These crispy vegan ginger snap cookies are perfect for holiday baking. I remember making ginger snaps with my daughter, Lily, every December. We’d fill the house with the warm aroma of spices, and the best part was sneaking a few before they cooled down. These cookies are not only delicious but also eggless, making them a great option for everyone to enjoy.
Table of Contents
Why You’ll Love It
- They’re crispy on the outside and chewy on the inside.
- The ginger flavor is warm and inviting, perfect for the holidays.
- They’re easy to make and require simple ingredients.
Pure Comfort
These cookies bring back memories of family gatherings and cozy evenings by the fireplace. Each bite is a delightful reminder of holiday cheer.
What You Need
- 1 cup 1 cup all-purpose flour (120 g) – You can use gluten-free flour for gluten-free ginger snaps.
- 1 tsp 1 tsp baking soda – This helps the cookies rise.
- 1 tsp 1 tsp ground ginger – Fresh ginger can be used for a stronger flavor.
- 1 tsp 1 tsp ground cinnamon – Cinnamon adds warmth to the cookies.
- 1/2 tsp 1/2 tsp ground cloves – Cloves give a nice depth of flavor.
- 1/4 tsp 1/4 tsp salt – Salt enhances the sweetness.
- 1/2 cup 1/2 cup brown sugar (100 g) – You can substitute coconut sugar for a healthier option.
- 1/4 cup 1/4 cup vegetable oil (60 ml) – Any neutral oil works well.
- 1/4 cup 1/4 cup molasses (60 ml) – Molasses gives the cookies their signature flavor.
- 1 tbsp 1 tbsp non-dairy milk – Almond or soy milk are great choices.
Time to Cook
Prep: 15 minutes | Cook: 10 minutes | Total: 25 minutes | Difficulty: Easy | Make-Ahead: Yes, the dough can be made ahead and chilled.
Steps to Make It
- Preheat your oven to 350 °F (175 °C). This ensures that your cookies bake evenly and get that perfect crispy texture.
- In a mixing bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. The spices will create a wonderful aroma as you mix them.
- In another bowl, combine the brown sugar, vegetable oil, molasses, and non-dairy milk. Mix until smooth and creamy, which should take about a minute.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. The dough should be slightly sticky but manageable.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on a baking sheet lined with parchment paper, leaving space between each ball for spreading.
- Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges are lightly golden. Keep an eye on them; you want them crispy but not burnt.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them firm up as they cool.
- Enjoy your crispy vegan ginger snap cookies with a cup of tea or coffee. They’re perfect for sharing with family and friends!
Make It Perfect
- For extra crunch, try adding chopped nuts or seeds to the dough.
- If the dough is too sticky, chill it in the refrigerator for 30 minutes before baking.
- Store cookies in an airtight container to keep them crispy.
Mix It Up
- Add chocolate chips for a sweet twist.
- Roll the cookies in sugar before baking for an extra sweet crust.
Perfect Partners
- Serve with vegan ice cream for a delightful dessert.
- Pair with hot apple cider or spiced tea.
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FAQs
Can I make these cookies ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to a week.
How should I store leftover cookies?
Keep them in an airtight container at room temperature for up to a week.
Can I freeze these cookies?
Yes! Freeze them in a single layer, then transfer to a bag for up to 3 months.
What can I use instead of molasses?
You can substitute maple syrup or agave nectar, but the flavor will be different.
Are these cookies really crispy?
Yes! They have a nice crunch on the outside and a chewy center, just like traditional ginger snaps.
Conclusion
These crispy vegan ginger snap cookies are a delightful treat for the holidays. With their warm spices and satisfying crunch, they’re sure to become a family favorite. Enjoy making and sharing these cookies with loved ones this season!
Crispy Vegan Ginger Snap Cookies for Holiday Baking
Equipment
- Oven
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Main
- 1 cup all-purpose flour You can use gluten-free flour for gluten-free ginger snaps
- 1 tsp baking soda This helps the cookies rise
- 1 tsp ground ginger Fresh ginger can be used for a stronger flavor
- 1 tsp ground cinnamon Cinnamon adds warmth to the cookies
- 1/2 tsp ground cloves Cloves give a nice depth of flavor
- 1/4 tsp salt Salt enhances the sweetness
- 1/2 cup brown sugar You can substitute coconut sugar for a healthier option
- 1/4 cup vegetable oil Any neutral oil works well
- 1/4 cup molasses Molasses gives the cookies their signature flavor
- 1 tbsp non-dairy milk Almond or soy milk are great choices
Instructions
- Preheat your oven to 350 °F (175 °C).
- In a mixing bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- In another bowl, combine the brown sugar, vegetable oil, molasses, and non-dairy milk. Mix until smooth and creamy.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on a baking sheet lined with parchment paper, leaving space between each ball.
- Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges are lightly golden.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack.
- Enjoy your crispy vegan ginger snap cookies with a cup of tea or coffee.