Gingersnaps…. I feel like you are either Team SOFT or Team CRISPY. Do you like them soft & chewy or crunchy & crisp? I enjoy a crispy cookie every once in a while, but my heart belongs to the chewy dough like cookies.
My Vegan Gingersnap Cookies stay super soft for days even without covering them, which makes them the perfect addition to your holiday baking list! Deliciously soft on the inside and the right amount of chewy and spice with ginger and molasses. Plus the tops crackle so nicely.
There is nothing sweeter than the smell of warm spices filling up the kitchen. My Soft Vegan Gingersnap Cookies will do just that.
You can even add some colored sugar on top to make the cookies festive! Wrap them up in some cellophane and take them to teachers, neighbors, family, or friends for the holidays.
Or enjoy them along side my Fresh Cranberry-Orange Mulled Wine with Rosemary drink while watching your favorite Holiday film. Our family loves to watch “Jingle All The Way!” Great 90’s Christmas movie!
Soft Vegan Gingersnap Cookies
I've turned the classic Gingersnap into a Vegan delight! Deliciously filled with flavor and buttery-ness. These are perfectly spiced and oh so soft and moist!
ingredients:
- 1/4 cup Vegan Butter
- 1 cup Brown Sugar
- 1/4 cup Unsulphured Molasses
- 1/2 tsp Vanilla Extract
- 2 cups All Purpose Flour
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 2 tsp Ground Ginger
- 2 tsp Ground Cinnamon
- 1/4 tsp All Spice
- 1/4 tsp Ground Cloves
- 3 tbsp Non Dairy Milk (I used Soy)
- 1/4 cup white sugar
instructions
- Preheat the oven to 350 degrees
- Cream the butter and brown sugar together, then add the molasses and vanilla extract.
- In a separate large bowl sift the flour, baking soda, salt, ginger, cinnamon, all spice & cloves. Mix altogether.
- Add the dry ingredients to the wet ingredients and stir slowly.
- Add the non dairy milk to the mixture. (Add more or less to find the right consistency for a nice thick dough)
- Pour your sugar into a small bowl. Scoop out tablespoon size dough balls and roll them around in the sugar.
- Place the dough balls onto a parchment baking sheet and space them evenly.
- Bake in the oven for 10-12 minutes. Then remove from oven and place on a cooling rack for 5 minutes.
