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stack of vegan ginger cookies
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4.97 from 82 votes

Vegan Ginger Cookies

Chewy vegan ginger cookies, full of holiday spices and molasses. These are everybody's favorite cookie and they are so easy to make!
Prep Time15 mins
Cook Time11 mins
Total Time26 mins
Course: Dessert
Cuisine: American
Servings: 36 large cookies
Calories: 150kcal
Author: Nora Taylor


  • 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


  • 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!


  1. 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!
  2. 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.
  3. If you want crispier cookies, like gingersnaps, simply bake these a bit longer, 14-15 minutes, and they will be quite crisp!


Serving: 1cookie | Calories: 150kcal | Carbohydrates: 27g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 169mg | Potassium: 96mg | Fiber: 1g | Sugar: 18g | Vitamin A: 240IU | Calcium: 21mg | Iron: 1mg