Looking for the best vegan gingersnap recipe? This is the one for you! With this simple method, you'll be able to whip up a batch of delectably crunchy and spicy vegan gingersnaps for you and your family to enjoy.
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Fortunately, it doesn't require a lot of specialty ingredients to make these classic Christmas cookies vegan! We won't be using an egg replacement in this recipe, as that would make the cookies more chewy, which isn't what we want here. The only substitution you'll need to make is using vegan butter instead of regular. (My favorite brand is Earth Balance.)
Why are these cookies called gingersnaps?
There are a few plausible explanations for this somewhat unusual name. Some say it's because these cookies are a snap to make, while others will point out that these cookies make a snapping sound if they're broken in half. Others think that the "snap" comes from the spicy "bite" of these cookies.
What's the difference between gingerbread and gingersnaps?
The main difference is the texture and appearance. Gingerbread is smooth and more soft and chewy, 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.
How long do vegan gingersnaps stay fresh?
These cookies 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 the cookies. 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 the other cookies.
Can I freeze vegan gingersnaps?
Yes, you can definitely freeze vegan gingersnaps! Seal them inside of a zip-top plastic freezer bag or an airtight container and freeze for up to 6 months. Defrost cookies in the microwave or at room temperature.
How to Make
Gather the ingredients for the gingersnaps.
Whisk together the flour, spices, and baking soda until blended.
Beat the vegan butter and sugar on medium speed for 2 minutes. It should have a lighter color and fluffy texture.
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.
Roll the dough into tablespoon-sized balls, then roll each one in granulated sugar.
Bake the gingersnaps at 350 F for 15 minutes per tray. Let them cool completely before enjoying.
Enjoy your freshly baked vegan gingersnaps with a hot cup of coffee!
- 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 cookies if you roll the gingersnap dough into smaller balls.
- Bake the cookies for 12 minutes if you want a softer, more chewy gingersnap.
Other Vegan Desserts You'll Enjoy
- Vegan Snickerdoodles
- Vegan Pumpkin Scones
- Vegan Pumpkin Cinnamon Rolls
- Vegan Tiramisu
- Vegan Brownie in a Mug
More Cookie Recipes To Try
- Gingerbread Cookie Ornaments
- Chocolate Peppermint Cookies
- No Bake Cookies
- Earl Grey Shortbread Cookies
- Buttery Mexican Wedding Cookies
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- Preheat the oven to 350 F and line two 11x17-inch cookie 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 the cookies well apart on the prepared trays. I like to bake 12 cookies 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 cookie tin to keep them crisp for up to 1 week. (Storing them in plastic containers and bags or with other cookies will soften them.)
- 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.