Vegan Ginger Cookies

These vegan ginger cookies are full of spices, chewy on the inside but have that perfect crispy "snap" on the edges that gives them their gingersnap name. No chill time and ready in under 30 minutes, these cookies will put anyone in the holiday spirit!

These vegan ginger cookies 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? 😉

I know that gingerbread cookies get all the love because of their fun shapes and colourful decorations. Don't get me wrong, I love decorating gingerbread cookies, but when it comes to actually eating them, I'll take vegan gingersnaps any day.

Why These Vegan Ginger Cookies Work

• They are super easy to make - all you need is one bowl and 10 simple ingredients
• The brown sugar and molasses make these cookies perfectly chewy in the middles, while the granulated sugar gives them “snappy” crisp edges
• These molasses cookies are perfect for taking to a cookie exchange or gifting to friends and family - but no one will even know they’re vegan!

Ingredients Needed

• Brown Sugar: brown sugar brings out 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.
• Flour: this recipe uses all-purpose flour, which is what I recommend for best results.
• Molasses: You can use light or dark molasses in this recipe, depending on how bold of a molasses flavor you like.
• Vegan Milk: I like to use unsweetened oat milk, but you can use any kind of vegan milk you have on hand.

Step By Step Instructions

Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.

STEP ONE: Preheat the oven to 350°F and line 2 baking sheets with parchment paper. Combine flour, spices, salt, and baking soda in a medium bowl and set aside.

STEP TWO: In the bowl of a handheld mixer or standing mixer,beat together the butter and both sugars. Then add in the molasses and mix until fully incorporated and any molasses streaks are gone.

STEP THREE: Add the dry ingredients in two parts. Add the vegan milk in between each addition and mix until just combined. The dough will be a little bit soft.

STEP FOUR:  Form the dough into 2 tablespoon-sized balls and roll each one in granulated 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.

STEP FIVE: 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.

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FAQs and Expert Tips

Expert Tips

• Properly measure your flour: Please, please don’t over-measure your flour! I strongly recommend investing in a $10 kitchen scale, but you can also use the scoop and level method.
• Don’t over-mix the dough! 
• Bake one cookie sheet at a time! The cookies bake more evenly this way. 
• If the cookies look too puffy, gently tap the pan against the kitchen counter to flatten them right away when they come out of the oven.
• For perfectly circular cookies, use a large cup to re-shape them! If the cookies aren’t as perfectly round as you’d like, you can use a large cup or bowl to cover the warm cookies and gently re-shape them. You can also use a spoon to fix any uneven edges. This must be done as soon as the cookies come out of the oven.

Storage and Freezing Instructions

The cookies should be stored at room temperature in an airtight container for up to 5 days.

You can also freeze them for up to 3 months in a freezer ziploc bag, then thaw at room temperature. You can also freeze the dough in individual balls and bake them later!

More Vegan Recipes You'll Love

If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.