Chewy Vegan Ginger Cookies

5 from 11 votes

Chewy Vegan Ginger Cookies

Chewy ginger spice cookies are always a hit at holiday time, especially when they’re vegan! These vegan ginger cookies are chewy, soft and full of holiday spice.

Prep Time15

Cook Time12

Course: Dessert

Cuisine: American

Servings: Cookies

Calories: 143kcal

Author: Serena

Ingredients

2 cups AP Flour (240 grams)
3 tablespoons Crystallized Ginger, Finely Chopped (36 grams)
1 teaspoon Ground Ginger (2.25 grams)
1 teaspoon Ground Cinnamon (2.5 grams)
1 teaspoon Baking Soda (6.75 grams)
½ teaspoon Ground Nutmeg (2 grams)
¼ teaspoon Salt (1.5 grams)
¼ teaspoon Ground Cloves (.85 grams)
¼ teaspoon White Pepper (.6 grams)
½ cup Earth Balance or Other Vegan Butter (115 grams)
½ cup Light Brown Sugar (106 grams)
½ cup Granulated Sugar Plus More for rolling (100 grams)
1 Tablespoon Fresh Minced Ginger (18.5 grams)
¼ cup Molasses (85 grams)
¼ cup Non Dairy Milk (60 mL)

Instructions

Preheat oven to 350°F and line 2 baking sheets with parchment paper.
In a medium bowl, mix flour, crystallized ginger, ground ginger, cinnamon, baking soda, nutmeg, salt, cloves, and pepper.
In the bowl of your stand mixer with the paddle attachment, or use a handheld electric mixer, beat together butter, brown sugar, white sugar, and fresh minced ginger.
Drizzle molasses into the mixer bowl while mixing until the dough is fully incorporated. Be sure to scrape down the sides of the bowl.
Add the dry ingredients in two additions. Pour the milk in between each addition of dry ingredients and mix the batter until just combined. The dough will be quite soft. Cover and place in the refrigerator for 30 minutes.
Put the additional sugar (about ½ cup) into a small bowl. Using about a tablespoon of cookie dough, roll the dough into balls and roll around in the sugar to coat all sides. My cookies were 38.5 grams of dough per ball.
Place the cookie dough on the prepared baking sheets. Make sure to leave about 3 - 4 inches between each cookie to give them room to spread. Bake for 10-12 minutes. The edges should look set and the top should have a bit of crinkle.
Remove cookies from the oven. As they bake, they will puff up and then flatten. If they puffed up in the oven but didn't flatten as much as you want, it helps to gently tap the baking sheet on the countertop. Let cookies cool for 5 minutes on the baking sheet then transfer to a wire rack to cool completely.

Notes

Recipe Source: SerenaLissy.com

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database via Spoonacular API, whenever available, or otherwise other online calculators. While this information can be helpful in estimating the nutritional information of a recipe, it is by no means accurate or official and is not evaluated by the Food and Drug Administration.

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