Soft, chewy vegan ginger cookies loaded with white chocolate chunks and topped with cinnamon sugar, what could be better? This cookie recipe is an easy treat for the festive season, and the perfect warming treats for winter.
Spiced cookies are the perfect Christmas treat. They’ve got all that classic soft, chewy texture of a standard cookie, but the added ginger and cinnamon spices give these vegan ginger biscuits the perfect festive edge.
Plus, they’re easy to whip up – so you can make a batch and impress any visiting friends and family on very short notice! You’ll also want to check out this vegan gingerbread cookie recipe as a great alternative!
Ingredients you’ll need:
Here are all the ingredients you’ll need for this beautiful vegan ginger cookies recipe. Scroll all the way down to see the full ingredient quantities and instructions.
- Vegan butter: I use the Flora unsalted plant-based block for this recipe.
- Brown sugar: Soft light brown sugar is best for this recipe, but you could also use dark brown sugar – it will just change the colour and texture of the cookies.
- Plain flour
- Baking powder & soda
- Plant-based milk
- Vegan white chocolate chips: If you can’t find vegan chocolate chips, you could also chop a block of vegan white chocolate into chunks
- Granulated sugar: Just a little, for the perfect finishing touch!
Make sure you’ve taken a look at my classic vegan chocolate chip cookie recipe after this one!
Making vegan ginger cookies
This recipe is really easy to put together. Start by beating together your butter and sugar, and then combine the dry ingredients. Add in the plant-based milk and chocolate chips, and form a dough.
Roll the dough into 12 evenly-sized balls, then roll each dough ball in a cinnamon sugar mix. Chill, then bake! Easy peasy.
Chilling your dough
I recommend chilling your cookie dough for a minimum of one hour before baking your cookies. This is a crucial step to prevent the cookies from just spreading all over the baking tray when cooking, and enables you to create those beautifully soft, chewy, thick vegan ginger cookies!
Ideally, you’ll chill your dough for a minimum of 1 hour – you could even chill it overnight if you prefer.
These vegan ginger cookies are rolled in a cinnamon and granulated sugar mix before baking, which gives them a wonderfully sweet and slightly crunchy outside. You could skip this step, but I wouldn’t advise it!
Pantry: These cookies should keep quite well in an airtight container at room temperature for around 5 days.
Freezing: These vegan ginger biscuits can also be frozen! Either freeze the finished product or freeze the cookie dough. Although to fully defrost before baking.
- Vegan butter: I haven’t tried this variation myself, but if you can’t find vegan butter you might try coconut oil or olive oil.
- Light brown sugar: You could substitute this for dark brown sugar or caster sugar. Your ginger cookies will have a slightly different taste and texture, however – plus, cookies will dark brown sugar will naturally be darker in colour.
- Plain flour: If you want to make this recipe gluten-free, you could try an all-purpose gluten-free flour. This isn’t something I’ve tested though.
- Vegan white chocolate chips: If you can’t find vegan white chocolate chips, you could chop up a vegan white chocolate bar into chunks instead. I actually used vegan white chocolate buttons once!
- 130g vegan butter
- 175g soft light brown sugar
- 1 tsp ginger
- 1 tsp cinnamon
- 300g plain flour
- 1 tsp baking soda
- 1 tsp baking powder
- A pinch of salt
- 80ml plant-based milk
- 60g white chocolate chips (or chopped vegan white chocolate)
- 1 tbsp granulated sugar
- Place your butter and brown sugar in a bowl and beat them together with an electric mixer until combined and creamy. If the mixture goes crumbly at first, keep going and it eventually comes together!
- Sift the plain flour into the mixing bowl and add in the ginger, 0.5 tsp of cinnamon (we'll use the other half later), baking powder, baking powder, and a pinch of salt. Beat until just combined - the mixture will look like a crumble.
- Slowly add in the milk, then add the white chocolate chips and form a dough.
- Roll the dough into 12 evenly-sized balls.
- In a bowl, add your granulated sugar and the cinnamon. Roll each dough ball in the cinnamon-sugar mix and then place them on your baking tray, evenly spaced.
- Chill your dough for 1-hour minimum to allow the dough to firm up - this prevents the cookies from spreading all over the place in the oven.
- Once you've chilled the dough, preheat your oven to 200° C. Place your cookie dough in the oven and bake for 10 minutes.
- Remove the cookies from the oven - don't worry if they still look a bit soft and undercooked when removed, as they'll continue to cook once removed!
- Allow your cookies to cool (minimum 30 minutes) before serving.
These vegan ginger cookies are best served fresh out of the oven, but will also keep for 5-6 days in an airtight container. You can also freeze a batch for later, if you can last that long!