Vegan Ginger Snap Cookies
Bring the warm, spiced flavors of the holiday season to your kitchen with these irresistibly chewy Vegan Ginger Snap Cookies. Bursting with the bold, aromatic notes of ground ginger, cinnamon, and cloves, these plant-based treats are perfectly balanced with the rich sweetness of molasses and brown sugar. Each cookie is rolled in granulated sugar before baking, creating a delightful crackled surface and a hint of crunch in every bite. With just 20 minutes of prep time and a simple ingredient list, this recipe is perfect for satisfying your gingerbread cravings or impressing guests with a dairy-free, egg-free dessert. Whether paired with a cozy mug of plant-based milk or served at your next gathering, these vegan cookies are sure to be a hit!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 1.5 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cloves
- 0.5 teaspoon Salt
- 0.75 cup Vegan butter, softened
- 1 cup Brown sugar
- 0.25 cup Molasses
- 1 teaspoon Vanilla extract
- 2 tablespoons Plant-based milk (e.g., almond milk)
- 3 tablespoons Granulated sugar (for rolling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt. Set aside.
In a large mixing bowl, beat the vegan butter and brown sugar together until light and fluffy, about 2 minutes.
Add the molasses, vanilla extract, and plant-based milk to the butter mixture. Beat until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Scoop tablespoons of dough and roll them into balls.
Roll each dough ball in granulated sugar to coat completely.
Place the sugar-coated balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, until the edges are set and the surfaces have cracked slightly.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
3112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.4 g | 184% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3687 mg | 160% | |
| Total Carbohydrate | 428.0 g | 156% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 239.5 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 410 mg | 32% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1665 mg | 35% | |
*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.
