Triple Ginger Vegan Cookies [Gingersnaps]
User Reviews
5
Triple Ginger Vegan Cookies [Gingersnaps]
Description
The Triple Ginger Vegan Cookies [Gingersnaps] recipe features a blend of three forms of ginger—crystallized, fresh, and ground—combined with warming spices such as cinnamon and cloves. Vegan butter, brown sugar, molasses, and applesauce make for a moist and flavorful dough that is lightly sweetened without eggs. The dough is rolled into balls coated with granulated sugar before baking, which gives the cookies a sweet, slightly crisp coating.
Baked at 350 degrees F for 12 to 15 minutes, the cookies can be adjusted in thickness to achieve softer or crunchier textures. Thinner, longer baking results in crispier cookies, while less flattening and shorter baking gives a softer, chewier bite. These gingersnaps balance the spicy ginger notes with molasses-enhanced sweetness and aromatic spices, making them distinctively rich and flavorful.
This cookie is a good option for those seeking a vegan treat with layered ginger flavor and a pleasant chewy-crispy texture contrast. They can be served as a snack or dessert and are suitable for holiday baking or anytime a spicy sweet cookie is desired.
The notes suggest careful measuring of flour for correct texture, and provide tips on adjusting cookie size and thickness for preferred crispness. Additional applesauce can be added if dough feels dry. Smaller cookies bake faster and produce a crisper texture when flattened more.
Ingredients
- 2 ½ cups all-purpose flour
- ⅓ cup crystallized ginger minced
- 2 teaspoons baking soda
- ¼ teaspoon salt
- ¾ cup vegan butter room temperature
- 1 cup brown sugar
- ¼ cup applesauce
- 2 tablespoons molasses
- 2 teaspoons fresh ginger finely grated, peeled
- 1 ½ teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ¼ cup sugar
Instructions
- Preheat the oven to 350 degrees F (176 degrees C) and prepare a cookie sheet with parchment paper (or lightly oil it). Whisk the flour, crystallized ginger, baking soda, and ¼ teaspoon of salt in a medium bowl.
- Using an electric mixer, beat the vegan butter and brown sugar in a large bowl until creamy and light. Add applesauce, molasses, fresh ginger, ground ginger, cinnamon, and cloves. Add the flour mixture in two additions, beating on low speed just to blend between additions. If the dough is feeling too dry, add 1 to 2 more tablespoons of applesauce.
- Place ¼ cup of sugar in a small bowl. Measure about two tablespoons of dough. Roll into a ball between palms of hands, then roll in sugar in a bowl to coat; place on baking sheet. Repeat with remaining cookie dough, spacing cookies 1 ½ inches apart.
- Bake for about 12 to 15 minutes (check them at the 12 minutes mark). Let cool and enjoy!
Notes
- For smaller cookies, use one tablespoon of dough each and reduce baking time to 10–13 minutes.
- Flatten cookies thinner for crisper interiors; bake longer for a crunchier result.
- Measure flour by fluffing, spooning into the cup, and leveling to ensure correct dough consistency.
- Cookies do not spread much during baking; shape dough to desired thickness before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Calories | 121kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Sodium | 130mg | 5% |
| Potassium | 46mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 11g | 22% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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