Vegan Ginger Snap Cookies | FoodByMaria Recipes

Vegan Desserts

Vegan Ginger Snap Cookies

Prep

10 minutes

Cook

12 minutes

Yield

16

Holy moly these cookies are dang delicious! Who doesn’t love vegan ginger snap cookies? They scream Christmas and are so dang flavorful. These cookies are perfect to bake up for the holiday season, or really at anytime of year. 

Vegan Ginger Snap Cookies laying on a white surface with one missing a bite out of it.

Hand holding a stack of Vegan Ginger Snap Cookies.

Why you’ll love these vegan ginger snap cookies:

  • They are easy-to-make
  • Perfect for the holidays
  • Vegan-friendly
  • Will make your house smell like heaven
  • A vegan twist to a classic cookie

Stack of Vegan Ginger Snap Cookies on a countertop.

How do you make ginger snap cookies?

These ginger snap cookies are so delicious. They may not be the healthiest, but who wants a healthy cookie anyway? These cookies will be perfect to whip up during the holiday season, and will leave your whole house smelling so delicious. Here’s how you make these amazing cookies:

  1. Preheat your oven to 350F and line two baking sheets with parchment paper and set aside
  2. To a large mixing bowl combine butter and sugars with a hand mixer of whisk till smooth
  3. Mix in the molasses and plant milk. Mix till well combined
  4. Begin to add the flour, ginger, cinnamon, baking soda and baking powder.  Mix till combine (if you’re not using a hand mixer, I suggest using a wooden spoon to combine)
  5. Place your mixture into the fridge for 15 minutes, this helps with forming the balls but is not necessary if you’re short on time
  6. Combine the 3 tbsp. of white sugar and cinnamon in a small bowl
  7. Using a 1 1/2 tbsp. scoop, scoop out dough and roll into balls
  8. Roll your balls into the cinnamon sugar and roll around till well coated (this step is optional)
  9. Place 8 cookies on each sheet and place around 2-3 inches apart. Use the back of your fork to create a crisscross pattern on the top of the cookie
  10. Bake for 11-12 minutes. Remove from oven, let them cool for 2 minutes on the sheet then completely on a cooling rack

Vegan Ginger Snap Cookies on a cutting board with a bite out of one.

Hand holding a Vegan Ginger Snap Cookie with a bite out of it.

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Vegan Ginger Snap Cookies

  • Author: Maria Koutsogiannis
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 16 1x
  • Category: Vegan Desserts
  • Cuisine: Baked Goods
  • Diet: Vegan

Description

These easy vegan ginger snap cookies taste just like what your Grandma made you during the holidays but with a vegan spin.


Scale

Ingredients

For the cookie:

3/4 cup regular or vegan butter

3/4 cup brown sugar

1/4 cup white sugar

1/4 cup molasses

1 egg substitute or regular egg (room temperature)

2 tsp. vanilla extract

2 cups + 2 tbsp. all-purpose flour

2 tsp. ginger powder

1 tsp. cinnamon

1 1/2 tsp baking soda

For the Cinnamon Sugar:

3 tbsp. white sugar

1 tsp. cinnamon


Instructions

Preheat your oven to 350F and line two baking sheets with parchment paper and set aside.

To a large mixing bowl combine butter and sugars with a hand mixer of whisk till smooth. Mix in the molasses and vegan egg.  Mix till well combined.

Begin to add the flour, ginger, cinnamon, baking soda.  Mix till combine (if you’re not using a hand mixer, I suggest using a wooden spoon to combine).

Place your mixture into the fridge for 15 minutes, this helps with forming the balls but is not necessary if you’re short on time.

Combine the 3 tbsp. of white sugar and cinnamon in a small bowl.

Using a 1 1/2 tbsp. scoop, scoop out dough and roll into balls. Now roll your balls into the cinnamon sugar and roll around till well coated (this step is optional). Now, place 8 cookies on each sheet and place around 2-3 inches apart.   Use the back of your fork to create a criss-cross pattern on the top of the cookie.

Bake for 11-12 minutes.  Remove from oven, let them cool for 2 minutes on the sheet then completely on a cooling rack.


Notes

Vegan Egg = 1 tbsp. ground flax seed + 3 tbsp. warm water or a vegan egg prebought formula

When flattening the cookie, be sure to dip the fork in sugar between pressing to help them not stick.

The recipe can easily be doubled or tripled.

Cookies will last up to 1 week in a tightly sealed container at room temperature or 2 weeks in the fridge.

To freeze, let your cookies cool completely and place them in a tightly sealed container in the freezer for up to 2 months.

Elisa

These are amazing! The perfect vegan spin on a classic!

Maria Koutsogiannis

Thank you so much, we love them!

Carly Minton

Amazing recipe! They came out a litter softer than expected, I’m sure due to my own lack of baking skills & having to cream the butter with my hands lol. But seriously delish! Super simple recipe too. Great to whip up as a quick treat for some tea with friends(:

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