
  • Freezer: Seal them inside a zip-top plastic freezer bag or an airtight container and freeze for up to 6 months.  Defrost them in the microwave or at room temperature.

Expert Tips

  • Want this gluten-free?  Use a measure-for-measure gluten-free flour blend (affiliate) instead of the all-purpose.
  • Make sure the vegan butter is at room temperature before you begin.
  • Grease the measuring cup before measuring out the molasses.
  • You'll get more if you roll the gingersnap dough into smaller balls.
  • Bake the vegan gingersnaps for 12 minutes if you want a softer, chewier gingersnap.

More Cookie Recipes You'll Love

  • Vegan Granola Bars (No Bake)
  • Chocolate Chip Cookie Dough Bites
  • Nanaimo Bars
  • Easy Vegan Snickerdoodles

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Recipe

plate of vegan gingersnap cookies

Vegan Gingersnap Cookies

Make your favorite Christmas cookie vegan with this easy gingersnap recipe.  They’re full of spicy flavors and have a crunchy texture that you will love!  This recipe is also gluten free friendly.
5 from 2 votes
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Course: Cookies
Cuisine: American
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 42 cookies
Calories: 115kcal
Author: Brooke & Emma

Ingredients
 

  • 1 cup vegan butter
  • 1 ½ cups brown sugar
  • ⅓ cup molasses
  • 2 teaspoons vanilla extract
  • 3 ½ cups all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cloves
  • ⅓ cup granulated sugar, for rolling

Equipment

  • 11 x 17 cookie sheet
  • paddle attachment
  • Wire rack
  • Metal tins storage

Instructions

  • Preheat the oven to 350 F and line two 11 x 17 baking sheets with parchment paper.
  • Whisk the flour, baking soda, salt, and spices together.
  • Cream the butter and sugar together for 2 minutes on medium speed. The mixture should be light in color and fluffy.  (I love using this special paddle attachment to make mixing easy and quick.)
  • Stir in the molasses and vanilla along with a large spoonful of the flour mixture to prevent curdling.
  • Gradually mix in the flour mixture on low speed until blended. If the dough is too sticky to roll into balls, mix in another 2-4 tablespoons of flour.
  • Roll the dough into tablespoon-sized balls, then roll the balls in granulated sugar.
  • Space them well apart on the prepared trays. I like to bake 12 gingersnaps per tray to give them room to spread.
  • Bake the gingersnaps at 350 F for 15 minutes, then let them cool completely on wire racks before eating.
  • Store leftover gingersnaps by themselves in a metal tin container to keep them crisp for up to 1 week. (Storing them in plastic containers and bags or with other cookies will soften them.)

Notes

  • Use room temperature vegan butter.
  • Oil the measuring cup before measuring the molasses.  This will help it not to stick to the cup.
  • Want more cookies per batch of dough?  Roll the dough into smaller balls.
  • Want a softer, more chewy cookie?  Bake for 12 minutes instead of 15.
  • Want this gluten-free?  Use a measure-for-measure gluten free flour blend (affiliate) instead of the all-purpose.

Nutrition

Serving: 1cookieCalories: 115kcal (6%)Carbohydrates: 20g (7%)Protein: 1g (2%)Fat: 4g (6%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 119mg (5%)Potassium: 66mg (2%)Fiber: 1g (4%)Sugar: 11g (12%)Vitamin A: 206IU (4%)Vitamin C: 1mg (1%)Calcium: 16mg (2%)Iron: 1mg (6%)

Serving sizes and nutritional information are only an estimate and may vary from your results.

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This vegan gingersnap cookies recipe was originally published on Dec. 11, 2020.

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Reader Interactions

Comments

  1. Rachel Burnham

    December 16, 2022 at 7:28 pm

    Can I make the dough 12 hours before baking?

    Reply
    • Emma

      December 17, 2022 at 7:22 am

      Yes, you can. Happy baking, Rachel!

      Reply
  2. Alex

    December 11, 2020 at 9:19 am

    5 stars
    These gingersnaps are really crunchy and so flavorful and Christmassy! The sugar on top adds a sweet taste and sparkly appearance. YUM!

    Reply
    • Emma

      December 11, 2020 at 9:20 am

      I'm glad you enjoyed these cookies, Alex!

      Reply
  3. Beth

    December 11, 2020 at 9:19 am

    5 stars
    These are crunchy, spicy cookies that crumble delightfully in your mouth. The sparkling sugar on top and the cracked appearance are very attractive. This is definitely a second-helping cookie recipe!

    Reply
    • Emma

      December 11, 2020 at 9:20 am

      Thank you, Beth!

      Reply

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Welcome to our kitchen! We're Brooke & Emma, the mother-daughter team behind Savor the Flavour. As self-taught cooks and bakers, we love to inspire you to cook from scratch with real food! Increase your kitchen confidence with our recipes, instructional photos, and helpful tips and facts.

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