Author: Catie Smith

A Festive Vegan Twist on Mom’s Classic Ginger Snap Cookies.

For me, there is nothing more evocative of Christmas than the smell of my Mom’s Ginger Snaps.

They are one of my greatest food memories!

Spicy, sweet, crunchy, and memorable, her cookies make great gifts, especially when packaged in a pretty way.

Here’s my take on a vegan version, and some ideas about how you can juj them up. I tend to decorate EVERYTHING at Christmas, and this year I’ll be sharing some of these at a tree lighting event this weekend, supporting our Hamlet of Sparkill, just north of NYC. I’ll be serving these along with free hot chocolate made with oat milk!

I hope you’ll give them a try!

Vegan Gingersnaps Not Just Like Mom Used to Make


½ cup Vgarden plant-based butter

½ cup light brown sugar

1 cup granulated sugar (split in two)

¼ cup molasses

¼ tsp salt

2 cups all-purpose flour

1 tsp ground powdered ginger

½ tsp ground cinnamon

½ tsp ground nutmeg

1 tsp baking soda

¼ cup oat milk

⅓ cup granulated sugar (for rolling)


  1. Preheat oven to 350°F
  2. Line backing sheet with parchment paper or SILPAT
  3. Combine dry ingredients in a medium size bowl (flour, baking soda, spices, and salt)
  4. Cream Vgarden’s vegan butter, brown sugar, and half of the granulated sugar together (but don’t overmix)
  5. Add molasses and mix until combined, making sure to scrape down the sides of the second medium size bowl (if you use a standing mixer, use the paddle attachment, gently)
  6. Pour in ½ of the dry ingredients and mix
  7. Pour in ½ of the milk and mix
  8. Pour in balance of the dry ingredients
  9. Pour in balance of milk and continue to gently mix
  10. Pour balance of the granulated sugar into a small bowl
  11. From the dough into 1” diameter balls, using your clean hands, then roll each ball in the sugar making sure each ball is completely covered in sugar
  12. Place one dozen at a time on the prepared cookie sheet
  13. Bake for approximately 10 minutes depending on how crispy vs soft you want the cookies to be
  14. Remove the cookies from the oven and let cool on baking sheet for 10 minutes
  15. Transfer to a wire cooling rack, then bake your next dozen cookies!

Gift Them and Make Them Your Own

Here are a few ways to have fun packaging – and eating – these delicious plant-based cookies!

  • Add three to a small cello bag and tie with festive ribbon, adding a personalized gift tag
  • Add a dozen to a paper loaf pan, cover with cellophane, add ribbon, a sprig of boxwood or mistletoe with a homemade gift tag
  • Bring to a cookie exchange – a great way to promote healthier options to your friends!
  • Dip in melted dark chocolate and cover with a tiny bit of sea salt
  • Build tiny vegan vanilla ice cream sandwiches
  • Fill a beautiful box with all the ingredients, your recipe and half a dozen cookie “samples” and take joy in knowing another kitchen is going to smell as good as yours!
  • Add other spices (keep the same ratio of ingredients – for example a tiny bit of powered cloves, a dash of powdered Chipotle for that special Christmas kick!)
  • Put out for Santa with a tall glass of plant-based eggnog (with a little rum if Santa has been more nice than naughty)

More holiday recipes featuring Vgarden’s buttery spread, cream cheese and more will be coming soon!

This really IS the most wonderful time of the year!