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
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Easy Vegan Gingersnap Cookies
Servings: cookies (roughly)
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Ingredients
- ¾ cup brown sugar
- ¾ cup vegan butter
- â…“ cup molasses
- 2 teaspoons vanilla extract
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground cardamom
- ½ teaspoon salt
- 2 ¼ cups all-purpose flour
For Rolling:
- ¼ cup white sugar
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
Nutrition
More Vegan Christmas Dessert Recipes:
Brittany says
Great, easy, delicious gingersnap recipe. Makes you think all ginger bread cookies should automatically be vegan!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha yes! Love it! Thank you for your review Brittany 🙂
Amanda says
My go to cookie. Everyone raves about them. Not even vegan 🙂
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Amanda, that’s amazing to hear! Thanks for sharing your review! 😊
Bev says
Really, really delicious! Perfect combination of spices!
Jess @ It Doesn't Taste Like Chicken says
Yay! That's so great to hear!
Ginger says
These are picture perfect and super yummy! The very first time I made them, they look as good as the photo in the recipe! And they taste delicious. I took a photo -- maybe there's a way to upload it here so you can see!
Jess @ It Doesn't Taste Like Chicken says
We are so happy to hear it! You can always send us an e-mail with photos or tag them on socials.
Courtney Moses says
Made these during the holidays along with some other cookie recipes but these were by far the favorite. So chewy and bursting with Christmas flavor! Will be making them every holiday season 🙂
nancy rice says
great cookie, i am very happy with taste, texture and size. warning with metric measurements with automatic switch on page. There were a few off measurements. molasses should be approx 80g. that worked. Vegan butter should be about170g. Brown sugar ended up 154g. I think this is just a computer thing because I have had the same problem on other sites when I try With corrections it baked up well and everyone would eat it. thanks for recipe.
Jess @ IDTLC Support says
Thanks for sharing those notes! We will have a look at the conversions again!
Will Rankin says
Honestly, these are the easiest and best biscuits/cookies I've ever made - and probably the only ones I've ever made that turned out EXACTLY like the recipe picture! I took them with me on a pre-Christmas family gathering, and everyone liked them. Thanks, Sam, for this fantastic recipe....
Jess @ IDTLC Support says
That's great, Will! Thanks for your review!
Vicky Brown says
Can you use almond flour in lieu of white flour?
Martine says
Could coconut sugar substitute for the white sugar?
Sam Turnbull says
I haven't tested it but I think that should work fine. Enjoy!
Will Rankin says
Yep, I used coconut sugar
Mary says
Sounds great!
Could you use gluten free or oat flour?
Kay says
I second this question.
Sam Turnbull says
I haven't tested it, but I know a lot of my followers say that Bob's Red Mill 1 to 1 all purpose gluten-free flour blend works very well in my recipes. I hope that helps!
Judy says
I’m going to try it out very soon—I’ll try to let someone know. They look delish in the pictures!!!!
VeggieT8r says
I'm sure they're amazing but I'd love to see a less decadent, more whole food version for us older folks with health issues from a lifetime of poor food choices! LOL
Dawn says
A new favorite cookie!
I made these for Thanksgiving 2023, followed the recipe and had spectacular results! Everyone loved them. We will definitely add these to our rotation of regular holiday cookies.
Sam Turnbull says
Yay! So happy they were a hit Dawn 🙂
Marsha Browne says
My favorite cookie!! Thanks for sharing!!
Sam Turnbull says
Yay! So happy you love it Marsha 🙂