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!
These are perfectly chewy and spicy. Thank you!
You bet, Allison! I’m so glad that you loved the cookies! Thank you for sharing your awesome review!
Hi. I haven’t made these yet, but am all set to do so In the next few days. The oven in my apartment is terribly uneven unless it’s on convection. I cook all the time, but seldom bake. Can you suggest what to chage for convection?
Thanks,
kc
They should work just fine using convection at the same temperature. Hope you enjoy them!
Hello Nora, I love all your recipes that I have tried so far, and I look forward to trying these. My question is: should I use fancy molasses, or is the unsulphured ok? Thank you so much.
I usually use unsulphured blackstrap molasses. But I think these cookies are flexible in terms of what molasses you use. I hope you enjoy the cookies! Thank you for loving my recipes. 🙂
These are amazing! Thank you for the great recipe. My family loves them.
You are welcome, Keri! I am so thrilled that the family is loving the ginger cookies! Thank you for sharing your glowing review!
I made these this morning to bring on our girls weekend. Delicious! So much flavor, will be making them again.
Hope my friends like them as much as I do!!
Hi Donna. I’m so glad that you loved the ginger cookies! I think it’s a good choice to take for a girls weekend! Thank you for sharing your awesome review and feedback! Have fun on your girls weekend!
They loved them and all of them wanted the recipe. Thanks again! Will make them again next weekend for a birthday celebration
These cookies are perfect in every way; a favorite here at our little Inn!
I use a 3 T cookie scoop and they’re just right at 11 minutes, nice cracks on top. Thanks for this awesome recipe!
Hi Karen. I am thrilled that you are loving my cookie recipe and using it at your Inn! I am honored as well! Thanks for sharing this fun news with me! I appreciate your glowing review and feedback! Happy cooking!
Hello, I’m planning to make this, but should I use light or dark brown sugar?
I usually use light, but dark works too. Enjoy!
these were sooooooooooooooooooooooooooooooooooooooooooooo good!
Hi Ada. Thank you! I am so glad you loved the cookies! I appreciate you taking time to share your fun and terrific review! Makes me smile from my heart! Happy cooking!
Omg! These are the easiest and the BEST! WOW, I avoid using eggs,I’m a vegetarian, this is so easy for me, as I like to cook my own food, not buy stuff from store with all the plastic waste! Thank you!
You are welcome, Catty! I love these as well! I’m thrilled that you love them! Thanks for sharing your terrific review! Wising you lots of happy cooking!
Dearest Nora, I love this recipe! I’ll often bejewel them with a small piece of candied ginger before baking. I’ve made them for Christmas cookie trays (along with the chocolate crinkle cookies and a few others), and my friends love them so much they’ve dubbed them the “marry me cookies!” 😂😍
Thank you for creating wonderful and simple vegan recipes!
You are welcome, Helen! I appreciate you using my recipes, and taking your time to share your glowing 5 star review and positive feedback! Wishing you lots of happy cooking!
I am addicted to these cookies! Sooo easy to eat the whole batch in less than 24 hrs! My one question is that mine do not flatten out when I bake them. I use a scale to measure all my ingredients and I use pretty standard flour, King Arthur all-purpose. I use Miyoko’s vegan butter. Any hints on producing a flatter cookie rather than a domed one?
Sometimes I noticed this can happen with Miyoko’s, especially lately. Either my cookies can go flat or be too domed using it. I wonder if they changed the recipe actually, I’m not sure. You can use a different vegan butter, or try simply adding a little less flour, perhaps just 3 cups and see if they are flatter. Different flour brands can vary.
Hi Nora,
Happy New Year! I have the cookies in the oven now….should I keep them in balls or do I need to flatten them?
Thank you,
Janet
Happy New Year to you, Janet! Yummy! The cookies do not need to be flattened when you put them in the pan to bake! Happy cooking!
I’ve been making a ton of gingerbread cookies this season – all with eggs. However I was going to be seeing my mom, who is allergic to eggs, wanted to bring cookies, and needed an eggless recipe. This vegan recipe is by far my favourite of all the ginger molasses cookies I’ve made. The cookies are soft and chewy and just perfect.
Just made these and they are AWESOME!! I LOVE cookies and have made and had a million vegan cookies. I substituted maple syrup for the molasses, used regular organic sugar for the brown sugar and needed to add 6 TBSP plant milk, to make it be able to be balled, given my changes. They were perfect! YUM!!
Great recipe! Easy-peasy! Very flavorful!
Wonderful texture just the perfect amount of chew. But honestly too mild. They don’t taste like much, I did a second batch with twice the amount of spice and it was still just enough to warm my mouth a bit.
Ok. I knew these would be good. But the way I closed my eyes and savored the spice and warmth was a surprise. Incredible. Best recipe yet! Thanks, Nora!
Could i make these in advance and freeze until I need to bake?
Yes, you can freeze the dough in balls and then bake when you’re ready. Enjoy!
Awesome cookies! Mine came out puffier and didn’t flatten out much though. Any advice on what might’ve caused that?
Sounds like just a little too much flour perhaps, could be the brand of flour or how you measured it (accidentally adding even just a few extra tablespoons could make this happen). I always recommend scooping flour into your measuring cup, leveling off with a knife, and don’t pat it down or shake it. Hope that helps!
Hi Nora! Massive fan over here. I’m doing my Christmas baking this weekend and deciding between these ginger cookies and your others ginger crinkle cookies: https://www.noracooks.com/ginger-crinkle-cookies/
I’m planning to freeze them after baking and then give them as gifts in cookie tins later this week, so want something that will freeze well and then hold up well for a bit after. Do you have any recommendation between these two options or will either one work well? Thanks!
Hi Amy. Both of these cookies are amazing! Both of these cookies also freeze well, and I think the vegan ginger cookies would stay prettier after being frozen. The ginger crinkle cookies do contain powdered sugar, such doesn’t hold up well in the freezer. They would still taste delicious though! Have fun, and happy holiday baking!
These are delicious! I substituted avocado oil for the vegan butter since I’d didn’t have any, and it worked great. The flavor is so good and the crinkle turned out so pretty!
Hi Caroline. Thanks for sharing your fabulous review and feedback! I agree these are such pretty cookies! Wishing you happy cooking!
I’ve made these multiple times and they’re perfect. A Christmas staple!
Hi Camille. Thank you for your glowing review! Happy holiday cooking!
I made these over the weekend and they were amazing. I drizzled white icing over them just to jazz them up. Everyone loved them.
Hi Karen. I like the drizzled icing idea! How fabulous the cookies were a hit! Thanks for your stellar review! Happy cooking!
These turned out great! I’ve been craving these since moving abroad and it hit the spot! Where I live doesn’t sell molasses so I used raw cane sugar (which has a similar taste) and 2T peanut butter with a splash of water. And fresh grated ginger! Thank you for the recipe!
You are welcome, Anika! Thanks for sharing your baking experience and substitution ideas! I’m so glad the cookies turned out great and you love them! Wishing you happy cooking!
Been making this recipe going on 3 years now and it’s my co workers favorite.
How fun, Kristina! How awesome that you bake and share with your co-workers! I’m thrilled they are a hit! Thanks for your awesome review! Wishing you happy holiday baking!