Crispy, chewy, and bursting with holiday spices, these Easy Vegan Gingersnap Cookies are an absolute crowd-pleaser! Plus, the best part? They’re incredibly easy to make, with just 30 minutes, one bowl, and ingredients you probably already have in your kitchen. This gingersnap cookie recipe also freezes beautifully so they are perfect for a make-ahead Christmas cookie platter!
I LOVE this gignersnap cookie recipe. It is easy, fun to make, and most importantly, THE BEST! These are a must for any Christmas cookie spread. These cookies are rolled in granulated sugar before baking, resulting in a sweet, crispy outside with a delightful sparkle. The inside is chewy and bursting with festive spices including ginger, cinnamon, cloves, and cardamom.
If, like me, you grew up with those hard store-bought gingersnap cookies from the box, prepare to be amazed because this cookie recipe will surpass all expectations. These vegan gingersnaps are a game-changer, far superior to anything you’ll find at the store.
And of course, like most of my recipes, my goal is to make the recipe as easy as possible with as few ingredients as possible. So these cookies are made in one bowl, with simple ingredients you can find at your local grocery store, and take just 3o minutes to make.
Kickstart your Christmas baking tradition with these classic Easy Vegan Gingersnap Cookies — the ideal addition to your festive spread. Your friends and family will love these vegan ginger cookies, and they might just become a new holiday cookie staple. The perfect texture, combined with the easy instructions, makes these vegan gingersnaps an irresistible treat for the holiday season.
How to Make Easy Vegan Gingersnap Cookies:
Preheat your oven to 350℉ (180℃). Line two large baking sheets with parchment paper or lightly grease them.
In the bowl of a stand mixer or in a large bowl, add the brown sugar and vegan butter, molasses and vanilla and beat or whisk well until creamy and fluffy. If mixing by hand you may want to allow the butter to soften at room temperature for easier mixing.
Tip: when measuring the molasses, spray the measuring cup with spray oil before pouring in the molasses. This will allow the molasses to easily slide out and not stick to the cup!
Now add the baking soda, and all the spices and salt, and mix to combine. Lastly, add in the flour and mix to make a cookie dough.
To form the cookies, take about 1 ½ tablespoons of cookie dough using a spoon or cookie scoop and roll it into a ball. Roll the dough ball in white sugar to coat the ball. Place on the prepared baking sheet, pat it down slightly and sprinkle with an extra pinch of sugar. Repeat using all of the cookie dough, and spacing the cookies on the pan so they have room to spread.
Bake the easy vegan gingersnap cookies for 12 – 14 minutes until they have puffed up and cracked. Allow to cool on the pan. The cookies will be soft when still warm and will get firmer when they cool. Enjoy fresh, store them at room temperature for up to 5 days, or you can place them in an airtight container and freeze them to enjoy later.
These easy vegan gingersnap cookies are…
- quick & easy to make
- crispy & chewy
- bursting with holiday spices
More Vegan Cookie Recipes You Might Enjoy:
Easy Vegan Snickerdoodles
The Best Vegan Chocolate Chip Cookies
Easy Chewy Vegan Molasses Cookies
Vegan Soft Frosted Sugar Cookies
Vegan Red Velvet Crinkle Cookies
Soft Vegan Pumpkin Cookies
If you try this recipe let us know by leaving a comment, rating it, and don’t forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan
(click stars to vote)
Easy Vegan Gingersnap Cookies
Crispy, chewy, and bursting with ginger, these Easy Vegan Gingersnap Cookies are an absolute crowd-pleaser! Plus, the best part? They’re incredibly easy to make, just 30 minutes, one bowl, and ingredients you probably already have in your kitchen. This gingersnap cookies recipe also freezes beautifully so they are perfect for a make-ahead Christmas cookie platter!
Servings: cookies (roughly)
Prevent your screen from going dark
Instructions
-
Preheat your oven to 350℉ (180℃). Line two large baking sheets with parchment paper or lightly grease them.
-
In the bowl of a stand mixer or in a large bowl, add the brown sugar and vegan butter, molasses and vanilla and beat or whisk well until creamy and fluffy. If mixing by hand you may want to allow the butter to soften at room temperature for easier mixing.Tip: when measuring the molasses, spray the measuring cup with spray oil before pouring in the molasses. This will allow the molasses to easily slide out and not stick to the cup!
-
Now add the baking soda, and all the spices and salt, and mix to combine. Lastly, add in the flour and mix to make a cookie dough.
-
To form the cookies, take about 1 ½ tablespoons of cookie dough and roll it into a ball. Roll the dough ball in white sugar to coat the ball. Place on the prepared baking sheet, pat it down slightly and sprinkle with an extra pinch of sugar. Repeat using all of the cookie dough, and spacing the cookies on the pan so they have room to spread.
-
Bake the cookies for 12 – 14 minutes until they have puffed up and cracked. Allow to cool on the pan. The cookies will be soft when still warm and will get firmer when they cool. Enjoy fresh, store them at room temperature for up to 5 days, or you can place them in an airtight container and freeze them to enjoy later.
Notes
Cardamom: Cardamom adds a warm and flavorful kick to gingersnap cookies but if you do not have cardamom on hand you can substitute it with ½ teaspoon cinnamon, ½ teaspoon all spice, or ¼ teaspoon nutmeg.
Nutrition
Serving: 1 cookie (recipe makes 26 cookies) | Calories: 129kcal | Carbohydrates: 20g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 173mg | Potassium: 88mg | Fiber: 0.4g | Sugar: 11g | Vitamin A: 0.3IU | Vitamin C: 0.01mg | Calcium: 17mg | Iron: 1mg