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Several completed Triple Ginger Vegan Ginger Cookies [Gingersnaps] on a white surface.
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5 from 79 votes

Triple Ginger Vegan Cookies [Gingersnaps]

Use a combination of freshly grated, ground, and candied ginger to make perfectly spiced triple ginger and molasses vegan ginger cookies with crisp edges and a soft and chewy middle (aka gingersnaps!) - perfect for the holidays and ready in just 30 minutes!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Diet: Vegan
Servings: 30 cookies
Calories: 121kcal
Author: Toni Okamoto

Equipment

Ingredients

  • 2 ½ cups (310 g) all-purpose flour spooned and leveled
  • ⅓ cup (55 g) crystallized ginger finely minced
  • 2 teaspoons (9 g) baking soda
  • ¼ teaspoon (1.5 g) salt
  • ¾ cup (170 g) vegan butter room temperature
  • 1 cup (150 g) brown sugar
  • ¼ cup (60 ml) applesauce unsweetened
  • 2 Tablespoons (30 ml) molasses unsulphured, not blackstrap
  • 2 teaspoons (4 g) fresh ginger finely grated
  • 1 ½ teaspoons (3 g) ground ginger
  • 1 ½ teaspoons (4 g) ground cinnamon
  • ½ teaspoon (1 g) ground cloves
  • ¼ cup (50 g) sugar for rolling

Instructions

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
    Flour, salt, baking soda, and chopped crystallized ginger beside a mixing bowl.
  • In a medium bowl, whisk the flour, crystallized ginger, baking soda, and salt.
    Flour, baking soda, salt, and minced crystallized ginger in a mixing bowl.
  • In a large bowl, use an electric mixer to beat the vegan butter and brown sugar until light and fluffy.
    Vegan butter and brown sugar beaten together until light and fluffy in a mixing bowl.
  • Add the applesauce, molasses, fresh ginger, ground ginger, cinnamon, and cloves, and beat until combined.
    Molasses, applesauce, fresh ginger, and spices added to the creamed butter and sugar.
  • Add half the flour mixture and beat on low just until combined, then add the rest and beat just until combined.
    A bowl of creamed wet ingredients next to the bowl of dry ingredients.
  • Place the sugar in a small bowl. Roll about 2 Tablespoons of dough into a ball between your palms.
    Ginger snap cookie dough mixed in a bowl.
  • Roll the ball in the sugar to coat, then place it on the baking sheet. Repeat with the remaining dough, spacing the cookies 1 ½ inches apart.
    A ball of ginger snap dough being rolled in a small bowl of sugar.
  • Gently flatten the dough balls if you like flatter cookies.
    Sugar-coated ginger snap dough balls lined up on a baking sheet.
  • Bake for 12 to 15 minutes, checking at 12 minutes, until lightly browned and set but still soft.
    A batch of chewy vegan ginger snaps with crackly tops on a white surface.
  • Cool on the baking sheet for 10 minutes, then move the cookies to a cooling rack to cool completely.
    Chewy vegan ginger snaps with crackly sugar tops on a white surface.

Video

Notes

  • For smaller cookies, use 1 Tablespoon of dough per cookie and bake for 10 to 13 minutes.
  • For soft, chewy cookies, bake barely flattened dough balls for about 12 minutes. For crunchier cookies, flatten them more and bake for up to 15 minutes.
  • Measure the flour by fluffing it in the bag, spooning it into the measuring cup, and leveling it with the back of a knife.
  • These cookies don't spread much while baking, so flatten the dough balls to the shape and thickness you like.
  • If the dough feels too dry, add 1 to 2 more Tablespoons of applesauce.
  • For cookies that spread more, use half white sugar and half brown sugar, or use some melted vegan butter in place of softened vegan butter.

Nutrition

Serving: 1cookie | Calories: 121kcal | Carbohydrates: 19g | Protein: 1g | Fat: 5g | Saturated Fat: 1.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 144mg | Potassium: 46mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 1IU | Vitamin C: 0.03mg | Calcium: 11mg | Iron: 0.6mg
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