Description
Have a craving for gingersnaps this holiday season? Try these crispy on the outside, chewy on the inside vegan ginger cookies!
Ingredients
Scale
- 1/2 cup vegan butter
- 1 cup brown sugar
- 1/4 cup molasses
- 1/4 cup plant-based milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 cup white sugar for rolling
Instructions
- Preheat your oven to 350°F.
- In a large mixing bowl, mix together the softened butter and sugar with a hand mixer.
- Next, add the molasses, milk, and vanilla, and mix until well combined.
- Now mix in the remaining dry ingredients (flour, baking soda, salt, ground ginger, cinnamon, nutmeg, and ground cloves), and mix together again until just combined.
- Place the dough in the refrigerator for 30 minutes. This allows the flour to absorb the wet ingredients and the cookies to retain their fluffy shape as opposed to flattening out when baking. If you are short on time you can skip this step, but you will get a thinner, crispier cookie.
- Use a 2-teaspoon cookie scoop to scoop out each cookie. Roll each ball between your hands while slightly flattening each one. You should be able to make between 16-18 cookies.
- Roll each ball in the white sugar and place each cookie on a parchment-lined baking sheet.
- Bake for 10-12 minutes or until the edges are slightly golden brown. Allow the cookies to cool slightly on a cooling rack before enjoying!
- Prep Time: 10 Minutes
- Refrigerator Time: 30 Minutes
- Cook Time: 10 Minutes
- Category: Dessert
- Method: Oven
- Cuisine: Holiday
Nutrition
- Serving Size: 1 ginger cookie
- Calories: 171
- Sugar: 14.9g
- Sodium: 177mg
- Fat: 5.7g
- Saturated Fat: 1.5g
- Carbohydrates: 28.1g
- Fiber: 0.6g
- Protein: 1.7g
- Cholesterol: 0mg
