We love vegan ginger cookies! They are our family’s absolute favorite cookies in the world. We usually only make them at Christmas, because treating ourselves to these soft, chewy, gingery gems makes it really start to feel like the holidays 🙂
These vegan ginger cookies are the REAL DEAL. They’re spiced, rolled, sugared and yes… they get that perfect ginger cookie “crack” when you bake them. I’m still working on the gluten-free version of these ridiculously delicious cookies so that I can go back to enjoying them again with the rest of my crew. But for now, I still love to make this classic version for the other 4 gluten-friendly eaters at the table.
When the house fills up with the smell of ginger cookies it’s like the first sign of Christmas! Our mouths water and the kids literally vibrate with excitement. These ginger cookies are simple and easy to make, so they’re usually the ones everyone likes to help with. And they include the “rolling in sugar” stage which is pretty much the pinnacle of baking fun for kids.
The Best Vegan Ginger Cookies are…
- Perfectly spiced
- Use easy everyday ingredients
- Taste just like “regular” (non vegan) ginger cookies
- Downright comforting
What I wish I’d known about measuring flour
So, for the first 2 decades of my baking life, I was measuring flour all wrong. Who knew? Definitely not me, nope, nope, nope.
If you look on the nutrition label or even just google it, flour weighs 120g or 4 1/4 ounces. (See a full chart of different flours and their weights here.) But if you scoop a cup of flour out of the bag and level it with a knife, it likely weighs about 165g or 5 1/4 ounces. When you scoop from the bag, more flour is compressed into the cup, similar to “packing” brown sugar.
To get the right amount of flour every time, I use a kitchen scale. Baking by weight is quick and easy once you learn the basic ingredients, and clean up is simple (no extra measuring cups to wash!) Alternatively, you can spoon the flour into the measuring cup to get a more accurate weight. Use a regular spoon to drop flour into the measuring cup, and gently level it with the back of a knife when it gets close to being full. Either way, you’ll get a more accurate flour measurement and a lighter baked good at the end.
Love easy vegan baking? Check out these no bake recipes!
- Chocolate Chip Cookie Dough Balls
- Peanut Butter Chocolate Chip Cookie Dough Balls
- Healthy Vegan Energy Balls
- 3 Ingredient Crispy Cereal Bars
How do I tell when the cookies are done?
These ginger cookies are best soft and chewy in the middle. They will crack (see photos) and look slightly raw in the cracks after about 12 minutes (may vary a little depending on your oven). That “raw” dough look will set as they cool though, so don’t wait for the cracks to look fully baked before taking them out of the oven or you’ll have hard, crispy cookies instead.
So here they are, the BEST Vegan Ginger Cookies. Our chewy, gingery, sugar rolled, holiday cookie addiction. If you try these cookies, be sure to leave us a comment and tell us what you think! We hope you love them as much as we do – Enjoy!
BEST Vegan Ginger Cookies
- Lined baking sheet
- Measuring cups and spoons or a kitchen scale
- Mixing bowl and spatula
- 2¾ cups all purpose flour, sifted 330g
- 1 cup brown sugar 220g
- ½ cup vegan butter
- ½ cup molasses 160g
- ½ cup organic cane sugar + more for rolling 110g – can sub white sugar
- 1½-2 tbsp ginger
- 2 tsp cinnamon
- 2 tsp vanilla
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp nutmeg
- ½ tsp sea salt
- ¼ tsp cloves
- Preheat oven to 350°F
- Add cubed cold vegan butter, brown sugar, ½ cup cane sugar to stand mixer and whip for 5 minutes until fluffy (or use bowl and hand mixer)
- Add molasses and vanilla to mixer and mix on low until just combined
- Sift together flour, ginger, cinnamon, cloves, nutmeg, baking powder, baking soda and salt
- Slowly add dry ingredients into wet ingredients, mixing low and slow until dough forms
- Once dough forms remove from mixer – do not over mix
- Place a few tablespoons of organic cane sugar into a small bowl
- Pinch or spoon off about 2 tablespoons of dough per cookie
- Roll dough into ball with your hands, then roll the dough ball through the cane sugar until well coated
- Place finished dough ball on parchment lined baking sheet and flatten it slightly with your fingers
- Repeat this process using all of the dough
- Bake for 12 minutes at 350°F (may need to adjust +/- 2 minutes depending on your oven) but do not over bake. Cookies will "crack" and still look slightly raw in the cracks when they're ready to come out of the oven
- Let cool and enjoy!