Even if you’re not a vegan, it’s a good idea to have a few go-to recipes for vegan treats in your baking arsenal, particularly during the holidays. Made with molasses and plenty of ground ginger, these gingersnaps rival any non-vegan version in both flavor and texture.

They’re crispy around the edges, chewy in the center, with a crackled, sugary top. These are the ultimate holiday cookies, and you’ll make them again and again. Bonus: use the crumbs to make a crust for your favorite vegan pie.

Makes 18 cookies


  • 2 cups (260 grams) all-purpose flour
  • 2 ½ teaspoons ground ginger
  • 1 1/4 teaspoons ground cinnamon
  • ¼ teaspoon ground cloves
  • 2 teaspoons baking soda
  • ¼ teaspoon fine sea salt
  • 10 tablespoons (141 grams) Earth Balance vegan buttery sticks
  • 1 cup (200 grams) organic raw cane granulated sugar, divided
  • 1/2 cup (108 grams) firmly packed dark brown sugar
  • 3 tablespoons (45 grams) plant-based milk (I used Ripple)
  • 1 teaspoon vanilla extract
  • ¼ cup (84 grams) unsulphured molasses


  1. In a large bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda and salt. Set aside.
    2. In the bowl of an electric mixer, using the paddle attachment, cream the vegan buttery sticks with ½ cup of the raw cane sugar and the dark brown sugar at high speed until light, about 2 minutes. Reduce the speed to medium-low and add the plant-based milk, vanilla extract and molasses and mix until completely blended and smooth, scraping down the sides of the bowl as necessary with a rubber spatula (the mixture will look curdled at this point). At low speed, add the flour mixture 1/2 cup at a time, mixing after each addition, until a soft dough forms and no traces of flour remain.
  2. Position a rack in the center of the oven and preheat the oven to 350ºF. Line a baking sheet with parchment paper or a silicone baking mat. Place the remaining 1/2 cup (100 grams) of raw cane sugar in a shallow bowl.
  3. Measure or scoop (using a #40 scoop) 2-tablespoon pieces of dough and roll them into balls. Roll the balls in sugar to coat and arrange the balls on the baking sheet, 2 inches apart. Using your palm, gently flatten the balls just slightly, then bake for about 15 minutes, until the edges are lightly golden and the cookies are cracked on top. Transfer to a wire rack and cool completely.

Recommended equipment:

Saebye Medium Cookie Scoop

Heat Resistant Silicone Spatulas


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Tish Boylehttps://pastryathome.com
Tish Boyle is the Managing Editor of Pastry Arts Magazine, a food writer and cookbook author with expertise in baking, desserts and chocolate. A graduate of Smith College and La Varenne Ecole de Cuisine, Tish has written several dessert and baking books including Chocolate Passion, Diner Desserts, The Good Cookie, The Cake Book and Flavorful. Co-writing credits include Payard Desserts and the Grand Finales series of books.

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