Chewy Vegan Ginger Cookies are everyone’s favorite holiday cookie! They’re filled with molasses and warm winter spices and decorated with a crisp sugar coating. Easy to make in 1 bowl!
Fill your cookie boxes with even more classic vegan Christmas cookies, like my Vegan Snowball Cookies, my Vegan Sugar Cookies, and these Vegan Chocolate Crinkle Cookies!
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“Just made these and they came out perfectly! I’m seriously in love with these and can’t believe they are vegan!” – Courtney
These Vegan Ginger Cookies are always some of the first cookies I bake around the holidays. They’re full of molasses, brown sugar, and cozy winter spices like ginger, cinnamon, and nutmeg. Usually, I have to bake a few batches because of how incredibly chewy and irresistible they are!
Believe me when I say I tested these vegan ginger molasses cookies until they were absolutely perfect. After a days-long cookie-baking marathon, I finally nailed the recipe! With gorgeous cracks on the outside and an irresistible soft chew on the inside, they were well worth the effort.
Why you’ll love these chewy ginger cookies
- Seriously chewy – The cookies I first tested were too puffy and cake-like. I’m happy to say that this now-perfect recipe gives you some seriously soft and chewy ginger cookies every time.
- Coated in sugar – I mean, just look at the glistening sugar granules surrounding the cookies. It’s gorgeous to look at, sweet in flavor, and makes them that much more eye-catching.
- Easy 1-bowl recipe – Just like my Vegan Peanut Butter Cookies, these ginger cookies are oh-so easy to make in only one bowl!
These easy ginger cookies are perfect for sharing with friends, neighbors, and co-workers. If you want to treat them to even more ginger cookies, try my Vegan Gingerbread Cookies or these Gingerbread Latte Cookies next!
How to make vegan ginger cookies
Find the complete recipe with measurements in the recipe card below.
Start by beating the vegan butter and brown sugar together until creamy. Next, beat in the molasses and vanilla.
Add 2 cups of flour and the rest of the dry ingredients to the bowl. Mix on low speed to combine, then add the remaining flour. Mix again until incorporated.
Roll 2 tablespoons of cookie dough at a time into balls (or 1 tablespoon for smaller cookies), then roll each one in a bowl of sugar until coated. Place the balls on a prepared baking sheet.
Recipe Tip
You can always skip the sugar coating or roll the cookie dough balls in powdered sugar instead, just like with my Ginger Crinkle Cookies.
Bake the ginger molasses cookies until they begin to crack on top. They’ll look a little soft coming out of the oven, but will firm up as they cool.
Set them aside to cool for a few minutes, then enjoy!
Chewy vs. crisp ginger cookies
As-is, these cookies are all about the chew. If you want crispier cookies, like vegan gingersnaps, bake them for 14 to 15 minutes instead.
Frequently asked questions
I usually use unsulphured blackstrap molasses, but these cookies are flexible in terms of what molasses you use.
Yes, that should be fine. A few of my readers have made these with a 1:1 gluten-free baking flour (like King Arthur Gluten-Free Flour) and had great results!
I haven’t tested it, but softened coconut oil (not melted) should work. Your cookies may spread a little more in the oven, but they will still be very delicious.
Absolutely. Roll the cookie dough balls, place them on the baking sheet, and freeze until they’re solid. Transfer the balls to a sealed container and freeze for up to 3 months. Thaw the balls at room temperature for 30 minutes to 1 hour before coating in sugar and baking.
They’ll stay soft and chewy for about 3 days when stored in an airtight container at room temperature. You can also store them in the fridge for up to 1 week or in the freezer for up to 3 months.
Vegan Ginger Cookies
Ingredients
- 1 cup vegan butter, softened to room temperature
- 1 1/2 cups packed brown sugar
- 1/2 cup molasses
- 1 tablespoon vanilla extract
- 3 1/4 cups all purpose flour
- 1 tablespoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground ginger
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup sugar, for rolling
Instructions
- Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
- In a large bowl with a hand mixer, beat the softened vegan butter and brown sugar together until creamy. Add the molasses and vanilla, and beat in until smooth. Scrape the sides as needed with a spatula.
- Add 2 cups of flour to the bowl, then sprinkle the baking soda, salt, ginger, cinnamon and nutmeg on top of the flour. Mix on low speed to combine. Now add the remaining 1 1/4 cups flour and mix until incorporated. The dough will be quite thick, but not dry.
- Fill a small bowl with the cup of sugar for rolling.
- Scoop out about 2 tablespoons of dough for large cookies (1 tablespoon for small cookies), roll into a ball, then roll each ball in the sugar until completely coated.
- Place on the prepared baking sheets, and bake for 11-12 minutes, until they begin to crack on top. They will look very soft, but they firm up a lot as they cool. If you over bake, they will be crispy.
- Let cool for 10-15 minutes, then enjoy!
Video
Notes
- For better cracks in the cookies: After a few minutes in the oven, sprinkle a little bit of cold water (I just flick it in the pan with my hands, about a teaspoon) on the pan. Cracks will form! (I learned this from my grandma)
- This recipe makes 36 large cookies, or about 48 small cookies. You can always cut the recipe in half if you don’t want that many. They are perfect for sharing with friends, neighbors or co-workers!
- Make sure to correctly measure your flour, or the cookies may not turn out right. To do this, use a spoon to scoop the flour into a measuring cup. Don’t pat the flour down or tap the cup. Use a knife to level off the top of the cup.
- If you want crispier cookies, like gingersnaps, simply bake these a bit longer, 14-15 minutes, and they will be quite crisp!
Nutrition
12/22/18- I found after further recipe testing that it was unnecessary to chill the cookie dough before baking the cookies, so I removed that step, making this recipe even easier!
EXCELLENT recipe!
It’s so great when you make something you are craving from an internet recipe and it just WORKS perfectly. Thank you Nora. Super yummy cookies that are easy to make. I halved the recipe, made them in 1 tbs balls and they cooked up just right after 11 minutes. Love the chewy/crispy combo. Now, I know I’ll make a huge batch to give away at Christmas to neighbors.
Hi Jen. I’m so thrilled you found my recipe, and you loved it! I appreciate you sharing your baking experience, including the baking time that worked for your cookies! Thanks for your glowing 5 star review, and wonderful feedback! Happy holiday baking!
Hi! Long time follower, first time commenter. Your recipes are always reliable, and this one was no exception. Excellent cookies! Do you store these in the fridge or on the counter? How long do they keep? In general, I’d love to get storage guidance for your recipes:). Thanks for the great work you do!
Thanks so much! I keep these on the counter usually and they last for up to five days. I try to include storage instructions in my recipes, often in the notes section.
Hi Nora does the baking time reduce if I’m making small cookies?
Depends on how small I guess. If you’re making them really small, they could need as little as 5-7 minutes.
Absolutely the BEST cookies ever and super easy to make! Everyone loves them 🙂
Thanks for your awesome review! I’m thrilled you love the cookies! They are one of my favorites!
I tried it for a bake sale and it was perfect. Thank you so much!!
That’s wonderful! You are welcome, Catherine. Thanks you for your wonderful review!
Have you tried this with a Gf 1:1 flour like Bob’s?
I haven’t, but I believe some folks have with success.
I’ve made these enough times that I figured I should leave a comment- they’re excellent, and I’ve found them to be pretty forgiving, too. I like to make them when visiting family, or staying with someone that might have “the usual” vegan ingredients stocked (egg replaces like chia or flax or whatever). My one tip (besides always weigh your ingredients when baking), is that I’d recommend chilling the dough! You absolutely do not have to, but I’ve found that the flavour really improves if you let it age- the spices come out and it gets more intensely molasses-y!!!
Hi Taylor. I also just LOVE the flavor of these cookies! I’m thrilled you are loving and sharing them! I appreciate you taking time to share your awesome review and feedback! Wishing you lots of happy cooking!
I’m excited to try these! Just wondering if you can make dough, freeze and bake later?
Yes, that works fine! I like to freeze in cookie dough balls for easy baking.
My first Nora Cooks recipe. These are hubby approved. I added chopped candied ginger for an extra kick. This recipe is a keeper!
IDK what the hell happened but I followed the ingredients and instructions (i reduced the amount by half) and all of the cookies poured into each other…. maybe i placed them too close on the baking sheet but I’ll half to try another recipe… I made this one twice already and its a no go. Though I did try the cookies andd they are yummy, mine just turned out to be more like a very thin cake. LOL
Hi there! It sounds like maybe a measurement was off somewhere. Or perhaps your vegan butter was too softened or more like melted? With cookies, you have to be pretty dang exact with the measurements, especially of flour, a few tablespoons too little and your cookies will spread. To measure flour accurately, I spoon it into the measuring cup then level it off with a knife. Don’t shake or pat it down. Hope that helps!
The same thing happened to me! I made the again and decreased the vegan butter to 3/4 cup. I rolled them into balls, dipped them in sugar and then flattened them with a glass before baking. They came out great! Thanks, Nora. I love your recipes:)
Just made these to take to a church group meeting and they are tasty! I may omit the salt next time though. They are on the verge of being a little salty. They weren’t outright salty but I feel like I can taste it too much(might just be my taste buds) . Other than that, they are really yummy!
Hi Jessica. I’m glad you enjoyed the cookies! Thanks for your great review and feedback!
I love ginger molasses cookies anyway, my mom always made them. I love this recipe. So easy and turned out perfect.
honestly, the best cookie i have ever made. i am just dairy free, but didn’t have any eggs tonight. so glad i didn’t because i stumbled across this recipe. this will be my go to holiday cookie for years to come. thank you so so much!!
I love to hear you’ve found a new go to holiday cookie recipe in my ginger cookies! Thanks for your awesome review and feedback! I wish you lots of happy cooking!
I did a substitution of 1/3 cup dark maple syrup for molasses and melted the butter (letting it cool as I prepped dry mix on the side). This is by far an amazing recipe and I’ll be sure to do it again; my husband and I couldn’t stop eating them. 🤭👍🏻 Thank you very much for sharing your recipe!!!
On a side note:
I adjusted the cookie size and baked for 15 minutes; made for really amazing ginger snaps! 🤘🏻❤️
This recipe looks amazing! Could you please tell me what all the cup measurements are in grams as I am in the UK?
There is a metric button just above the ingredients list in the recipe card. If you click it, it will change the flour/sugar etc to grams. Hope that helps and you enjoy the cookies!
I’m so glad that’s available.
When it comes to baking (and many other recipes, but especially for baking), measuring by weight is the best way to go instead of by volume.
One person’s cup of flour can differ tremendously in actual amount from another person’s – but it’s usually the same amount if weight measurements are used instead (only varying results slightly by climate issues in different locations for some delicate recipes).
This is true for most ingredients, but especially for any and all dry ingredients.
Hi, Nora! These were a huge hit when I made them for an event recently. Can these be frozen before or after baking?
You can freeze either the dough (I like to freeze in balls of dough for easy baking straight from the freezer) or after baking. I’m so glad they were a hit!
I’ve made this recipe twice now, both times perfection!
The second time I made them with gluten free flour and they were just as delicious!
I make these every year and they are always a hit with my family! I also add some ground cloves and allspice
Hi Hannah. Thanks for your fabulous review and feedback! I’m thrilled the cookies are a hit with your family! These are one of my personal favorites! Wishing you so much happy cooking!
Hello Nora!
Thanks for the recipe! I’ve made this like 3 times! I just wanna say, about the substitutions! I tried using coconut oil, and it did not work! It made the batter crumbly and dry as heck! Like pie crust! Or graham cracker crumbs! Don’t reccomend!
Thanks very much!
NORA! You never steer us wrong!
Your site is my main go to for all recipes!!
Thank you <3
You are welcome, Kristin! Thank you for using my recipes!
Easy and delicious! Thank you, Nora!
You bet, Judy! Thank you for your wonderful review!
This is my favorite holiday cookie of all time! I have made them with vegan butter, butter and coconut oil. They turn out delicious no matter which you use.
Was making these for my daughter –her favorite–vegan ginger snaps. The batter was not at all thick. I remeasured and remade. Same result. Is the batter supposed to be refrigerated first? It certainly could not be rolled into balls! What happened?
I’m not sure how your batter isn’t thick; with over 3 cups of flour to a cup of butter and 1/2 cup of molasses, it should be thick. Are you sure your measurements are correct? Are you accidentally melting the butter (it should be softened)?
Light and chewy. Perfect amount of spice. Didn’t change a thing. Will definitely make these again.
Oh dear. I posted a bad review on these cookies. I should have paid attention to the pictures that went with the recipe. I made a big mistake. I would have seen the batter was much softer than mine. I just knew it had to be me…sure enough it was. I only put in 1/2 the amount of butter that the recipe calls for. 🙁 I wasn’t used to the brand of butter and I put in one wrapped “stick” of butter. Nora’s recipe calls for 1 cup. One stick of this butter is only 1/2 cup. So sorry. I remade today. These cookies are wonderful!
I’m glad to hear they worked out well for you this time around, with the correct amount of vegan butter. The sticks can vary these days, so good to double check! 🙂
First time making vegan cookies myself. My only add was: a heaping tablespoon of unsweetened applesauce. (& a little more flour to compensate for that) Wonderful!!! Thank you so much.
These were so good and a huge hit with family and friends! We had to make two additional batches just to see if they were as good as the first one! Interestingly, the second batch was accidentally made with melted, not softened butter. The cookies came out less sugary and a bit moister. It’s been fun comparing the two—both incredibly delicious. Nora never fails.