Craving a cookie that perfectly captures the essence of cozy? Look no further! These Vegan Ginger Spice Cookies are a warm hug in every bite. They’re delightfully chewy, packed with the perfect blend of ginger, cinnamon, and allspice, and sweetened with rich molasses and maple syrup. Whether you’re baking for the holidays or just need a sweet, plant-based treat to brighten your day, this simple recipe is a guaranteed winner. Let’s get baking!
Ingredients
• 1/3 cup / 76g (2.68 oz) vegan margarine, softened
• 1/2 cup / 120ml maple syrup
• 1/3 cup / 80ml molasses
• 1/4 cup / 60ml soy milk
• 2 1/4 cups / 270g (9.5 oz) all-purpose flour
• 1 tsp / 4g (0.14 oz) baking powder
• 1/2 tsp / 2.5g (0.09 oz) baking soda
• 1/2 tsp / 1.5g (0.05 oz) ground cinnamon
• 1/2 tsp / 1g (0.04 oz) ground ginger
• 1/4 tsp / 0.5g (0.02 oz) ground allspice
• 1/2 tsp / 3g (0.11 oz) salt
Instructions
1. In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened vegan margarine, maple syrup, and molasses until smooth. Mix in the soy milk.
2. In a separate medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, allspice, and salt.
3. Gradually add the dry to the wet , mixing on low speed until just combined. Do not overmix.
4. Cover the bowl and chill the dough in the refrigerator for at least 30 minutes. This will make it easier to handle and prevent the cookies from spreading too much.
5. Preheat your oven to 375°F / 190°C. Line a cookie sheet with parchment paper.
6. Roll the chilled dough into 1 1/2-inch balls and place them about 2 inches apart on the prepared cookie sheet.
7. Gently flatten each ball with the palm of your hand or the bottom of a glass.
8. Bake for 10–12 minutes, or until the edges are set and the centers are still slightly soft. Let them cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Information
• Nutrition & Details
• Yields: 1 1/2 dozen (18) cookies
• Cost Per Cookie: $0.15
• Serving Size: 1 cookie
• Calories: 130
• Fat: 4g
• Carbohydrates: 22g
• Protein: 2g
• Fiber: 1g
• Sugar: 8g
• Sodium: 178mg
Pro Tips
• Do not skip chilling the dough. It’s essential for preventing the cookies from spreading too thin during baking.
• For a sparkling, crunchy exterior, roll the dough balls in turbinado or demerara sugar before placing them on the cookie sheet.
• For the chewiest texture, pull the cookies from the oven when the edges are set but the centers still look slightly underdone. They will finish baking on the hot pan.
• Store the cooled cookies in an airtight container with a slice of bread to keep them soft and fresh for up to a week.
FAQ
Q: Can I make these ginger spice cookies gluten-free
A: Yes, you can substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. For the best chewy texture, ensure your blend contains xanthan gum. Baking times may vary slightly, so watch them closely.
Q: What can I use instead of soy milk and vegan margarine
A: Absolutely. You can replace the soy milk with any other plant-based milk like almond, oat, or cashew milk. For the vegan margarine, softened coconut oil or another vegan butter substitute will work perfectly.
Q: How do I keep these vegan ginger cookies soft and chewy
A: To maintain that perfect soft and chewy texture, store the completely cooled cookies in an airtight container at room temperature. For an extra pro tip, add a slice of bread to the container; it helps maintain moisture and keeps them fresh for up to a week.
Q: Is there a substitute for molasses in this recipe
A: Molasses provides a distinct, rich flavor and chewiness that is key to this recipe. While you could use more maple syrup, it will change the final taste and texture, resulting in a less traditional ginger spice cookie. For the best results, we recommend sticking with molasses.
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Vegan Ginger Spice Cookies
Ingredients
Method
- In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened vegan margarine, maple syrup, and molasses until smooth.
- Mix in the soy milk.
- In a separate medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, allspice, and salt.
- Gradually add the dry to the wet , mixing on low speed until just combined.
- Do not overmix.
- Cover the bowl and chill the dough in the refrigerator for at least 30 minutes. This will make it easier to handle and prevent the cookies from spreading too much.
- Preheat your oven to 375°F / 190°C.
- Line a cookie sheet with parchment paper.
- Roll the chilled dough into 1 1/2-inch balls and place them about 2 inches apart on the prepared cookie sheet.
- Gently flatten each ball with the palm of your hand or the bottom of a glass.
- Bake for 10–12 minutes, or until the edges are set and the centers are still slightly soft.
- Let them cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
- Do not skip chilling the dough. It's essential for preventing the cookies from spreading too thin during baking.
