These vegan gingersnaps are full of spices, chewy on the inside but have that perfect crispy “snap” on the edges that gives them their name. Done in under 30 minutes, these cookies will put anyone in the holiday spirit!
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Sometimes I feel like gingersnaps get overshadowed by gingerbread cookies around the holidays. Gingerbread gets all the love because of its fun shapes and colourful decorations. Don’t get me wrong, I love decorating gingerbread cookies, but when it comes to the actual eating part I’ll take the sophisticated gingersnap any day.
Ingredients needed for vegan gingersnaps
This super easy vegan gingersnap recipe only calls for 10 ingredients!
- Brown Sugar: brown sugar adds to the molasses flavour of the cookies and makes them perfectly chewy.
- Granulated Sugar: this gingersnap cookie dough is made with white sugar too, which helps give them those crispy outer edges. We also roll the cookies in white sugar before baking them for added sweetness and the gorgeous signature sparkle of gingersnaps!
- Molasses: An essential ingredient in gingersnaps, the molasses not only gives these cookies their dark colour, but it also gives that rich flavour that always reminds me of the holidays!
- Non-dairy Milk: because these gingersnaps are vegan, they need a liquid ingredient to provide some of the moisture that you’d normally get from eggs. I typically use unsweetened oat milk, but you can use any kind of milk you have on hand.
- Spices (ginger, cinnamon, nutmeg) and Salt
- Vegan Butter
- All-Purpose Flour
- Baking Soda: Two of the times I tested these I somehow forgot to add baking soda. Only after the second time did I finally realize what was wrong! I ended up with a lot of thick dense cookies. Don’t be like me – use baking soda!
How to make vegan gingersnap cookies
These vegan gingersnaps are such a great cookie to whip up for a cookie exchange, a thoughtful gift, or just to fill up your own holiday cookie jar! They are delicious, easy, and ready in a snap! See what I did there? 😉
Start off by preheating the oven and combining the dry ingredients in a bowl to set aside for later.
In another bowl, beat together the butter and sugars. Then add in the molasses and mix until fully incorporated and any molasses streaks are gone.
Add the dry ingredients in two parts. Add the milk in between each addition and mix until just combined. The dough will be a little bit soft.
Once the oven is preheated, place the remaining white sugar into a small bowl. Form the dough into 2 tbsp-sized balls and roll each one in the sugar, generously coating each one. Place the dough on a lined baking sheet. Place the cookies 3-4 inches apart to give them room to spread.
Bake the cookies for 10-13 minutes or until they have a slight crack on top and the edges look set. If they look too puffy when you take them out of the oven, gently bang the baking sheet on a flat surface once to deflate them.
For crispier cookies, roll the dough into 1.5 tbsp sized balls (instead of 2 tbsp) and bake for closer to 12-13 minutes.
Do I need to chill the dough?
Nope! Chilling cookie dough often helps cookies to not spread too much when they’re baked, but these vegan ginger snap cookies are meant to spread and be fairly thin, so there’s no chilling required!
How to serve vegan gingersnaps
These gingersnaps are delicious on their own, but if you want to fancy it up, here are a few of my favourite ways to eat them:
- Dipped in vegan white chocolate: Once the gingersnaps have cooled completely, add 1/4-1/2 cup of vegan white chocolate to a microwave-safe bowl. Microwave for 20 seconds at a time, stirring in between each time until melted. Dip half of a cookie into the bowl and place on a parchment lined baking sheet or drizzle the chocolate over the cookies.
- Ice cream sandwiches: Add a couple scoops of vegan ice cream in between the cookies for an easy but impressive holiday treat!
MORE HOLIDAY COOKIES YOU’LL LOVE
If you make this recipe, let me know how it went in the comments, I’d love to hear from you! You can also tag me on Instagram @cookiedoughdiaries so I can check it out! If you want to save this recipe for later, you can pin it using the Pinterest button below.
- Baking Sheets
- ½ cup vegan butter
- ½ cup light brown sugar
- ½ cup white sugar
- ¼ cup molasses
- ¼ tsp salt
- 2 cups all-purpose flour
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp baking soda
- ¼ cup non-dairy milk
- ½ cup white sugar (for rolling)
- Preheat oven to 350°F and line 2 baking sheets with parchment paper.
- In a medium bowl, combine flour, baking soda, spices, and salt. Set aside.
- In the bowl of a standing mixer with the paddle attachment or a using a handheld mixer, beat together butter, brown sugar and 1/2 cup granulated sugar.
- Add in the molasses and continue mixing until fully incorporated, scraping down the sides of the bowl frequently.
- Pour in dry ingredients in two additions. Add in the milk in between each addition and mix until just combined, then add in the milk. The dough will be quite soft.
- Pour remaining granulated sugar into a small bowl. Form the cookie dough into 2 tbsp* sized balls and roll each ball in the sugar to coat completely.
- Place the cookie dough on the prepared baking sheets. Leave about 3-4 inches between each to give them room to spread! Bake one sheet at a time for 10-13 minutes. The edges will look set and the top should have a little bit of crinkle.
- Remove the cookies from the oven. If they look too puffy, gently but firmly tap the baking sheet on the countertop to deflate them. Let cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely.