Vegan Ginger Cookies (Soft & Chewy!)

by Steph Sunshine at StephSunshine.com

Yield 15 cookies

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Ingredients

  • 1 cup vegan granulated sugar
  • 10 tablespoons vegan butter spread*
  • 6 tablespoons unsulphured molasses (not blackstrap)
  • 1/2 tablespoon vanilla extract
  • 2 1/3 cups all-purpose flour*
  • 1 tablespoon ground ginger
  • 1/2 tablespoon ground cinnamon
  • 1/2 tablespoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • additional granulated sugar, for rolling

Instructions

  1. Preheat your oven to 350°F (180°C), and line two baking sheets with parchment paper.
  2. Add your sugar, vegan butter, molasses, and vanilla to the bowl of a stand mixer. Using the paddle attachment, start mixing on low speed, then gradually increase to medium-high. Continue beating for another 2 to 3 minutes, until the mixture resembles the image.*
  3. While your wet ingredients are mixing, sift the dry ingredients (flour, ginger, cinnamon, baking soda, salt, and nutmeg) into a small mixing bowl and whisk to combine.
  4. Turn off your stand mixer, then add about half of your dry ingredients to the bowl with the wet ingredients. Start mixing at a low speed until the dry ingredients are incorporated, then gradually increase to medium-high speed. Turn off the mixer, then add in the remaining dry ingredients and mix again until all the dry ingredients have been incorporated, stopping to scrape down the sides of the bowl if needed. Your cookie dough should be soft and resemble the image.
  5. Prepare a small bowl or rimmed plate with some sugar (about 1/4 cup) for rolling.
  6. Scoop out a golf ball-sized piece of cookie dough (about 50 grams), then roll it into a ball. Roll the ball in the sugar to coat it, then place the ball on one of your parchment-lined baking trays. Repeat with the remaining dough. Make sure you leave plenty of space between the cookies, because they'll spread out as they bake.
  7. Once you have a full tray, place it in the oven on a middle to low rack and bake for 11 to 13 minutes. They may appear underbaked, but they will firm up as they cool on the tray.
  8. Set the baking tray on a wire cooling rack to cool the cookies for 5 minutes, then use a spatula to transfer the cookies directly to the wire rack to finish cooling.

Notes & Hints

You can also use vegan stick butter in this recipe, but your cookies will be a little bit firmer. They'll still have a chewy texture, and delicious flavor, though.

For the most accurate flour measurement, switch to metric and weigh your flour. If you don't have a kitchen scale, be sure to spoon the flour into the measuring cup before leveling it off; don't scoop the cup into the flour.

If you don't have a stand mixer, you can mix the ingredients by hand, it will just require a little extra muscle!

StephSunshine