Vegan Classic Ginger Cookies
Get ready to savor the warm, comforting flavors of Vegan Classic Ginger Cookies—a plant-based twist on a beloved holiday treat! These soft and chewy cookies are infused with the perfect blend of ginger, cinnamon, and cloves for a spiced, aromatic experience that will delight your taste buds. Made with simple pantry ingredients like molasses, unsweetened applesauce, and vegan butter, this recipe delivers the classic texture and flavor you love without any dairy or eggs. Rolled in granulated sugar for a lightly crispy exterior, these ginger cookies bake up in just 10 minutes, making them quick and easy for festive gatherings or cozy afternoons. Whether served alongside a cup of tea or shared as edible gifts, these cookies are sure to impress vegans and non-vegans alike. Keywords: vegan ginger cookies, soft and chewy cookies, dairy-free holiday treats.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 1.5 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cloves
- 0.25 teaspoon Salt
- 0.75 cup Vegan butter, softened
- 1 cup Brown sugar
- 0.25 cup Molasses
- 0.25 cup Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 0.25 cup Granulated sugar
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Set aside.
In a large bowl, use an electric mixer to beat the softened vegan butter and brown sugar together until light and fluffy, about 2 minutes.
Add the molasses, unsweetened applesauce, and vanilla extract to the butter and sugar mixture, and beat until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Place the granulated sugar in a small bowl. Scoop tablespoon-sized portions of the dough and roll them into balls.
Roll each dough ball in the granulated sugar to coat, then place them onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers are still soft. The cookies will firm up as they cool.
Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these delightful Vegan Classic Ginger Cookies with a warm beverage or share them with friends and family!
Nutrition Facts
Calories |
3396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.7 g | 184% | |
| Saturated Fat | 38.8 g | 194% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3078 mg | 134% | |
| Total Carbohydrate | 492.8 g | 179% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 257.5 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 364 mg | 28% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 1769 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
