Chewy vegan ginger cookies, full of holiday spices and molasses. These are everybody’s favorite cookie and they are so easy to make! 1 bowl!
You wouldn’t believe how many times I’ve tested these cookies and gotten it SO wrong. I actually meant to post these last year, but I just couldn’t get it right, so I thought I’d wait. Well, I started recipe testing weeks ago for these babies, and finally, after a marathon cookie-baking couple of days last week, I nailed it!
These Vegan Ginger Cookies are incredibly chewy and irresistible. They’re full of molasses, brown sugar, and delicious holiday spices like ginger, cinnamon and nutmeg. I think you are going to LOVE them.
My first several tries were just too puffy and cake-like, not what I was going for! But these are so perfect -So, so chewy, coated in sugar and rich with flavor. Swoon.
Let’s make some cookies!
How do you make Vegan Ginger Cookies in 1 bowl?
The best thing about these delicious cookies is how easy they are to make, in just 1 bowl!
First, cream together the vegan butter and brown sugar in a large bowl.
Then, add the molasses and vanilla and beat to combine.
Next, you’re going to add 2 cups of the flour. Sprinkle the baking soda, salt, ginger, cinnamon and nutmeg on top of the flour. Mix on low speed until combined, then add the rest of the flour and mix. The dough will be thick, but not dry.
Once you’ve preheated the oven to 350 and prepared your baking sheets with parchment paper, scoop out 2 tablespoons of the dough, roll into a ball and then roll in the sugar to coat completely.
*For smaller cookies, use 1 tablespoon of dough.
Place on the prepared sheets, and bake for 11-12 minutes, until you see cracks forming on top. The cookies will appear very soft, but they will firm up as they cool.
Let the cookies cool for 10-15 minutes and then enjoy!
These Vegan Ginger Cookies are so perfect for sharing with friends, neighbors or co-workers. Everybody loves them!
Substitutions:
You may be able to sub coconut oil for the vegan butter, but I haven’t tested it. You would want the coconut oil to be semi-firm, not melted. Don’t sub with canola oil; been there and it ruined the cookies!
You could sub whole wheat pastry flour for the all purpose flour, or maybe a gluten free flour mix, though I haven’t made them gluten free myself.
Instead of regular granulated sugar, you could roll the cookies in turbinado sugar. Either way is fun and tastes good, but I prefer using a fine organic sugar.
Want more Vegan Christmas Cookies?
Vegan Ginger Cookies
Ingredients
- 1 cup vegan butter, softened to room temperature
- 1 1/2 cups packed brown sugar
- 1/2 cup molasses
- 1 tablespoon vanilla extract
- 3 1/4 cups all purpose flour
- 1 tablespoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground ginger
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup sugar, for rolling
Instructions
- Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
- In a large bowl with a hand mixer, beat the softened vegan butter and brown sugar together until creamy. Add the molasses and vanilla, and beat in until smooth. Scrape the sides as needed with a spatula.
- Add 2 cups of flour to the bowl, then sprinkle the baking soda, salt, ginger, cinnamon and nutmeg on top of the flour. Mix on low speed to combine. Now add the remaining 1 1/4 cups flour and mix until incorporated. The dough will be quite thick, but not dry.
- Fill a small bowl with the cup of sugar for rolling.
- Scoop out about 2 tablespoons of dough for large cookies (1 tablespoon for small cookies), roll into a ball, then roll each ball in the sugar until completely coated.
- Place on the prepared baking sheets, and bake for 11-12 minutes, until they begin to crack on top. They will look very soft, but they firm up a lot as they cool. If you over bake, they will be crispy.
- Let cool for 10-15 minutes, then enjoy!
Notes
- For better cracks in the cookies: After a few minutes in the oven, sprinkle a little bit of cold water (I just flick it in the pan with my hands, about a teaspoon) on the pan. Cracks will form! (I learned this from my grandma)
- This recipe makes 36 large cookies, or about 48 small cookies. You can always cut the recipe in half if you don't want that many. They are perfect for sharing with friends, neighbors or co-workers!
- Make sure to correctly measure your flour, or the cookies may not turn out right. To do this, use a spoon to scoop the flour into a measuring cup. Don't pat the flour down or tap the cup. Use a knife to level off the top of the cup.
- If you want crispier cookies, like gingersnaps, simply bake these a bit longer, 14-15 minutes, and they will be quite crisp!
Nutrition
12/22/18- I found after further recipe testing that it was unnecessary to chill the cookie dough before baking the cookies, so I removed that step, making this recipe even easier!
OMG pure and simple melt in your mouth magic. HIGHLY RECOMMEND. I used exactly a tablespoon scoop, no water sprinkling necessary, they crinkled perfectly. Snappy outside, chewy inside. New favourite.
Question: is it possible to make this recipe with an all-purpose, gluten-free flour?
Yes. I personally like the brand Better Batter for cookies.
I made this recipe for the first time this festive period, they were so delicious I baked more as gifts! Thank you 😊
I made these this morning and they are so tasty. My husband went upstairs so he wouldn’t eat anymore. Made the bigger ones and used a scoop and got exactly 36. Will make again.
So far ive made the fudge and snowballs….DELICIOUS! I cant wait for these to come out of the oven. My 3 kids are vegan and i will be as of the 1st of the year. You are my #1 choice for easy, one bowl recipes. Thank you, Nora! Happy Holidays!
You’re so welcome, Rita! Happy holidays!
I used this recipe for years!!! Everyone has always raved about them even asking for the recipe, which I happily shared. Unfortunately, I found out that I am now gluten intolerant so can no longer make them. I will continue to share the recipe and maybe even try using some gluten free flour in replacement of regular and see if they turn out.
Angel, thank you so much for the wonderful review and for sharing the recipe! Please try them with gluten free flour so you can enjoy them again! It hasn’t been tested but a quality gluten free flour mix, like Better Batter, should work.
Hola Nora!
Let me express the joy your wonderful site has brought to my leisure time. Thank you.
Baking is a beautiful journey to different colors, flavors, scents and even sensations.
A doubt.l
Supposing that in the end I’m lucky enough to find molasses in the supermarket, how much could I reduce it without altering the texture and flavor of these cookies?
Finally, what is the best substitute for molasses? Would it be in the same amount as your recipe indicates?
Muchas gracias, desde Chile.
Hi Veronica! Thank for for the wonderful comment. 🙂 You might be able to reduce it a little bit but not much. You can try substituting pure maple syrup (same amount) if you have that. They will be missing that molasses flavor though! I hope you can find it. Happy baking, and I agree, baking is beautiful!
Delicious! Easy to make. I ended up using a quarter refined coconut oil in place of the plant-based butter, because I wanted to use it up. I’ll be making again.
How do u make this recipe gluten free?
You can try using a gluten free flour mix, I really like Better Batter brand for best results, especially with cookies, but other mixes should work too.
I have been with my fiancé for three years and this is the first vegan recipe that I’ve made that he actually likes. Our oven is 20+ years old, so I had to bake them an extra minute, but I’m so glad that you experimented to create this delicious recipe, Nora! Thank you.
I’m so happy to hear that, what a wonderful first vegan recipe to love! I hope you find many more recipes here to enjoy.
About how many grams of flour should it be? I prefer weights for baking.
There is a “metric” button in the recipe card that will change everything to weights if you prefer that. You’ll find that for all my recipes.
First I have to say I go to your website often, it my first go to whenever I am looking for a new vegan recipe. Every recipe I have tried from you has been excellent!
I made these cookies today, they are exactly what I was craving. They are just a right amount of spice/sweetness and the texture is spot on. SO good!!! Can’t wait to share with the family later today.
Hi Jen. Thanks for your encouraging feedback and fabulous review! I’m thrilled you loved the cookies! Have fun with your family!
These are some of the best cookies I’ve ever had! I brought them to a holiday party, and the batch was gone by the end of the night. People couldn’t stop raving about them. I made them on the bigger side and cooked for 11 minutes. The middle was super moist. A must try!!!
These are amazing! I’ve never made ginger cookies before but the combo of the molasses and the spices were sublime. I might’ve gone a bit heave handed with the molasses by accident but still delicious 😅. Thanks so much for the sprinkling water tip, worked like a charm and they are beautiful cookies!
I’m so glad you loved the cookies, Yuri. Thank you for your wonderful review!
Do these cookies freeze well?
Yes, they freeze very well.
Nora, I’m not exaggerating when I say that every recipe I’ve ever made of yours has been absolutely phenomenal. I trust your recipes 100%, they are always such crowd pleasers. Thank you so much for your hard work in making them perfect. I made two batches of these cookies for Xmas gifts- wondering how long they will keep for? Thanks again and happy holidays!
Thank you so much, nothing makes me happier!! These cookies last longer than most, they still taste great up to about 4-5 days. Happy holidays!
Yes, you indeed did nail it! Thank you so much for another wonderful recipe.
I am truly addicted to these cookies. Eating one right now and already craving another. They are so perfectly spiced, so expertly balanced. Gingery and sweet and pillowy and rich with molasses. All my friends and I are huge Nora fans and weren’t surprised when I told them this was a Nora recipe. She nails it every dang time. I’ll be baking these every holiday season forever and always!
Hi Jamie! Your feedback and review sure made my day! Thanks you for sharing! I am thrilled you are loving the cookies! I LOVE these cookies as well! Happy holiday cooking!
These are my go to ginger cookies, and everyone loves them. Thanks for giving us an amazing recipe that doesn’t use eggs!
You are welcome, Christine! I’m thrilled you are loving the cookies and have made them your go to cookies! Thanks for your fabulous review! Happy baking!
These are absolutely the best ginger cookies I’ve ever made or eaten. They came out perfectly, just like every other Nora Cooks recipe I’ve tried.
Hi Dawn. How wonderful you are loving my recipes, and finding them delicious! I appreciate your fantastic review and feedback! Thank you!
These are amazing!! I was hoping to make your gingerbread, kitchen sink, and chocolate crinkle cookies for the holidays. Do you think any of these doughs would freeze well ahead of time? Thank you.
Thank you, sounds like a lot of fun cookie baking! 🙂 You can freeze the dough; I prefer to freeze the dough in balls instead of just one big ball. It’s so much easier, you can really bake them from frozen this way, just add a few extra minutes in the oven. If you freeze the dough altogether, you’ll have to let it thaw and it might crumble, or get too warm by the time it’s not crumbling. For the chocolate crinkles, you may need to let the dough thaw slightly before rolling in powdered sugar, so it sticks better. Hope that helps and happy baking!
What were the instructions for chilling? I want to make the dough a few hours in advance of baking them and would like to know how I can chill the dough without ruining the cookies 🙂
You could chill the dough, but it will get rather hard and crumbly. If you really need to chill it first, I’d take it out at least 30 minutes before you attempt to roll into balls and bake. Otherwise, it will crumble. Plus the cookies won’t flatten in the oven at all if the dough is too cold. Hope that helps!
any recommendations for the butter/fat to use?
Hi Shari. I use salted Miyoko’s butter often these days for all my baking. I love the flavor.
So soft and chewy and gingery. I added chopped candied ginger like chocolate chips. Very yummy!
Thank you for sharing your wonderful review and feedback! Your cookies sound delicious!
I was nervous about this recipe as i’m very new to dairy-free baking and hadn’t used vegan butter before, as most of the baking i’ve done for my lactose-intolerant lover has called for almond milk and hasn’t needed a butter substitute.
i also felt trepidatious about the measurements, especially the baking soda and spices, but i’m so glad i trusted the recipe!
i followed everything to the letter and the cookies turned out exactly how i wanted: chewy, so flavorful, and you absolutely cannot tell that they’re vegan which i can say without bias as i am not vegan and am very new to substitutes!
i will definitely be keeping an eye on this website the next time i’m baking for my lover!
thanks so much for a great recipe!
I’m always curious what people mean when they say they can’t tell it’s vegan. Do people think the thing they enjoy about the cookie is the taste of an egg? What is the expectation from a vegan item vs traditional?
I suspect it’s more about texture or dryness. There’s many vegan cookies that are dry, taste like cardboard, and generally not edible. Of course, there’s non vegan ones that fit that bill too. But from my own experience having to adapt baking for food sensitivities, I’m always grateful when it comes out tasting amazing!!
Really easy to make and turned out great!
I’m thrilled you loved the cookies! I appreciate your terrific review! Thank you!
These are fantastic! The flavour is spot on, just the right amount of spice to sweetness. I can usually keep my hands off my own baking, but these have me coming back for “just one more”.
Every recipe of yours that I’ve tried is an absolute hit!
Thanks Nora. 🙂