Vegan Ginger Cookies

5 from 1 vote

These Vegan Ginger Cookies are perfectly chewy. Warm ginger and molasses make these ginger cookies a holiday favorite.

Prep Time1 10

Cook Time12

cooling10

Total Time1 32

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings:

Calories: 151kcal

Author: Michele

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.

Video

Notes

Size/Do not over bake: Be sure you don't over bake these cookies. Make sure you are using a 1.5 ounce (or about 2 tablespoons) sized cookie scoop and bake on the middle shelf, on a parchment paper lined aluminum baking sheet for 12 minutes. They might not seem done to you, but they are. You want them to be just set around the edges and still soft in the center almost looking underbaked, they will continue to bake while they cool for another 5 minutes on the baking sheet, before removing to cool.

Baking Sheet: Use a light colored baking sheet, if you only have a dark one I recommend checking on the cookies at about 10 minutes, dark pans tend to burn the bottom of the cookies more because they get hotter.

Butter: For this recipe I have used Earth Balance stick butter, VioLife block butter and Miyokos block butter (now reformulated and called Melt) and it needs to be measured then melted (not softened) and then cooled.

Yogurt: I like the So Delicious brand or SILK almond.

Measuring the butter: I recommend a kitchen scale for best results, a little bit too much or too little will really affect the cookies. If you do not have a scale or a full stick of butter with measuring lines on it, I use the "dry cup method" for measuring the butter, scoop the butter into a dry measuring cup and level it off with the back of a butter knife. Butter gets measured before melting it.

Measuring sugar: To measure white sugar use a dry measuring cup, scoop it into the bag and level it off using the back of a butter knife. If you have a kitchen scale it would be more accurate to use that.

Measuring brown sugar: To measure brown sugar use a dry measuring cup, scoop it into the cup and pack it firmly. If you have a kitchen scale it would be more accurate to use that.

Measuring flour: To measure all purpose white flour, a kitchen scale is the best and most accurate way to measure, but if you don’t have one using the dry cup method is the next best. To measure flour, spoon the flour into the measuring cup and use a butter knife to level it off gently. Avoid packing the flour this will result in way too much flour being used. Please note that most “gram” conversions are based on white all purpose flour, not all flours weigh the same so please make sure that if you are substituting a different flour such as oat, gluten free or any others that the best way to measure would be using the dry cup method.

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.

Nutrition