Ginger Snap Cookies

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My crispy Ginger Snap Cookies are one of my all-time favorites! They’re bursting with spicy ginger flavor and just the right touch of sweetness. Everything I love about ginger cookies is packed into these little bites and they’re completely vegan and gluten-free. I bake them all season long, but honestly, they’re perfect any time of year and the best part? They’re ready in just 45 minutes!

I created these ginger snap cookies because they’re a holiday classic I can’t live without, and they’re so fun to bake for Christmas cookie exchanges. While they’re a staple on any festive cookie platter, I’ll be honest, I make them all year long because they’re just that good, much like my impressive gingerbread Bundt cake recipe.

I usually bake these by the dozen because they’re healthy and so easy to share with my kids’ friends, no need to worry about dietary restrictions! And if you love these, I highly recommend trying my dried fruit cookies, they’re another holiday favorite in my kitchen.

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🍪 Ingredients

My Ginger Snap Cookies are so simple to make with just a few pantry staples and if you’re missing something, you can easily find it at the grocery store.

Almond Flour: I always use blanched almond flour for the best texture, almond meal doesn’t work as well here.

Sweeteners: I use organic brown sugar to keep these cookies vegan, along with maple syrup for added sweetness and moisture.

Vegan Butter: My favorite for baking these cookies is Earth Balance Vegan Baking Sticks. They give the cookies just the right amount of richness and moisture.

Warm Spice Combination: These cookies are packed with cozy spices like cinnamon, ginger, and cloves, plus a pinch of salt to balance the sweetness. It’s the perfect blend for that classic gingersnap flavor.

Swaps

Sweeteners: If you’re out of maple syrup, just mix 1 tablespoon of white sugar with 1 tablespoon of dark molasses, it works like a charm.

Flour: If you’re not gluten-free, feel free to swap in all-purpose flour instead.

🔪 How To Make

Now comes the fun part! I’m so excited to show you just how simple it is to make these Ginger Snap Cookies with step-by-step photos so we can bake them together.

Step 1: First, I preheat my oven to 350°F (170°C) and line a baking sheet with parchment paper, no need to grease it! Then, I combine the wet and dry ingredients, including the flour mixture, in my food processor. I start blending on medium speed and then crank it up to high until a dough forms. If you don’t have a food processor, no problem! Just mix everything in a large bowl using a hand mixer, it works perfectly.

Step 2: Next, I wrap the cookie dough tightly in plastic wrap and let it chill in the fridge for 30 minutes. This step helps the dough firm up, making it easier to handle and shape.

Step 3: After the dough has chilled, I grab a spoon or a cookie scoop to portion out tablespoon-sized amounts. Then, I roll them into neat 1-inch balls, they’re already starting to look like the perfect cookies.

Step 4: I place the dough balls onto the prepared baking tray, making sure to leave some space between them. Then, I flatten each one gently using the back of a fork or the palm of my hand, it’s such a simple step, but it makes them bake up beautifully.

Step 5: Next, I pop the tray into the preheated oven and bake the cookies on the center rack for 10–13 minutes. I keep an eye on them, they’re done when the edges are lightly golden and the kitchen smells amazing.

Step 6: Once the cookies are baked to perfection, I take them out of the oven and let them cool on a wire rack. They’re best served at room temperature with a hot cup of coffee.

📖 Variations

These Ginger Snap Cookies are one of my favorite treats to bake, they’re perfectly spiced, crisp on the edges, and so easy to make! For a fun variation, try these:

Add Warm Spices: For extra warmth, I sometimes add allspice or nutmeg to the dough. A little experimentation with spices always makes it fun.

Cinnamon Sugar Finish: Rolling the cookies in cinnamon sugar gives them a beautiful finish and a touch of extra sweetness. It’s an easy way to make them extra special.

Extra Ginger Flavor: I love using fresh, minced, or candied ginger to pack in even more flavor. It takes the ginger snap cookies to the next level.

🍽 Serving Suggestions

My crispy vegan ginger snap cookies are the perfect blend of warm spices and sweetness, making them a holiday favorite or an anytime treat. For the ultimate pairing, serve them with a hot chocolate milk tea, coffee, or even a scoop of chocolate banana ice cream for a delightful dessert.

🧊 Storage Directions

Refrigeration: These cookies don’t need to be refrigerated, just store them at room temperature in an airtight container for up to 7 days. Make sure they’re completely cooled before storing to keep them crisp.

Freezing: I love freezing these cookies for later! Once cooled, place them in a freezer-safe container or bag, and they’ll stay fresh for up to 3 months.

Reheating: To enjoy them warm, pop a cookie in the microwave for about 10 seconds. It brings back that freshly baked vibe in no time!

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