Soft Ginger Cookies
Last Updated on January 16, 2022 by Annie
Spice up your holiday cookie platter with these tender, soft ginger cookies. These easy to make cookies stay soft for days- if you can stop yourself from eating them all- for a dairy-free cookie everyone will enjoy!
When the holidays roll around all I want to do is whip up a batch of cookies, snuggle on the couch with a warm cup of coffee, and watch a Hallmark movie under 7 fuzzy blankets. If this resonates with you, then I have the perfect cozy cookie to go with that hot cup of Joe.
These soft ginger cookies have all the flavor of gingerbread with the soft chewiness of a chocolate chip cookie. Rolled and coated in sugar, these delicious cookies will quickly be the perfect cookie for your holiday cookie cravings!
HOW TO MAKE SOFT GINGER COOKIES
INGREDINETS
Vegan Butter– allow to come to room temperature before beginning. I like to use Country Crock’s Plant Based Butter.
Sugar– equal parts granulated sugar and brown sugar give these cookies a tender finish.
Egg– at room temperature
Molasses– the sticky sweet goodness that makes gingerbread so delicious!
Vanilla– would it even be a cookie if I didn’t add a splash of vanilla??
Flour– mixed with baking soda, salt, and those beautiful gingerbread spices.
Spices– ground ginger, cinnamon, clove, and nutmeg.
DIRECTIONS
Remove vegan butter and an egg from the refrigerator and allow to come to room temperature before beginning.
In a small mixing bowl stir together flour, baking soda, salt, ground ginger, cinnamon, clove, and nutmeg and set aside.
In the base of a stand mixer, or in a large bowl with a hand mixer, cream together vegan butter, granulated sugar, and brown sugar. Beat on high until creamy, about 2 minutes.
Next, add molasses and beat until combined. Then, add egg and vanilla and beat until smooth.
On low, spoon in the flour mixture until just combined. Once all of the flour mixture has been added to the mixing bowl transfer the bowl to the refrigerator and chill for about 30 minutes.
After 30 minutes, remove from the fridge and preheat the oven to 350°F. Scoop dough into 1 Tablespoon sized balls. Roll the ginger cookie dough balls in granulated sugar and place on a lined baking sheet.
Bake in the preheated oven for 12 minutes. Remove from oven and allow 5-10 minutes to sit before transferring to a cooling rack.
DAIRY-FREE CHANGES TO SOFT GINGER COOKIES
The most important change to make these super soft ginger cookies is to swap out a traditional butter for a plant-based butter. My go-to vegan butter is Country Crock Plant Butter– they are readily available at most grocery stores and even have a tree nut-free option.
FREQUENTLY ASKED QUESTIONS
Can you freeze left over ginger cookie dough?
This recipe makes roughly 36 cookies so unless you are whipping these up for a bake sale or shipping them off to a dozen friends, chances are you will want to store some of the dough to bake on a later date.
To freeze left over dough, roll the dough into 1 Tablespoon sized balls and freeze on a baking sheet for about 30 minutes before transferring to a freezer safe container and storing until you are ready to bake them again.
When you are ready to bake the frozen cookie dough balls remove from the oven and allow 30 minutes to rest on the counter before baking. Roll in granulated sugar and bake at 350°F for 12 minutes. Remove from oven and allow 5-10 minutes to cool before transferring to a cooling rack.
How long can you store these soft ginger cookies?
3-5 days if you have the willpower of a god. Make sure you store them in and airtight container such as a ziplock bag or a Tupperware container.
OTHER DELICIOUS DAIRY-FREE COOKIES
Want to deck out your holiday platter with even more dairy-free deliciousness??? Here are a few of my favorite holiday cookies to add to your recipe repertoire:
Magic Cookie Bars– These easy to make, dairy-free magic cookie bars combine 6 ingredients for an incredibly delicious dessert.
Chocolate Crinkle Cookies– These fudgy Chocolate Crinkle Cookies make the perfect addition to your holiday cookie platter!
Spiced Blackberry Thumbprint Cookies– The classic thumbprint cookies gets a spicy winter twist in this dairy-free cookie!
If you tried these divine ginger cookies and enjoyed them feel free to leave a comment below! I would love to hear how it went! You can also snap a picture and share it with me on Instagram by tagging @mylifeafterdairy to share all your life after dairy adventures!
Soft Ginger Cookies
These tender, soft ginger cookies are perfectly spiced and oh so chewy! They make the perfect addition to your holiday cookie platter!
Ingredients
- ¾ c. Vegan Butter softened
- ½ c. Sugar granulated
- ½ c. Brown Sugar
- 1 Egg room temperature
- ¼ c. Molasses
- 1 Tbsp. Vanilla
- 2¼ c. Flour
- 1 tsp. Baking Soda
- 2 tsp. Ginger
- 1 tsp. Cinnamon
- ¼ tsp. Clove
- ¼ tsp. Nutmeg
- ¼ tsp. Salt
- Sugar for rolling the cookie dough balls
Instructions
-
Remove vegan butter and an egg from the refrigerator and allow to come to room temperature before beginning.
-
In a small mixing bowl stir together flour, baking soda, salt, ground ginger, cinnamon, clove, and nutmeg and set aside.
-
In the base of a stand mixer, or in a large bowl with a hand mixer, cream together vegan butter, granulated sugar, and brown sugar. Beat on high until creamy, about 2 minutes.
-
Next, add molasses and beat until combined. Then, add egg and vanilla and beat until smooth.
-
On low, spoon in the flour mixture until just combined. Once all of the flour mixture has been added to the mixing bowl transfer the bowl to the refrigerator and chill for about 30 minutes.
-
After 30 minutes, remove from the fridge and preheat the oven to 350°F. Scoop dough into 1 Tablespoon sized balls. Roll the ginger cookie dough balls in granulated sugar and place on a lined baking sheet.
-
Bake in the preheated oven for 12 minutes. Remove from oven and allow 5-10 minutes to sit before transferring to a cooling rack.