Spiced Vegan Ginger Snap Cookies
Dive into the warm, comforting world of these Spiced Vegan Ginger Snap Cookies! Infused with a bold kick of fresh ginger, these delightful cookies are elevated by the rich depth of molasses and perfectly balanced with aromatic spices. Each bite reveals a crispy exterior that gives way to a chewy center, making them the perfect treat with your favorite hot beverage. Whether you're celebrating the holidays or simply indulging in a sweet tooth moment, these vegan cookies are sure to impress both plant-based eaters and cookie lovers alike!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Coarse sugar
4 tablespoons (For topping)
All-purpose flour
2 cups (Sifted)
Baking soda
1 teaspoon (N/A)
Salt
1/4 teaspoon (N/A)
Ground ginger
2 1/2 tablespoons (N/A)
Ground cinnamon
1/2 teaspoon (N/A)
Ground cloves
1/2 teaspoon (N/A)
Canola oil
1/2 cup (N/A)
Molasses
1/4 cup (N/A)
Soymilk
1/4 cup (N/A)
Sugar
1 cup (N/A)
Vanilla extract
1 teaspoon (N/A)
Instructions
1
Preheat your oven to 350°F (175°C) and grease a baking sheet or line it with parchment paper.
2
In a medium-sized bowl, sift together the flour, baking soda, salt, ground ginger, cinnamon, and cloves. Set aside.
3
In a large mixing bowl, combine the canola oil, molasses, soymilk, sugar, and vanilla. Whisk them together until the mixture is smooth and well-blended.
4
Gradually add the dry ingredients to the wet mixture, stirring well until a sticky dough forms. If the dough is too sticky to handle, dampen your hands with a little water.
5
Shape the dough into small balls, approximately 1 tablespoon each, and then flatten them slightly to achieve your preferred thickness.
6
For added sweetness and texture, press coarse sugar onto the tops of each cookie before baking.
7
Place the cookies on the prepared baking sheet and bake for about 10 minutes, or until the edges are golden. Allow them to cool on the sheet for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
Are these cookies suitable for a vegan diet?
Yes, these Spiced Ginger Snap Cookies are 100% vegan, using plant-based ingredients like canola oil and soymilk instead of butter or eggs.
What gives these cookies their spicy kick?
The bold flavor comes from a combination of 2.5 tablespoons of ground ginger, cinnamon, and cloves.
How long do I need to bake the ginger snaps?
Bake the cookies for approximately 10 minutes at 350 F (175 C) until the edges are golden.
What should the texture of these cookies be?
These cookies feature a crispy exterior with a satisfyingly chewy center.
Can I substitute the soymilk?
Yes, you can use any other plant-based milk such as almond or oat milk as a 1:1 substitute for soymilk.
Is molasses required for this recipe?
Yes, 1/4 cup of molasses is essential for providing the deep color and rich, traditional ginger snap flavor.
How much ground ginger is used?
The recipe calls for 2.5 tablespoons of ground ginger to achieve a bold, spicy flavor.
Do I need to sift the flour?
Yes, the instructions recommend sifting the all-purpose flour with the other dry ingredients for the best texture.
What should I do if the dough is too sticky?
If the dough is difficult to handle, simply dampen your hands with a little water before shaping the balls.
How large should each cookie ball be?
Shape the dough into small balls of approximately 1 tablespoon each.
Should I flatten the dough balls before baking?
Yes, flatten the balls slightly after placing them on the baking sheet to reach your preferred thickness.
What is the coarse sugar used for?
Coarse sugar is pressed onto the tops of the cookies before baking for added sweetness and a crunchy texture.
What type of oil is used in this recipe?
The recipe uses 1/2 cup of canola oil, which helps keep the cookies moist and vegan-friendly.
Can I use parchment paper on the baking sheet?
Yes, you can either grease the baking sheet or line it with parchment paper to prevent sticking.
How should I cool the cookies?
Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Does the recipe contain vanilla?
Yes, it includes 1 teaspoon of vanilla extract to enhance the overall flavor profile.
Is baking soda included in the ingredients?
Yes, 1 teaspoon of baking soda is used as the leavening agent.
Are these cookies good for the holidays?
Absolutely, their aromatic spices and ginger flavor make them a perfect treat for holiday celebrations.
How much salt is in the recipe?
The recipe calls for a small amount of salt, specifically 1/4 teaspoon.
What kind of flour is best for these cookies?
All-purpose flour is recommended for this recipe to achieve the desired chewy-crisp balance.
Can I use fresh ginger instead of ground?
This recipe is formulated for ground ginger; using fresh may change the moisture content and texture significantly.
How many ingredients are in this recipe?
There are 12 total ingredients required to make these spiced vegan cookies.
What temperature should the oven be set to?
The oven should be preheated to 350 F (175 C).
Is there a specific way to mix the wet ingredients?
Whisk the canola oil, molasses, soymilk, sugar, and vanilla together in a large bowl until smooth and well-blended.
How much cinnamon is used?
The recipe calls for 1/2 teaspoon of ground cinnamon.
Is there cloves in the spice mix?
Yes, 1/2 teaspoon of ground cloves is included to add depth and warmth to the spice profile.
Can I double the recipe?
Yes, you can double the ingredients to make a larger batch for parties or gifting.
What is the purpose of adding the dry ingredients gradually?
Adding dry ingredients gradually ensures they are fully incorporated and prevents the dough from becoming lumpy.
Are these cookies considered a plant-based dessert?
Yes, they are categorized as a vegan, plant-based dessert option.
How much white sugar is in the dough?
The recipe uses 1 cup of sugar in the dough, in addition to the coarse sugar used for topping.