Soft Vegan Ginger Cookies
These one-bowl soft Vegan Ginger Cookies are easy to make! They're soft, chewy, and coated with crunchy sugar, bursting with classic ginger flavor.
Servings: 26 Small cookies
Calories: 121kcal
Equipment
- 2 Rimmed Baking Sheet
Ingredients
Wet Ingredients
- ¾ cup vegan butter softened to room temperature
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 4 tablespoon molasses
- 2 tablespoon ground flaxseed mixed with 4 tablespoon cold water
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 ¼ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- ½ teaspoon salt
Sugar Coating
- Few tablespoons - granulated sugar or coarse finishing sugar like turbinado or demerera.
Instructions
- Preheat the oven to 350 degrees and line a large baking sheet.
- Mix ground flaxseed and water to make flax egg and set aside.
- With a hand mixer on medium speed, cream together the vegan butter, granulated sugar, and brown sugar for 2 minutes.
- Stir in the wet ingredients: molasses, flax eggs, and vanilla until well combined.
- In a large bowl. Stir in the dry ingredients and spices, mixing until the dough forms into a ball. The dough will be thick but not dry.
- Set aside a dish with a cup of sugar for rolling the cookies.
- Scoop out 1 heaping tablespoon of dough. Shape the dough into cookie balls. Roll the balls in sugar and place the cookies on a parchment lined baking sheet 2 inches apart, flattening slightly with your hand.
- Bake in the preheated oven for 11 -12 minutes, until the tops start to crack and they are slightly golden on the bottoms. They will be soft, but will firm up as they cool.
- Allow to cool for about 10 minutes, then eat!
Notes
Expert Baking Tips
- Grating butter is a quick way to soften it. It takes 5-10 minutes to soften butter using a grater.
- To ensure your cookie top is crinkly and cracked, be sure to roll it in either turbinado or granulated sugar. Coating the cookies with either type of sugar draws out moisture from their surface, promoting cracks by drying out the top of the cookie before the interiors set. Granulated sugar actually achieves this more efficiently due to its coarse, crystalline structure
- If the dough seems overly sticky. Refrigerate it for an hour until it is firm enough to scoop. Chilling the dough usually fixes the problem!
Nutrition
Calories: 121kcal | Carbohydrates: 19g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 132mg | Potassium: 69mg | Fiber: 0.5g | Sugar: 10g | Vitamin A: 249IU | Vitamin C: 0.01mg | Calcium: 14mg | Iron: 1mg
