Easy Vegan Gingersnap Cookies

26 servings


16 minutes

active time

30 minutes

total time


3/4 cup brown sugar

3/4 cup vegan butter

1/3 cup molasses

2 teaspoons vanilla extract

2 teaspoons baking soda

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground cardamom

1/2 teaspoon salt

2 1/4 cups all-purpose flour

1/4 cup white sugar


Preheat your oven to 350℉ (180℃). Line two large baking sheets with parchment paper or lightly grease them.

In the bowl of a stand mixer or in a large bowl, add the brown sugar and vegan butter, molasses and vanilla and beat or whisk well until creamy and fluffy. If mixing by hand you may want to allow the butter to soften at room temperature for easier mixing.Tip: when measuring the molasses, spray the measuring cup with spray oil before pouring in the molasses. This will allow the molasses to easily slide out and not stick to the cup!

Now add the baking soda, and all the spices and salt, and mix to combine. Lastly, add in the flour and mix to make a cookie dough.

To form the cookies, take about 1 ½ tablespoons of cookie dough and roll it into a ball. Roll the dough ball in white sugar to coat the ball. Place on the prepared baking sheet, pat it down slightly and sprinkle with an extra pinch of sugar. Repeat using all of the cookie dough, and spacing the cookies on the pan so they have room to spread.

Bake the cookies for 12 - 14 minutes until they have puffed up and cracked. Allow to cool on the pan. The cookies will be soft when still warm and will get firmer when they cool. Enjoy fresh, store them at room temperature for up to 5 days, or you can place them in an airtight container and freeze them to enjoy later.


Serving Size

1 cookie (recipe makes 2


129 kcal

Total Fat

5 g

Saturated Fat

1 g

Unsaturated Fat

4 g

Trans Fat

1 g




173 mg

Total Carbohydrate

20 g

Dietary Fiber

0.4 g

Total Sugars

11 g


1 g

26 servings


16 minutes

active time

30 minutes

total time
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