These Vegan Ginger Cookies are soft and chewy. Hints of molasses and rolled in sugar, these ginger cookies only require 10 ingredients.
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Why you will love this recipe
- Great texture: These are the best Vegan Ginger Cookies chewy and soft from the molasses and brown sugar which also gives them a nice sweetness and a hint of vanilla that’s added for taste.
- Quick and easy: Easy 10 ingredients, 2 bowls. The cookie dough gets rolled in sugar for extra sweetness and texture and then baked. The clean up is a breeze with these delicious Vegan Ginger Cookies.
- Vegan: These cookies are vegan and you would never even be able to tell.
- Staying fresh: Store these vegan ginger molasses cookies in a sealed container on the counter for up to 3-4 days that will help keep them soft and chewy, if any last longer than that, I’d freeze them in an freezer safe airtight sealed container for up to 3 months. You can also freeze the dough before baking it, line the sugar coated dough balls up on a parchment paper lined baking sheet and freeze them until hard, then store in a ziplock bag or freezer container for up to 3 months.
If you love vegan cookies check out my Chocolate Chunk Coconut Oat Cookies, Vegan Peanut Butter Cookies or my seasonal Vegan Snickerdoodle Cookies, Pumpkin Chocolate Chip Cookies, Vegan Apple Cider Cookies and Pumpkin Oatmeal Chocolate Chip Cookies I know you will love them all!
Ingredients
For the full list of ingredients and quantities for these Vegan Ginger Cookies check the recipe card below.
- Flour: I used organic unbleached all purpose flour because it gives the most traditional flavor and texture.
- White and Brown Sugar: Both sugars to get the perfect chewy texture.
- Vegan Butter: I like Miyokos and Earth Balance vegan butters.
- Molasses: Provides flavor and helps the texture of these vegan cookies.
- Ginger: Gives flavor to these vegan ginger molasses cookies.
- Milk: I like to use oat milk because it's mild in flavor and doesn't change the flavor of the ginger cookie.
Variations
- Dipping: Dip the side of these soft and chewy vegan molasses cookies in some white chocolate. Grab 1 cup of vegan white chocolate chips, melt in the microwave at 15 second intervals stirring until melted, than dip the sides of these cookies in the white chocolate and set them on a drying rack or a cookie sheet lined with parchment paper. You could also choose to drizzle it over the top of the cookies.
- Perfect dessert: These soft vegan ginger cookies are perfect as a dessert with a glass of homemade oat milk or almond milk.
- Gluten free: I have not personally tried it but I usually have success with King Arthur 1:1 all purpose gluten free baking flour so I would try that if you are wanting to experiment, but do expect a slightly different texture as the base will be rice flour and not as glutinous as white flour.
How to make these Vegan Ginger Cookies
Prep: Pre heat the oven to 325° F and line a baking sheet with parchment paper.
Step 1: In a large bowl add the softened butter (let sit out at least 30 minutes to soften), sugar, brown sugar, milk and vanilla, use a hand mixer to mix everything about 2 minutes until well combined.
Step 2: Add the molasses and use a hand mixer to mix everything about 2 minutes until well combined.
Step 3: Add the flour, salt, ginger, and baking soda and using the hand mixer mix until well combined using a spatula to scrape down the sides as needed.
Step 4: Place in the fridge for 30 minutes.
Step 5: Put extra sugar in a small bowl, use a 1 ounce cookie scoop and scoop out balls and roll them in the sugar, place on the lined baking sheet (I got 6 cookies on a large baking sheet) and place in the oven on the middle rack to bake for 15 minutes. Remove and let cool 10 minutes. Repeat until all the dough is gone. Store in a sealed container for 3-4 days.
Expert Tips
- Softened butter: Softened/room temperature butter is not the same as melted butter, be sure to let it sit out for at least 30 minutes, this is so you can mix the wet ingredients with the butter easily.
- Customization: You can adjust a few things, yes each change will affect the cookies like dipping these cookies in vegan white chocolate or changing the flour to gluten free flour.
- Storing: A sealed container is the best way to store these cookies to help keep the cookies soft and chewy. Add a plain white piece of bread to the container (be sure its plain white bread so the cookies don’t take on the flavor of the bread).
- Cool the cookies: Let these vegan spice cookies cool, yes it’s hard to wait before eating the cookies, but as they cool the cookies set so they don’t fall apart when you pick them up.
- Measure correctly: Make sure you are measuring your ingredients correctly, I highly recommend a scale but if you don't have one make sure you are packing the light brown sugar and spooning the flour into the measuring cup and leveling off with the back of a knife.
Recipe FAQs
These cookies are vegan and good for 3-4 days in a sealed container on the counter, longer than that I’d freeze the cookies in a freezer airtight container for up to 3 months.
I used ground ginger in this recipe so I can’t say I’ve ever tried fresh ginger. If you choose to use fresh ginger I would use about 1 teaspoon freshly grated for each ¼ teaspoon dried ginger the recipe calls for. Dried ginger has more flavor in a smaller quantity than fresh.
Gingerbread is flavored with ginger and molasses and is usually in a type of cake or quick bread form. A ginger cookie is flavored with ginger and molasses also but is usually rolled into balls or flattened and cut out in the form of a cookie (a ginger man) and some times it is frosted. Note that you can not use a ginger cookie such as this one to use cookie cutters with, to make ginger men. This dough and similar recipes have leavening agents that do not take on the same smooth flat cookie texture as a cut out cookie dough.
More Cookie Recipes
Vegan Ginger Cookies
Ingredients
WET INGREDIENTS:
- ½ cup vegan butter (softened, I used Miyokos - 113 grams)
- ⅓ cup sugar (67 grams)
- ⅔ cup light brown sugar (packed - 147 grams)
- ¼ cup non-dairy milk (I used oat - 60 ml)
- 1 teaspoon vanilla extract
- 2 tablespoons molasses (43 grams)
- 2 cup all purpose flour (unbleached - 250 grams)
- 1 pinch sea salt
- 1 teaspoon baking soda
- 1 teaspoon ginger (powder)
Extra sugar for rolling the cookie dough in
Instructions
- Pre heat the oven to 325° F and line a baking sheet with parchment paper.
- In a large bowl add the softened butter (let sit out at least 30 minutes to soften), sugar, brown sugar, milk, vanilla and molasses and use a hand mixer to mix everything about 2 minutes until well combined.
- Add the flour, salt, ginger, and baking soda and using the hand mixer mix until well combined using a spatula to scrape down the sides as needed.
- Place in the fridge for 30 minutes.
- Put extra sugar in a small bowl, use a 1 ounce cookie scoop and scoop out balls and roll them in the sugar, place on the lined baking sheet (I got 6 cookies on a large baking sheet) and place in the oven on the middle rack to bake for 15 minutes. Remove and let cool 10 minutes. Repeat until all the dough is gone.
- Store in a sealed container for 3-4 days.
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