Vegan Gingersnaps

These vegan gingersnaps are full of spices, chewy inside but have perfect crispy edges. This recipe is super easy and takes less than 30 minutes!

Course Dessert

Cuisine British

Prep Time 15

Bake Time 12

Total Time 27

Servings cookies

Calories 146kcal

Author Gabby

Equipment

Ingredients

½ cup vegan butter
½ cup light brown sugar
½ cup granulated sugar
¼ cup molasses
¼ teaspoon salt
2 cups all-purpose flour
1 tsp ground ginger
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon baking soda
¼ cup non-dairy milk
⅓ cup granulated sugar (for rolling)

US Customary - Metric

Instructions

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 ½ 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 1½ 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 8-12 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 5-10 minutes then transfer to a wire rack to cool completely.

Video

Notes

PLEASE NOTE: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.

MEASURING THE FLOUR: It's very important to properly measure your flour. Either measure your flour using a kitchen scale or use the proper scooping method: fluff the flour in the bag/container with a fork then use a spoon to scoop the flour into the measuring cup, then run the back of a knife along the top of the cup to even it out.

BAKING TIME: For crispier, snappier cookies, bake 1-2 minutes longer - for closer to 12-13 minutes. For softer cookies, bake closer to 8-11 minutes.

Storage Instructions:

Store the cookies in an airtight container at room temperature for up to 5 days.

Freeze the baked cookies for up to 2 months in a freezer ziploc bag, then thaw at room temperature. You can also freeze the dough in individual balls, then bake later.

Nutrition