These Vegan Gingersnaps are soft and chewy on the inside and crunchy on the outside. They have the perfect balance of warming spices. They're perfect for the holidays!
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These sweet Vegan Gingersnaps have the perfect balance of flavors. Made with warming spices and blackstrap molasses, they are the perfect sweet treat for the holiday season or any time of the year.
Dunk them in a hot cup of coffee, or vegan hot chocolate, or eat them after dinner. You only need one bowl and either a dough blender (pastry cutter), hand mixer, or stand mixer.
You can freeze both the dough and the baked and cooled cookies. They are one of my favorite cookies even though I normally gravitate to all things chocolate.
Another vegan cookie recipe is my Vegan Gluten Free Chocolate Chip Cookies. Another vegan recipe using molasses is my Vegan Molasses Hot Cocoa.
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❤️ Why You'll Love Them
- With holiday spices, they make great Christmas cookies.
- They are soft and chewy in the middle with a crunchy exterior.
- You can freeze both the dough and the baked cookies.
🧾 Ingredients
- Vegan butter: Adds a rich flavor. I used Earth Balance. I haven't tried this recipe with coconut oil so I cannot speak to the results.
- Brown sugar: Adds sweetness, moisture, and more molasses flavor. I haven't tried this recipe with white sugar so I cannot speak to the results.
- Blackstrap molasses: Adds sweetness and a deep rich flavor. I like blackstrap molasses for this recipe. I haven't tried it with the other molasses varieties.
- Vanilla extract: Enhances flavors.
- Gluten-free 1:1 baking flour: I used Bob's Red Mill. As long as you use a 1:1 baking flour, you should have good results. Since it is a 1:1 baking flour, you should also be able to use regular all-purpose flour. I have not tried these ginger snap cookies with any other gluten-free flour.
- Baking soda: Allows the cookies to rise and become soft.
- Salt: Enhances sweetness. Only a small amount is needed because the baking soda is also salty. I like to use sea salt.
- Ground ginger, cinnamon, nutmeg, and ground cloves: Add the warming spices that gingersnaps are known for.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
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🔪 Instructions
Step 1: In a large bowl cream vegan butter and brown sugar together using a dough blender, hand mixer, or stand mixer.
Step 2: Add wet ingredients and mix well.
Step 3: Add dry ingredients and mix well. Place in the fridge for at least 1 hour to overnight. This will make the dough easier to handle and stop the cookies from spreading.
Step 4: Line a baking sheet with parchment paper. Scoop out a spoonful of cookie dough with a spoon or cookie scoop.
Step 5: Roll dough into 1" balls and place on the parchment paper lined baking sheet or cookie sheet. The goal is smaller cookies so that they get crispy edges. If you prefer a crunchier cookie, flatten the dough balls after placing them on the parchment paper. For softer cookies, make them larger.
Step 6: Bake. Let the vegan gingersnap cookies cool for a few minutes on the baking sheet, then transfer them to a cooling rack (wire rack).
They will firm up as they cool to room temperature. Once cooled, transfer them to an airtight container.
❄️ Can I Freeze Them?
Yes! You can either store the mixed cookie dough or the baked cookies for several months. If you are freezing the baked cookies make sure to let them cool completely before placing them in a freezer-safe container.
If you are freezing the cookie dough, I recommend rolling the dough into balls before placing them in a freezer-safe container.
When you're ready to bake them, place the dough balls on a parchment-lined baking sheet and bake them for an extra 1-2 minutes.
💭 Tips
- I recommend getting fresh spices from the bulk section of the grocery store. The spices are the star of the show and fresh is best.
- I recommend using a kitchen scale to have a successful recipe. I've used two different gluten-free flours in past recipes and they weighed different amounts for the same amount of cups.
- If you want to try the recipe and don't have a kitchen scale, make sure to scoop the flour out into a measuring cup, then level it off with a knife. Don't shake it down or pack it down when measuring.
- Placing the cookie dough in the fridge before baking prevents spreading and makes it easier to work with the dough.
- To get a crunchy cookie, flatten each cookie dough ball.
- For softer cookies, make them larger.
- Since I used a 1:1 gluten-free baking flour this recipe should also work with all-purpose baking flour.
- Allow the cookies to cool so that they can firm up.
- If you like you could roll the cookie dough in white sugar, turbinado sugar, coconut sugar, or another coarse sugar before baking.
- I have not tried this recipe with coconut oil in place of the vegan butter so I am not sure how they'll turn out with coconut oil.
👩🏻🍳 Recipe FAQs
Yes, to make these chewy vegan ginger cookies crispier, flatten them.
Refrigerating the dough before baking for this gingersnap cookie recipe makes it easier to roll into balls and helps the cookies from spreading.
These gingersnap cookies will last 5 days in an airtight container at room temperature.
If you tried this Vegan Gingersnaps Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
📋 Recipe
Vegan Gingersnaps
Ingredients
- ½ cup vegan butter (1 stick) softened to room temperature
- ¾ cup brown sugar
- ¼ cup black strap molasses
- 1 teaspoon vanilla extract
- 1 ½ cups gluten free 1:1 baking flour - I used Bob's Red Mill
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
Instructions
- In a large bowl, combine room temperature vegan butter and brown sugar. Mix using a dough blender, hand mixer, or stand mixer until well combined.
- Add vanilla extract and black strap molasses. Mix well.
- Add gluten free flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Stir with a spoon to combine or use a hand mixer or stand mixer. Refrigerate for at least 1 hour to overnight.
- Preheat oven to 350°F.
- Line a baking sheet with parchment paper.
- Scoop out a spoonful of cookie dough with a spoon or scoop. Roll into a 1" ball. Place on the parchment-lined baking sheet. Repeat with the rest of the dough.
- Bake at 350°F for 14-16 minutes.
- Let the cookies cool for a few minutes on the baking sheet, then transfer them to a cooling rack. They will firm up as they cool.
- Once they are cool, transfer them to an airtight container. Store them at room temperature for 5-7 days.
Notes
Nutrition
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*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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