Vegan Gingersnaps
Author:Vegan Gingersnaps are the perfect quick and easy vegan holiday cookie! Thin and crispy, full of buttery ginger flavour, and rolled in sparkly sugar for the perfect crunchy gingersnap texture. Ready in under 30 minutes and made from pantry staples!
Ingredients
- 1 cup (220 grams) vegan butter
- 1 cup (200 grams) cane sugar , or white sugar (plus about ⅓ cup/66grams more for rolling)
- ¼ packed cup (50 grams) dark brown sugar
- 1 teaspoon vanilla extract
- 2 cups (250 grams) all-purpose flour
- 3 teaspoons ground ginger
- 2 teaspoons baking soda `
- 1 teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
INSTRUCTIONS
- Preheat oven to 350°F (177°C) and line 1 large or 2 medium baking sheets with parchment paper.
- Beat the butter with the cane sugar and brown sugar until fluffy. You can do this by hand or with a mixer. Add the vanilla and mix again just enough to combine.
- To the butter mixture add the flour, ginger, baking soda, cinnamon, salt, and black pepper and mix gently to form a thick cookie dough. The mixture will be quite stiff and look a bit like thick, wet sand. Don't be tempted to add milk to the dough, or you won't get the intended results.
- Roll the dough into balls (I used a 1½ tablespoon cookie scoop), then roll each ball in sugar and place on the baking tray, leaving at least 2 inches around each one to allow for spreading.
- Bake for 16 to 20 minutes until puffy-looking and cracked on top. They will feel soft while warm and firm up as they cool. With a light baking tray, 16 minutes will give you chewy, slightly underbaked centres. 20 to 21 minutes will give you crisper “snappy” cookies once they cool. Adjust depending on how you like your cookies. Note that if you use a dark baking tray they will be ready a little quicker.
- Remove from the oven and give the tray a very sharp tap to knock the air out of the cookies, improving texture and crackles. I bang it on my cast-iron stove top, or you can bang it on a wooden cutting board.
- Allow the cookies to cool completely on the baking sheet.
NOTES
Rolled cookie dough balls can be bagged up and refrigerated for up to a week before baking.
Freeze uncooked cookie dough balls for up to 3 months. Cook straight from the freezer at 325°F (162°C) for about 22 minutes. Cooked cookies can also be frozen for up to 3 months. Defrost on a wire rack so the air can circulate around them.
NUTRITION
Serving: 1cookie | Calories: 160kcal | Carbohydrates: 22g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Sodium: 240mg | Potassium: 25mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 421IU | Vitamin C: 0.01mg | Calcium: 6mg | Iron: 1mg
