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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.
Maria Koutsogiannia
Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.
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
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:
- 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 plant milk. Mix till well combined
- 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)
- 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
- Roll your balls into the cinnamon sugar and roll around till well coated (this step is optional)
- 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
- Bake for 11-12 minutes. Remove from oven, let them cool for 2 minutes on the sheet then completely on a cooling rack
Other cookie recipes you’ll love:
Want even more amazing cookies? Check out my recipes for the best chewy Sunbutter Cookies and my ever popular Vegan Protein Cookies.
For more eBooks:
If you want more deliciousness at the click of your finger, be sure to check out FoodByMaria’s Newest Mini Cookbooks. Limited time offer of 3 for $20USD.
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Ingredients
For the cookie:
- ¾ cup regular or vegan butter
- ¾ cup brown sugar
- ¼ cup white sugar
- ¼ 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 ½ tsp baking soda
For the Cinnamon Sugar:
- 3 tbsp. white sugar
- 1 tsp. cinnamon
Instructions
Start Cooking- 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.
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I LOVE this recipe! I’ve made it a number of times now and every time it turns out amazing—and I’m NOT a baker. I’ve addd a bit more powdered ginger, a little nutmeg, a little more cinnamon. I’ve also substituted monk fruit sugar, and used chia seed eggs. It’s such a great recipe! It’s my favorite vegan cookie recipe.
thank you so much, lisa!!!
Can u sub out oil for unsweetened apple sauce?
Hello! There isn’t any oil in this recipe, which do you mean?
These are incredible!! 😍 Turned out absolutely perfect, and you’d never guess that they’re vegan.
These are my nephew’s favorite cookies!
A couple of notes on your recipe. The two ve4sions of your recipe directions on this page don’t match. One references plant based milk which isn’t on the ingredient list. Also neither set of directories include when to add the vanilla extract.
Great cookies though!
right?! arent they so good!
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(:
These are amazing! The perfect vegan spin on a classic!
Thank you so much, we love them!