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Prep
10 minutes
Cook
12 minutes
Yield
16
These easy vegan ginger snap cookies taste just like what your Grandma made you during the holidays but with a vegan spin.
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.
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:
- Chocolate Crinkle Cookies
- Granola Chocolate Chip Cookies
- Banana Chocolate Chip Cookies
- Vegan Sugar Cookies
Want even more amazing cookies? Check out my recipes for the best chewy Sunbutter Cookies and my ever popular Vegan Protein Cookies.
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Vegan Ginger Snap Cookies
4.50 from 6 votes
These easy vegan ginger snap cookies taste just like what your Grandma made you during the holidays but with a vegan spin.
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Prep Time 10 minutes mins
Cook Time 12 minutes mins
Total Time 22 minutes mins
Course Vegan Desserts
Cuisine Baked Goods
Servings 16
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.
Review This Recipe Let us know how it was!
LuAnn Vagle
Posted at 10:43 am, November 29, 2021
Reply
Can u sub out oil for unsweetened apple sauce?
Maria Koutsogiannis
Posted at 11:53 am, November 29, 2021
Reply
Hello! There isn’t any oil in this recipe, which do you mean?
Nat
Posted at 10:04 pm, August 13, 2021
Reply
These are incredible!! 😍 Turned out absolutely perfect, and you’d never guess that they’re vegan.
Maria Koutsogiannis
Posted at 12:36 pm, August 15, 2021
Reply
right?! arent they so good!
Ashley
Posted at 1:13 am, May 24, 2023
Reply
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!
Carly Minton
Posted at 10:30 am, December 21, 2020
Reply
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(:
Elisa
Posted at 2:33 pm, November 30, 2020
Reply
These are amazing! The perfect vegan spin on a classic!
Maria Koutsogiannis
Posted at 11:06 pm, November 30, 2020
Reply
Thank you so much, we love them!
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