Vegan Ginger Cookies

This yummy vegan ginger cookies recipe delivers cookies infused with ginger, cinnamon, and a sweet, buttery flavor. Enjoy bite after bite of these tender and chewy cookies with a crispy, crinkly crust on top!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 12

Resting Time 10

Total Time 22

Servings cookies

Calories 134kcal

Author Marly McMillen

Equipment

Ingredients

1 flax egg
2 ¼ cups all-purpose flour (See note)
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 teaspoons ground ginger
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¾ cup vegan butter
1 cup granulated sugar
¼ cup molasses
½ cup granulated sugar to roll cookies in before baking

Cups - Metric

Instructions

Preheat oven to 350℉/175°C. Line a cookie sheet with parchment paper or a silicone baking mat.
Prepare the flax egg. Set aside.
Whisk together the flour, baking soda, baking powder, salt, and spices.
Use a hand-held or stand mixer with a paddle attachment, beat the butter and sugar at medium speed in a large bowl until light and fluffy, between 1 to 2 minutes.
Add the molasses and flax egg and beat until combined, up to 1 minute.
While mixing at low speed, add the flour mixture and beat until combined.
Roll the dough into 1" balls. Then roll the dough balls in sugar before placing them on prepared cookie sheets. Leave a 2-inch space between dough balls. Allow the dough balls to sit on the pan for 5 minutes. Then place in the oven. Note: Never put dough balls on a hot or warm cookie pan, as this will cause the cookies to spread.
Bake for 10 to 12 minutes until cookies are golden around the edges. If you want a more tender cookie, remove them from the oven for 10 minutes. They will firm up as they cool. If you want a crispier cookie, cook until 12 minutes. Let the cookies sit on the cookie sheet for up to 2 minutes before transferring to a wire rack to cool completely.
Store cookies in an airtight container at room temperature for up to 5 days, in the fridge for up to a week, or in the freezer, for up to 2 months.

Notes

* You can make these gluten-free by using 1 cup brown rice flour, ½ cup buckwheat, ½ cup white rice flour, & ¼ cup corn starch)

Nutrition