Old-fashioned Ginger Snap Cookies

Make your house smell like heaven with this vegan twist on a classic treat

Ginger Snap Cookies
Photo: Maria Koutsogiannis

These cookies are quick, easy, and perfect to whip up anytime, with the added benefit of leaving your whole house smelling deliciously sweet.

Makes 16 cookies


  • 3/4 cup vegan butter
  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 1/4 cup molasses
  • 5 Tbsp. plant milk
  • 2 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp. ginger powder
  • 1 tsp. cinnamon
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 3 Tbsp. white sugar
  • 1 tsp. cinnamon


  1. Preheat your oven to 350 F and line two baking sheets with parchment paper and set aside.
  2. In a large mixing bowl, combine butter and sugars with a hand mixer or whisk until smooth. Mix in the molasses and plant milk. Mix until well combined.
  3. Begin to add the flour, ginger, cinnamon, baking soda and baking powder. Mix until combined (if you’re not using a hand mixer, I suggest using a wooden spoon).
  4. Place your mixture into the fridge for 15 minutes. This helps with forming the balls but is not necessary if you’re short on time.
  5. Combine the 3 Tbsp. of white sugar and cinnamon in a small bowl.
  6. Using a 1 1/2 Tbsp. measuring spoon scoop out dough and roll into balls. Now roll your balls in the cinnamon-sugar mixture and roll around until well coated (this step is optional). Then place 8 cookies on each baking sheet and space about 2-3 inches apart. Use the back of your fork to create a crisscross pattern on the top of the cookie.
  7. Bake for 11-12 minutes. Remove from oven, let cool for 2 minutes on the sheet, then completely on a cooling rack.

When flattening the cookie, be sure to dip the fork in sugar between pressing to help them not stick.
The recipe can easily be doubled or tripled.
Cookies will last up to 1 week in a tightly sealed container at room temperature, or 2 weeks in the fridge.
To freeze, let your cookies cool completely and place them in a tightly sealed container in the freezer for up to 2 months.

Nutrition facts per serving: Calories 205; protein 2 g; fat 9 g; carbs 29 g.

December 2020 Digital Edition

IMPACT Magazine’s December 2020 Edition

Read about our top Canadian Olympic snowboarder who returned from injury and is chasing that elusive Olympic Gold!⁠ Learn how not to lose your momentum running through the cold and snow, work out with Canada’s Top Fitness Trainers, avoid back pain with one of the world’s most renowned experts and try out our delicious Holiday-themed recipes.

Read these story in our December 2020 Digital Edition.