Gingersnap Cookies ~ the cookie that bites you back!
I love gingersnap cookies so much that the recipe below makes close to 4 dozen at a time!
Wait! They are small!
Let’s just say forty cookies came out of the oven ten minutes ago and there’s only thirty left
PS- I’m the only one in the house!
Don’t judge me until you try them for yourself!
Then we’ll see who can only eat one!
Gingersnap Cookies can become very addictive
But if you have some self control you can turn these little gems into so many other desserts!
Since we are in the thick of fall flavors
These gingersnap cookies are the perfect sandwich for my awesome pumpkin mousse recipe!
Not to mention it’s a great alternative to graham crackers for your cheesecake crust!
There is no video for this recipe, but it’s just a simple creaming method cookie recipe
For more awesome cookie recipes click the links below!
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- Gingerbread Men
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- Snowball Cookies
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- Butter Pecan Toll House Cookies
Butter Pecan Chocolate Chip Cookies
[Vegan Gingersnap Cookies
Prep time
Bake time
Total time
Serves: approx 40- ½ounce cookies
Ingredients
- Vegan Butter ¾ cup (150g)
- Dark Brown Sugar 1 cup (210g)
- Molasses ¼ cup (60ml) (85g)
- Vanilla Extract 1 teaspoon (5ml)
- Ground Flax Seeds 1 Tablespoon (8g)
- Hot Water 3 Tablespoons (45ml)
- All Purpose Flour 2 cups (260g)
- Unsweetened Cocoa Powder 1 Tablespoon (6g)
- Baking Soda 1¾ teaspoons
- Baking Powder ¼ teaspoon
- Ground Cinnamon ½ teaspoon
- Ground Cloves ¼ teaspoon
- Ground Ginger 1 teaspoon
Instructions
- Combine the ground flax seed with the hot water and whisk smooth
- Let stand for at least 5 minutes to thicken to a paste
- Cream the vegan butter with the sugar until light and fluffy about 3-5 minutes
- Add the flax paste and whip on high speed for 10 seconds to emulsify
- Add the molasses and vanilla extract and mix well
- Sift together the flour, cocoa powder, baking soda & powder and the spices
- Add the dry ingredients to the creamed mixture all at once and cream to a smooth dough
- Scoop the dough with a #100 Scoop onto a parchment lined sheet pan and sprinkle each dough ball with granulated or course sugar
- Start preheating the oven to 350°F and place the scooped cookies into the refrigerator .
- Once the oven comes to temperature, bake for 12 minutes
Notes
Cookie dough can be frozen for up to 1 month, wrapped well to prevent freezer burn. Thaw and bake as usual
Baked cookies should be stored in an airtight container for up to 2 weeks at room temperature
Baked cookies should be stored in an airtight container for up to 2 weeks at room temperature
Can I use coconut oil in place of the shortening?
yes just make sure it is cold before creaming since coconut oil has a very low melting point
Hey there, wow what a recipe… I’m so keen to try. Where I live, baking powder does not exist… Do you have a general rule or guide how to figure out the measurement if only baking soda is available? Thanks so much
I love these cookies but what does the flaxseed do? Can I leave them out ..have an allergy.
The flaxseed is an binding agent that acts as an egg replacer. You can leave it out here for sure, if you have another dry blend egg replacer that you prefer just use that (if not it’s OK this cookie will still work out for you)
Hi Gretchen,
Can I used WW pastry flour instead of the all purpose flour?
yes
The recipe calls for butter, but the directions say shortening. Which one?
I happened upon this recipe while looking for a vegan recipe to make for my visiting nephew and I was not disappointed. It is a great cookie for anyone, whether vegan or non-vegan. I made the recipe as written. When I make it again— and I will— I may add a bit more ginger because I am a bit of a ginger “fiend”, I guess.
I don’t have a #100 cookie scoop— or any cookie scoop for that matter— but after a quick online search I discovered it is the equivalent of .64 tbsp. So for easy measure—for other scoopless bakers out there—that is a rounded 1.5 teaspoonful. My yield employing that approximate measure was 44 cookies.
CORRECTION for the recipe directions: The 1 Teaspoon of VANILLA on the ingredient list was left out of the directions. I realized its omission late—as I was about to form the cookies— and added it at the end. No harm, no foul I’m sure, but perhaps it is best added when the molasses is added(?)
thank you for the feedback! and I will update that vanilla addition!
The recipe calls for butter, but the directions say shortening. Which one?
Ah! thank you for pointing that out! Vegan butter is essentially shortening so either will work. I have found that using Crisco though will keep them from severely spreading
Thank you. Sorry. I didn’t mean to comment that twice. Can I ask you one more question? I am making your buttercream for the pumpkin cheesecake recipe and I can only find regular vegetable shortening, not high ratio vegetable shortening. Will that work? Thank you so much for your vegan baking recipes. I’m trying to impress a boy for Thanksgiving
These are great! Will be my go-to gingersnap recipe from now on.
For some reason mine hardly spread, so I ended up with very rounded little cookies. Any ideas on what went wrong? I’m thinking it might be the type of shortening that I used; I had some nondescript “buttery sticks” in my fridge from awhile ago…
I also nearly doubled the ginger and flavour is great! I love a strong bite to my gingersnaps!
Hmm, the first thing I think of is: Creaming. Did you cream the vegan butter *or “buttery sticks” lol to light & fluffy? It’s always hard to put an exact time on that since all vegan butters are different and the temperature of that vegan butter when you start also plays in. I usually go the full 5 minutes to ensure that the sugar punctures the fat sufficiently – this is what helps cookies to spread~ but be aware that too much creaming can cause them to spread too much