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Vegan Ginger Cookies

Vegan ginger cookies with a rich spice flavour, crackled outside and soft on the inside.
Course Dessert, Snack
Cuisine American
Diet Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 7 minutes
Resting Time 30 minutes
Total Time 47 minutes
Servings 9 cookies
Calories 100kcal

Equipment

  • Mixer (optional)
  • Measuring cups and scales
  • Baking tray and baking paper

Ingredients

  • 55 g vegan butter I used Vitalite
  • 30 g white sugar granulated sugar
  • 40 g brown muscovado sugar
  • 1 tsp cornflour cornstarch in the US
  • 1 tsp water
  • ½ tsp molasses
  • 75 g plain white flour
  • ½ tsp baking soda
  • ¼ tsp baking powder
  • ¼ salt
  • 1,5 tsp ground ginger
  • 1 tsp ground cinnamon
  • ¼ tsp mixed spice or pumpkin spice

Instructions

  • In a large bowl, cream together butter and both sugars until fluffy using an electric mixer.
  • In a seaparate small bowl mix together cornflour, water, and molasses.
  • Add the cornflour mix to whipped butter and whisk well.
  • Sift together all the remaining dry ingredients; flour, baking soda, baking powder, salt, ginger, cinnamon, and mixed spice.
  • Add the flour mixture to the whipped butter mixture. Fold together with a spoon or soft spatula until just combined.
  • Cover the dough and refrigerate for 30 minutes.
  • In the meantime preheat the oven to 392°F / 200°C (fan oven setting) so it's ready for baking.
  • If you're not using a fan oven, preheat to 428°F / 220°C.
  • Remove the dough from the fridge and scoop out tablespoon-size balls.
  • Lightly roll the balls between your palms until smooth and perfectly round. Place them on a lined baking tray. Make sure to leave enough space for the cookies to expand.
  • Repeat until you have 9 cookies (or until there is no dough left).
  • Use your fingers to flatten each ball until it is about ¾ - 1 cm thick (0,4 inches thick).
  • Bake for 7-8 minutes until crisp around the edges but soft in the middle. Leave to cool for 10-15 minutes.

Notes

  • Use the step-by-step photos in the post above as your visual guide.
  • I tested this recipe using weight measurements (not cups). I recommend using weight measurement. Cups vary in size and are considerably less exact.
  • Feel free to substitute the mixed spice with any other mix containing cinnamon, ginger, and cloves.
  • For best results, make sure you're using two types of sugar.
  • Cream your butter until light and fluffy. To get the desired consistency you might find it easier to use a mixer (stand mixer or a hand mixer).
  • Don’t overmix your batter. Simply mix until just combined.
  • Bake until slightly underdone. If you want that gooey centre and cracked look on the outside you need to essentially underbake these cookies.

Nutrition

Calories: 100kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 102mg | Potassium: 39mg | Fiber: 1g | Sugar: 8g | Vitamin A: 234IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg