Vegan Double Ginger Cookies

These vegan double ginger cookies are speckled with crystallized ginger bits and robustly flavored with warm spices and molasses for the ultimate holiday treat!

Why You’ll Love This Recipe

• This recipe is similar to my Vegan Molasses Cookies but with more ground ginger spice and candied ginger mixed in. You will love the play of caramel-y and fiery flavors in every bite!
• Making them is super easy! The cookie dough is made in one bowl and is ready for chilling in just a few minutes. Make the dough the night before so you can scoop and bake the day after.
• They are the perfect addition to your holiday cookie collection! Make a batch to give away to friends and family for the holidays. Vegan or not, they will love these cookies for sure!

Key Ingredient Notes

• Flour – unbleached all-purpose is my flour of choice for making soft and chewy cookies! Measure the flour correctly to achieve the perfect texture.  
• Vegan Butter or Margarine – not unsalted. Use the stick or block form.
• Butter-flavored vegetable shortening – helps control the spreading and makes the cookies chewier. It is a pure vegetable oil made to be solid at room temperature and can be found in the baking aisles alongside other types of oil.
• Vegan eggs – there are a lot of options to choose from. Brands like Ener-G or Bob’s Red Mill are great for baking. You can also use tapioca starch mixed with two tablespoons aquafaba or ground flax or chia seeds mixed with two tablespoons water.
• Unsulphured molasses – I use Grandma’s for this recipe. I recommend using light molasses to avoid any bitter aftertaste. This is not interchangeable with blackstrap molasses, so make sure you use the right one.
• Crystallized ginger – this is also called candied ginger. These are available online or in some grocery stores. Look for a pack in either the candy or spices aisles.

How To Make Vegan Double Ginger Cookies

1. Add vegan butter, shortening, and brown sugar in a large bowl. Mix with an electric mixer until creamy and lighter in color.
2. Stir in the vegan egg and molasses until combined.

3. Sift in the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Gently mix until a dough is formed. Use a spatula to incorporate all the ingredients, and do not over-mix. A few small dry spots are fine. Test a small piece of the dough to ensure it forms a ball without crumbling. Mix in a teaspoon of water at a time if the dough is too dry and crumbly. Fold in the crystallized ginger.
4. Cover the dough and refrigerate for 1 hour or until firm. I recommend leaving it in the fridge for at least 24 hours for the best flavor.
5. Set a rack in the middle of the oven and preheat it to 350°F (180°C). Line a baking sheet with parchment paper.

6. Make equal portions of cookie dough using a #40 cookie scoop (20g or 1½ tablespoons). Form the dough into balls and place them on the prepared baking sheet, spaced 2 inches apart to ensure they do not overlap while baking.
7. Gently roll each cookie dough ball in granulated or sparkling sugar. Do not press the sugar into the balls and shake off any excess. Return to the baking sheet. Unlike other cookies, these will not flatten as much, so press down them using your palm if you prefer.
8. Bake for 10 to 12 minutes or until the tops have just cracked. The center will still look underdone but do not fret; they will firm up as they cool.
9. Remove the cookies from the oven and let them rest for 5 minutes on the tray, then transfer them to a cooling rack.

Storage Tips

Once the cookies have cooled, place them in an airtight jar or pack them individually (shrink wrap and seal if you are shipping the cookies). They can be stored at room temperature for up to 7 days.

Place them in the fridge or freezer so they can last longer. If freezing, wrap the cookies individually with plastic wrap or wax paper so they do not stick together. You can keep them frozen for up to 3 months.

More Spiced Cookie Recipes

• Vegan Pumpkin Chocolate Chip Cookies
• Vegan Fruitcake Cookies
• Vegan Carrot Cake Cookies
• Vegan Snickerdoodles
• Vegan Gingerbread Cookies
• Vegan Brandy Snaps

Jhanelle Golding

Vegan Double Ginger Cookies

5 from 1 vote

These vegan double ginger cookies are speckled with crystallized ginger bits and robustly flavored with warm spices and molasses for the ultimate holiday treat!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 28 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 129

Ingredients Method Notes

Ingredients

  

• ¼ cup vegan butter or margarine not unsalted, stick or block form
• ½ cup butter-flavored vegetable shortening
• 1 cup light brown sugar packed
• 1 vegan egg See Notes for options
• ¼ cup unsulphured molasses I used Grandma’s
• 2¼ cups unbleached all-purpose flour spooned and leveled
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 2 teaspoons ground ginger
• ½ teaspoon ground cloves
• ½ teaspoon ground cinnamon
• ¼ tsp nutmeg
• 3 teaspoons water or as needed
• 3 tablespoons crystallized ginger chopped
• ¼ cup granulated sugar or sparkling sugar for rolling, optional

Method

 

1. Add vegan butter, shortening, and brown sugar in a large bowl. Mix with an electric mixer until creamy and lighter in color.
   ¼ cup vegan butter or margarine, ½ cup butter-flavored vegetable shortening, 1 cup light brown sugar
2. Stir in the vegan egg and molasses until combined.
   1 vegan egg, ¼ cup unsulphured molasses
3. Sift in the flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg. Gently mix until a dough is formed. Test a small piece of the dough to ensure it forms a ball without crumbling. Mix in a teaspoon of water at a time if the dough is too dry and crumbly.
   2¼ cups unbleached all-purpose flour , 1 teaspoon baking soda, ¼ teaspoon salt, 2 teaspoons ground ginger, ½ teaspoon ground cloves, ½ teaspoon ground cinnamon, ¼ tsp nutmeg, 3 teaspoons water
4. Fold in the crystallized ginger.
   3 tablespoons crystallized ginger
5. Cover the dough and refrigerate for 1 hour or until firm. I recommend leaving it in the fridge for at least 24 hours for the best flavor.
6. Set a rack in the middle of the oven and preheat it to 350°F (180°C).
7. Using a #40 cookie scoop (20g or 1½ tablespoons), make equal portions of cookie dough. Form the dough into balls and place them on a baking sheet lined with parchment paper, spaced 2 inches apart.
8. Gently roll each cookie dough ball in granulated sugar and return to the baking sheet.
   ¼ cup granulated sugar
9. Bake for 10 to 12 minutes or until the tops have just cracked.
10. Remove the cookies from the oven and let them rest for 5 minutes on the tray, then transfer them to a cooling rack.

Notes

Egg Replacer options:

• Store-bought vegan egg replacer for 1 egg (e.g., Ener-G or Bob’s Red Mill) mixed with water as directed. (Used in this recipe)
• 1 tbsp tapioca starch mixed with 2 tbsp aquafaba
• 1 tbsp ground flax or chia seeds mixed with 2 tbsp water. Set aside for 5 minutes until thickened (makes chewier cookies).