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plate of vegan gingersnap cookies with a cup of coffee

Vegan Gingersnaps


  • Author: Emma
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 42 cookies 1x

Description

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.


Ingredients

Scale
  • 1 cup vegan butter (225g)
  • 1 ½ cups brown sugar (300g)
  • 1/3 cup molasses (125g)
  • 2 teaspoons vanilla extract
  • 3 ½ cups all-purpose flour (420g)
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cloves
  • 1/3 cup granulated sugar, for rolling (66g)

Instructions

  1. Preheat the oven to 350 F and line two 11x17-inch cookie sheets with parchment paper.
  2. Whisk the flour, baking soda, salt, and spices together.
  3. 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.)
  4. Stir in the molasses and vanilla along with a large spoonful of the flour mixture to prevent curdling.
  5. 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.
  6. Roll the dough into tablespoon-sized balls, then roll the balls in granulated sugar.
  7. Space the cookies well apart on the prepared trays. I like to bake 12 cookies per tray to give them room to spread.
  8. Bake the gingersnaps at 350 F for 15 minutes, then let them cool completely on wire racks before eating.
  9. 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.)

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.
  • Category: Cookies
  • Method: Oven
  • Cuisine: American

Keywords: crispy, ginger cookies

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