Food and dessert wise, I look forward to ginger cookies the most around Christmas-time. They’re full of spices and molasses; they’re sweet yet subtly spicy. Really, there is nothing quite like them, especially when dipped into a cold glass of almond milk.

I’m proud of this recipe. I think you’re going to love it! The ingredients are simple and one batch is quick to make. Honestly, there’s not much more I can say— I think you have to try for yourself.

Soft Ginger Cookies (VEGAN)


2 cups all-purpose flour

2 1/2 tsp baking soda

1/4 tsp salt

2 tsp fresh grated ginger

1/2 tsp ground cloves

1 tsp cinnamon

1 tsp nutmeg

1/2 cup vegan butter

3/4 cup organic sugar + a little extra for topping

1/2 cup molasses


  1.  Preheat oven to 350 degrees. 

  2. In a bowl, combine and whisk all dry ingredients including flour, baking soda, salt, ground cloves, cinnamon, and nutmeg. 

  3. In a mixer, combine vegan butter and sugar. Then grate ginger and add it along with the molasses to the vegan butter and sugar mixture. 

  4. Slowly combine dry ingredients in the wet mixture. 

  5. Roll balls that are about 1 ½ tbsp worth of dough. Coat the tops in sugar and place the balls onto a baking sheet. 

  6.  Put the cookies in the oven and bake for about 14 minutes. They should be cracked and flat. They may be soft, but if you leave them on the baking sheet for 5 minutes they will become harder. 

  7. Serve with your favorite plant milk!