I’ve long been a fan of gingersnap cookies. I love crunchy cookies, and the level of crunch these ginger cookies need to have is quite apparent from the name! They need to have some snap!
Ever since I made my vegan gingerbread men I’ve been planning to make some vegan gingersnap cookies.
However, the first time I made them was not the huge success I thought it would be.
Basically, they came out far too soft and chewy. Now, soft and chewy is great when it comes to some cookies, like my soft and chewy chocolate chip cookies, but it wasn’t going to cut it for these.
So it was back to the drawing board. I reduced the molasses to make the batter a bit drier and removed the flax egg, tried again and success! Snappy, deliciously crunchy gingersnap cookies.
However, there is just enough chewiness in there to keep everyone happy. Those who want a bit of soft and chewy and those who want some epic snap! Everyone will be happy!
I did something here that I haven’t done with cookies before and that was to bake them in two batches. Usually I just squash them onto one baking tray even though they usually tend to make very good friends with each other while baking.
But that doesn’t usually bode well for my aesthetics! I wanted perfectly round cookies that didn’t have to be separated from their friends, so for that I needed to space them out more and for that I needed to bake them in two batches.
Since these only take 12 minutes, doing them in two batches was not an issue.
Also I made the cookies quite small, so ended up with 44 of them! Was rather pleased indeed!
Just a note though that IF you make your cookies quite large, then you’ll need to bake them for longer to get the right amount of ‘snap’.
If you’re a fan of gingersnap cookies, then you’ll love these. They are:
- Snappy
- Fabulously crunchy
- Packed with ginger and cinnamon flavor
- Brown sugar sweetened
- Perfectly balanced between sweetness and spice
Enjoy them as a dessert or as a snack or teatime treat.
So let me know what you think of these vegan gingersnap cookies in the comments below. If you have any questions fire away.
And if you make this recipe rate it and let us know how it turned out. Tag any pics #lovingitvegan on instagram so that I definitely don’t miss out on seeing them. I love seeing what you’re baking out there!
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Vegan Gingersnap Cookies
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Prep Time: 25 mins - Cook Time: 12 mins
- Total Time: 37 mins
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Yield: 44 -
Category: Dessert, Cookies -
Cuisine: Vegan
Print Recipe
Pin RecipeDescription
Super crunchy vegan gingersnap cookies. These brown sugar sweetened vegan cookies are packed with ginger and cinnamon flavor and perfectly balanced between sweetness and spice!
Ingredients
- 1/4 cup (56g) Vegan Butter
- 1 cup (200g) Brown Sugar
- 1/4 cup (75g) Unsulphured Molasses
- 1/2 tsp Vanilla Extract
- 2 cups (250g) All Purpose Flour
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 2 tsp Ground Ginger
- 2 tsp Ground Cinnamon
- 1/4 tsp Allspice
- 1/4 tsp Ground Cloves
- 2-3 Tbsp Non-Dairy Milk
- 1/4 cup (50g) White Sugar (for rolling)
Instructions
- Preheat the oven to 350°F (180°C).
- Cream the vegan butter and brown sugar together and then add the molasses and vanilla extract.
- Sift the flour into a bowl and add the baking soda, salt, ground ginger, cinnamon, allspice and cloves and mix together.
- Add the dry ingredients to the wet and stir in by hand until crumbly.
- Add the 2 Tbsp non-dairy milk and mix. You should get a very thick cookie dough. However, if you still have crumbles and it’s not yet ‘sticking together’ then add another Tbsp non-dairy milk. Only do this if you really need it though.
- Break off roughly tablespoon sized pieces and roll into balls and then roll the balls in white sugar. If you tend to make larger cookies, then you’ll need to bake them for a few minutes longer (around 15 minutes) to get them nice and crunchy.
- Place the balls onto a parchment lined baking tray and press down with a fork.
- You might want to do these in two batches so that your cookies are nicely spaced out on the baking tray.
- Bake in the oven for 12 minutes. If you want more soft and chewy then bake for 10 minutes, if you want more snap/crunch then bake for 12 minutes. If your cookies are larger in size then bake for up to 15 minutes.
- The cookies will be soft when they come out the oven. Allow to cool completely as that is when they will firm up and become crunchy.
Notes
Adapted from my Vegan Gingerbread Cookies.
Nutrition
- Serving Size: 1 Cookie
- Calories: 53
- Sugar: 6.8g
- Sodium: 52mg
- Fat: 0.6g
- Saturated Fat: 0.1g
- Carbohydrates: 11.4g
- Fiber: 0.2g
- Protein: 0.6g
So, if we want them softer, how much extra molasses should we use?? 😊
My original ‘soft and chewy’ version used a 1/3 cup molasses (100g). You could also bake them for 10 minutes rather than 12.
Crunchy and delicious
★★★★★
I’ve made these a few times now- great texture- my new favorite ginger cookie recipe! The only things I change is the amount of spices (I use more and add fresh ginger purée- I like them spicy) and the baking time (a little longer, but I think it’s my oven). Otherwise I love this recipe!
That’s awesome Eileen! Thanks for posting! 🙂
I’ve also replaced 1/2 the all purpose flour with whole wheat flour. Unlike other baked goods, the texture stays the same and you can’t even tell they’re a little healthier!
THESE ARE AMAZING. We didn’t have vegan butter so I subbed regular butter and subbed in fine cake flour. I’ll be pinning this to use again and again! Thank you so much!
★★★★★
Great to hear! Thanks for sharing! 🙂
I made these for a pot luck and, as a dyed in the wool carnivore, I will say that this is an amazing recipe and very easy to make.
I did substitute orange juice for the non dairy milk, and half the ground ginger with minced. Otherwise I stayed true to the recipe.
I may sniff around your recipes to see what else you have, especially the salads, so that I can liven things up a bit in my cooking repertoire.
★★★★★
That’s awesome Pierre! Hope you get some good ideas here! Thanks so much for sharing. 🙂
I just made these with regular butter and milk because that’s what was on hand. I’d never made ginger snaps before and was a little nervous I would mess them up, but these turned out great. Thank you for the recipe. I’m keeping it bookmarked for future use.
★★★★★
Great! Thanks for sharing! 🙂
As a cancer survivor, I am always looking to cut down on sugar and to use more spices which are anti-inflammatory. I just made these cookies and they turned out wonderful. I swapped out 1 cup of the regular flour for almond flour, nutmeg instead of cloves and since almond flour is super absorbent added 3 more Tbsp of coconut milk. I like crispy on the edges and chewy in the center so I baked them 10 minutes. I am taking them to my meditation class tonight and seeing if the non-vegans like them too…like who wouldn’t love these. Mahalo from Maui.
★★★★★
Sounds wonderful Jan, thanks for posting about your adjustments! 🙂
These cookies are amazing!! I made a batch in the afternoon and had to make a double batch that evening because they were so popular. Both my vegan and non vegan friends and family loved them!
★★★★★
That is amazing news! So glad everyone loved them! Thanks so much for posting. 🙂
I’m looking forward to making these. I could do with a gluten free version… Have you made this recipe with a GF flour blend?
Hi Julia
I tried this with an all purpose gluten free flour and it worked a treat 🙂
Wow! Delicious! These Ginger Snaps cookies came out perfect! I must admit that I amazed myself! Easy to follow recipe. I just can’t stop eating so you know this recipe is a must keep! Thanks for sharing……
★★★★★
These were great, easy to make, and I already had all the ingredients in my cupboard! Thank you!
★★★★★
Wonderful! Thanks for posting Jennifer! 🙂
These were fantastic! Perfect way to welcome in fall on a rainy day, and my non-vegan fam absolutely loved them! Thanks so much for a fantastic recipe 😊
Awesome! Thanks for posting! 🙂
How would these turn out if I added some pumpkin puree? I don’t want them to become soft and chewy, I love the crispy snap!
Hi! Loved the gingersnap cookie recipe so much I wrote a blog post on them and tagged you on Instagram at #howtosuburb! Thanks!
These were easy to make and delicious to eat! I used 5 tbsp of almond milk in order to get the dough to the right consistency. I am not sure how they “snapped” as my children ate them as I slid them to the cooling rack.
My vegan daughter complimented me by calling me a fabulous vegan baker! Thanks, Alison!
★★★★★
Wonderful Anneke! So glad they were a success and thanks for sharing your adjustments! 🙂
I just made these but subbed molasses for golden syrup and added chunks of crystallized ginger, absolutely delicious,crunchy and chewy, thank you 😁
★★★★★
Wonderful! Thanks so much for posting! 🙂
It was great.
Cookies do run a bit though.
★★★★★
That is interesting-I read they might run, but my dough was so thick I had to add extra almond milk, and still, the cookies didn’t change from when I pressed them to when they wete fully baked. I will be making again this week. Perhaps I added more flour than I thought. Also, I used regular white flour. Could that make a difference? My kids can’t wait for me to bake them again.
Hi Anneke, depending on where you are, if you’re in the UK I think regular white flour IS all purpose? I didn’t have the experience of them running at all, they also pretty much stay the same shape from when they go in to when they come out, mine just puff up a lot as you can see in the pictures. 🙂
These. Are. Delicious! I have never made a ginger molasses cookie before but this was a breeze. I ended up having to add the extra table spoon of Almond Milk and baked for 10 instead of 12 minutes because I prefer a softer cookie but the taste on these is incredible. The smell and flavor are pure ‘holiday’ and I used my mixer to do most of the work making these even easier.
★★★★★
Awesome Kris! Thanks so much for the great review. 🙂
Delicious! So good I added the recipe to my permanent file in Recipe Gallery.
Using 1 tablespoon per cookie, I ended up with 24 rather than 44 cookies., but these are the perfect size. Next time I want to try coconut oil rather than vegan butter.
★★★★★
Hi Kay! Yes, I think it was Jaye who rolled these cookies and ended up with so many! I usually would end up with way less as I tend to go large with cookies! Thanks so much for sharing and so happy you enjoyed the recipe. 🙂
Oh my! Ginger snaps are my favorite and these turned out perfect! I doubled the recipe as I made these as Christmas cookies. I followed the recipe exactly. I ate some while they were still warm and chewy and then when they cooled and were crisp. So good. Thank you and Merry Christmas from my vegan family to yours!
★★★★★
Wonderful to hear that Dani! Thanks a million and Merry Christmas to you too! 🙂
Great! I used fresh grated ginger in addition to the powdered ginger. Delicious.
★★★★★
Ooooh what a great idea! Thanks so much for sharing that Erika and for the great review! 🙂
My boyfriend loves ginger and we’re semi-vegan. Would love to try these but I was wondering if you could make them with fresh ginger instead of powder? Or would that impact the consistency? Thanks in advance!
★★★★★
Hi Romy, we just received a comment from someone who used fresh grated ginger in these! So I think you definitely can use it and it would be delicious. If it impacted anything it would be the amount of non-dairy milk you add in at the end. You might need a bit less to compensate for the fresh ginger.
Good but not spicy enough for me even though I increased the spices. Next time I’ll double them all – maybe my spices are a bit old and faded. Thanks for the good vegan recipe and instructions. I did get 44 small cookies.
★★★★