These Vegan Ginger Cookies are perfectly chewy. Warm ginger and molasses make these ginger cookies a holiday favorite.
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Why you will love this recipe
- Perfect texture: These are the best Vegan Ginger Cookies they are perfectly chewy with a crisp outer coated in sugar.
- Vegan: These Vegan Ginger Cookies are vegan, no eggs, no dairy and you would never even be able to tell.
- Soft for days: These Vegan Ginger Cookies stay soft and perfectly chewy with a crisp sugary outside for days when stored on the counter in a sealed container. The dough also freezes really well so you can make them ahead of time and bake them off as needed. Just be sure to let them fully thaw before baking these ginger molasses cookies.
- Perfect dessert: These soft vegan ginger cookies are perfect as a dessert with a glass of homemade oat milk or almond milk.
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 unbleached all purpose flour for these Vegan Ginger Cookies 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 and Cinnamon: Gives flavor to these vegan ginger molasses cookies.
- Yogurt: I like to use unsweetened plain yogurt (I like SILK Almond or So Delicious coconut), the yogurt is the egg replacement keeping these cookies soft and moist.
Variations
- Dipping: Dip the side of these Vegan Ginger 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.
How to make these Vegan Ginger Cookies
Prep: Pre heat the oven to 360° F and line a baking sheet with parchment paper.
Step 1: In a large bowl add the butter and microwave in 15 second intervals until melted, let cool. Next mix in the sugar, brown sugar, yogurt, vanilla and molasses and whisk.
Step 2: Add the flour, salt, ginger, cinnamon, and baking soda, baking powder, cornstarch and fold together with a spatula.
Step 3: In a small bowl add a little bit of sugar to roll the cookie dough in. Use a 1 ounce cookie scooper (or about 2 tablespoons) and scoop out cookie dough balls and roll in the sugar. (It is soft and it is supposed to be soft dough, if you can't handle it, place in the fridge for 15 minutes before scooping and rolling in the sugar, but keep in mind we don't want to bake hard cookie dough we want it soft so let it thaw back out before placing in the oven).
Step 4: Rolling in sugar coating.
Step 5: I put 6 cookies per large cookie sheet. Bake on the middle rack for 12 minutes and let cool completely, repeat until dough is all used or freeze extra dough. (see notes on freezing). 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.
- Cool the cookies: Let these vegan spice cookies cool, it's hard to wait before eating the cookies, but as they cool the cookies set.
- 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.
- Storing the cookies: Store the cookies in a sealed container at room temperature for 3-5 days. (Best practice is with a piece of white bread in the container to keep the cookies soft, it's not a joke it works).
- Freezing: You can also freeze the dough by scooping them out using a cookie scoop, roll in the sugar mixture and place them on a parchment paper lined baking sheet in the freezer until frozen and then store them in a freezer zip lock bag for up to 3 months. To bake them, let them thaw out on the counter for about 30 minutes or on the stove while pre heating for 10-15 minutes (while sitting on parchment paper lined baking sheet) then bake according to directions.
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 Vegan Cookie Recipes
Vegan Ginger Cookies
Ingredients
WET INGREDIENTS:
- ½ cup vegan butter melted and cooled (113 grams)
- ⅓ cup sugar (67 grams)
- ⅔ cup light brown sugar (packed - 147 grams)
- ⅓ cup non-dairy yogurt room temp, plain unsweetened, I used coconut yogurt. (80 grams)
- 1 teaspoon vanilla extract
- 2 tablespoons molasses (43 grams)
- 2 cups all purpose flour (unbleached - 250 grams)
- ⅛ pinch sea salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 ½ teaspoons cornstarch
- 1 teaspoon ginger (powder)
- ½ teaspoon cinnamon
Extra sugar for rolling the cookie dough in + White Chocolate and sprinkles if desired
Instructions
- Pre heat the oven to 360° F and line a baking sheet with parchment paper.
- In a large bowl add the butter and microwave in 15 second intervals until melted, let cool. Next mix in the sugar, brown sugar, yogurt, vanilla and molasses and whisk.
- Add the flour, salt, ginger, cinnamon, and baking soda, baking powder, cornstarch and fold together with a spatula.
- In a small bowl add a little bit of sugar to roll the cookie dough in. Use a 1 ounce cookie scooper (or about 2 tablespoons) and scoop out cookie dough balls and roll in the sugar. (It is soft and it is supposed to be soft dough, if you can't handle it, place in the fridge for 15 minutes before scooping and rolling in the sugar, but keep in mind we don't want to bake hard cookie dough we want it soft so let it thaw back out before placing in the oven).
- I put 6 cookies per large cookie sheet. Bake on the middle rack for 12 minutes and let cool completely, repeat until dough is all used or freeze extra dough. (see notes on freezing)
- Store in a sealed container for 3-4 days.
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