Vegan Ginger Snap Cookies
User Reviews
4.6
14 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
12 mins
-
Total Time
22 mins
-
Servings
16
-
Course
Dessert
-
Cuisine
International
Vegan Ginger Snap Cookies
Report
These easy vegan ginger snap cookies taste just like what your Grandma made you during the holidays but with a vegan spin.
Share:
Ingredients
For the cookie:
- 3/4 cup butter regular or vegan
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1/4 cup molasses
- 1 egg room temperature, or egg substitute
- 2 tsp. vanilla extract
- 2 cups all-purpose flour 2 tablespoons
- 2 tsp. ground ginger
- 1 tsp. cinnamon
- 1 1/2 tsp baking soda
For the Cinnamon Sugar:
- 3 tbsp. white sugar
- 1 tsp. cinnamon
Instructions
- Preheat your oven to 350F and line two baking sheets with parchment paper and set aside.
- To a large mixing bowl combine butter and sugars with a hand mixer of whisk till smooth. Mix in the molasses and vegan egg. Mix till well combined.
- Begin to add the flour, ginger, cinnamon, baking soda. Mix till combine (if you're not using a hand mixer, I suggest using a wooden spoon to combine).
- Place your mixture into the fridge for 15 minutes, this helps with forming the balls but is not necessary if you’re short on time.
- Combine the 3 tbsp. of white sugar and cinnamon in a small bowl.
- Using a 1 1/2 tbsp. scoop, scoop out dough and roll into balls. Now roll your balls into the cinnamon sugar and roll around till well coated (this step is optional). Now, place 8 cookies on each sheet and place around 2-3 inches apart. Use the back of your fork to create a criss-cross pattern on the top of the cookie.
- Bake for 11-12 minutes. Remove from oven, let them cool for 2 minutes on the sheet then completely on a cooling rack.
Notes
- Vegan Egg = 1 tbsp. ground flax seed + 3 tbsp. warm water or a vegan egg prebought formula
- When flattening the cookie, be sure to dip the fork in sugar between pressing to help them not stick.
- The recipe can easily be doubled or tripled.
- Cookies will last up to 1 week in a tightly sealed container at room temperature or 2 weeks in the fridge.
- To freeze, let your cookies cool completely and place them in a tightly sealed container in the freezer for up to 2 months.
Genuine Reviews
User Reviews
Overall Rating
4.6
14 reviews
Excellent
Other Recipes
You'll Also Love
