Ginger Snaps (Vegan)
Every bite of this classic ginger snap cookie, loaded with molasses and warm spices, delivers that signature snap. They are dairy-free, egg-free, and easy to prepare.
What is not to love about a classic ginger snap cookie? They are wonderfully crisp and heavy on flavor. These ginger snaps are no different. They are prepared with muscovado sugar plus additional molasses along with a generous dose of cinnamon, ginger, and allspice. These cookies are perfect if you are looking for maximum flavor with minimal effort.
What you will need:
Molasses and warm spices are a must for these cookies. Please see my recipe for muscovado sugar if you are interested in making it yourself. All other ingredients are basic pantry items.
- all purpose flour
- baking soda
- baking powder
- plant based butter with salt
- muscovado sugar
- molasses
- vanilla extract
- spices – cinnamon, ginger and all spice
- tubinado sugar – to roll the top of the cookies in
How to:
This recipe could not be more simple to bring together and they need no down time in the refrigerator; simply make them and bake them. Pre-heat the oven to 350F and line 2 cookie sheets with parchment paper. To a small bowl, add all of the dry ingredients: flour, baking powder, baking soda, cinnamon, ginger, and all spice. Blend the dry ingredients with a whisk and set the bowl aside.
To a medium bowl, add all of the wet ingredients: butter, molasses, muscovado sugar, and vanilla extract. Blend the wet ingredients together with a hand mixer on medium speed for 1 to 2 minutes. Add the dry ingredients to the wet ingredients and continue blending on medium speed just until everything is incorporated and no more flour can be seen.
Each cookie dough ball is one rounded tablespoon of dough. Scoop a doughball, roll it between your palms to smooth it out, roll the top in the turbinado sugar, and place it on a prepared cookie sheet. Bake the cookies for 12 minutes. Once out of the oven, allow them to cool on the pan for 5 minutes before transferring them to a cooling rack. Store the ginger snaps in an airtight container at room temperature for 5 to 7 days.
Alright, let’s get started. Please make, bake and enjoy!
Ginger Snaps (Vegan)
Ingredients
- 1½ cups / 180 grams all purpose flour
- 6 tbsp / 84 grams plant based butter with salt (room temperature)
- ¾ cup muscovado sugar (see recipe on website)
- 3 tbsp molasses
- ¾ tsp baking soda
- ¼ + ⅛ tsp baking powder
- 1½ tsp vanilla extract
- ¾ tsp cinnamon
- ¾ tsp ginger
- ¾ tsp all spice
- turbinado sugar for rolling the tops of the cookies in
Instructions
- Pre-heat the oven to 350F and line 2 cookie sheets with parchment paper. Measure out a couple of tablespoons of turbinado sugar and set aside for later.
- In a small bowl, add the flour, baking powder, baking soda, cinnamon, ginger and all spice; whisk to combine and set aside.
- To a medium bowl, add the butter, muscovado sugar, molasses and vanilla extract. Blend the ingredients together with a hand mixer on medium speed for 1 minute. Add the dry ingredients to the wet ingredients and continue blending on medium speed just until all ingredients are incorporated and no more flour can be seen.
- Scoop out rounded tablespoon-size dough balls. Roll each dough ball between your palms to smooth it out and roll the tops of the dough balls in the turbinado sugar. Place the finished dough balls on a prepared cookie sheet. Bake the cookies for 12 minutes. Once out of the oven, allow the cookies to rest on the pan for 5 minutes before transferring to a cooling rack.Store the cookies in an airtight container at room temperature. They should remain fresh for 5 to 7 days.
