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.
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.
See recipe card for full information on ingredients and quantities.
How to Make
Gather the ingredients for the vegan gingersnap cookies.
- 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.
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.
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!
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.
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.
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.
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.
Looking for other Christmas cookies? Try our recipes for edible gingerbread ornaments, chocolate peppermint cookies, cardamom snaps, and Mexican wedding cookies. Get our tips for decorating a Christmas cake as well.
- 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.
- 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.
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Vegan Gingersnap Cookies
- 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.)
- 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.
Serving sizes and nutritional information are only an estimate and may vary from your results.