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